Full-bodied taste does not mean over-exquisite! Properly prolong the extraction time to make a perfect cup of coffee

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For hand brewing, we have been around uniform extraction, and recently we have started a topic that coffee tastes strong, like over-extraction.

Things like rich, concentrated, strong, strong, bitter taste give people the first feeling, especially the coffee will be over-extracted, because I did not use the concentration test, in my experience to judge to start to explore this. At that time, I did it again according to this way of cooking, and I felt the same way.

So my next step is to adjust the degree of grinding, a little bit thicker.

The result is also rich and concentrated.

At this time, I overturned the judgment of over-extraction and re-understood all the information about the bean, the degree of baking, and the basics of cooking.

Through a little trick to extract: appropriately prolong the extraction time

I use the hand flushing parameters just now, because my understanding is that this condition does not bring any sweetness to the bean, but is blindly sour and concentrated, and the bean is hard-baked at a high altitude. So here I use the same parameters (water temperature and grinding degree) to change the extraction time from the original 1RV 40S to 2 minutes and 20 seconds. And increase the water level of the powder bed to increase the soaking time and extrusion.

The whole effect was changed by the increase of 40s time, in which not only the taste was rich or light, but also the flavor changed.

In the process of extraction, sour taste is usually brought out first. if the extraction process ends prematurely, you can get a cleaner coffee, which is tantamount to sacrificing some flavor sweetness and body. If you are brewing a bean in the sun, you can get a fruity and clean coffee if you handle it properly.

This process can prove that shorter brewing time will bring more fruity and acidity to the coffee, if it is too short time is more exciting acid. This can be verified by taking out the coffee by stages and trying the steaming part, the second water injection and the third water injection respectively. Insufficient extraction occurs when there is not enough coffee to be extracted. Underextracted coffee will lack a sweet taste, while almost all underextracted coffee will have a strong sour taste. In this kind of coffee, the taste is sour and astringent, similar to sucking an immature lemon. Acidity provides the richness and characteristics of coffee, resounding properties that can drown out other flavors.

The coffee with ideal extraction has a well-balanced and well-balanced taste. Acidity is first tasted, but it has a sweet taste. High-quality extracted coffee conveys its taste characteristics and subtle taste to people in an identifiable way.

Summary

By prolonging the brewing time, you can try a bean through such an experiment, and you can extract a full-bodied cup of coffee with such a trick.