Hand-brewing coffee skills | what should be paid attention to in making hand-brewed coffee?

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Some time ago, we talked about three keys to avoid the failure of hand-brewing coffee: water temperature, coffee grindability and powder-water ratio, which are the three basic factors in coffee brewing. After talking about the basics, let's take a look at the advanced version. What else do we need to pay attention to in making hand-made coffee?

| | Water quality |

Yes, that's right. Water quality is also a very important factor in the extraction of coffee. After all, 98% of coffee is water. So please don't ignore such an important thing!

When the TDS value of water is too high, the minerals in the water are supersaturated, and there is not enough space to extract the flavor of coffee; but if the TDS value is too low, the penetration of water may not be enough, which is easy to cause insufficient extraction.

According to the SCA study, when the ppm value of water is between 125and 175, it is most ideal to extract coffee, when the ppm value is less than 75, it is easier to over-extract, and when the ppm value is higher than 225ppm, it is easy to underextraction.

Generally speaking, coffee is usually made with TDS 50: 175 water, of course, a little lower is OK;, but the control of bitterness and acidity has to be more precise, because it will dissolve more substances, and the relative bitterness and astringency should be more precisely controlled.

| | extraction time |

The extraction time refers to the time from the time when the water comes into contact with the coffee powder bed to the time when we remove the filter cup and stop the extraction. With regard to the timing of extraction, there are mostly two kinds of timing, one is the timing of water injection, and the other is the timing of steaming, both of which are possible. The editor is used to timing from steaming. What effect will the two timing methods have on the flavor of coffee? Specifically, we can see whether the → steaming time of 30 seconds is calculated from the beginning of water injection or after water injection?

With regard to the effect of extraction time on flavor, to put it simply, the longer the extraction time, the stronger the flavor of the brewed coffee, the higher the concentration, and the more obvious the sour, sweet and bitter feeling; while the shorter the extraction time, the softer the flavor of the brewed coffee is, the lower the concentration, and the bitter and sour feeling is not too obvious, and the whole is a light feeling.

The longer the extraction time is, the stronger the flavor is, the higher the concentration is, the more obvious the sour, sweet and bitter feeling is.

The shorter the extraction time is, the softer the flavor is, the lower the concentration is, and the feeling of sour, sweet and bitter is not obvious.

| | stir |

The reason why we want to stir the coffee powder bed is to improve the extraction rate of coffee and to evenly extract coffee. In fact, stirring not only borrows foreign objects to stir the coffee powder bed, but also can stir when we inject water during extraction. Anyway, it's just to get a good cup of coffee!

The more you stir when brewing coffee, the more substances are finally extracted from the coffee, the higher the concentration to drink, and the stronger the flavor, while the less you stir, the less the substance can be extracted from the coffee. the concentration is relatively low, and the flavor is relatively simple.

Stirring more = more extractive substances, higher concentration, stronger flavor

Less stirring = less extract, lower concentration and single flavor.

Making coffee seems to be a very casual thing, but it takes a lot of attention to make a good cup of coffee.