Principle and details of earbag coffee brewing

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

To soak your carry-on bag, be sure to read the following instructions:

The principle of coffee extraction is as follows:

The higher the water temperature: the stronger the coffee, bitter, too high will be burnt, astringent The lower the water temperature: the lighter the coffee, the more sour

The smaller the water flow: the stronger the coffee, too small to extract the coffee The larger the water flow: the weaker the coffee, the less flavor

Less water injection: coffee is stronger, fragrant, alcohol The more water injection: coffee is lighter, too much will be bitter and hard to drink

Please read the following extraction methods in detail. The steps are indispensable. Because the water temperature, water volume, water flow, and details are different, the taste will vary greatly.

111. First blanch the coffee making apparatus with hot water.

Unwarmed kettle or cup, poured into hot water, will instantly drop about [10℃], resulting in insufficient water temperature, coffee bubble can not come out.

2. Pour scalding hot water into a coffee maker or brewing vessel and wait for the temperature to drop.

[Gold Mandrine] The best brewing temperature is 90℃

[Kona/Civet] Best brewing temperature 92℃

Too high/low temperature will affect brewing results.

3. Tear open the package, and the coffee bag inside.

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1. Open the coffee bag and tap the table to smooth the coffee powder for full extraction. Do not compact the coffee by hand.

2. At the same time, please fold the two corners of the lower edge of the coffee bag downward to facilitate the downward flow of coffee.

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1. Hang the left and right sides of the coffee bag on a warm coffee pot or high coffee cup (be sure to warm it first).

2. Container problems:

A professional coffee glass pot is of course the best, if you use a coffee cup,(as shown) high mug can also be, generally high mug about 260~300 cc of water, extraction of a cup of coffee about 6~7 minutes full.

3. Regular coffee:

120 cc is stronger.

150 cc normal

170 cc lighter, lighter, depending on taste.

Coffee brewing is divided into two stages:

1. The first stage: with the right amount of hot water, the coffee powder fully wet, stop pouring coffee for about 15 seconds, let the coffee absorb water evenly ready to release the fragrant coffee liquid.

2. The second stage: with a steady flow of water, hot water is injected into the center of the coffee powder, and the water is circulated from the middle to the outside in a circular manner until 150 cc.

Note:

◎ When brewing, the water and coffee floating in the coffee bag are full of bitter substances. Do not let the water level drop when brewing.

Please do not immerse coffee bags in coffee, which will hinder the speed of coffee release. (as shown above)

When injecting water, the water flow is as close as possible to the coffee bag, too high will reduce the water temperature, and make the coffee powder roll too much, producing a lot of bitter coffee. (as shown above)

111 Discard carry-on bag as soon as possible after filling water to 150 cc.

Many consumers react that this is a waste. In fact, when the coffee is extracted to a certain amount, the coffee released is not delicious coffee, but will destroy the aroma of the coffee in the previous stage and affect the taste. You can divide coffee extraction into two stages, taste coffee after 150cc, as if drinking bitter water, there is no coffee taste at all.

Original coffee extract taste:

Gold Mandrine: Fragrant, mellow and sweet

Hawaiian Kona: acid, alcohol, fragrance, light floral

Civet Coffee: Medium acid, strong, sweet, light fruit acid

Post-brewing problems and adjustments:

1. Just like American coffee, golden man has sour taste: stuffy coffee 15 seconds water or time is not enough, water temperature is too low or water is too large, coffee is not extracted and released.

2. Like American coffee, it will also be bitter: stuffy coffee 15 seconds water or time is not enough, the water temperature is too low or the water is too large and the water is not evenly injected in a round way, resulting in excessive extraction of local coffee powder, most of which are not extracted.

3. The coffee is strong enough, but bitter: almost perfect, and the way the water is poured is not even enough, causing some coffee to be over-extracted.

4. Coffee is strong but burnt: almost perfect, caused by excessive water temperature.