Cooling extraction | Advanced skills of hand-made coffee, V60 + cooling extraction

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The term "easy to learn but difficult to refine" is often used to describe hand-brewed coffee, which also shows that it has great variability, and its final flavor is affected by conditions such as brewing temperature, grinding scale, water injection speed, powder concentration, and so on.

Uncle Coffee is going to introduce the advanced skills of hand-brewed coffee. Yang Liyu, chief barista of Coffee Sind, is invited to demonstrate that he can change the brewing temperature at different stages to achieve the result of differential extraction. this is also the technique he used when participating in this year's Taiwan hand-brewing Coffee Competition (Taiwan Brewer's Cup Championship).

Cooking demonstration: Yang Liyu

In terms of the designated cooking items alone, the cooling extraction method used by Yang Liyu was the third highest.

Coffee Sind, which is operated in a store-in-store model, is hidden in "Succulent & Gift," a well-known succulent plant store in Daan District, Taipei. The simple bar serves Italian coffee and hand-brewed coffee, and sells a variety of individual coffee beans at the same time. On the other hand, tables and chairs are work desks shared with meat, surrounded by green succulent plants, drinking coffee, the mood is suddenly better!

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Let's watch the demonstration video first:

We should have a further understanding of "cooling extraction", and then give you a more detailed explanation.

Appliance: ceramic filter cup V60, Kalita stainless steel hand pot 0.7L

MAHLK NIGmo Demon King Bean Grinding Machine (Tanzania 80mm flat knife Grinding Plate)

Using 16 grams of coffee powder (containing about 0.8 grams of fine powder), 20 grams of 25 grams of hot water was pre-injected for steaming, then hot water was injected into four stages, 50 grams of heavy hot water was injected into each section in the first three times, and 60 grams of 80 grams of hot water was injected with a large water column. The total amount of water injected was 210 grams 230 grams. Finally, 190 grams of heavy coffee liquid was extracted.

At the same time, these four stages of water injection will adjust the cooling range according to different baking degrees, adding about 80 milliliters of cold water to the hand flushing pot each time. From the beginning of 88 degrees, each time cold water is added at room temperature will be reduced by about 10 degrees. Finally, the temperature will fall between 65 and 70 degrees.

So in the film, Yang Liyu will be seen using another kettle to add cold water to the stainless steel hand flush pot during the gap of water injection at each stage. The purpose is to reduce the extraction rate of fine powder step by step through the step-by-step cooling method, so that the aroma molecules and sweetness in coffee can be shown more clearly and obviously. To put it simply, the flavor of the front part is extracted at a higher temperature, while the mixed flavor is avoided at a lower temperature. The differential extraction caused by different temperatures makes the sense of taste layered.

Yang Liyu also reminded everyone, he said: "very shallow roasted and lightly roasted coffee beans may not be suitable for this method, it is necessary to adjust the cooling times or cooling curve." "according to the uncle's understanding, it would be more appropriate for shallow baked beans not to lower the temperature so many times, or to raise the initial temperature a little bit.

In addition, he also mentioned: "it is necessary to consider the bean grinder used, the amount of fine powder produced will affect the effect of the stage-by-stage cooling method." "so in setting the initial conditions, he first used the method of sieving and then adding back to accurately control the proportion of fine powder.

Yang Liyu uses another kettle to add cold water to the stainless steel hand kettle during each stage of water injection.

Through the observation of the thermometer, we can see that the temperature of the cooking water has dropped to 76 degrees.

Shop address: No. 19, 76 Lane, Siwei Road, Daan District, Taipei City