Hand drip correction technique (3) Thickness of hot water

This is a project where a former barista, who has been using hand drip for more than 10 years, will tell you about the "hand drip correction techniques" he thinks about at this stage.

In a previous article, we talked about "coffee grind" .
The third article is about the thickness of hot water.

Control the taste by the thickness of the hot water you pour

Many people may be brewing without worrying about the thickness of the hot water they pour in.

In fact, you can control the flavor by changing the thickness of the hot water.

When brewing the first cup, you can adjust the taste by using "fat water" if you want a more refreshing taste, or "thin water" if you want a stronger taste.

How you handle the pot is also important in controlling the thickness of the hot water.
The only way to do this is by doing a lot of things and accumulating experience points to know how far you have to tilt the pot and what thickness of hot water will come out.

Thick baths are refreshing, thin baths are firm.

Why does pouring hot water give it a refreshing taste?
This is because pouring thick hot water speeds up the coffee extraction time.

The faster the extraction time, the shorter the time that the coffee and hot water are in contact with each other, and the extraction ends before all of the coffee ingredients are extracted.
By doing so, you tend to have a cleaner taste.

On the other hand, if you pour in hot water, the coffee will be extracted slowly over a long period of time, which means that many of the ingredients in the coffee can be thoroughly removed, resulting in a stronger flavor. .

However, pouring with thin water tends to bring out the astringency and unpleasant flavors of coffee, so be careful when brewing.
Unlike water temperature and grind, pot technology is required to control the thickness of hot water, so we do not recommend directly controlling the flavor with the thickness of hot water.
However, it is no exaggeration to say that the most important factor when brewing coffee is the thickness of the hot water, which allows you to control the way the water flows.

By being able to skillfully handle this, you can greatly expand your control over the flavor.
By doing so, you will be able to extract with a higher degree of freedom.
What did you think?
The ``hot water temperature'' for the first time, the ``grind'' for the second time, and the ``thickness of the hot water'' for this time.
I think you can extract many different ways just by making full use of these three things.
Please try out various combinations and create your own recipes.

I hope to continue talking about hand drip in the future.

Hiroto Usukura