Can the barista cook the taste that the customer wants every time?

With the development of boutique coffee market, hand-brewed coffee has become the favorite of many baristas. Various baristas use a variety of extraction methods to absorb a variety of coffee charm. And a wide variety of hand coffee tools show the personality and characteristics of different coffee producing areas.

In China, more and more people begin to brew coffee by hand at home, so they no longer have to go to coffee shops to drink. Ordinary coffee lovers can also make high-quality hand-brewed coffee at home.

BlackWaterIssue hopes to share the knowledge and skills of hand-made coffee with readers.

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Today's article will explore the pre-soaking (blooming) that requires careful control during cooking and share the results of the test.

Test condition

There are 6 kinds of samples

According to the difference of pre-soaking time (30 seconds, 60 seconds)

According to the difference in the amount of pre-soaked water (2 times, 3 times, 4 times the amount of coffee)

Coffee

Panamanian Morgan Estate Carbonic Maceration washes rose summer

TDS

3 tests per sample

Extraction formula

Coffee powder: 20g

Extracted water: 300g

The thickness is the same.

Extraction method

20g Coffee > pre-soaked > after 300g Water

Stir clockwise (4 times / s)

# 1 sample-30 seconds / 40g water

Extraction time: 2:28

TDS: 1.36

Yield: 18.69%

Taste: emphasize sweetness, short finish, weight

# 2 sample-30 seconds / 60g water

Extraction time: 2:20

TDS: 1.40

Yield: 19.25%

Taste: balance, long finish, weight, acidity and fruity

# 3 sample-30 seconds / 80g water

Extraction time: 2:22

TDS: 1.39

Yield: 19.11%

Taste: light weight, tea-like taste, moderate finish, sour, a little astringent

# 4 sample-60 seconds / 40g water

Extraction time: 3:00

TDS: 1.43

Yield: 19.67%

Taste: balance, weight, sweetness, medium finish

# 5 sample-60 seconds / 60g water

Extraction time: 3:10

TDS: 1.46

Yield: 20.09%

Taste: balance, richer taste, emphasis on fruit, long finish, weight

# 6 sample-60 seconds / 80g water

Extraction time: 2:53

TDS: 1.50

Yield: 20.64%

Taste: richer taste, emphasis on aroma, tea-like taste, sour taste, medium finish

Under the same pre-soaking time, the amount of water pre-soaked is more, and the yield is also high.

Under the same amount of pre-soaking water, the pre-soaking time is long and the yield is high.

Different amount of pre-soaking water has little effect on the whole extraction time.

Sense of weight: 4 > 1 > 2 > 5 > 6 > 3

Sour taste: 6 > 5 > 3 > 2 > 4 > 1

Sweet: 4 > 1 > 5 > 6 > 2 > 3

Aroma: 6 > 5 > 3 > 2 > 4 > 1

The reasons for the above differences in different presoaks are as follows:

1. The difference in the degree of expansion of intercellular space between Coffee Cell walls

two。 Difference of water absorption by coffee cell wall

3. The time difference between the beginning of the second flushing after the coffee cell wall absorbs the pre-soaked water

Through this test, we can see that different pre-soaking time and water can control the taste of coffee.