Analysis of the influence of water temperature on the flavor of hand brewing how to determine the best water temperature for brewing coffee

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Methods of steaming and water injection of hand-brewed coffee data of water temperature and powder-to-water ratio of hand-made coffee

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. Low temperature (83muri 87 degrees)

If you use hot water in the low temperature range to cook, you can only release relatively shallow taste elements, such as the bright sour taste is released at this time. 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。 Medium temperature (88muri 91 degrees)

If you use medium-temperature hot water for cooking, you can release middle taste elements, such as the bitter sweetness of caramel, but the bitter sweetness 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. High temperature (92muri 95 degrees)

Finally, there is the high temperature range, if you use the high temperature for hand flushing, you will release quite deep taste elements, such as the caramel bitter sweet taste at medium temperature may turn into carbon flavor. 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.

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