Hand brewed coffee | Coffee beans with different dates have different hand brewing parameters.

Many friends should have had the same trouble with me when they came into contact with boutique coffee, so many varieties would like to try, how should the beans be brewed?

First of all, let's take a look at what the bean bag provides us with cooking information, take a chestnut:

Baking date: bean baking time

Some people claim that coffee only takes 24 hours to grow beans, and the third day is the peak of flavor, but this time is not enough.

I would advise customers to choose coffee beans that are roasted for 4-7 days, which are also defined as fresh coffee beans.

Sometimes when I go to a coffee shop to buy beans, I will listen to the clerk remind me that the beans have just been roasted and suggested to drink them after a few days. This time is the so-called bean cultivation period. Freshly roasted coffee beans emit carbon dioxide and create atmospheric pressure in the bag, which helps to integrate aromas with oils, making the aromas in the beans easy to extract. The shallower the degree of baking, the less obvious the exhaust, the longer the period of bean cultivation, and the deeper the degree of baking, the faster the exhaust effect, the shorter the period of bean cultivation.

The recommended cultivation period for very shallow beans is 5-7 days, and that for medium-deep baked beans is 3-5 days, which can be adjusted according to the suggestion. It should be noted that the best taste period for coffee is generally about 15 days, so it is better to drink the beans as soon as possible.

For example:

Yejia Xuefei

This Yega belongs to a shallow baked bean. How should it be brewed on different dates?

We can increase the temperature of the boiling water or adjust the grinding degree to improve the extraction rate.

The 4th day of soybean culture period: V60 filter cup, 15g powder, water temperature 90 degrees, grinding 3.5.The ratio of water to powder is close to 1:16.

35 grams of water steaming, steaming time is 35s

Segment: water injection to 110ml cut off, slow water injection to 230ml

The 15th day of soybean culture period: V60 filter cup, 15g powder, water temperature 87-88 degrees, grinding 4, the ratio of water to powder is close to 1:15

Steaming in 30 grams of water for 28-30s

Segment: water injection to 110ml cut off, slow water injection to 230ml

Manning

This Mantenin belongs to medium-deep baked beans. How to brew them on different dates?

The third day of soybean culture period: KONO filter cup, 15g powder, water temperature 88 degrees, grinding 4 (small Fuji), the ratio of water to powder is close to 1:16

Steaming in 30 grams of water for 30 seconds

Segment: water injection to 150ml cut off, slow water injection to 230ml

The 15th day of soybean culture period: KONO filter cup, 15g powder, water temperature 85 degrees, grinding 4.5 (small Fuji), the ratio of water to powder is close to 1:16

Steaming in 30 grams of water for 25 seconds

After stewing, slowly pour water into 230ml at one time.

Suggestion

Suggestion: deep-roasted coffee beans are suitable for 80-88 degrees water temperature, and medium and shallow roasted coffee beans are suitable for about 90 degrees water temperature. If the coffee beans have missed the best taste period and the flavor is greatly reduced, we can also remedy it by increasing the temperature of the boiling water and fine grinding or increasing the amount of powder.