How should I make coffee by hand? What are the factors that affect hand-made coffee?

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Usually when I make my own coffee at home, even if I drink a bad taste, I don't know why it appears, or how to adjust it. So Qianjie Coffee recommends that you make a note of the parameters you make and the flavor you drink each time, and then adjust it.

What factors will affect the flavor of coffee?

1. Water temperature. When the water temperature is high, the degree of extraction is high; the brewed coffee tastes thick and full-bodied; while the water temperature is low, the degree of extraction is low; it will prefer a refreshing and elegant style. Temperature has a great influence on the extraction rate of coffee, bitter and astringent coke is the flavor of the latter stage, if the coffee is bitter, scorched, astringent, etc., then it is necessary to reduce the extraction water temperature; on the other hand, if it is washed out and feels less freshwater flavor, that is, there are still a lot of flavors still left in the coffee grounds, so we can consider raising the temperature for extraction.

Qianjie Coffee suggestion: shallow roasting: water temperature 89-92 degrees; deep baking: water temperature 84-88 degrees.

2. Degree of grinding. If the degree of grinding is too fine, the extraction rate is high; if it is too coarse, the extraction rate is small. The thickness of the powder also has an impact on the flow rate of coffee. If the powder is too fine, the flow of water slows down, so the powder in the filter cup is always soaked and extracted, which is easy to be extracted; the powder is too coarse, and the flow speed is fast. Coffee powder has run out of water before it is extracted, and it is easy to underextract. Another situation is that the fine grinding is uneven or there is too much fine powder. If the grinding is not uniform, then it is easy to cause uneven extraction, and although the appropriate fine powder can improve the hierarchical sense of the product, too much fine powder will become the source of miscellaneous smell.

In fact, if there is a lot of fine powder, it can be solved by buying a powder sieve, but if the grinding is uneven, the editor still suggests that you buy a new one.

3. Steaming technique. Unexpectedly, just a steaming method will also affect the flavor of a cup of coffee. Generally astringent feeling is mostly caused by too long extraction time, but steaming will still become the source of astringent feeling, and this astringent feeling will be felt from the entrance to swallowing, making your flavor flaw on the surface. The astringent feeling of steaming is mainly reflected in two aspects:

1. Uneven water supply. When the draught of the powder layer is uneven, the exhaust is naturally uneven, so the powder layer is extracted by luck, where the extraction is too much and where the extraction is insufficient, which leads to astringency. That's a matter of course.

2. The water supply is too gentle or "paved". When the water supply is very gentle, or the so-called water laying technique is used, the water is gently placed on the flour to allow the coffee powder to absorb water thoroughly, in fact, there is no big problem. However, it should be noted that steaming for too long may cause a sense of astringency, because when gently supplying / laying water, the water is placed on the powder, and there is not enough strength to push the water into the powder. can only rely on gravity and diffusion to slowly wet the powder layer, so the contact time between water and powder will be longer than the powerful water supply, if you use stuffy steaming for a long time, it may lead to excessive extraction and astringent feeling.

Therefore, Qianjie coffee is suggested to test several times to determine the limit of steaming time, do not exceed this time, basically will not cause astringency, and there is a little effort to feed water, or to control the water as fun as possible. If the water adds some strength, it will not stay in the powder layer for too long, and then to explore the limit of steaming time, the balance between softness and steaming time can be achieved.

However, Qianjie Coffee recommends changing only one parameter at a time, and if you change too many parameters at a time, it is not clear what exactly affects the extraction of coffee. A lot of practice can make a good coffee!

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com