[notes of baristas in front street] the speed of stirring in the boiling water will affect the flavor of coffee.

The editor often goes to observe the size of the water flow when others are cooking, and then find that some friends stir the slow water column thicker, some are fast but the water flow is finer. We all know that there must be a difference in the flavor extracted, but what is the difference? Let's discuss it with this editor today!

The editor respectively uses [slow stirring large flow] and [fast stirring thin water] to cook the red standard rose summer of Panama, which is rich in flowers and fruit, and the mellow blue mountains of Jamaica. Compare the flavor of the coffee extracted by these two brewing methods.

Experiment 1:

Panamanian red mark rose mark

Manor: Jade Manor

Treatment: insolation

Altitude: 1700 m

Variety: rose summer seed

Baking degree: shallow baking

[slow stirring large current]

Parameters: V60 ℃ 90 ℃ / grindability BG-5R/15 gram powder / 1:15

Technique: 30 grams of water steamed for 30 seconds, water injection to 125 grams of powder bed and then water injection to 225 grams, see powder bed to remove the filter cup, the total extraction time is 20.03 "seconds.

Flavor: grape, fermented fruit, oolong tea, Xuanmi tea, rice fragrance, sweet orange, almond, lemon aroma after cold, honey. The overall feeling is more balanced, the taste is round, and the fragrance of flowers is weak.

[quickly stir the fine water]

Parameters: V60 ℃ 90 ℃ / grindability BG-5R/15 gram powder / 1:15

Technique: steam 30 grams of water for 30 seconds, water injection to 124 grams of powder bed, then water injection to 226 grams of powder bed, remove filter cup from powder bed, the total extraction time is 2: 01 "seconds.

Flavor: lemon, rose, citrus, juice soda, honey, cold with the flavor of loquat, almond and raisin. As a whole, the sour taste is more lively, the flower aroma is obvious, the level is clear, and the taste is slightly thin.

Experiment 2:

Jamaica Blue Mountains

Manor: Clifton Farm

Treatment: washing treatment

Altitude: 1310 m

Variety: iron pickup

Baking degree: medium and deep baking

[slow stirring large current]

Parameters: V60thumb 88 ℃ / grindability BG-5R/15 gram powder / 1:15

Technique: steaming 30 grams of water for 30 seconds, injecting water to 127 grams and then injecting water to 225 grams, removing the filter cup from the powder bed, the total extraction time is 20.03 "seconds.

Flavor: chocolate, herbs, black rice tea, nuts, caramel, sweet berries after cold. The overall taste is mellow and soft.

[quickly stir the fine water]

Parameters: V60thumb 88 ℃ / grindability BG-5R/15 gram powder / 1:15

Technique: 31 grams of water steamed for 30 seconds, water injection to 125 grams of powder bed and then water injection to 227 grams, see powder bed to remove the filter cup, the total extraction time is 2: 05 "seconds.

Flavor: herbs, dark chocolate, nuts, caramel, sour black berries after cold. The overall taste is thin.

These two groups of experiments are carried out on the basis of the same parameters, and even the extraction time is close. Under these conditions, the editor found that the flavor extracted by [slow stirring and large flow] will be more balanced, the taste is relatively mellow, the nut flavor is obvious, and the sweetness is prominent. This may be because when brewing, the liquid level is close to the spout, the coffee powder is less impacted by the current, resulting in the weak fluidity of the water, and the coffee powder is soaked for a long time, so the extraction rate is relatively high. the taste will be full-bodied and mellow.

The coffee flavor extracted by [fast stirring fine water] will be more layered, the aroma will be more intense, the sour taste will be more obvious, and the fruit flavor will be prominent. This is just contrary to the extraction method of [slow stirring and large flow], and the flavor is also relative. Although the water flow is fine, the distance between the liquid level and the spout is larger, even if the water flow is fine, it has a greater impact on the powder bed, and the speed is faster, so the fluidity of the water is stronger, and the coffee powder is in a state of stirring. Relatively speaking, the extraction rate is lower, and it will be thinner in taste.

Total knot

In brewing the aroma of flowers and fruits, such as [Rosa] and [Yega Chuefei] coffee beans, or if you want to show the sour flavor of coffee, such as [Kenya], you can try the technique of [stirring the fine water] to help coffee extract better aroma and sour taste. If you want to show the full-bodied, nutty coffee here, such as Blue Mountain and Manning, the editor suggests that you can try to use [slow stirring large water] for extraction to increase its alcohol thickness.