An introduction to temperature extraction-the relationship between the temperature of hand-brewed coffee and extraction and the principle of changing the temperature of hand-made water

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

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

Coffee is extracted by water to dissolve water-soluble substances.

No matter whether it is concentrated. The hand flushes. The style of competition. Ice drops. Ice brewed. Turkish kettle

These principles are roughly the same, except that they are condensed and squeezed.

The supremacy of hand flushing is caused by the number of turns of the force of water temperature injection to change the complexity of extraction.

In the different designs of filter cup and filter paper, the velocity of dripping per second has its own difference.

In the following experiment, the temperature of v60 kettle is 88 degrees and the room temperature is 28 degrees.

V60-3

Under the normal thickness, the concentration of coffee liquid falling within 30 days of starting hand is relatively low.

The concentration of 30Murray 1 "15 is the highest, and the dissolution rate and temperature per second from cooking to the end are different, so the most complex combination will be high.

If you can master the temperature and extraction rate, you can be regarded as a hand flush master.

In fact, the hand-punched grinding particles can not fully contact the actual temperature.

The release is incomplete, so it needs to be steamed to make the beans absorb enough water before extraction.

The concentration of dripping will be on the low side at the beginning, and the temperature and structure affect the extraction rate and flavor in the process of cooking.

Beginners often cause problems such as insufficient extraction, poor taste, lack of aroma or no aroma at all.

The purpose of my fine powder cooking is to use the temperature and greatly increase the contact area.

With more contact area, it is easier for water and temperature to enter into the powder and then dissolve out water-soluble substances.

Complete temperature control to control the transformation of flavor, and there will be no problem of insufficient extraction.

The following will be cooked at a lower temperature.

Because the actual soaking temperature of our hand flushing falls mostly at 78 Murray 84 degrees.

This part also depends on the influence of the surrounding environment & the temperature holding effect of the filter cup.

A simple experiment was carried out here.

Adjust the scale of the bean grinder to concentrate-hand punch (a finer scale than the original)

The particles are probably smaller. If you are not sure, use the experiment at the bottom of the article to measure them.

The filtration time is about 40 murals 1 "40 is ideal, because if the time is too long, the final drinking temperature will be too low.]

All the fine powder is soaked in water and then filtered out with a v60 filter cup.

-

Powder 20g water 280g

Brazil TDS extraction rate time temperature

# 1 1.62% 22.68% 7 / 39 / 39 / 30 / 30

# 2 1.74% 24.36% 6 / 39 / 39 / 39 / 30 / 65

# 3 1.72% 24.08% 5 / 39 / 39 / 30 / 78

-

As the temperature can change the flavor and accelerate the dissolution rate, the experiment here directly lengthens the time.

The thickness of grinding changes the amount of contact area.

And then affect the dissolution rate and the actual contact temperature time (20 grams of powder under normal cooking, it is impossible for all the powder to touch water at the same time, and the water temperature will be lost for many reasons)

In these three groups of experiments at different temperatures, the dissolved flavor and taste are different.

But is there a mixed feeling or strange smell of Brazil?

No, it's just that each one tastes flat, but it's sweet.

Because the temperature curve is fixed = flavor change 0

The dissolution rate is enough, so the taste concentration is not a problem.

What's interesting is that the combination of these three at 1:1:1 gives a great flavor curve, and the complexity and sweetness are all quite good.

In fact, it is very difficult for the so-called super-outstanding situation to happen.

There is a spicy appearance. Bitter. Excessive smoking is caused by temperature (beans that failed to bake are not discussed here)

Most of these things do not appear in ice drop ice brew, that is because it is low temperature and does not change the flavor.

So temperature control can achieve a lot of things.

For example, concentrated and drawn at low temperature, extracted at 60 Murray 150 seconds 18g, 200ml

Constant temperature extraction, low temperature extraction, large-scale filtration, etc.

Later, we will make up for the use of other equipment when we are free.

But I believe you have the ability to introduce more ways of doing things.

It's just that there is a limit to what can be done according to the current filter cup filter media.

There are some experiments that cannot be realized.

But now I hope you can do it.

-

Adjust the scale of the bean grinder to concentrate-hand punch (a finer scale than the original)

[the particles are probably smaller, and the filtration time is about 40 murmur1 "40, because the temperature will be too low if the time is too long]

Fine powder 15murmur20g

Water 300ml

Temperature 78 EX 84 (if only beans with deep roasted tail rhyme are used, use 90 degree beans.)

