Daily brewing | flavors extracted from the front, middle and back segments of hand-brewed coffee

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Before Xiaobian and everyone discussed the so-called coffee out of different flavors is not realistic, today Xiaobian continue to discuss with you the extraction of various flavors of hand-brewed coffee, to see how to use the method systematically "combination" to want to present the best flavor of coffee.

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

Let us first look at the release of sweet and sour flavor of coffee during extraction, which can be expressed using plane coordinates:

As can be seen from the above picture, sour taste will be released first, then sweet taste, and will decrease with extraction time/extraction amount, bitter taste will start to release later, but will increase with extraction time/extraction amount. Therefore, the purpose of brewing coffee is to extract more of the good acids and sweetness, while avoiding bitterness.

In addition, coffee flavor release can be divided into 5 parts by using rectangular model of coffee extraction

Extraction time (X axis)

Flavor concentration (Y-axis)-extraction rate can be varied by temperature, water column size, water injection method, etc.

1. Steaming time (this stage, coffee powder contact hot water, just began to change and develop)

2. Pre-extraction (mainly coffee acid flavor)

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

4. Post-extraction (sweet and bitter flavor)

5. over-extraction, ie the unpleasant, bitter, or unpleasant taste of over-extraction

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

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

Low acidity>> Less extraction in the first stage>> Use low water level/small water column/less stirring

High sweetness>> Middle extraction>> Use high water level/large water column/more stirring

Low Bitterness>> Less Later Extraction>> Use Low Water Level/Small Water Column/Less Stirring

Avoid over-extraction>> Open the filter cup as soon as possible after extraction

Then the corresponding coffee extraction cuboid, as shown in the following figure:

Note that the above model is not a simple superposition combination, because from the beginning of extraction, all kinds of flavors will be released, and the model is only to help you understand. When you test how a coffee should be combined with flavor, you can also use the hand brewing rack to bloom the coffee liquid falling from each stage of extraction separately, then try it one by one, and then mix it together to try to find out the best combination (brewing time and brewing amount of each stage)

Finally, let's try it out:

Take Yerga Sherry Orchard (Sunburn) for example. This coffee is characterized by berries, peaches, fermentation, flowers and high sweetness, with moderate acidity.

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

Steam 1.30g water for 30 seconds.

2. For the first time, in order to bring out elegant fruity taste and sour taste, use low water level and medium intensity stirring (about 40 seconds, water injection volume is about 90g), stop water injection for 5 seconds;

3. The second injection of water to raise the water column + increase the stirring to flush out the sweet taste (about 30 seconds, about 80g of water injection);

4. Continue to inject water to reduce the height of the water column and reduce the agitation, aiming to adjust the concentration and bring out the proper bitter taste to balance the coffee taste and finish (about 15 seconds, about 30g of water injection)

5. Remove the water quickly before it falls completely so that the bitter over-extract does not fall into the pot.

The berry orchards thus washed out are bright and acidic, like fruit bombs, with lingering berry fruity and tropical fruit aromas lasting for a long time ~ The approximate model is as follows:

If the above brewing method changes the number of segments, such as using a knife flow or 3-segment extraction, you need to change the method at the right time. Of course, according to the flavor information of different coffees, finding the most suitable "combination" is also the only way for coffee people!

Before Xiaobian and everyone discussed the so-called coffee out of different flavors is not realistic, today Xiaobian continue to discuss with you the extraction of various flavors of hand-brewed coffee, to see how to use the method systematically "combination" to want to present the best flavor of coffee.

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

Let us first look at the release of sweet and sour flavor of coffee during extraction, which can be expressed using plane coordinates:

As can be seen from the above picture, sour taste will be released first, then sweet taste, and will decrease with extraction time/extraction amount, bitter taste will start to release later, but will increase with extraction time/extraction amount. Therefore, the purpose of brewing coffee is to extract more of the good acids and sweetness, while avoiding bitterness.

In addition, coffee flavor release can be divided into 5 parts by using rectangular model of coffee extraction

Extraction time (X axis)

Flavor concentration (Y-axis)-extraction rate can be varied by temperature, water column size, water injection method, etc.

1. Steaming time (this stage, coffee powder contact hot water, just began to change and develop)

2. Pre-extraction (mainly coffee acid flavor)

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

4. Post-extraction (sweet and bitter flavor)

5. over-extraction, ie the off-flavor, bitterness, or unpleasant taste of over-extraction

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

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

Low acidity>> Less extraction in the first stage>> Use low water level/small water column/less stirring

High sweetness>> Middle extraction>> Use high water level/large water column/more stirring

Low Bitterness>> Less Later Extraction>> Use Low Water Level/Small Water Column/Less Stirring

Avoid over-extraction>> Open the filter cup as soon as possible after extraction

Then the corresponding coffee extraction cuboid, as shown in the following figure:

Note that the above model is not a simple superposition combination, because from the beginning of extraction, all kinds of flavors will be released, and the model is only to help you understand. When you test how a coffee should be combined with flavor, you can also use the hand brewing rack to bloom the coffee liquid falling from each stage of extraction separately, then try it one by one, and then mix it together to try to find out the best combination (brewing time and brewing amount of each stage)

Finally, let's try it out:

Take Yerga Sherry Orchard (Sunburn) for example. This coffee is characterized by berries, peaches, fermentation, flowers and high sweetness, with moderate acidity.

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

Steam 1.30g water for 30 seconds.

2. For the first time, in order to bring out elegant fruity taste and sour taste, use low water level and medium intensity stirring (about 40 seconds, water injection volume is about 90g), stop water injection for 5 seconds;

3. The second injection of water to raise the water column + increase the stirring to flush out the sweet taste (about 30 seconds, about 80g of water injection);

4. Continue to inject water to reduce the height of the water column and reduce the agitation, aiming to adjust the concentration and bring out the proper bitter taste to balance the coffee taste and bring about the aftertaste (about 15 seconds, water injection volume about 30g)

5. Remove the water quickly before it falls completely so that the bitter over-extract does not fall into the pot.

The berry orchards thus washed out are bright and acidic, like fruit bombs, with lingering berry fruity and tropical fruit aromas lasting for a long time ~ The approximate model is as follows:

If the above brewing method changes the number of segments, such as using a knife flow or 3-segment extraction, you need to change the method at the right time. Of course, according to the flavor information of different coffees, finding the most suitable "combination" is also the only way for coffee people!