Selection of water temperature of filter paper dripping hand flushing method

The filter paper dripping hand flushing method, the water temperature is 82 °C ~ 84 °C can achieve the best taste balance. Exceeding this temperature will make some flavors particularly obvious, and if you don't reach this temperature, you won't be able to extract enough delicious ingredients.

The effect of water temperature on taste

If the water temperature above 88 °C is too high, it is easy to produce bubbles and cause incomplete steaming.

88 °C ~ 84 °C (suitable for deep and moderate baking) has a strong taste and obvious bitterness.

84 °C ~ 82 °C (suitable for all baking degrees) average taste.

82 °C ~ 77 °C (suitable for deep baking) can suppress bitterness.

The water temperature below 77 °C is too low, the steaming is incomplete, and the extraction is insufficient.

The freshness of beans needs to be adjusted accordingly:

Freshly baked beans. At this time, the beans are still emitting a large amount of carbon dioxide, and if the coffee powder is injected with hot water above 90 °C, it will emit a lot of foam and destroy the steaming layer. Therefore, freshly baked beans should be slowly extracted at a temperature below 80 °C. Beans baked for more than two weeks. At this time, the beans are not fresh enough, and the high temperature above 90 °C is needed to effectively extract enough active ingredients.

The water temperature also needs to be adjusted with different baking degree:

Usually deep baking is suitable for slightly low temperature (75 °C ~ 79 °C) or medium temperature (80 °C ~ 82 °C), and shallow baking is suitable for medium temperature or slightly high temperature (83 °C ~ 85 °C).

As long as you master the right method, you will be able to make the acidity and bitter coffee you want.