Sharing of brewing methods that affect the taste of coffee
Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.
What are the brewing ways that affect the taste of coffee? There are also differences between different instruments, such as the height of hand water injection, the size of water flow, and so on.
The temperature of water can change the taste of coffee.
When it comes to water temperature, people will immediately think of the temperature of the water poured into the extraction, but in fact, the water temperature here refers to the temperature of the water when in contact with coffee powder.
If the water temperature is too high, it will speed up the dissolving rate of coffee powder. The sour taste itself dissolves very quickly, and no matter how high the water temperature is, the total amount of it dissolved in water will not change much.
The dissolution rate of bitter taste is relatively slow. If the water temperature is too high, the bitterness will move faster from the center of coffee powder to the surface, the total amount of bitter taste dissolved into the water will be more, and the proportion of bitter taste in coffee will increase.
On the other hand, if the water temperature is low, the bitterness in the coffee will be reduced.
The size of coffee powder particles can change the taste of coffee.
The finer the coffee powder is ground, the easier it is for the ingredients to affect the way the coffee is brewed. For the sour ingredients that are already easy to dissolve, the size of coffee powder particles has little effect on it.
However, for bitter ingredients that are not easy to dissolve, the size of coffee powder particles is of great significance.
The smaller the coffee powder particles, the greater the total amount of bitterness dissolved in the water and the greater the proportion of bitterness.
Extraction time can change the taste of coffee
The dissolving rate of sour taste is already fast, so there is not much difference between the amount of acid dissolved in water in 3 minutes and that in 5 minutes.
The dissolution rate of bitterness is slow, so the amount of bitterness dissolved in water in 3 minutes is quite different from that in 5 minutes.
In short, if the extraction time is increased, the longer the time, the more bitter the coffee will affect the way the coffee taste is brewed.
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