Is there a requirement for the water temperature of hand-brewed coffee? How much is the amount of water injected into the steam? Cold extract tastes bitter?

[question and answer 1]

Q: do you pay attention to the water temperature of hand-made coffee?

A: yes! And it's important!

Temperature still 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 still left in the coffee grounds, so you can consider raising the temperature.

However, water temperature is only one of the important influencing factors. After all, whether a good flavor can be extracted is related to water temperature, steaming time, extraction time, grinding degree, and even different cutters, different shapes of particles after grinding and so on.

Recommended water temperature for cooking:

Shallow baking: 90-92 ℃

Medium baking: 88-90 ℃

Deep baking: 85-88 ℃

[question and answer 2]

Q: what is the amount of water injected into the steam?

A: usually we will inject twice the weight of the powder.

Steaming is to help coffee powder smoothly and quickly discharge carbon dioxide, so as to improve the extraction efficiency of coffee. Because the water absorption rate of coffee powder is about 1.5-2 times the weight of powder, so usually if it is 15 grams of powder, we will use about 30 grams of water for steaming.

Twice the weight of the water can completely soak the coffee powder, if there is not enough water when steaming, some coffee powder can not fully contact with the water exhaust, so it is easy to lack extraction; and if the water supply is too much when steaming, it will cause the hot water in the front steaming part to not extract enough coffee ingredients, but dilute the whole cup of coffee, affecting the overall alcohol thickness, layering and final flavor performance of the coffee.

[question and answer 3]

Q: how can you make a cold extract without a refrigerator? Why does cold extraction suffer?

A: a slight change in water temperature will also have a certain impact on coffee. The lower the temperature, the slower the extraction rate of coffee. To achieve the ideal extraction rate, it will take longer, but if the time is too long, the bad ingredients of coffee will be extracted more easily.

Cold brewed coffee is a perfect combination of stronger coffee flavor and less bitter taste after 12 hours of soaking overnight compared with ordinary hot coffee. This coffee, which sounds like a lot of work, is actually much easier to make than expected. Simply put, soak the coffee powder in cold water, soak it overnight in the refrigerator, and then filter it.

The editor tried to use Sidamo Sakuran to make a water-cooled bubble at room temperature:

Usually, the longest we use hot water extraction is only a few minutes, while ice water extraction is 6-8 hours, then the normal temperature water will not take too long. As the extraction rate of normal temperature water is naturally faster than that of ice water, so we can appropriately shorten the time.

As different molecules have different requirements for the temperature of extraction, the flavor types and substances of coffee extracted by water at different temperatures are different, so don't be too strict on the flavor of low temperature extraction.

That's all for this issue of QroomA ~ if you have any other questions about coffee, you are welcome to communicate with us, we will try our best to answer ~