What is the water temperature of hand-brewed coffee? Water temperature of hand-brewing coffee skills

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How does the water temperature affect your coffee?

In the brewing process, water and coffee will undergo some complex chemical reactions, and the water temperature will directly affect the extraction rate of different components in the coffee during brewing. Water extracts quinic acid, amino acids and tannins, caffeine, oils and other substances from coffee. In the brewing process, different stages produce different reactions, so different water temperatures have different effects on the extraction of coffee.

So how on earth does the water temperature affect it? The higher the temperature of the water, the faster the extraction rate, many different factors will affect the flavor of coffee, so the extraction rate should be controlled very carefully when brewing.

High temperature extraction

It will be difficult to control the extraction, and some undesirable flavors and ingredients will be released quickly. High temperature cokes the fine coffee powder quickly, and [charred coffee] is usually used to accurately describe coffee with defective flavor control under high temperature extraction.

Low temperature extraction

If the water temperature is not enough, the coffee can not be extracted correctly, and the extracted coffee will have a little astringent and sour taste. But low water temperature also has a way to make good coffee, which is to prolong the soaking time of water and coffee powder.

Summary, the relationship between water temperature and extraction:

Temperature has a great influence on the extraction taste of coffee, and bitter and astringent coke is the latter flavor.

Under the same grinding degree, if the coffee is bitter, scorched, astringent, etc., the extraction water temperature can be reduced and adjusted.

If you rush out and feel the smell of water is heavy, the taste is light, and so on, there are still many flavors in the coffee grounds, so you can consider raising the temperature.

Demonstration, first of all, the editor first explains: the demonstration and suggested parameters of the editor are all timed from the end of the water injection, and then the steaming starts, and generally indicates the amount of water injected for the second time + the time for steaming.

Take our most commonly used 15 grams of powder for example, generally about 30 grams of water is injected, and the steaming time is 25-35 seconds. We still choose the commonly used V60 filter cup as a reference, the flow rate of V60 is relatively fast, and the flow of water injection is too large, which will raise the liquid level, and more water will flow down from the ribs on the edge, reducing the process of contact and extraction with coffee powder. and vice versa, V60 can well express the flavor of Yega in terms of richness and layering.

Relationship between water temperature and freshness of coffee beans:

Take the filter paper dripping method as an example, a large amount of carbon dioxide is stored inside the freshly baked beans, and the best flavor is not developed, and the taste is not so easy to dissolve, so in this demonstration, the beans are still relatively fresh. Three kinds of water temperatures are selected for cooking, which are 89, 90 and 91 degrees respectively.

In the second stage, the flavor of the coffee can be fully extracted by slow flushing with a small water flow to prolong the extraction time, and in the third stage, the coffee flavor can be fully extracted by using the same method of extraction and steaming for 30 seconds, and the flavor of the coffee can be fully extracted by slow flushing in the second stage.

The coffee powder is 15g, the ratio of water to powder is close to 1:15, the total water injection is about 230g, and the total time is about 2 minutes.

When extracted at the initial stage of cooking, Yega's fruit acid is extracted at the very beginning, with a nutty flavor in the middle and sweetness in the final stage, and the bitterness is easily extracted over time.

In the process of brewing coffee, the water temperature will affect the extraction rate, which can be directly reflected by the senses, such as the demonstration of the sun Yega Xuefei:

Coffee extracted at 89 degrees will have a slightly astringent, sour lime taste.

The water temperature of 90 degrees shows a soft berry flavor.

The water temperature of 91 degrees shows the smell of soft peel.

The water temperature of 90 degrees shows a soft berry flavor, so it can be judged that 90 degrees is the right water temperature for the beans.

The control of water temperature is also very important. To determine the water temperature, it depends on the freshness of beans, the characteristics and state of beans, the degree of baking, the degree of grinding, the method of cooking, the flavor you want to show, etc., and accumulate more experience in brewing and cooking. We will soon find the right water temperature.

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