How to make hand-brewed coffee the effect of temperature on extraction of hand-brewed coffee

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Often used to describe the "easy to learn difficult fine" to hand brewed coffee, which also shows that its variability is very large, through brewing temperature, grinding scale, water injection speed, powder water concentration and other conditions, to affect the final flavor presentation.

Use 16 grams of coffee powder (containing about 0.8 grams of fine powder), inject 20--25 grams of hot water in advance for stewing, then inject hot water four times, the first three times inject 50 grams of hot water, the fourth time inject 60--80 grams of hot water with a large water column, the total amount of water injection is 210--230 grams, and finally extract 190 grams of coffee liquid. At the same time, these four times of staged water injection will adjust the cooling range according to different baking degrees. Each time, about 80 ml of cold water will be added to the hand flushing pot. From the first 88 degrees, each time normal temperature cold water is added, it will drop by about 10 degrees, and the final temperature will fall between 65- 70 degrees.

Using another kettle, add cold water to the stainless steel hand-rinse kettle between filling at each stage. The purpose is to reduce the extraction rate of fine powder gradually through the stepwise cooling method, so that the aroma molecules and sweetness in coffee can be more clearly and obviously displayed. Simply put, it is to use higher temperature to extract the flavor of the front part, and use lower temperature to avoid the extraction of miscellaneous astringency, different temperatures caused by differential extraction, so that the taste hierarchy is expressed.

"Very light roast and light roast coffee beans may not be suitable for this method, you must adjust the cooling times or cooling curve." It is better not to lower the temperature so many times, or to raise the starting temperature a little. "The bean grinder used needs to be considered. The amount of fine powder produced will affect the effect of the stepwise cooling method." Therefore, you can use the method of sieving and then adding back to accurately control the proportion of fine powder.