Any hand filter cup + filter paper

Measuring cup x2 (if only one measuring cup can be replaced with a container above 300ml)

Any hand filter cup + filter paper

Mix coffee (fine powder) powder with water and stir

Filter to 200--240ml after 1 minute

=

If there is only hand coffee powder that has been ground (normal particles)

Then pull the time to 2pm, 39th, 30th and then filter it.

Stir violently for about 1 "30 in the middle for about 5 seconds.

=

Today, a friend asked me

Can I stir the powder that is not soaked in water at first?

Of course, no matter how hard you stir.

In the controlled temperature range, there will be absolutely no strange smell.

On the contrary, it is not stirred up, and 1-3 grams of powder may not be extracted.

In this way, the powder-to-water ratio is different.

=

=

Question 1. At first, the extraction concentration was too low? Is the overall concentration on the low side or is it insufficient because the infiltration is not complete?

Hand impact variable-water has bypassed the extraction area and has not yet dissolved and dripped completely

In this part, you can find out by observing the dripping of the hand.

The hypothetical time of normal granule cooking is 2 minutes steaming for 30 seconds 88 Mel 90 degrees.

The coffee liquid dripping within 15 seconds is lighter in color (not yet dissolved & the water penetrates directly)

20Murray 30 seconds color thickening, the beginning of the strongest aroma

The color is stable and the temperature curve is low-high-low (flavor complexity increases).

1 "15 murmur2" 00 begins to fade gradually, because there is less dissolving stuff.

It will be made up with v60, and everyone will be invited to have a drink in the experiment.

The flavor dripped from the hands in 30 seconds, 1 minute, 1 minute and a half, at least four stages.

You can also directly try the taste of your usual hand flush.

The combination is to control the variable to increase the complexity, and then use the concentration to improve the taste and taste judgment.

=

Recently, more personal matters have been updated slowly, and then I deliberately use fine powder to provoke you.

Some people think that if you want to grind it fine, it is easy to have mixed feelings.

Or it will not smell good enough after cooling.

It is troublesome and complicated to carry out temperature control.

Temperature → affects the dissolution rate of flavor

Dissolution rate of thick and thin → contact surfaces

I don't think it's difficult to look at the thermometer.

In normal hand flush control.

What needs to be controlled is water injection height, thickness, water temperature management (with time and water temperature in the pot will decrease and accelerate) total water quantity control time control

I don't think these controls are very simple. At least it took me nearly three months to cook a more satisfactory cup every day.

It took more than a year to smell the beans directly and estimate the cooking temperature and time.

This is the control of hand flushing.

I believe that there are no 10% of people who really understand here.

The following will fully illustrate my real point of view

It always says fine powder in order to make it easier for ordinary people to control the dissolution rate.

So if you use the original particles, you can't change anything?

Yes, of course!

Complete temperature management & # 39; complete temperature management & # 39; and & # 39; time control & # 39; you can reach any location you want to extract

Just soak the original particles in 39 / 39 / 39 / 30 (I doubt this has been said).

What we need to grasp here is the time, the time of dissolution, if the taste of soaking is not thicker than that of hand flushing.

Then the time will need to be longer.

So what can be done after catching the dissolution time of this particle?

Next, prepare for repeated tests.

78 degrees-94 degrees, measured once a time

Use a small cup of 50ml: 5g powder

When the ambient temperature is above 28 (or water insulation)

Mix the powder together and smell him every second.

People with a sense of smell will find

The aroma will last from weak → to strong → for at least 3 minutes, then the strongest time will be about a few seconds, and then the test will be almost the same.

Then you will notice that the aroma is different from one degree to another.

You will also find that this bean will produce irritation and discomfort when it reaches a few degrees (you can smell it as soon as the temperature is reached).

Which temperature is the most fragrant, the sweetest or the strongest personality (performance of the characteristics of the producing area)

If the test is completed

List a few temperatures.

How many degrees does it feel spicy?

The strongest aroma of cocoa nuts?

The fragrance of flowers and fruits is the strongest?

What is the sweetest degree?

How many degrees is the most sour?

The next assumption is that what is measured is

How hot is it? 91

The strongest aroma of cocoa nuts? 90

The fragrance of flowers and fruits is the strongest? 82

What is the sweetest degree? 84

What is the most sour degree? 87

Then his temperature curve is controlled by 82 Murray 90.

If you master the time, the dissolution rate and the low speed can be controlled at the best point.

Of course, this goes back to the high-control hand.

This part can only help you find the temperature curve.

Learn more about what happens in which temperature layer the beans are extracted.

