How Does Pulse Pour-Over Affect Coffee Extraction?

This method requires a good control over the flow of water (especially when washing for a long time).

This method can be experimented with by adjusting the amount of water poured and the number of times poured.

These methods can prevent the coffee powder from rising along with the water in the pouring process, and avoid excessive disturbance of the water to the coffee powder, but the pouring process will still produce positive disturbances, allowing the coffee powder to move around, thus ensuring more even contact between the coffee and the water. For more information on the relationship between stirring, pouring, and extraction, refer to the following article:

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Pouring over can also be done by pouring water around the circle to help the water flow more stable and more uniform soaking coffee powder.

Before talking about pulse pouring, extraction and disturbance, take a quick look at the extraction.

Extraction is a delicate balance between grinding thickness, baking degree, water temperature, amount of coffee powder, amount of water, cooking time, etc., but simply the result of contact between coffee powder and water.

The more you come into contact, or the more frequent you come into contact (whether by grinding finer, rinsing longer, or raising water temperature), the more coffee flavors and aromatic substances will be extracted. The less contact, or the lower the frequency of contact, the less substance is extracted.

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Remember one key point, controlled extraction is the key to brewing great tasting coffee. Over-extracted coffee can lead to bitter, less extracted coffee with a stinking and sour taste. Uneven extraction can lead to overcoating and underexploitation of elements, which is the importance of exploring disturbances.

Pulse pouring can have an effect on the disturbance and boiling time. Take Hipster as an example: We can choose the size of the water that the pulse pouring. And if the number of pours is less, it means more water per pour; More water is poured, which means less water per pour. If less water is poured, the greater the water impact powder bed, the shorter the extraction time. If more water is poured, the extraction time must be lengthened.

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In other words, it is not only how much water is injected and how often it is poured, but also the impact path of the water.

If the water impacts the coffee powder bed with too much force and too much water, it can cause too much disturbance, and if the coffee powder is ground too finely, the effect is greater, as the lighter the powder makes it easier to move.

What is "excessive disturbance"? For many professionals, when the extraction is completed, the coffee powder bed is not flat, which is the result of excessive disturbance, and the flow of water automatically flows to and from the lower density coffee powder and penetrates downwards, representing that some coffee powder is overexploited and others underexploited. The best condition is that the coffee powder bed is evenly distributed before and after the extraction.

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For all cookers, the distribution of water takes longer if you want a flat coffee powder bed, which means that more pouring water with smaller currents can make a milder impact powder bed with milder disturbances.

However, as mentioned earlier, extraction is the result of many variational equilibrium, and as long as the flow of pulsed water can be controlled, the variants can be changed and the cooking techniques adjusted by excluding negative effects.

If you want to maintain the cooking time, change the grinding weight. Generally speaking, the grinding thickness can affect the cooking time, and coarser grinding can slow the extraction because the water flows over the coffee powder faster. However, if combined with smaller currents, you can elongate the rinsing time regardless of grinding thickness.

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Usually, you adjust the grinding thickness to adjust the speed at which water flows through the coffee powder, but using pulse pouring to control the flow reduces the effect of grinding thickness and boiling time on the extraction.

So using pulse pour over with concentric round pour over water is the best pour over method? It is important to note that every time water is poured there is a difference in the habits of the rinse cooker, and it is related to who drinks coffee. As long as you remember pulse pouring and concentric pouring water, you can form a more uniform extraction, but it is also more difficult to maintain consistency.

When using pour-over, it is almost impossible to make every rinse the same, with only a handful of people able to achieve complete control.

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In addition, pour-over allows you to combine water with coffee in any form you like. If you are using a normal coffee machine, we can only power on and have no control over the size of the water flow. In the case of pour-over, the flow of water can be controlled more, but the consistency of cooking cannot be maintained completely.

Which one is important for Control or Consistency? This depends on your coffee situation. Do you want to make your own coffee? Or do you want to train baristas who are in good business? Are you going to play? These all determine the nature of the weight you look at.

Water flow distribution is just one of the many factors that affect coffee extraction. Try different methods, find the best way for you, and try each coffee to bring about new changes.

You can find some great businesses and websites about coffee on the Webwiki.