How to determine the parameters of hand-made coffee? Flavor adjustment skills of hand-brewed coffee

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We all know that the factors that affect coffee extraction are water temperature, grinding, stirring strength and so on. Today, the editor would like to share with you how to determine the brewing parameters of a bean when you get a bean.

Water temperature

Water temperature determines the aroma of a cup of coffee, so water temperature is as important as the quality of coffee beans. When brewing coffee, the hot water temperature also varies depending on the extraction tool used. Brewing coffee with filter paper dripping method to make a simple explanation, the water temperature between 86-93 degrees can reach the balance of coffee taste, beyond this temperature some taste will be particularly obvious, less than this temperature can not make some coffee delicious.

The depth of coffee powder extraction is closely related to the temperature. The higher the temperature, the higher the extraction rate, and if your hand coffee tastes bitter and astringent, that's usually the effect of over-extraction of coffee powder. But if the temperature is low, the extraction rate will be reduced, which can easily lead to insufficient extraction and may taste sharp and grassy.

Grinding degree

The grinding thickness of coffee beans also has a great influence on the extraction of coffee. If the grinding is rough, the flow rate is too fast, and the extraction rate is reduced, which can easily lead to insufficient extraction; if the grinding is fine, the flow rate is too slow, the extraction rate is increased, and it is easy to pass the extraction.

If we want to make a shallow baked bean, how should we find the right cooking parameters?

Take [Polsa, Guatemala] as an example, this water-washed Pacamara species, in order to highlight its more flower and fruit aroma, clean and bright acidity, and rich and varied layers, we chose shallow baking, which developed for one minute and 50 seconds after an explosion. put into the pot at 194 degrees.

Generally speaking, the commonly used water temperatures are 88 ℃, 90 ℃ and 92 ℃, while the grinding degrees are 5m, 5R and 6m of the BG bean grinder. Because only one parameter is changed at a time, the editor will first order a grinding, and then determine the water temperature.

First of all, try a thicker grinding, BG 6m (50% pass rate of Chinese standard No. 20 screen)

Whether it is low water temperature or high water temperature, the whole is light, with the smell of acidity and some herbs. The editor thought that this was due to rough grinding and insufficient extraction, so he decided to try fine grinding, BG 5m (the pass rate of Chinese standard No. 20 screen is 60%)

Although this time the fine grinding, finally not like the above three cups taste thin, light tasteless, but the three cups are more or less with some bitter taste and rough feeling, the editor felt that this time is a little too outstanding, so this time chose BG 5R (Chinese standard 20 screen pass rate 58%)

Comparing these three cups, the editor and his colleagues will find the pot [Polsa] made at 90 ℃ satisfactory, whether it is sour or sweet, as well as the performance of balance is better, so we decided on this parameter.

Compared with deeply baked beans, lightly baked beans are more resistant to extraction. This is because when coffee beans are roasted, the structure of the beans will become loose and brittle, and the flavor substances inside will be extracted more easily, while in shallow baking, the baking time will be shorter than that of deep roasting, so the damage to the structure of coffee beans is not as severe as that of deep-roasted beans, and the flavor molecules are locked more tightly, so they are naturally more resistant than deep-roasted beans.

Xiaobian will mostly choose fine grinding and high water temperature when extracting shallow roasted coffee beans, but the specific cooking parameters will depend on the beans! What beans are suitable for what parameters are not absolute, so the editor will suggest that we try a few more parameters, and then find the flavor brought by the parameters you like.