Do I have to go to the end of hand coffee? What happens if you keep the end of the hand-brewed coffee?

Sometimes baristas will be seen brewing coffee, some baristas will wait for all the water in the filter cup to drain after removing the filter cup; some baristas will choose to remove the filter cup when there is still water in the filter cup.

How does this affect coffee flavor?

The editor is curious!

So today, let's do an experiment to see the effect of keeping the water at the end and removing the water at the end on coffee flavor. We contrast coffee beans by hedging light, medium, and dark roasts.

In order to reduce errors, the parameters and techniques of brewing two cups are basically the same.

[Light Bake-Panama Elida]

Panama Elida Estate

Production area: Panama Boquet production area

Manor: Alida Manor

Altitude: 1850 m

Type: Iron Pickup

Treatment: Sunlight

[Remove tail section] Filter cup V60, water temperature 89℃, grinding degree BG 5R (Chinese standard No.20 sieve pass rate 58%), powder-water ratio 1:15, extraction time: 1 55"

Technique: 30 grams of water steams for 30 seconds, water injection to 120 grams for segmentation, water level drops to 225 grams when the powder bed is about to be exposed, water level drops to 225 grams when the powder bed is exposed, remove the filter cup.

Flavor: It smells of fermented wine, peach and raisin in taste, caramel and sweet.

[Reserve tail section] Filter cup V60, water temperature 89℃, grinding degree BG 5R (Chinese standard No.20 sieve pass rate 58%), powder-water ratio 1:15, extraction time: 2 06"

Technique: 32 grams of water steams for 30 seconds, water injection to 120 grams for segmentation, water level drops to expose the powder bed when the water continues to inject water to 225 grams, and so on filter cup water flow after removing the filter cup.

Flavor: It smells of berries, but with a hint of herbs. On the palate, it has ripe fruit, fermented fruity flavors, and a hint of sugar sweetness.

[Medium baking--Yunnan Huaguo Mountain]

Yunnan Huaguo Mountain

Production area: Yunnan, China

Altitude: above 1200 m

Type: Iron Pickup

Treatment method: washing

[Remove tail section] Filter cup V60, water temperature 90℃, grinding degree BG 5R (Chinese standard No.20 sieve pass rate 58%), powder-water ratio 1:15, extraction time: 1 50"

Technique: 30 grams of water steams for 30 seconds, water injection to 120 grams for segmentation, water level drops to 225 grams when the powder bed is about to be exposed, water level drops to 225 grams when the powder bed is exposed, remove the filter cup.

Flavor: On the palate, it has soft plum acidity, melon, brown sugar sweetness and slight nutty flavors.

[Reserve tail section] Filter cup V60, water temperature 90℃, grinding degree BG 5R (Chinese standard No.20 sieve pass rate 58%), powder-water ratio 1:15, extraction time: 2 04"

Technique: 30 grams of water steams for 30 seconds, water injection to 122 grams for segmentation, water level drops to expose the powder bed when the water continues to inject water to 228 grams, and so on filter cup water flow after removing the filter cup.

Flavor: Soft acidity, chocolate, nutty flavors, caramel sweetness and creamy finish on the palate, but slightly astringent and woody on the palate.

[Deep Baking--Gold Mandolin]

PWN Gold Mandrine

Country: Indonesia

Level: G1· 3 times hand-selected

Company: PWN

Origin: Sumatra

Treatment: wet planing

Altitude: 1100--1600 m

[Remove tail section] Filter cup KONO, water temperature 87℃, grinding degree BG 6M (Chinese standard No.20 sieve pass rate 47%), powder-water ratio 1:14, extraction time: 1 46"

Technique: 32 grams of water steams for 30 seconds, water injection to 123 grams for segmentation, water level drops when the powder bed is about to expose, continue to water injection to 225 grams, cut off water and remove the filter cup.

Flavor: On the palate, it has intense dark chocolate, nutty, herbal flavors and caramelized sweetness.

[Reserve tail section] Filter cup KONO, water temperature 87℃, grinding degree BG 6M (Chinese standard No.20 sieve pass rate 47%), powder-water ratio 1:14, extraction time: 2 05"

Technique: 30 grams of water steams for 30 seconds, water injection to 122 grams for segmentation, water level drops to expose the powder bed when the water continues to inject water to 225 grams, such as filter cup water flow after removing the filter cup.

Flavor: On the palate, distinct cocoa, herbal and nutty aromas with woody and astringent notes, caramel, smoky and woody notes on the finish.

Xiao Bian weighed the weight of coffee liquid with the tail section retained and the tail section removed respectively, injected 225 grams of water, the weight of coffee liquid with the tail section removed was about 176 grams, while that with the tail section retained was about 194 grams, and the liquid weight difference was 18 grams.

[Summary]

The comparison found that the three cups of coffee that retained the tail section would more or less have some woody flavor.

Although the difference between retaining the tail section and removing the tail section is only a dozen grams of coffee liquid, the process of flowing down the water will also extract the coffee powder bed, and when the coffee is extracted to the tail section, most of them are only woody and sweet. The extracted coffee liquid will dilute the original coffee liquid. If the tail section is too much water, it is easy to dilute the head. Although sweet, it has a distinct woody flavor.

This is especially true in deep baked beans. Deeply roasted beans have a softer texture and are easier to extract, leaving water in the latter stages easier to over-extract.

So is it better to keep the tail or remove it? Xiao Bian thinks there is no absolute, the specific still depends on each person's technique, parameters and other factors to determine ~ If you keep the coffee liquid at the end of brewing, you will feel that you don't like the taste, then you may wish to remove the end and try?