Coffee review

Impatient and lazy people use the artifact of brewing coffee-French kettle | how to quickly extract a good cup of coffee

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, [notes of baristas on the front street] impatient and lazy people use the artifact of brewing coffee-a French kettle | how to quickly extract a good cup of coffee? Qianjie Coffee Qianjie Coffee Today ▲ Click to follow | focus on the 6th anniversary of coffee roasting more boutique coffee beans please add private Wechat Qianjie, WeChat: (long press to copy) qiannjie, as an impatient editor, has been studying how to

[notes of baristas on the front street] impatient and lazy people use the artifact of brewing coffee-a French kettle | how to quickly extract a good cup of coffee?

Front street coffee, front street coffee today.

Click follow | focus on the 6th anniversary of coffee roasting

More boutique coffee beans, please.

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(long press copy)

Qiannjie

As an impatient editor, he has been studying how to use a pressure pot to extract a good cup of coffee quickly and fully in the shortest possible time. Before, we talked about the operation method of the kettle, the setting of the grinding degree of the kettle, the flavor difference between adding powder first and then, and also doing research on the soaking time. Today, the editor wants to soak and stir to quickly extract coffee in 1 minute. What kind of flavor does it show?

This time, we first try to compare the flavor of the beans with "Emerald Manor Green label Rose Summer" for soaking and stirring time in 1 minute. The comparison time is 10s, 20s and 30s respectively.

[Jadeite Manor Green label Rose Summer]

Country: Panama

Producing area: Bouquete

Manor: Jade Manor

Altitude: 1600 m-1800 m

Treatment: traditional solarization

Variety: rose summer seed Geisha production season: 2018

When we use the autoclave for extraction, we usually soak for 3 minutes, which is used as the flavor reference of this experiment.

Parameters: 89 ℃ / 1 15gram powder / grindability BG-6M (48% pass rate of Chinese standard No. 20 screen)

Technique: directly inject water to 230 grams, wait for 3: 00 "before pressing out, the total time taste 3: 40" end.

Flavor: citrus, jasmine, tea, lemon, kumquat, honey, cream, the overall taste is mellow, smooth, full-bodied and layered.

For the impatient editor, he doesn't want to wait for 3-4 minutes, so can the extraction time be shortened to about one minute by stirring at the same grinding temperature?

Experiment 1: "soak for 30s" and "stir for 30s" (it takes about 30 seconds to press out to pour out completely)

"soak for 30s"

Parameters: 89 ℃ / 1 14 gram powder / grindability BG-6M (48% pass rate of Chinese standard No. 20 screen)

Technique: direct injection of water 210, soaked for 30 seconds and then pressed out for a long time of 1: 00 ".

Flavor: orange, citrus, light on the whole, the sense of hierarchy is not obvious, the acidity is not round enough.

"stir for 30s"

Parameters: 89 ℃ / 1 14 gram powder / grindability BG-6M (48% pass rate of Chinese standard No. 20 screen)

Technique: directly inject 210g of water, stir for 30s and then press it out for a long time of 100g.

Flavor: grapefruit, orange, green tea, jasmine, plum, juice, virgin fruit, the overall taste is more full, obvious flower and fruit aromas, distinct layers, long-lasting finish.

Through the comparison of "soaking for 30s" and "stirring for 30s" under the condition of different mixing and soaking in about 1 minute, we found that:

The extraction of coffee in "soaking 30s" is insufficient, and many coffee substances can not be completely extracted for a short time, so it is relatively light as a whole, while "stirring 30s" enables coffee to achieve a balanced extraction rate in material extraction. so the overall taste is more full, flowers and fruits are obvious, clear layers, long-lasting.

Can it be a combination of stirring and soaking to make the flavor more complete? What kind of changes will happen?

Experiment 2: "stir 20s, soak 10s", "stir 10s, soak 20s"

"stir for 20s and soak for 10s"

Parameters: 89 ℃ / 1 14 gram powder / grindability BG-6M (48% pass rate of Chinese standard No. 20 screen)

Technique: directly inject 209g water, stir for 20s, soak for 10s and then press out for 039 "."

Flavor: there is an obvious sense of astringency, oolong tea, Xuanmi, the overall taste flavor characteristics are not prominent, hierarchical.

"stir for 10s and soak for 20s"

Parameters: 89 ℃ / 1 15gram powder / grindability BG-6M (48% pass rate of Chinese standard No. 20 screen)

Technique: directly inject 210g water, first stir for 10s, soak for 20s and press out for a long time of 10.02 ".

Flavor: sugar, grapefruit, oranges, oranges, flowers, nuts, green tea, the overall taste is thin, the finish is not long-lasting.

Through the comparison of the stirring experiment in the pressure pot, we can directly see the comparison between "stirring 20s soaking 10s" and "stirring 10s soaking 20s" in about 1 minute:

In "stirring 20s and soaking 10s", the editor thinks that the stirring time is longer and the soaking time is short, which accelerates the extraction rate of coffee and fuses all the soluble molecules and insoluble molecules in the coffee. therefore, the coffee presented has an obvious astringent taste, and the overall flavor is not prominent, hierarchical. While "stirring 10s and soaking 20s" is relatively better, the flavor with long soaking time is mainly concentrated in the sweet and sour feeling of the fruit, the extraction time is the shortest, and many substances are not dissolved in water in time, so the taste will be thin when the saturation is low; this means that the extraction rate will be low, but the overall sweet and sour feeling of the fruit is prominent, relatively clean, as refreshing as drinking a glass of fruit juice.

Total knot

After the comparison of the experiment, the editor personally thinks that if you prefer the sweet and sour feeling of the fruit and the freshness with a sense of juice, the editor suggests that you can use the way of "mixing 10s and soaking 20s" to cook. If you like the taste is fuller and the layered feeling is rich, you can use the way of "stirring 30s" to cook.

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