How much water does it take to brew boutique coffee beans? What's the temperature of the water to make coffee? For making black coffee

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How much water does it take to brew boutique coffee beans? What's the temperature of the water to make coffee? How much water does it take to make black coffee?

Hand-brewed coffee, as a new favorite of the "third wave of coffee reform", has become a way for baristas to express their individualization. Different baristas use hand extraction to show their own understanding of coffee. There is no unity, and there is no absolute good or bad. Everything depends on the performance of the taste, just like cooking a meal.

Although Japanese hand-brewed coffee has a long history and precipitation, different styles are also different, and it also attracts customers with different tastes. Therefore, the first thing is to find the way that baristas like and extract their own personality, and then infect customers and cultivate their tastes.

In any case, only by thoroughly understanding the factors affecting the extraction of hand-brewed coffee can we make a cup of coffee with perfect extraction and avoid customer dissatisfaction because of the failure of our extraction when we get a good bean.

So what are the factors that affect the flavor of hand-brewed coffee?

Today, I would like to summarize several factors that affect the extraction of hand-brewed coffee.

The following factors affect the extraction of hand-brewed coffee:

1. Water quality 2. The water temperature is 3. Coffee beans 4. The amount of powder is 5. Grinding degree

6. Cloth powder 17. Hand flush pot 118. Filter cup 19. Stew and steam for 10. Brewing flow

11. The amount of extraction is 1.12. Warm cup 113. Barista

[water quality]

At present, there are several kinds of water used to make coffee: pure water, pure water and soft water.

1) Pure water does not contain any other solute, so it has stronger solubility and will extract more substances from coffee powder when brewing coffee.

2) purified water can also be understood as mineral water, which removes harmful substances such as bacteria and chlorine, and leaves mineral elements. the solubility of this kind of water is weaker than that of pure water.

At the same time, the minerals in the water can regulate the flavor of coffee to a certain extent, so the flavor of coffee extracted by different mineral water is also slightly different.

3) soft water is the water filtered by water softener, which does not contain calcium and magnesium ions, but it is generally softened by sodium ion replacement at present.

Therefore, the content of sodium ions in the water will be very high, and the extracted coffee is easy to be salty.

[water temperature]

The regulation of water temperature on the extraction of coffee is obvious, and it is also one of the most direct factors.

Generally speaking, when other factors are constant, the deeper the roasting degree of the coffee, the lower the water temperature used in the extraction.

The fresher the coffee is, the lower the water temperature is; the finer the coffee is, the lower the water temperature is.

The range of water temperature is generally 80 ℃ 96 min.

[coffee beans]

Including the origin, baking degree and freshness of raw beans.

The origin determines the height that this coffee can reach, and good roasting shows this height.

Freshness determines whether you keep all the flavors you could have.

Therefore, a cup of coffee beans with excellent flavor must be inseparable from these three factors.

Coffee beans

[powder quantity]

The amount of powder actually not only affects the final amount of extraction.

It would be a big mistake to think that 10g powder extract takes 160g coffee and 20g powder extract 320g coffee.

The amount of powder not only affects the extraction amount, but also affects the steaming efficiency, water temperature, extraction flow, extraction speed and so on, and finally affects the extraction rate.

[degree of grinding]

After roasting, the cell structure of coffee changes, there are many cavities, filled with gas, including many aroma components.

The degree of grinding actually determines the degree of difficulty of extraction. The finer the degree of grinding, the easier it is to extract the taste of coffee.

Then we have to determine the approximate degree of grinding according to the roasting degree and freshness of the coffee.

Then adjust according to the extraction results in order to achieve the balance of extraction.

[cloth powder]

This is very easy to overlook, because the hand-made cloth powder is not as important as the Italian cloth powder.

But it is also a key factor to determine the consistency of extraction.

First of all, the flatness of the flour determines the uniformity of steaming and extraction.

Secondly, some people like to eat a filter cup to increase the density of cloth powder.

This will have an impact on the extraction flow and extraction speed.

A good powder habit will reduce the error of the barista's extraction results each time.

[hand punch pot]

At present, there are all kinds of hand-made pots on the market, how to choose hand-made pots, many baristas do not have a more objective understanding of this.

The differences between hand pots are nothing more than the following points

First: heat preservation. Take the most classic kalita fine-nosed palace pot as an example, because the upper cover adopts the closing design, the temperature loss during extraction will be less, which is 3-5 ℃ less than the one with a thermometer in Tiamo, which can bring more stable water temperature.

Second: the flow of water, there is no doubt that the water flow of the long mouth is finer and more uniform, but it is also a bit inadequate when the flow needs to be increased in the post-extraction stage, on the contrary, the pot needs more experience in flow control.

Third: material, the thermal insulation of ceramics is better than metal, but some metal pots are made of double layers, the inside is empty, so the insulation will be better. At the same time, it will preheat more quickly than ceramic.

[filter cup]

Experienced baristas all know that different filter cups require different extraction techniques.

And the flavor performance of the same bean is also different, it is necessary to talk about the design of the grooves and outlet holes of the filter cup.

The longer the groove is, the deeper the groove is, the better its exhaust and smooth water is, and it is not easy to produce volcanic bubbles during steaming.

The taste of the extracted coffee is smooth and easy to show the high acidity of the coffee.

On the contrary, the extracted coffee has a thicker taste and is easy to show the sweetness and sweetness of the coffee.

The larger the outlet hole is, the faster the extraction speed is, and it is more suitable for coffee with deep roasting degree.

[steaming]

Two points should be paid attention to here, one is the amount of steaming water, and the other is the time of steaming.

The amount of steaming water must be just right, just dripping a few drops, the appropriate amount of water is conducive to the full steaming of all coffee powder.

Special attention should be paid to the thick powder layer near the middle and the thin powder layer around it, so it is appropriate to inject more in the middle when steaming and injecting water to ensure that the coffee powder in the lower layer can be soaked.

The time of steaming should be determined according to the degree of baking, the amount of powder, water temperature and other factors.

Generally speaking, the longer the steaming time, the more substances extracted.

[brewing water]

What we are familiar with is usually divided into one-time water injection and three-stage water injection, which are actually suitable for different filter cups.

V60 (circular filter paper) is more suitable for three-stage water injection because the drainage is too fast, otherwise it is easy to lack of extraction.

While kono (round filter paper) and melita (T-shaped filter paper) are more suitable for one-time water injection, otherwise it is easy to extract too much.

The impact of the height of the water will stir the coffee powder, will enhance the extraction, and is easy to inject bubbles, in order to reduce instability.

We usually use the same strength as a massage to inject hot water, so that the coffee powder will be more comfortable.

In addition, the speed of drawing circles will also have a stirring effect. If you want the coffee you extract to be more mellow and full, you do not know that the coffee is over-extracted.

You'd better calm down and inject water steadily.

[extraction amount]

That is, the final amount of coffee is an important factor affecting the concentration of coffee.

The concentration range of gold cup extraction is 1.15% Murray 1.35%, but the concentration may vary more depending on the taste of different guests.

On the basis of achieving the gold extraction rate, adjusting the extraction amount is only the adjustment of the coffee concentration, and the flavor of the coffee will not change.

Do not in order to achieve the amount of extraction, clearly has reached the gold extraction rate but still in the water injection, resulting in excessive extraction.

[warm cup]

No matter what utensils are used to make coffee, the warm cup of each link is essential, and baristas should develop a fixed habit.