The effect of Water temperature on the Flavor of hand-brewed Coffee what is the change of suitable water temperature of hand-brewed coffee beans

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Relationship between water temperature of hand-brewed coffee and extraction tools and freshness of coffee beans

Introduction: after introducing the basic hand-flushing steps and hand-flushing utensils, we will introduce you to the influence of "temperature" on the flavor of hand-flushing.

First of all, it is important to have a very important concept, that is, when making hand-brewed coffee, the depth of coffee powder extraction is closely related to the temperature. The higher the temperature, the higher the degree of extraction, and if your hand coffee tastes bitter and astringent, that's usually the effect of over-extraction of coffee powder.

The water temperature during hand flushing is about between 83 and 95 degrees. If the water temperature is lower than 83 degrees, the extraction of coffee powder will be insufficient. On the other hand, if it is higher than 95 degrees, the coffee powder may be over-extracted as soon as you add the water.

Between 83 and 95 degrees, it is divided into three zones:

(coffee powder is assumed to be moderately ground for ease of explanation)

1. If you use hot water in the low temperature range to cook at a low temperature, you can only release relatively shallow taste elements, such as the bright sour taste. So if you like the sour taste, it is recommended to use lower water temperature for hand flushing, the sour taste will be more obvious.

two。 If you cook in medium-temperature hot water, you can release middle-level taste elements, such as the bitter sweet taste of caramel, but the bitter sweet taste will not outweigh the sour taste, so you will taste the sweet and sour neutralized taste. Therefore, if you prefer a mild taste in the middle, it is recommended to use medium temperature for hand flushing.

3. At the end of the high temperature (92murmur95 degrees), if you use the high temperature for hand flushing, you will release quite deep taste elements, such as the bitter sweet taste of caramel at medium temperature may turn to carbon. Brewed coffee will be bitter, but relatively, the aroma of caramel will be completely released, sweetness will outweigh the sour taste.

So if you prefer heavy sweetness, a hot hand flush is recommended. And you might ask, how to avoid the bitterness of excessive extraction if you flush it with a hot hand?

It depends on your baking skills.

I believe you have finished reading this article.

There are bound to be more questions-

Why fix moderately ground beans?

What happens to coffee powder ground with fineness?

What about coffee powder ground with roughness? What effect will the water temperature have on it?

What is baking skill?

What effect does it have on the flavor of coffee?

In fact, the knowledge and skills of coffee

You definitely learn more and more, and this is the most fascinating thing about ⌈ Coffee ⌋.

If you just want to play hand flushing, you should pay attention to the three major causes of baking, grinding and water temperature.

Baking is divided into deep baking, medium baking and shallow baking.

Grinding is divided into coarseness, moderate and fineness.

The water temperature is divided into high temperature, medium temperature and low temperature.

So if you want to play hand Chong, there are three major factors, and each factor has three parameters, a total of 27 combinations. Not to mention different kinds of coffee beans have different flavors, including floral flavor, fruit acid flavor, nutty flavor, caramel flavor, chocolate flavor, charcoal flavor and so on. And the level of your extraction will determine what taste elements you release.

This is why some people can delve into hand punching skills for decades, because it is really a broad and profound knowledge.