The extraction principle of hand-brewed coffee factors affecting the extraction amount of hand-brewed coffee

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Control and balance the amount of extraction of various ingredients in roasted beans to make coffee.

Hand-brewed coffee is a process of flavor extraction and filtration at the same time, and the extraction takes place at the center of pouring water. The more water, the more extraction. Newly roasted coffee beans will produce more carbon dioxide, these gases are not conducive to the full contact between water and coffee powder to complete the extraction, so it is necessary to stew first to avoid uneven extraction of coffee powder and affect the efficiency.

The principle of extraction is that the coffee ingredient enters the water from the surface of the coffee powder. With the decrease of the surface concentration, the coffee ingredient is transferred from the center of the powder to the surface.

Several major factors affecting extraction include:

1. Water temperature especially refers to the water temperature when in contact with coffee powder, the extraction time of sour taste and bitter taste is different, the sour taste comes out very quickly, and the bitter taste takes a long time. The higher the water temperature, the faster the extraction rate and the more obvious the bitterness.

Even if it is the same cup of coffee after brewing, the bitter and sweet taste is more obvious at high temperature, but the bitter and sweet feeling will drop slightly after cooling, and the sour taste will be more obvious.

two。 At the same time, the longer the extraction time, the more obvious the bitter taste, and the sour taste has no obvious change. In addition to the particle size of coffee powder, the filter rack is another important factor affecting the extraction time. The larger the pore area of the filter rack, the extraction time will be relatively low, and it is not easy to have retained liquid. (1 large hole & > 3 small hole & > 1 small hole)

3. The finer the coffee powder, the higher the extraction rate, and the more obvious the bitterness.

Recommended hand punching parameters in Qianjie:

V60ap90 ℃ / 1 15 / medium grinding / time 2 min