[coffee professionals' extreme skills] make a cup of coffee full of aroma

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Strengthen the initial extraction that can extract most of the coffee ingredients, while the parts that dissolve the taste and consistency are extracted at a normal concentration. As a result, the aroma is enhanced due to a higher proportion of initial extraction, and the persistence of the aroma that can be felt after drinking the coffee becomes stronger. However, the second half of the extraction is relatively weak, so the disadvantage is that when it is contained in the mouth, it will feel a slight prick-like irritation and rough texture.

Prepare items

Water: because it needs to be extracted for a long time, in order to reduce the irritation of bitter taste, a lower water temperature can be used, about 80 °C is better.

Coffee: grind 20m / m / 30g coffee into the size of half a grain or a sesame. The size of the particles should be adjusted according to the taste, which may produce irritating bitterness if it is ground too fine.

Filter cup: use a filter cup such as Melitta or Hario to let the coffee gather in the center and the water passes through the filter cup with a long distance to extract the stronger coffee.

Extraction mode

In order to carry out strong extraction at the initial stage of extraction, it is necessary to slow down the speed of extraction. In the initial extraction, only the part from the water injection to the first wave of the extract should be strongly extracted to extract the most aroma of coffee.

Use drip or small amount of water injection to control the first wave of extract within 50 seconds-1 minute. After the first wave of extraction flow, it took about 2 minutes for 120ml to be extracted. Using the ordinary water injection method, evenly inject water on the surface of the coffee. The most important thing at this time is to observe the dripping of water in the filter cup while keeping the extraction at a stable speed. If the speed of water injection is too slow, resulting in the extraction liquid in the middle of the cut-off or flow too fast, there will be over-extraction or non-extraction. So be careful to keep the extraction at a stable rate.

Use drip or small amount of water injection to control the first wave of extract within 50 seconds-1 minute.

After the first wave of extraction flow, it took about 2 minutes for 120ml to be extracted. Using the ordinary water injection method, evenly inject water on the surface of the coffee.

The most important thing at this time is to observe the dripping of water in the filter cup while keeping the extraction at a stable speed.

A cup of fragrant coffee is extracted.