What should I pay attention to when making coffee with regard to extraction?

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Coffee uses water as its carrier, so everything has to do with water. What I want to share with you today are some views on coffee extraction.

One | Italian extraction

Espresso as a commercial product occupies the vast majority of the market share, it is fast, fragrant, can be paired with a variety of ingredients. But all espresso requires a base-espresso.

Among the several elements of Italian concentrated extraction, coffee powder is the key.

Coffee powder keywords: grinding, cloth powder, filling and pressing. Disorderly extraction can lead to insufficient or over-extraction of coffee.

We don't discuss the proportion of each kind of beans in each coffee powder if you use blended coffee beans, because to do so, you may need more than two bean grinders (except SOE).

Powder ball

This is the biggest enemy for many reasons, which we introduced in the previous espresso actual combat analysis. Water is inert, it will find the easiest way to get to the exit, when there are powder balls inside your pressed powder, the density will be higher after compaction, then the water will "bypass" them, or just pass by causing uneven extraction, and where it is easy to pass, there will be a large amount of water concentrated through the disorderly extraction that causes Italian concentration, and the quality is unstable.

Powder distribution gap

The voids here include internal voids and surface voids.

The internal gap is just the opposite of the powder ball, the looser part of the pressed powder makes the water pass easily, maybe at first your coffee liquid flows slowly (blocked by gas), and then suddenly whitening and the flow increases, there is a "channel", and the channel is formed from the loose place inside your pressed powder, so we should pay attention to the uniform distribution when loading powder into the powder bowl.

Surface gap is easy to understand, that is, whether you use your fingers or tools to assist, the surface of your pressed powder should be uniform and seamless before powder pressing. Because the head is to put water pressure over pressed powder, no matter where there is uneven density, the extraction will be uneven.

Two | hand flushing extraction

We have shared a lot about the extraction methods of hand flushing, and here we only talk about disorderly hand flushing.

1. Parabolic flow

When you pour water in a parabola, your final landing point is difficult to judge. On the one hand, the landing point may break through the layering, on the other hand, if the coffee powder rolls irregularly, the final result will be a cup of coffee with a "water smell".

two。 The current fluctuates from large to small, from high to low

This is a mistake that beginners can easily make, but veteran players may also make mistakes, which can also cause coffee powder to roll irregularly when the speed of the circle is accelerated, or the hand movements that do not pay attention to the circle and water injection appear.

3. Filter paper

It is a very easy mistake to inject water into the edge of the filter paper so that the coffee powder soaked in the periphery can be extracted. The outer layer of coffee powder climbs to the wall as the water level rises, which is actually equivalent to an isolation layer that prevents too much water from slipping away from the outside if your filter paper does not match or does not fit with the filter cup (again emphasize that water is inert). So if you're worried that the coffee powder on the outside can't be extracted, try speeding up the water and increasing the current to "roll" the coffee powder from the outside to the center.

Three | Dharma pressure, siphon, Elle pressure

The reason why the three extraction methods are put together is that they all involve an operation-stirring.

The strength of stirring, the number of turns, and even whether to tumble with "downward pressure" are difficult to grasp for a while, which will increase the risk of disorderly extraction.

To put it simply, the four-word mantra of stirring-just in the middle with softness. Once the coffee powder comes into contact with water, it will begin to extract, so stir quickly. But quickly does not mean to stir hard, our purpose of stirring is to make coffee powder quickly and evenly water, so that coffee powder can be extracted synchronously.

For siphon pot coffee stirring, there is another principle is: the more or faster stirring, the more astringent; the longer the stirring time, the more bitter. Both of these practices will make coffee easier to extract. As for whether it should be pressed or stirred up and down, it should be adjusted according to the state of your coffee. It is important to note that the stirring stick should not touch the strainer, because once you poke the strainer askew, the rolling bubbles will cause your coffee to roll out of order.

Four | trapezoidal cup, cake cup, smart cup

These three filter cups are put together because of their common part-the baffle. Whether it is a hole or a hole, these holes need to be made on a flat surface. The way of coffee liquid is: coffee powder → filter paper → bezel → hole. In other words, before filtering out, the coffee liquid will be concentrated on the baffle, which will cause the coffee powder at the bottom to soak for longer and easier to extract.

In particular, the cake cup, its filter paper shape is bound to need a closer fiber structure to stabilize, we should know that the coffee juice filtration rate is also related to the filter paper material (involving fiber density and passing rate).

There is when you have more coffee powder grinding fine powder, use the above utensils to brew, soak time will increase the degree of extraction!

So it seems that the extraction philosophy of V60 and its variants "bottomless than bottomless" may be more thorough!

There are other utensils for cooking. Let's not talk about it today. If you have a chance to talk about it later, if you have any problems with the extraction of utensils, please feel free to leave a message and discuss with us.