The day before yesterday, a friend approached Qianjie and asked Qianjie about some hand-punching questions. Qianjie has already written a lot of articles on how to brew coffee, so I chose a few articles that covered the parameters of hand pouring, brewing methods and steps, and some solutions that are prone to misunderstandings and sent them to her.
After some negotiations, Qianjie finally understood that this friend couldn't drink too much coffee a day, so her standard for one serving was 7 grams of powdered coffee, that is, 7 grams of powder was used as the brewing standard.
The thickness of the 7 grams of ground coffee layer in the Hario 01 filter cup.
It is impossible to consume a pack of coffee so accurately every day, and in most cases there will be less than one brewing amount left, which is a pity to discard, but it may not be able to brew well. So today, I'm going to take a look at some of the best ways to brew coffee with a small amount of powder.
What is the difference between a small powder volume and a normal powder volume? What is a small amount of powder? This is for the bowl we use, for example, Hario's V60 filter bowl has two models, which are 01 type and 02 type, the difference between them is the size, 02 type can hold more coffee grounds.
The amount of coffee powder used in Front Street is 15 grams, and for the 01 filter cup, this amount of powder is just right, which is the normal amount of powder; For the 02 type, it is a small amount of powder, and if the amount of powder is too small, the brewing is not easy to control.
If you use the 01 type filter bowl, there is no problem in brewing 15 grams, or 13 grams, 18 grams, and 20 grams of powder, because they all belong to the reasonable capacity of the 01 filter bowl, and the change of the powder layer will not be too obvious. For coffee powders that are less than 13 grams or more than 20 grams, the situation is different from usual.
The low amount of powder results in a low total water injection, which requires a higher level of water control for hand punchers. The second point is that the small amount of ground coffee results in a relatively thin layer of coffee powder, which makes it easier for water to pass through. Therefore, if you brew a small amount of coffee and then use the parameters of the normal powder, it is easy to have a thin coffee and insufficient flavor.
How to adjust the method of small powder hand punching?
In fact, there are only two core problems with the small amount of powder, the first is that the water is too fast, and the coffee flavor is over before it is completely washed out. The second is that the difficulty of water injection has become greater, and when the amount of powder is large, the total amount of water injection is also more, so that the risk of the unit is smaller. For example, if the water injection is unstable and it is easy to pour water into the filter paper, assuming that there is a mistake in flushing the filter paper from 10 grams of powder and 20 grams of powder, then the negative flavor of this mistake will be more obvious in the flavor change of the cup with 10 grams of powder. Moreover, due to the characteristics of the conical filter bowl, the amount of powder is smaller, the area of coffee powder on the surface will be smaller, and it will be easier to inject water into the edge of the filter paper.
Therefore, Qianjie gave suggestions for two plans, the first is to have confidence in their own water control. There is only one parameter that needs to be changed, and that is the grind. Qianjie used the V60 01 filter cup for testing, and believed that 7 grams of powder was the "limit" of this filter cup, and it would be difficult to flush out the original taste if it was less. So Qianjie used 7 grams of powder for demonstration. The grind degree is finer than the normal 15 grams of powder, for example, the grinding degree used for the normal 15 grams of powder is 10 scales for EK-43S, and the grinding scale used for 7 grams of powder is 95. Converted to No. 20 screen, the screening rate is about 85%. Other parameters remain the same, the water temperature is 91 degrees Celsius, and the ratio is 1:15.
When filling water, the three-stage type is still used, the first stage is steamed with 15ml of water, and the water flow is controlled for 25 seconds. In the second stage, 45ml is injected in a circle, the end time of water filling is 40 seconds, the remaining 45ml is injected in the 60th second, the end time of water filling is 1 minute and 15 seconds, and the time when the coffee liquid flows into the pot is 1 minute and 45 seconds.
If you are not confident in your water control technology, then use the second water injection scheme, with the same parameters as the first option. To fill the water, use 20ml of water to simmer for 30 seconds. Then inject 30ml of water into the middle around the cell to raise the liquid level to 1 2 places of the height of the entire filter bowl;
The time for the end of water injection is about 40 seconds, and the remaining amount of water is observed at the liquid level, as long as the liquid level drops slightly, the liquid level is raised to the original height by filling water in the center (the number of sections is determined according to the actual situation, and the front street will generally make up 3-4 sections when brewing), and the only requirement for water injection in the center is that the water flow is vertical. Stop filling until the water injection reaches 105ml. The final extraction time is between 1 minute and 30 seconds and 1 minute 50 seconds.
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