Hand brewed coffee tips---how to express coffee flavor yejia sherry orchard how to brew

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Earlier, the editor discussed with you the so-called saying that it is not realistic for a cup of coffee to have different flavors. Today, the editor continues to discuss with you the extraction of various flavors from hand-brewed coffee. See how to use techniques to systematically "combine" to show the best flavor of coffee.

In the process of coffee extraction, in addition to the "coffee extraction amount (concentration)" is one of the factors of manipulation, the "flavor" of the extraction will also change with the extraction time. At different stages, coffee powder comes into contact with water and releases different substances, thus changing the combination of flavor.

First of all, let's take a look at the expression of the sour, sweet and bitter flavor of coffee during extraction, which can be expressed in plane coordinates:

As can be seen from the image above, the sour taste is released first, then to sweetness, and decreases with the extraction time / extraction amount, while the bitterness begins to be released later, but increases with the extraction time / extraction volume. Therefore, the purpose of brewing coffee is to extract more high-quality sour and sweet, while avoiding bitterness.

In addition, using the rectangular model of coffee extraction, the coffee flavor can be roughly divided into five parts.

Extraction time (X axis)

Flavor concentration (Y axis)-the extraction rate can be changed through temperature, water column size, water injection mode and so on.

1. Steaming time (at this stage, coffee powder comes into contact with hot water and is just beginning to change and develop)

2. Front stage extraction (mainly sour coffee flavor)

3. Mid-stage extraction (from sour to sweet)

4. Later stage extraction (sweet and bitter flavor)

5. Excessive extraction (miscellaneous taste, bitter taste, bad taste after extraction)

So how to change the degree of extraction, we can give different degrees of extraction in different stages of hand brewing, and then pile up different flavor combinations of a cup of coffee.

For example, if you want a cup of coffee with high sweetness, low acidity and low bitterness, you need to think before you make it:

Low acidity > > less front extraction > > use of low water level / small water column / less stirring

High sweetness > > Middle extraction > > use of high water level / large water column / multi-stirring

Low bitterness > less late extraction > > use low water level / small water column / less stirring

Avoid the flavor of over-extraction > > Open the filter cup as soon as possible after completing the extraction.

The corresponding coffee extraction box, as shown in the following figure:

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Note that the above model is not a simple superposition combination, because from the beginning of the extraction, all kinds of flavors will be released, and the model is only to help people understand. When testing how to combine the flavor of a cup of coffee, you can also use hand racks to boil the coffee liquid dropped at each stage of extraction, then drink it one by one, and then mix it together to find the best combination (brewing time and volume of each stage).

Finally, let's try practical exercises.

Take Yega Chuefei Berry Orchard (sun) as an example, this coffee is characterized by berries, peaches, fermented aromas, flowers and high sweetness, with medium acidity.

Use V60 filter cup, water temperature 90 ℃, coffee powder 15 grams, water powder ratio close to 1:15, total water injection about 230g, total time about 2 minutes.

Stew with 1.30g water for 30 seconds.

two。 In order to bring out elegant flower and fruit flavor and sweet and sour feeling, the first water injection used low water level small water column and medium intensity stirring (about 40 seconds, water injection volume about 90g), and stopped water injection for 5 seconds.

3. The second water injection pulls up the water column + increases the stirring to flush out the sweetness (about 30 seconds, the amount of water injection is about 80g)

4. Continue to inject water to reduce the height of the water column and reduce stirring, in order to adjust the concentration and bring out appropriate high-quality bitterness to balance the taste of coffee with an aftertaste (about 15 seconds, water injection about 30g)

5. Remove quickly before the water in the filter cup falls completely to prevent the bitter taste from falling into the pot.

The acidity of the raspberry orchard is bright, like a fruit bomb, with persistent aromas of berries and tropical fruits. The rough model is as follows:

If the above brewing methods change the number of segments, such as using one-cut flow or three-stage extraction, you need to change the method at the right time, of course, according to the flavor information of different coffee, to find the most suitable "combination" is also the only way for coffee people!