You will also know how long the cooking time should be set (pay attention to the water temperature loss rate to decide whether to cover the lid)

You can do a fun cooking experiment.

Let's say that the most complete dissolution time of the four stages of 90 87 84 82 is about 30 seconds.

Prepare 20g powder 300ml measuring cup (thermos is also available) a pot can hold the input cup

Divide the powder into 4 points 5g = 4 stages 25% 25% 25% 25%

Fill the pot with 90 degrees water of 80MUR over half of the measuring cup, so that the temperature of the measuring cup drops slowly.

Pour 90 degrees into full 30 seconds → 87 degrees in 30 seconds → 84 soak in 30 seconds → 82 degrees soak in 30 seconds → filter out

If you soak, you can stop stirring as long as you make sure the powder is wet enough each time (even if you stir too much)

When it's over, you'll get an unbalanced cup of coffee with everything.

This is what temperature produces.

When I get here, I will miss me. It's very complicated and I don't know what to do.

Go back to your original hand.

Pay attention to the taste produced by each second of the cooking process, and pay attention to the temperature in the hand pot.

If you carefully smell the aroma produced by the cooking process, you can actually predict the approximate curve (depending on the experience).

Drink seriously again, people who are not so ideal in cooking control or who don't know what they are rushing.

I'm sure I'll find the problem with my own cup.

Not good enough? Not sweet enough? Not enough rhyme? Bad balance? The characteristics didn't show up? Not enough acidity? Mixed sensations and irritations?

Believe that smart you already know how to solve it!

If you fully understand the characteristics of this bean

In the process of cooking, we can then adjust the concentration released by the current temperature.

Each temperature layer + residence time + water injection force + rotation speed.

I think the biggest problem in the process of learning manual flushing is

I have no idea when to increase the speed of the circle & the height of the water injection and the total cooking time.

Under complete temperature control, you should know exactly what you are doing.

There are also many techniques for temperature control, and direct injection of cold water to hand flushing pot adjustment is the most direct.

It is also possible to use the temperature of the filter cup to control it. The normal temperature filter cup → can hold the high temperature of →.

The results will be different, so it's up to you to test it yourself.

You can also use the above experiment for a large-scale extraction.

As long as the temperature is fixed, the flavor will not change.

Control the time to control the concentration of release and then add the coffee powder in the next stage.

As the temperature goes down, it is impossible to produce any miscellaneous smell (beans should have a certain level, commercial beans will not be discussed)

Then you don't have to worry about the problem of extraction, which can't happen without "pressurization".

It is ideal for the powder input in each stage to reach the extraction rate of 18% ↑.

Relative to the temperature, ↓, dissolution rate, ↓, so the large-scale control is a little more complicated.

So how to adjust the proportion of each stage depends on the individual.

It's like the bar player has some aroma, tail rhyme, sweet balance, all of them are different.

Who is right or wrong? No, beverage preferences are all personal.

If your curve is complete, it will be easier for others to cook your beans.

However, it is still very difficult for ordinary people to allocate the proportion of cooking.

So it is not after watching these, and then the proportion of random poop will be delicious.

You still need to adjust your senses and preferences.

I believe that we should all know how to adjust this side.

I wish you all the best!

* * add the temperature here.

What if the temperate layer is the most fragrant and irritating at the same time? Use other stages to control balance, decrease and increase

Our senses focus our attention on the strongest, and then slowly notice other things, as opposed to using this to hide some flaws, one of the bar techniques.

= =

Simple ice brewing

V60&Clever

20Murray 60g: 300ml water

Soak 2h--3h at room temperature

Note that the powder is completely precipitated before it can be filtered.

You can stir several times on the way (if you are free)

You can also adjust the temperature according to the characteristics of beans.

Room temperature-Cold Storage-Ice Water

The aroma, fermentation, taste and sweetness are the best. I personally feel the most ideal at room temperature (30 degrees).

But if you want to reduce the fermented flavor, refrigerate (20 degrees ↓)

The lower the temperature, the longer the → time.

This side needs to adjust the time and the number of stirring times slightly.

Well, if you want to make more filter cups, you need to prepare more.

The upper limit of water quantity here depends on the size of the filter cup. If there is a large Clever, it can be filtered to 500ml once.

Personally, I haven't tested it with an American drip filter cup, and I won't ask for such a big bucket at once.

If you are interested, you can go and have a look. If there are more fine powder, it may be blocked in the middle.

At this time, you still have to go back and adjust the scale and time (the coarser the dissolution, the slower)

= =

.