Does the water temperature of hand-brewing coffee matter? -"almost" is actually a long way off!

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Some questions often arise during hand brewing: why does the coffee I brew have different flavor beans each time? In fact, many times, do not pay attention to the water temperature of this parameter, water boil and so on "about" time began to cook. First of all, it is important to have a very important concept, that is, when making hand-brewed coffee, the depth of coffee powder extraction is closely related to the temperature. The higher the temperature, the higher the degree of extraction, and if your hand coffee tastes bitter and astringent, that's usually the effect of over-extraction of coffee powder. Therefore, first understand the [water temperature] this parameter will have an impact on the taste of coffee, in order to better control the taste of a cup of coffee.

For this purpose, for the stability of the experiment, I used the same bean [sun Yega Aricha] to carry out the experiment.

Quantitative: V60 filter cup

Powder content: 15g

Degree of grinding: BG 4R

Cup test flavor: obvious jasmine aroma, soft citrus acid, fresh tea, medium sweetness, smooth texture

Water injection technique: after steaming, the first stage of water injection uses a small flow of water, slowly injecting water and circling around the center with the size of a coin; the second stage of water injection, the water injection flow rate is constant, the circle speed is slightly faster, and slightly more around the outer ring powder layer.

Experiment 1 | High water temperature

V60 filter cup

Temperature: 92 degrees

Powder content: 15g

Degree of grinding: BG 4R

Time: 2:18 seconds

Water injection volume: steam for 30s with 26g water, water injection to 133g in the first stage and 226g in the second stage.

Taste: taste at high temperature, more obvious astringent taste, thin texture, feel a little dry; after a little cool, the sour taste is obvious, but a little sharp, some mango sweet taste, the latter section has a bitter taste.

Experiment 2 | medium water temperature

V60 filter cup

Temperature: 90 degrees

Powder content: 15g

Degree of grinding: BG 4R

Time: 2:13 seconds

Water injection volume: steam for 30s with 26g water, water injection to 133g in the first stage and 226g in the second stage.

Taste: when tasted at high temperature, the middle part of the tongue feels full citrus acid, which is comfortable, the aroma is long-lasting, the texture is smooth, the fruit juice texture is like black tea, and the orange juice becomes brighter and sweeter after a little cooling.

Experiment 3 | low water temperature

V60 filter cup

Temperature: 88 degrees

Powder content: 15g

Degree of grinding: BG 4R

Time: 2:24 seconds

Water injection volume: steam for 30s with 26g water, water injection to 133g in the first stage and 226g in the second stage.

Taste: taste at high temperature, the aroma is weak, there is a slight fishy and bitter taste, the flavor is a little dull and dull, the acidity is not bright enough, the texture becomes rough, and there is a kind of wood taste; cool for a while, although the sweetness is improved a little, but the overall flavor is not comfortable enough.

Conclusion

At the same grinding degree, different water temperatures will affect the flavor trend of a cup of coffee.

[high water temperature] is easy to over-extract coffee powder, such coffee will have a bitter taste, and most of the bitter taste comes from caffeine, bitterness is also related to other chemical effects. Dryness is also easily extracted at high water temperatures, strong and lasts for a long time, because polyphenols are bitter and bind to proteins in saliva, which sucks up the tongue and produces a rustling or dry feeling in the mouth. The sense of mediocrity and emptiness refers to the freshness and light of the coffee, stifling the beautiful substance and lack of flavor.

[low water temperature] Cooking is easy to lack extraction and does not bring out enough substances, such as sour taste, lack of sweetness, strange salty taste, short aftertaste, etc., which are basically manifestations of insufficient extraction. In the third experiment, the lack of sweetness highlighted the boredom and emptiness of acid, which did not make people feel satisfied. The flavor is insufficient, the aftertaste is short, and the taste is unsatisfactory. The irritating sour taste after cooling may make people wrinkle their lips, and there are electric shocks and sharp sensations on both sides of the tongue, damaging the sense of taste.

[appropriate water temperature] the aroma and flavor shown by good extraction are positive and comfortable, for example, the acid quality will be very rich, such as the sweet and sour feeling of plums or drupes, and the overall cleanliness, clarity and transparency. can drink more clearly what is the flavor, delicate, rich and distinct acidity, and can remind people of a certain fruit or even wine, the aftertaste of staying in the mouth lasting, let people aftertaste.

Therefore, corresponding to different beans, the coffee beans will be better brewed with appropriate water temperature. If you just cook according to your own feeling, it may cause a misjudgment of this bean. In order to make a good bean, we suggest recording the water temperature, degree of grinding, time of breaking water, amount of water injected, method of water injection, ratio of powder to water, bean baking date, cooking date, etc., so that you can know more clearly how to adjust and rush out the good taste you should have.