Extraction of hand-brewed Coffee extraction principle of Coffee extraction

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Deep-baked coffee extraction

Deep-roasted coffee (Dark Roasting Coffee) refers to French or Italian roasted coffee after the second explosion in the baking stage. This kind of coffee is to enjoy the strong bitterness, sweetness and lasting aftertaste, so it is more suitable for strong extraction, such as light extraction, it is difficult to enjoy its strong texture.

When extracting deep-roasted coffee, if the concentration is not sufficient, the overall texture will decline, and compared with other flavors, the bitter taste is irritating and prominent, and there will be scorched taste. So if you want to enjoy the lasting aftertaste of deep-roasted coffee, you might as well choose a strong extract.

The bitterness of coffee cannot be removed or reduced, but what kind of bitterness it belongs to is also important. Some bitterness is as cool and pleasant as Yindan or mint, while some bitterness is as bad as antibiotics or traditional Chinese medicine. Only through careful adjustment can we extract the high-quality bitterness that makes people feel happy.

In order to extract a stronger aroma, more coffee is usually used. Increasing the amount of coffee can get more coffee ingredients, thus getting more full-bodied coffee. Generally extract a cup of coffee using 20g of 120mL. If you want to extract more coffee ingredients, you can also extend the extraction time (2.5 minutes). Because this will make the coffee contact with water longer, can dissolve more coffee ingredients. There is also deep-roasted coffee, which has a strong aroma and is usually extracted for a long time at low temperatures in order to improve the texture while suppressing bitterness (80 Mel 82 ℃, 2.5 Mel 5 minutes).

Qianjie cooking parameters are suggested:

KONO/88 ℃ / 1 14 / medium rough grinding / time 1 minute 50 seconds