Hand-brewed coffee | Experimental summary of the effect of flavor caused by the difference of steaming water and time

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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.

Today's article will discuss blooming (steaming) that needs to be carefully controlled when cooking, and share the test results with readers.

B2

Test condition

There are 6 kinds of samples

According to the difference of steaming time (30 seconds, 60 seconds)

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

Coffee: Panama Morgan Estate Carbonic Maceration Washed Rose Summer

TDS: 3 times for each sample

Extraction formula

Coffee powder: 20g

Extracted water: 300g

The thickness is the same.

B3

Extraction method

"20g coffee > steaming > after rinsing 300g water, stir clockwise (4 times / s)"

# 1 sample-30 seconds / 40g water

Extraction time: 2:28

TDS: 1.36

Extraction rate: 18.69%

Taste: emphasize sweetness, short finish, weight

# 2 sample-30 seconds / 60g water

Extraction time: 2:20

TDS: 1.40

Extraction rate: 19.25%

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

# 3 sample-30 seconds / 80g water

Extraction time: 2:22

TDS: 1.39

Extraction rate: 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

Extraction rate: 19.67%

Taste: balance, weight, sweetness, medium finish

# 5 sample-60 seconds / 60g water

Extraction time: 3:10

TDS: 1.46

Extraction rate: 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

Extraction rate: 20.64%

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

Under the same steaming time, the amount of steaming water is more and the extraction rate is also high.

Under the same amount of steaming water, the steaming time is long and the extraction rate is also high.

Different amount of steaming 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 steams are as follows:

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

Difference of water absorption by coffee cell wall

The time difference between the beginning of the second flushing after the coffee cell wall absorbs steaming water

B4

Through this test, we can see that different steaming time and amount of water can control the taste of coffee. Even with the same coffee, baristas should be able to brew the taste that customers want.