How does the quality of coffee affect the taste? Hand brewed coffee emphasizes rich flavor extraction method

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When making coffee by hand, I didn't make much adjustment to the brewing parameters, including the ratio of powder to water and grinding scale. The temperature of the water is about 93 ℃, which is slightly higher than the temperature I usually use to brew coffee.

The amount of powder is 12g, it is expected to be boiled to 250ml, the scale is still small Fuji 6.0. do not filter fine powder.

The basic principle is to use high water temperature and multiple water cuts to improve the extraction rate of coffee, so as to prevent the taste of very shallow roasted coffee from being light due to insufficient extraction during hand brewing, and the temperature tolerance of very shallow roasted coffee is much higher than that of roasting dense coffee beans, so relatively speaking, you can also use more stringent conditions to deal with it.

Effect of water quality on taste

A: the water quality varies from place to place. In some places, the water is salty. Installing a household filter is also very good for the health of household drinking water. The exquisite friend is a little sweet in Nongfu Spring.

Effect of Coffee temperature on Taste

A: coffee is generally recommended to drink while it is hot, especially espresso, whether it is Cabo or concentrated. Because Italian beans are deeply baked mixed beans. When it gets cold, all the smells come out, so drink it quickly. Individual beans are different, when the temperature is high, the acidity is not obvious, when the cup temperature drops to about 40 degrees, the acidity will be more obvious. A good single bean tastes good when it is cold, and it has another flavor, less miscellaneous flavor, clean taste and high-quality sweet and sour flowers, so it is expensive here.

When making coffee by hand, emphasize the method of extraction with rich flavor.

Preparation

① water: about 80 ℃ of warm water.

② Coffee quantity: use 20MMI 30g coffee and grind it into half a sesame or a sesame size.

③ filter cup: a filter cup using Melitta or Hario.

The early part of the coffee with the most dissolved content should be concentrated extracted, and the later part that determines the taste and alcohol thickness should also be extracted intensively, so that you can enjoy the soft and rich coffee.

The amount of extraction from the previous extraction to 1max 3, which acts as a flavor and alcohol thickness, should be slowed down and strongly extracted. Do not do anything before extraction, by drip or a small amount of water, separate injection, take 50 seconds to 1 minute to extract the first drop of extract, do not over-extract. It is necessary to maintain a consistent water injection rate from the first drop of the extract to 1 stroke 3 of the overall extraction volume. After that, in order to avoid excessive extraction, the usual way of water injection should be used, which is relatively fast compared with the previous extraction. The whole extraction was finished in 3. 5m / m / m 4 minutes.

In the early extraction part, the extraction method that emphasizes the rich flavor is the same as the extraction method that emphasizes the aroma, but the later part that acts as the taste and alcohol thickness should be strongly extracted so that the outstanding texture can be felt when it is contained in the mouth.