The finer the coffee powder, will it be sour or bitter when it is made by hand at high temperature? Fine powder, make coffee by hand. Is it good?

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The finer the coffee powder, will it be bitter when it is made by hand at high temperature? Is the fine powder good to make coffee by hand?

The following five records are for reference and comparison only, for the purpose of "fine powder" brewing exercise. I like the taste of D and B very much. If you are interested, you can fine-tune and try it by yourself. It is recommended to operate in the way of a small amount of fine powder, high temperature and rapid flushing. In this way, we can understand the characteristics of fine powder follicles, because everyone's equipment is different, so If you are satisfied with any fine powder, high temperature, fast hand coffee data and fine grinding equipment parameters, you are welcome to leave a message so that you can have more data for direct reference.

The operation of fine powder brewing coffee is a bit like racing. A few fine adjustments or mistakes will have a magnifying effect on the flavor of the finished coffee. It is a very challenging hand brewing coffee training skill. It is a little different from the general hand brewing coffee operation with appropriate grinding degree and powder content. If you want to use fine powder filter to brew out what you think is good coffee, you may need to adjust the filter parameters for many times. And it may not be better than the usual way of operation, but there may be a chance to get some new experience of extraction operation.

This exercise is very much like target practice, slowly moving towards the bull's-eye. Although the bull's-eye that conforms to the popular taste is not necessarily the best extraction sweet spot to interpret the single product, it can be a reference starting point. After all, the really delicious coffee extraction bull's-eye should be in everyone's heart.

Come on, maybe some of us are lucky enough to filter out the smell of the world hand race champion, but at least we have a better chance of choosing high-quality roasted coffee beans first. Precision cooking is actually very interesting, and there is no limit to the delicacy.

> A General tapered filter cup:

1. Coffee beans: 13 grams of Nordic shallow roasting, washing the Jejashifi-Kirchell producing area G1 (it is not recommended to use too much powder in the fine powder bubble practice, which can easily cause low flow rate and delay the total follicle time).

two。 Grind degree of coffee powder: fine grinding powder (HARIO hand bean grinder, tighten and relax 10 / 12).

3. Brewing device: V60 tapered ceramic filter cup (1-2 people) + KONO filter paper.

4. Initial brewing water temperature: 96 degrees, first a small amount of water injection 30g steaming for 20 seconds, then fast water injection to 250g and then stop, waiting for the water on the filter cup to finish filtering, the whole process is about 1 minute and 35 seconds.

5. Finished coffee liquid: 223.5 grams (about 234.6cc)

6. Concentration: TDS 1.1% (completion time should be extended to 1 minute 45 seconds)

7. Extraction rate: Extraction 19.8%

Flower fragrance, sour taste, sweet taste have been brought out, bright taste, although not thick, but delicious.

> B general cone filter cup:

1. Coffee beans: 13 grams of sun Ye Jia Xue Fei (it is not recommended to use too much powder in fine powder bubble practice, it is easy to cause low flow rate and delay the total follicle time).

two。 Coffee powder grinding degree: fine grinding powder (small Fuji flat knife electric bean grinder, scale 1).

3. Brewing device: KONO door cone filter cup (1-2 people) + KONO filter paper.

4. The initial brewing water temperature: 96 degrees, first a small amount of water is injected and then steamed for 20 seconds, then quickly injected to 252 grams in the way of almost continuous water, and then stop, waiting for the water on the filter cup to finish filtering, the whole process is about 1 minute and 40 seconds.

5. Finished coffee liquid: 236cc)

6. Concentration: TDS 0.95% (low)

7. Extraction rate: Extraction 17% (low)

8. Brix: 1.21%

Although the concentration and extraction rate are on the low side, but the taste is distinct, you can clearly feel the unique flower fragrance of Yejiaxuefei, which is delicious.

High temperature Fast Flushing B KONO of Fine Powder

> C general cone filter cup:

1. Coffee beans: 13 grams of Nordic shallow roasting, washing the Jejashifi-Kirchell producing area G1 (it is not recommended to use too much powder in the fine powder bubble practice, which can easily cause low flow rate and delay the total follicle time).

two。 Grind degree of coffee powder: fine grinding powder (hand grinder, loosen 10 / 12 times after tightening).

3. Brewing device: V60 tapered ceramic filter cup (1-2 people) + KONO filter paper.

4. Initial brewing water temperature: 96 degrees, first a small amount of water injection 35g steaming for 35 seconds, then fast water injection to 240g and then stop, waiting for the water on the filter cup to finish filtering, the whole process is about 1 minute 55 seconds.

5. Finished coffee liquid: 200g (about 210cc)

6. Concentration: TDS 1.23%

7.Brix: 1.55%

8. Extraction rate: Extraction 19.8%

Although the thickness of the taste increased and the acidity increased, there was a very small amount of astringent bitterness (described in Chinese). The overall follicle time increased by 20 seconds, and the amount of water decreased by 10 grams, but the taste changed obviously. even though the measured data look good, the drinking feeling is different from the usual way of grinding hand follicles in 16 grams with the same results.

> D general cone filter cup:

1. Coffee beans: 14 grams of Nordic shallow roasting, washing Yega Xuefei-Kirchell producing area G1 (it is not recommended to use too much powder in fine powder bubble practice, which can easily cause low flow rate and delay the total follicle time).

two。 Coffee powder grinding degree: fine grinding powder (small Fuji ghost tooth electric bean grinder, scale 1).

3. Brewing device: V60 tapered ceramic filter cup (1-2 people) + KONO filter paper.

4. Initial brewing water temperature: 96 degrees, first a small amount of water injection 26 grams of steaming for 20 seconds, then quickly and evenly draw a circle of water to 240 grams in the way of almost continuous water, and then stop, wait for the water on the filter cup to be filtered, then remove the filter cup, the whole process is completed in about 1 minute and 40 seconds (including steaming).

5. Finished coffee liquid: 210.5 grams (about 221cc)

6. Concentration: TDS 1.21%

7.Brix: 1.53%

8. Extraction rate: Extraction 19.1%

This time deliberately increase the amount of fine powder by 1 gram, maintain the finished product of the previous 220cc, and change back to the faster follicle mode, the thickness and sour aroma are obviously strengthened, and the residual degree of aftertaste is long, which is in line with the expectation that the concentration and thickness should be increased before brewing.

Fine powder fast flushing D at high temperature

> E Smart filter Cup:

1. Coffee beans: 13 grams of Nordic shallow roasting, washing the Jejashifi-Kirchell producing area G1 (it is not recommended to use too much powder in the fine powder bubble practice, which can easily cause low flow rate and delay the total follicle time).

two。 Coffee powder grinding degree: fine grinding powder (small Fuji ghost tooth electric bean grinder, scale 1).

3. Brewing device: smart filter cup (1-2 people) + HARIO filter paper 3-4 people.

4. Initial brewing water temperature: 96 degrees, directly from the inside to the outside quickly draw a circle into 250 grams, not stuffy steam, do not stir, soak for 50 seconds to start drainage, the whole process is about 1 minute 45 seconds.

5. Finished coffee liquid: 217.5 grams (about 228cc)

6. Concentration: TDS 1.05% (should be able to extend the completion time to 1 minute 55 seconds)

7. Extraction rate: Extraction 18%

There are aroma, sour taste, sweet taste and bright taste (I think it is very imaginative to use the word "bright" to describe coffee. I wonder if it can also be used to describe coffee with low concentration, but quite smooth and contrasting coffee, when the sour strength or water temperature drops, sometimes there is the illusion of increased aroma and sweetness; personal experience), delicious.