How many degrees of water are used to boil high-quality coffee beans? How much water do you use to brew black coffee? Boutique coffee

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How many degrees of water are used to boil high-quality coffee beans? How much water do you use to brew black coffee? Is it okay to brew high-quality coffee beans with 100 degrees water?

A good cup of coffee, the right water temperature is also very important.

How much do you know about the suitable water temperature for brewing coffee? Snowflake News

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Theoretically, in the whole process of brewing and extraction, the temperature of hot water in contact with coffee powder should be kept at 86 ℃, which is called the best extraction water temperature. The temperature range of 86MurMel 94 ℃ means that if it is below this water temperature range, the coffee will show a more sour and astringent taste, and if it is higher than this water temperature, the coffee will show a more obvious bitter taste. The temperature range of 91 ℃ 94 ℃ also means that the water temperature of a good extraction should be lower than the boiling point of 100 Mel. In that case, "brewing coffee" often represents a mistake in the professional coffee extraction knowledge system-- good coffee cannot be brewed.

Of course, the optimal extraction water temperature above is only a theoretical range, and we need to refer to other factors in practice. For example, if the coffee beans are roasted deeply, the temperature should be low; if the coffee beans are lightly roasted, the best temperature should be close to the lower limit, or even slightly higher than 94 ℃.

The key to hand flushing: there are differences in grinding fineness, water temperature, steaming time and water flushing speed according to the baking degree of beans.

Notes and skills for beans from shallow culture, medium culture to deep culture:

1. For those of you who have the habit of steaming, please note that the deeper the baked beans, the shorter the steaming time, even without steaming.

two。 The fineness of grinding becomes thicker and coarser from fineness.

3. The water temperature should also be judged by shallow, medium and deep culture, which is getting lower and lower.

Grasping these three principles is the basic skill of hand flushing. As long as you don't extract too much, there will be no bitterness.

If the shallow pea powder is finer and the water temperature is higher, it will not be sour, and it is easy to extract the fragrance of flowers and fruits.

The deep-fried bean flour is thicker, the water temperature is lower, the bitter taste is less bitter, and the chocolate nut flavor is softer.

The extraction of coffee is sour, sweet and bitter in turn, the bitter in the front, the sweet in the middle, the bitter in the back, the bitter in a certain proportion, and the sweetness will be better. Tastes vary from person to person.

The sweet, sour, bitter and salty coffee is also rich and weak, and the taste of the coffee varies greatly because of the multi-taste, which is quite fun. And the brewing mood was very important at that time.

PS. Yejia Xuefei is a typical light sour coffee: the fineness of the powder can be about 2.5 degrees, and it can be fully expanded by steaming for more than 30 seconds to one minute. The water temperature can be 88mi 90 degrees.

Ordinary Mantenin flavors usually have a mellow and heavy feeling: the fineness of the powder can be about 3.5 degrees, steaming for about 10 seconds or not, and the water temperature is not more than 85 degrees, or even 82 degrees.

Water smell: generally appears under the uneven water coffee powder. Even if it is cooked at a high water temperature, the taste of excessive bitterness will taste like water.

After brewing, observe whether the coffee grounds are evenly pasted to the wall of the filter cup. There is no so-called "water taste" when brewing at low water temperature. It is light taste (without excessive bitterness).

Do not worry about wasting coffee powder. Although you have seen some theoretical posts or videos before, the surrounding powder does not need to rush to.

But the surrounding circle of powder is not soaked in the water will be insufficient, in fact, just a little bit.

In this way, the water will not pour down the edge of the filter cup and flow directly to the lower pot, resulting in the phenomenon of water passing.

The following are cases of water smell:

As shown in the picture, only the middle hand flush fails: the water will only spread the coffee powder around the sides and rush straight to the bottom, resulting in insufficient extraction.

The powder around you also needs to be taken care of, and you can't waste it-- it's not right to rush in the middle.

It's just that after you take care of the powder around you, you have to use the flushing technique to pour them in the middle and spread them evenly on the filter paper or filter net.

Do not appear the phenomenon that one side is thin and the other is thick, the water will not flow out to the thin place, but the average flow around and the bottom, so that it is more perfect.

The optimum temperature of coffee liquid after extraction should be about 85 ℃, which is called "the best temperature in the cup". There is a coffee brand in Taiwan called 85 ℃, and its fastidiousness comes from this.

Next, any hot coffee drink should be drunk while it is hot, because with the rapid drop in temperature, a large number of sour and miscellaneous flavors will emerge in the taste. Especially for a coffee shop, even if the "best temperature in the cup" is achieved, the coffee needs to be served to the guest's table as soon as possible, and the best temperature for guests to pick up the coffee should be 65 ℃, which we call "the best drinking temperature" or "the best lip-touching temperature".

In addition, when drinking coffee in a coffee shop, because the cup is always a little uncomfortable, while a small cup of coffee is not as good to drink, and most coffee shops still lack a considerate "refill policy", so many customers have to shyly leave a little coffee in the cup and let it cool slowly, which is obviously a big taboo for coffee tasting. It is recommended that at the end of a cup of hot coffee, the temperature of the last sip of coffee should not be lower than 40 ℃. This is called the "best end temperature" or "the best buying temperature".