What is the thickness of hand-made coffee powder? what is the difference in the taste of black coffee and American coffee?

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1. Temperature

Extraction efficiency: like other brewing equipment, temperature affects the extraction efficiency of coffee. Bitterness belongs to the flavor of the later stage. If the coffee is too bitter and scorched, you can try to lower the temperature. On the other hand, astringency belongs to the former flavor, and if you rush out and feel that there are still many flavors left in the coffee grounds, you can consider raising the temperature.

Powder layer development: in the case of fresh beans, another noteworthy place is the development of powder layer. In terms of temperature variables, the higher the temperature, the faster the coffee powder expands and develops when the water is washed onto the coffee powder. When the powder layer is not easy to expand, the increase of water temperature can be considered to assist the development of the powder layer.

two。 The thickness of hand-punched powder

Extraction efficiency: the same thickness of hand-made powder also affects the extraction rate, the extraction rate of powder is larger than that of fine powder, and the extraction rate of coarse powder is lower. Hand flushing belongs to constantly adding water and constantly filtering, not as good as syphon immersion. Therefore, the thickness of the powder is much more important to the flow rate and the development of the powder layer.

Powder layer development: usually for fresh coffee beans, the coarse and fine powder layer ground near Taiwan Sugar No.2 Sugar will expand better (of course, this will change depending on the baking degree). Then the thicker the grinding, because the water quickly develops slowly through the powder layer, and the finer the grinding, because the water is not easy to get stuck on the powder and develops slowly. Therefore, rough grinding and water column flushing speed can be slowed down to adjust the flow rate, while relatively fine grinding can dig a hole in the powder layer and increase the water column flushing speed to improve water penetration.

3. The ratio of coffee to water

Concentration: generally speaking, if you want to increase the concentration of coffee and increase the amount of coffee powder, of course, it is a way to pay attention to the infiltration after the water is washed down. As the amount of powder increases, the powder layer in the filter cup also thickens. It is recommended to circle more water in the middle to facilitate the coffee powder in the middle to receive enough water.

Quantity: according to my cooking habit, use 24g coffee powder to make 360--400c.c. Two cups of coffee, for the concentration of light coffee, that is not to make 300c.c. Then use 20g powder, 480c.c. How about 30g powder? The answer is not that the concentration of hand flushing is related to the flow rate and the time for the water to stay in the coffee powder. As the flushing time increases when flushing more cups, the longer the water stays in the powder layer, the better the extraction efficiency. The less the amount of ground powder, the shorter the brewing time will be caused by the same flow rate of boiling water column. Therefore, brewing more cups can reduce the amount of powder and increase the water column; boiling less cups can increase the amount of powder and reduce the water column.

4. Baking degree

Shallow baking: shallow baked beans usually do not bubble well when they are exposed to hot water, and the texture of shallow baked beans is more dense and easy to sink during cooking, resulting in a sparse surface. Similarly, this will affect the flow rate, so it is generally recommended that the shallow baked beans use a high temperature of more than 90 ℃ and a smaller water column, while steaming for a longer time, so that it is easier to rush out the flavor to reduce the acerbity and acidity of shallow baking.

Deep baking: the texture of deep-baked beans is much looser, the water absorption is good, the powder layer is easy to expand by the water, and the coffee powder is easy to float on the surface, but the scorched bitter taste is relatively heavy, so it is generally recommended that the shallow baked beans use a water temperature below 85 ℃ and a larger water column, so it is easier to rush out a rich and mellow flavor.

Therefore, the recommendations of baking degree and temperature are as follows:

Shallow heat baking (below City): the temperature is about 88 murmur93 degrees, boil in water, pour into a copper pot and brew; can brew a fragrant flavor.

Medium baking to medium heat slightly deep (City): the temperature is about 83 murmur88 degrees, pour into a copper pot and let it brew for one minute to produce a rich and moderate flavor.

Deep baking (above Full City): the temperature is about 80Mel 85 degrees, pour into a copper pot and let it brew for two minutes to produce a rich and mellow flavor.

5. Freshness

Freshness in addition to the change in the flavor of the coffee itself, there is a significant difference in the foaming of coffee powder caused by hot water expansion. The freshly baked beans bubbled better, while those baked at room temperature for more than two weeks bubbled less well. In the case of bad bubbles, you can consider using a smaller water column to increase the time for the water to stay in the powder so that the flavor can be flushed out. But it is not recommended to drink stale beans.

The tasting period of fresh coffee is less than one month.

Judging the control of hand impulse by baking degree

Shallow baking

Medium baking

Deep baking

Below City

City, City+

Full City, above semantic type

Temperature

88While 93 ℃

83Mutual 88 ℃

80 Murray 85 ℃

Grinding thickness

Fine

Medium

Coarse

Steaming time

Lengthen

The highest point of steamed buns

Shorten

Water injection quantity

Reduce

Keep a right angle of 90 degrees

Enlarge