[Technical Sticker] Correction method when hand-brewed coffee tastes wrong

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Why is the coffee in the cafe so good?

The coffee made by yourself is not always good enough.

I believe this problem must have bothered everyone for a long time.

And then you always think, why do you do this when you follow the steps step by step?

There are many reasons: water quality, grinding, manipulation, and water temperature are all variable.

Relationship between water injection mode and concentration

What we often distinguish between the two methods of water injection is the "cut-off method" and the "continuous water method". (the "off-water method" means that after each lap, stop the water injection and let the liquid with the flavor of coffee drop more than half of it first. then continue to inject, stop, drip, repeat this process several times, in the middle of the action to stop water injection is called "cut-off method", so the concentration of coffee brewed is higher. On the contrary, the action of water injection continues uninterrupted, that is, the "continuous water method".

However, friends who do hand flushing should all have the experience, such a distinction is far from enough. If you want to make the quality of hand flushing more stable, you must take the time factor into account, that is, limit the time for "water injection" and "dripping a fixed amount of coffee" to a certain range in order to minimize unstable environmental factors.

Time limit: the method of operation is not complicated at all, but when you inject water, add an extra timer to observe how long it takes you to flush out the expected amount of coffee. For example, if you use 15 grams of powder and expect to pour 230 grams of coffee in 2 minutes, as soon as the water injection starts, press the timer to see if you can achieve this goal.

Then taste it to see if the dripping coffee in this range meets your taste requirements, and try to remember the flavor characteristics; if you think the coffee taste is too strong, try to shorten the time limit of 10 seconds, if it is too light, extend it for ten seconds, dripping all of it with 240 grams. Operate it repeatedly and taste it to see if the flavor of the coffee is close.

You may find that even if the dripping speed is close, the taste may be similar once or twice in five times, and the others are a little different, so it's time to study the strength of the powder layer and the water column.

The condition of powder layer in hand flushing can not be ignored, which must be emphasized! The powder layer plays a subtle role, and one of its functions is to provide resistance so that the hot water can stay in the filter cup long enough to ensure that enough flavor components are dissolved, and the powder layer must also have a certain degree of support. in order to play the "blocking" function.

In order not to weaken the supporting force of the powder layer, it is necessary to grasp the strength of the water column, the position of water injection, and a stable circle technique, which is a complete set of water injection skills.

Correction method when the taste of hand-brewed coffee is wrong

(note that the taste here does not refer to the three situations of light, strong and unpleasant flavor of hand-made coffee.)

First, the correction method for the weak taste of hand-brewed coffee:

Try to increase your coffee powder (with the same grinding degree as before) by 3murmur5 grams, which will increase the thickness of the powder layer, increase its water absorption, and the concentration can also be increased. Other practices do not need to change.

two。 As long as you adjust your grinding degree to increase the number of particles that absorb water and keep the hot water longer, the concentration of coffee liquid will naturally increase. Other practices do not need to change.

3. Replace coffee beans with beans with deeper roasting degree, generally speaking, beans with deeper baking degree have better ability to expand and absorb water, and hot water can be retained in the powder layer to extract more ingredients to achieve the purpose of increasing the concentration, but it should be noted that the flavor of coffee will become slightly different due to the change of roasting degree of coffee beans. In general, small players are not recommended to make such an adjustment. Other practices do not need to change.

4. Adjust from yourself, slow down the water injection frequency, originally flush out 240g coffee liquid in 45 seconds, can be adjusted to two minutes or two minutes ten seconds to finish. If it's not strong enough, and so on. Other practices do not need to change.

5. Let the hot water in your hand flush pot a little hotter than before, and the higher temperature water has a relatively higher extraction ability, so it can flush out more flavor. However, this method must not be applied to over-roasted coffee beans, otherwise. I'll kill you! Remember! Other practices do not need to change.

Second, the correction method for the strong flavor of hand-brewed coffee:

1. Add water directly to the coffee liquid when the ratio of water to powder is 1:8-1:10.

2. As long as you thicken your grinding degree, reduce the number of coffee particles that absorb water, and shorten the time for hot water to pass through the powder layer, you can reduce the concentration of coffee liquid. Other practices do not need to change.

3. Reduce your coffee powder (the same degree of grinding as before) by 5g, make the powder layer thinner, reduce its water absorption, and the concentration will be reduced. Other practices do not need to change.

4. Replace the coffee beans with beans with slightly roasted degree, and the coffee beans with medium and shallow roasting degree have relatively weak swelling ability and water absorption. The extraction time of hot water staying in the powder layer becomes shorter, and the concentration of coffee liquid naturally decreases. Other practices do not need to change.

5. Just speed up the frequency of water injection. After two minutes and 240 grams of coffee liquid, you can adjust it to one minute and 50 seconds, try the taste of coffee, and so on. Other practices do not need to change.

6. Only reduce the extraction temperature, so that the extraction ability of water weakens, the taste will become lighter and weaker. But this method will also make your coffee lose the flavor that can only be extracted at relatively high temperatures, depending on your choice. Other practices do not need to change.

Third, the correction method when the coffee is washed out too much unpleasant taste.

1. Lower the extraction temperature and the extraction rate, so that the unpleasant flavors in the coffee will not be extracted too much. But in fact, the small coffee personally thinks that even when the extraction rate is reduced, the good taste of your coffee can not come out, so there is nothing to look forward to for a cup of coffee like this. Other practices do not need to change.

two。 Change your coffee beans! Try to compare coffee beans from a few more bakeries. Because some of the bad taste of coffee is most likely caused by improper roasting, no matter how you adjust the brewing of such beans, you will not get to the root of the problem. Other practices do not need to change.

3. Change the brewing water source, the poor water quality will also make your coffee taste a lot of strange mess. If you want to make a good cup of coffee, you can't save money on water purification equipment. Other practices do not need to change.

4. All the steps remain the same, replace the bean grinders with different cutters, and compare the differences.