How to determine the extraction time of hand-made coffee? How to control the time of making coffee?

When it comes to making hand-brewed coffee, it is often said that we should pay attention to the water temperature, grinding, powder-to-water ratio, and techniques, and seldom take the extraction time seriously. I think the timing is only a rough estimate, mainly depending on the duration of steaming. In fact, the extraction time in hand-brewed coffee is also very important!

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.

How to determine the extraction time of hand-made coffee

In the extraction of coffee, the aroma and flavor in the early stage are strong, and the concentration is also very high. The later the extract, the taste and aroma will fade.

In the early stage, about 20% of the extraction solution dissolved about 80% of the total coffee. In other words, the early extract will dissolve the coffee to the maximum extent, thus determining the taste and aroma of the coffee. In the later stage, the woody components that form the structure of coffee beans are dissolved in the extract, which determines the thickness and bitterness of alcohol.

On the other hand, we usually time the steaming (or water injection) and remove the filter cup when the bad taste is about to be extracted.

There are two kinds of extraction time, one is to start the time when the water is injected, and the other is to start the steaming time. As for these two statements, there is no right or wrong. It just depends on personal habits.

Factors affecting extraction time

In hand-brewed coffee, every factor is related to each other. The extraction time is also the same, whether it is the filter cup or the degree of grinding and so on.

| | filter cup |

When making hand-brewed coffee, the choice of different filter cups also has an impact on the extraction time. After all, the launching speed of different filter cups is different, and the design of the filter cup has limited the flow rate of coffee brewing. For example, KONO, kalita trapezoidal filter cup, which is mainly soaked and extracted, will be affected by the diversion trough and outlet hole, and even if the water supply is much, it will not be brushed down while cooking; while V60 due to the spiral diversion trough plus a large outlet hole, water injection techniques, grinding degree of these will affect the speed of water level decline.

| Grinding degree

The degree of grinding is one of the most important factors affecting the time of hand extraction.

The finer the grinding, the coffee powder is easy to accumulate on the filter paper, and the extraction resistance is greater, so the flow rate is slower and the extraction time is longer. The extraction rate of the substances contained in coffee is high, and the coffee brewed is strong.

The coarser the grinding, the larger the gap of the powder layer, the less coffee powder in contact with hot water, the weaker extraction resistance, the faster coffee dripping speed and the lower extraction rate, so the coffee flavor is lighter.

| | Powder quantity |

The extraction time of different amount of powder is different, the more the amount of powder is, the thicker the powder layer is, the slower the flow of water is, and the extraction time is naturally longer.

| | flushing and cooking techniques |

In the brewing process, the amount of water supply will also have an impact on the extraction time of coffee. If the water supply is large, then the water will flow down directly, and the extraction time will naturally be shortened. Of course, some cooking techniques will fill up the water at one time and slowly leak down, but this also has the corresponding cooking parameters.

Take the small Fuji scale 3.5, other parameters are fixed as an example, the longer the extraction time, the higher the concentration, to make a cup of coffee by hand in less than a minute, such hand-brewed coffee will not have a delicate taste spectrum, the taste is weak, the flavor is uneven, and even acidity, which is caused by insufficient extraction, at this time, there are still many substances still left in the coffee grounds.

On the contrary, if the grinding is too fine, the water injection column is too small, the flow speed is blocked, and the extraction time is too long, it is easy to over-extract and flush out the bitter coffee. The time for hand-brewing coffee is too short, and it is unable to extract enough aromatic substances, resulting in a strong smell of water. If you brew coffee by hand for too long, it will extract too much substance, resulting in too much bitterness.

The flow of water has a great influence on the brewing of coffee, how to control the flow you want?

[fixed-point water injection]

Aim at a point, keep the hand pot perpendicular to the current, and then inject water all the time.

[draw circles when injecting water]

Draw a circle along the hole under the filter cup with normal water flow. Be careful not to cut off the water! Of course, not too much water! At this time, you can use your feet to exchange the center of gravity, tilting the body forward, left, right and back in order, resulting in the effect of circling the whole body, while the hand only needs to be fixed in the same position in front of the chest.

(this is the hole.)

[water injection within specified time]

Set a time to inject water, for example, you can set the time to one minute, after 150 grams of water. Similar to this, with this method to practice, you can also more intuitively know how to properly control the thickness of the flow.

Another important factor in hand stability is the strength of your wrists and arms! If you don't have the strength of your wrists and arms, you can even shake the pot, let alone control the current. So you can increase the strength of your wrists and arms, and of course, you can also practice holding the pot with both hands.

Every small step in hand flushing has its own meaning. Paying attention to these small details is also very helpful for flushing out a cup of your favorite coffee.