How much water temperature do you use to brew coffee by hand? how do you make coffee beans by hand? how much water do you use to make coffee beans by hand 15g?

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Almost every baby who plays hand flushing

Will have a thermometer.

Every time you describe your coffee to someone else,

It is necessary to talk about how much water is used.

It can be seen that water temperature is a very important factor.

How important is ●?

Why is it important?

How to treat and choose the water temperature?

Today I'm going to eat this knowledge point--

How important is the water temperature of ●?

Extraction temperature? Drinking temperature?

First of all, we need to distinguish between the two concepts, we talk about temperature, to make clear whether it is extraction temperature or drinking temperature. These two concepts are completely different.

Drinking temperature is of course very important, first of all, it is palatable. The water temperature of hand-brewed coffee is generally above 80 ℃. After the production process, the coffee temperature presented to guests is only about 60 ℃, hot but not scalded to the tongue. With the smack of each mouthful, the water temperature gradually decreases, and you can taste the characteristics and differences of coffee flavor at different temperatures. When it comes to room temperature or even frozen state, it has different taste.

We will discuss the drinking temperature in detail later, but what we want to talk about here is the extraction temperature, which refers to the temperature at which the soluble substance in the coffee is precipitated when the water comes into contact with the coffee powder.

● presents flavor and varies from one another to another.

Under the premise of determining the quality of coffee beans, roasting degree, grinding degree, hand pulping method, extraction degree and other factors will affect the performance of a cup of coffee. The water temperature is probably the most intuitive adjustment variable. The flavor of coffee liquid extracted by different water temperature will be different.

Does the gold cup extraction theory need to be understood? )

We have talked about the topic of cold extraction before. Coffee powder is brewed in cold water and hot water. The substances soluble in cold water and hot water are different, and the liquid flavor of coffee is also different.

Similarly, the same hot water, in 80 ℃ or 98 ℃ of different temperatures of hot water, the rate of dissolution of different substances in coffee, the proportion of extraction, is still different. After that, the coffee will show different flavors because of the different contents of the substances dissolved.

How does ● choose the water temperature?

For the master, the water temperature can not give an exact reference value to apply.

From some "skin god" words: I feel the water temperature and baking degree, freshness, grinding thickness … Combined to consider, according to 92 degrees as a reference value, and then according to the corresponding other conditions to fine-tune, to achieve the "delicious" result is the ultimate goal, but the "delicious" varies from person to person. The thermometer is basically used as an auxiliary tool for recording data.

In other words, what flavor do you want the coffee to show (of course, if it has to have this flavor), you need to control various factors, including water temperature, to adjust, high temperature and short time, rough grinding, low temperature and long time, fine grinding, all have a degree of mutual restriction. Everyone can have a temperature that they are most familiar with as a benchmark.

For general enthusiasts, matching the baking degree of coffee beans, making a general choice of water temperature, and then adjusting it up and down according to the taste is also a way not easy to make mistakes in the entry stage. According to the experience of Xiao Tai and his company partners and the reference value of the big gods in the group, it is roughly as follows:

● light baked beans 92 ℃, medium baked beans 86-88 ℃, deep baked beans 82 ℃.

Generally, for coffee beans with shallow roasting degree, the activity of substances soluble in water is very strong, and small molecular substances are easy to volatilize, so higher temperature water is needed to dissolve more flavor substances in a short time to avoid macromolecules occupying positions.

Moderately roasted coffee beans, moderate water temperature combined with appropriate extraction time, selective extraction of desired flavor substances, such as lower temperature can better show acid, higher temperature can better show bitterness, but also need to be very careful over-extraction.

For deep-roasted coffee beans, the water temperature needs to be low if hand-brewed (in many Japanese cafes, such as Lumazi, deep-roasted beans are used to make hand-brewed coffee). At this time, macromolecular substances are relatively stable (mature and stable feeling, like falling in love with older people, can not be caught in a hurry, want small fire monkeys to slow down), low water temperature + longer extraction time, can retain more beautiful flavor.

It's still mysterious to say so.

Let's fuck it!

● hand-made coffee beans brand recommendation

Qianjie coffee roasted single hand-made coffee beans are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the average price is about 80-90 yuan. According to the calculation of 15 powders per cup of coffee, 15 cups of coffee can be made in a bag, which costs only about 6 yuan per cup, which is very cost-effective for coffee shops to sell dozens of yuan a cup.

END