[sharing the experience of hand-brewing coffee] four tips for roasting beans in the middle and deep of hand-brewing

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When it comes to medium-and deep-roasted beans, many people will have this problem when brewing: the taste of coffee is too bitter. Today, I would like to share a little experience so that you can reduce mistakes when roasting beans in deep cooking and keep the taste of coffee within an acceptable range.

Medium and deep baked beans are generally caramel, cream, dark chocolate, baked nuts. And syrup-like taste and full sweetness, weak acidity can make the taste a little more interesting, but it is not the theme.

Because the fiber structure of medium and deep baked beans is relatively fragile, the substances in the beans are easily extracted, and there are more bitter substances. So to sum up, there are a few tips for making a good cup of medium-and deep-roasted coffee:

First, low (low temperature)

Medium-and deep-baked beans are recommended to be boiled at a water temperature of 83 to 86 degrees. Lowering the water temperature can slow down the extraction rate and reduce the extraction of bitter substances.

Second, soft (the current should be soft)

Gentle injection of water to reduce the impact of water on the powder bed. To control the height of the water level in the filter cup, slowly pour water at a lower height after steaming, and then let the coffee powder in the filter cup seem to be soaked. This can slow down the pace of extraction and easily produce coffee with a soft taste and a solid taste.

Third, slow (circle slowly)

Slowly pour water on the powder bed from the inside to the outside and then from the outside to the inland. Too fast a circle will increase the stirring effect of the water on the coffee, and it is easy to make the medium and deep roasted beans bitter. Try to reduce the stirring of the powder bed and try to extract the taste of coffee by soaking. This can effectively control bitterness and astringency.

Fourth, rough (rough grinding)

Rough grinding can reduce the contact area between coffee powder and water, so that coffee is not easy to bring out bitterness and astringency due to high temperature water at the beginning of brewing, combined with slow brewing, prolonging the extraction time, lowering the water temperature in the latter section, and then slowly bringing out the flavor and taste substances.

The above is my experience, through these four points to adjust the extraction method of medium-deep roasted beans, we can make the coffee less bitter.