What if the coffee is very weak? What you have to pay attention to when making coffee by hand.

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When making coffee by hand, a novice will inevitably slip and lead to the loss of the flavor of the coffee. If the coffee tastes light, what exactly is our problem? And how can we make the coffee by hand not so weak? The following is to introduce the correction method for the novice hand-brewed coffee that the coffee is too weak.

Correction method for light taste of hand-brewed coffee:

1. Other practices remain the same, as long as you adjust your grinding degree to increase the number of particles that absorb water and keep the hot water longer, the concentration of coffee liquid will naturally increase.

two。 Other things remain the same, try to increase your coffee powder (as before) by 3 to 5 grams, which will increase the thickness of the powder layer, increase its water absorption, and the concentration can also be increased.

3. Other practices remain the same. Replace coffee beans with beans with deeper baking degrees. Generally speaking, beans with deeper roasting degrees have better swelling ability and water absorption. Hot water can be retained in the powder layer to extract more ingredients to achieve the purpose of increasing the concentration. But it should be noted that the flavor of coffee will become slightly different due to the change of roasting degree of coffee beans. In general, small players are not recommended to make such an adjustment.

4. Other methods remain the same, at this time, you can make adjustments from yourself, slow down the frequency of water injection, the original one minute 45 seconds out of 240g coffee liquid, can be adjusted to two minutes or two minutes ten seconds to finish. If it's not strong enough, and so on.

5. Other methods remain the same, when you can make the hot water in your hand-flushing pot a little hotter than before, and the higher-temperature water has a relatively higher extraction ability, which will give you more flavor. However, this method must not be used in over-roasted coffee beans, high temperature + deep-baked beans = traditional Chinese medicine!

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