Effect of water temperature on extraction of hand-brewed coffee Why is the water temperature of hand-brewed coffee 93 degrees?

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Relationship between water temperature and extraction of hand-brewed coffee:

Temperature has a great influence on the extraction taste of coffee, bitter and astringent coke is the later flavor, at the same grinding degree, if the coffee is bitter, scorched, astringent, etc., it can reduce the temperature adjustment of the extraction water; on the other hand, if you rush out and feel that the water taste is heavy and light, that is, there are still many flavors left in the coffee grounds, so you can consider raising the temperature.

Whether the flavor can be extracted is related to water temperature, stewing time, extraction time, grinding degree, even different cutters, different shapes of particles after grinding, and so on. Water temperature is only one of the important influencing factors.

When it is extracted at the initial stage of cooking, the sour taste is extracted at the beginning, followed by sweetness, followed by the final stage, the bitter taste is extracted. The higher the temperature of the water, the faster the extraction of substances, many different factors will affect the flavor of coffee, brewing should be very carefully controlled. Generally speaking, we have two water temperature choices, [low water temperature] and [high water temperature]:

1, [low water temperature] extraction, extraction time is longer:

Iced Coffee:

Using ice drop kettle to make coffee powder for a long time at low temperature extraction, some coffee substances have not been completely extracted, so avoid a lot of bitterness, miscellaneous flavor, but the coffee is smooth taste, a touch of acidity and sweetness, so that coffee taste full of juice, but also let more people accept.

Ice drop coffee does not require a high degree of grinding, you can use a little finer grinding than hand-punched coffee, we use BG4M (China marked No. 20 sieve pass rate 75%), 0-2 degrees ice water, ice to water ratio 1:1, ice water filtration rate 10 seconds 7 drops, 60g powder, extract about 600ml coffee liquid, drip for 6-8 hours, and then store in the refrigerator overnight. Thus extending the extraction time, the coffee will still have a strong acidity and low alcohol thickness, sour taste and high-quality flower and fruit flavor is the first to be extracted, smooth taste, but also with a slight fermented flavor.

Cold coffee:

Put the ground coffee powder into a glass container (ordinary cup), pour into ice water or normal water, the recommended ratio of coffee to water is about 1:8, cover, place in the refrigerator and soak for about 12-18 hours. Then filter (filter paper or hang ear bag filter) in addition to taste the beans, but also fresh taste. Because the fermentation time is shorter than ice droplets, there is no make-up water to dissolve the substance, so when it reaches a certain concentration, it slows down the extraction speed and retains more front and middle flavor.

2, [high water temperature] extraction, extraction time is short:

(1) shallow baking: commonly used at 91-92 degrees, gouache ratio of 1 to 1 is 16, and 2 is about 05 seconds.

Take [Jansen Manor] as an example. Jensen grows 1750 meters above sea level. The beans are dense and the degree of baking is shallow, and the flavor is difficult to extract. It retains a lot of high-quality floral and citrus flavors. With a high water temperature of 91-92 degrees and a cooking time of about 2:10 seconds, it can show soft and elegant acidity, long-lasting cotton sweetness, pomegranate, berry flavor, fruit juice and high-grade black tea taste, cleanliness.

At the same time, it should also be noted that in the high temperature stage, the control of extraction will be difficult, and some undesirable flavors and ingredients will be released quickly, such as too sharp sour taste, cut tobacco, scorched bitterness, rough taste and so on.

(2) medium-shallow-medium baking: commonly used 89-90 degrees, gouache ratio 1: 15: 15: 2: 00 seconds

Take [Hartmann red wine treatment] as an example, planted in the Walken producing area of 1250-1700 meters, has a unique micro-climate, relatively small particles, the variety is Kaduai, SHG grade, followed the bourbon variety of caramel flavor, and slightly higher density, its own water content is medium. Remove the peel of the coffee bean and put it in a stainless steel container, put it in a carbon dioxide gas, make it oxygen-free, and then seal the fermentation bucket to develop more aromas.

With 90 degrees water temperature to show lively and bright sour taste, soft acidity, red wine aftertaste, honey, brown sugar taste obvious, the overall performance of sweet and sour round, fresh and elegant, supple entrance, rich layers.

(3) medium-deep baking, commonly used at 86-88 degrees, gouache is about 20 seconds longer than that of gouache.

Take [Jamaica Blue Mountain] as an example, planted on a Jamaican hillside of about 1310 meters, it is an ancient variety of iron pickup, washing, peeling and pulp fermentation for 12-18 hours, washing back and forth, so that pectin is removed more fully, acidity is also more delicate, air drying, and then screening coffee beans, N0.1 basic standards are beans with more than 17 mesh, defect rate less than 3%, moisture content about 13%, and so on.

Hand coffee water temperature with 86-88 degrees water three-stage brewing, the taste is very clean, complex, very mild, chocolate sweet, very mellow. The taste is full-bodied and mellow. the sweet, sour and bitter taste of the coffee is perfect, with no bitterness at all, only a moderate and perfect sour taste and a long fruity taste.

For the water temperature of hand-brewed coffee, the hand-brewing pot with good thermal insulation is also critical. If there is no good thermal insulation kettle body, good heating equipment, it is impossible to maintain the consistency of water temperature. In the cooking process, the water temperature will continue to drop, if the temperature loss rate is too fast, some aromatic substances have not been fully extracted, the flavor will be weakened. Therefore, it is also necessary to choose some hand pots with high practicability and good thermal insulation performance. what we commonly use is bonavita pots, stainless steel, and the best thermal insulation material, of course, the crane mouth pot made of copper, which has a slow cooling rate and is very suitable for the "drip method" of long-time extraction.

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, and so on. Accumulate more experience in cooking, and you will soon be able to find a suitable water temperature.

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