How to flush out the sweetness of coffee how to fully flush out the flavor of hand brewed coffee

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If you want coffee to be extracted with more sweetness, you need to consider not only hand-brewed coffee, but also raw beans and roasting:

First of all, raw beans, coffee beans contain about 6-9% sucrose, sucrose is the main source of coffee sweetness, the choice of beans should tend to choose high-altitude beans, high-altitude coffee beans are easier to accumulate more sugar, coffee beans will be more sweet

Therefore, from the baking point of view, we should tend to choose shallow baked beans for a short time (shallow baking is more likely to retain organic acids such as malic acid, which is more or less sweet); as for the extent of the short time, it is recommended that the total baking time is 7-8 minutes.

Then there is the control of hand-brewed coffee. with regard to the extraction of sweetness, we need to understand how sweetness comes out of hand-brewing. It is suggested that the subject should understand it from several aspects:

1. Water temperature is very important for the extraction of sweetness. first, it is necessary to have as much sweetness as possible. it is suggested that the subject should choose a higher water temperature as much as possible. I usually use a water temperature of about 94 degrees, so that a lot of sweetness can be extracted.

two。 It is recommended to use the method of stirring, the principle of this method is similar to: when you put salt, acid and sugar together in water, do not move them, and observe the speed of their dissolution, you will find that the dissolution rate of sugar is the slowest; but if you stir it with a stirring stick, you will find that the sugar dissolves much faster. The same is true for hand flushing above. The water column can be larger and the water injection height can be higher, so as to increase the stirring efficiency in the extraction process, so that the sugar in the coffee will dissolve faster.

3. Next is the grinding scale and brewing time, set the water temperature and brewing methods, the subject can try more, see that grinding scale and brewing time collocation, coffee will be sweeter, you can determine this extraction sweet brewing plan.

In my opinion, sweetness accounts for a relatively small proportion of the taste of coffee, which is obviously lower than that of bitterness and sour, so to improve sweetness should not only look at sweetness, but also combine the relationship between the three flavors. And the sweet taste gives people the feeling that it is a good friend of the sour taste, because when a little sugar is added to the coffee, the bitter taste can be neutralized by the sweet taste, while the sour taste becomes more obvious, which may have something to do with the regional distribution of the taste felt by our tongues. The front tip of the tongue feels sweet, the sides feel sour, and the back root feels bitter, so it is very likely that sour taste plays a balancing and reconciling role in the middle.

So is it possible to improve the sweetness by reducing bitterness and increasing the proportion of sour taste? Well, from the perspective of hand-brewing coffee, water temperature and time will have a greater impact on bitterness and less influence on sour taste, so lowering the water temperature and reducing extraction time can reduce bitterness (while thickening a little bit can also help reduce bitterness). Thus can increase the ratio of sour and sweet, then you may be able to achieve the desired result of improving sweetness.

But the sweetness is also very fragile, the coffee after a little longer, the temperature will easily dissipate and become only sour, so it may take a second to try different water temperatures and time for a second to achieve the best results you want.

In addition, the most direct way is to use coffee beans with obvious sweet taste, which Yega Xuefei personally thinks is very sweet.

And savor it as carefully as possible.