Hand-made coffee: why does my steaming bring out astringency? Steaming principle of hand-made coffee

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Generally speaking, the astringent feeling comes from the cooking in the later stage, and the long extraction time leads to the astringent feeling.

But steaming will still be the source of astringency.

And this astringent feeling can be felt from the entrance to the swallowing, which makes your flavor flawless.

It is very difficult to cover up by replenishing water and reducing the overall extraction time, which is really annoying.

So if you often have astringent coffee in your hands, how can you be sure it's the astringency of the steaming process?

The easiest way is to use the split cup method.

Split cup method

Prepare two sharing pots / cups and flush normally as you are used to

Pay attention to the amount of water you share in the pot, when it comes to the amount of steaming

Just pick up the filter cup and change it into another sharing pot, and continue to flush the latter half.

For example, if you are in the habit of giving 40 c. C water, the sharing pot will be changed when it is about 40 c.

And then, of course, try to see if there is astringency in the flavor of 2 pots of coffee.

The concentration of 40 c c in steaming is very high, so it may be a little unaccustomed to drinking it at first.

But please think hard about whether there is astringency in the strong flavor.

After tasting the two pots separately, you can also pour the two pots together

Test whether there is any obvious astringency after the combination, if there is still any

Then you can be sure that your steaming has an astringent problem.

Think about whether you have the following two kinds of problems compared with your own methods.

So stuffy steaming has a sense of astringency, which means what's wrong with the technique?

It can be divided into two main categories:

1. Uneven water supply:

This happens more often to beginners, or when it is difficult to control the water in your hand pot.

When your powder draught is uneven, so will your exhaust.

The powder layer is extracted by luck.

Where the extraction is too much and where the extraction is insufficient

And then lead to astringency, which is a matter of course.

And the problem caused by uneven water supply

As far as the experience of seniors is concerned, it is quite easy to deal with.

Make more use of cooked powder to practice circling

If you practice 2.30 times, the water supply will be much better next time.

Consider changing a hand pot if it is too difficult to use. A good pot is worth investing in.

A cup of bad coffee is essentially a waste of money.

two。 The water supply is too gentle / use the method of laying water.

The senior originally thought that this problem should be relatively rare.

But through the actual observation in class for several times, it is found that there is still a certain proportion.

Especially for people who take coffee very seriously, it's very interesting.

When your water supply is very gentle, or use the so-called water laying technique

When you gently put the water on the noodles and let the coffee powder absorb the water thoroughly

Actually, it's not a big problem. It's a very good trick.

However, it is important to pay special attention to the fact that steaming for too long may cause astringency.

The reason is that when gently feeding / laying water

The water is placed on the flour, and there is not enough power to push the water into the powder.

We can only slowly wet the powder layer by the action of gravity and diffusion.

Therefore, the contact time between water and powder will be longer than that of powerful water supply.

If you use stuffy steam for a long time, it may lead to excessive extraction and astringency.

There are no more than two solutions.

a. The steaming time is revised down to 30 seconds.

Test a few more times to determine the limit of steaming time

Do not exceed this time, basically will not cause astringency

b. Slightly increase the power of the water supply

Use a little force in the water supply, or control the water as you please.

Let your water flush the kettle to the bottom of the powder layer.

If the water adds some strength, it won't stay in the powder layer for too long.

Then discuss the limit of steaming time.

The balance between softness of water supply and steaming time can be achieved.

The above two points are for your reference.

No matter whether your hand flushing is astringent or not, you can use the split cup method to test it.

Is your steaming flavor your favorite?

In fact, people who drink it will often be startled. It turns out that my steaming makes it taste like this.

Of course, if you have a problem with astringency, be sure to test it.

Is it your stuffy steam that is wrong?

As long as you know what the problem is, it's not difficult to fix it.

And there will be a big improvement in your hand flavor.