The brewing parameters of hand-brewed coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Then among the many kinds of cooking methods, nothing is more common than one-cut flow and segmented extraction. Speaking of which, the extraction technique used by the editor when he first came into contact with hand-made coffee was one-size-fits-all. At first glance, there seems to be nothing special about the flow of a knife, but it is to pour water directly to the amount you want after steaming. But there are also a lot of exquisite things, such as the method of cooking, extraction time and so on. I still remember that when the editor first came into contact with hand-made coffee, my partner said to make it as long as possible, but is this a certain time? So the editor is going to try it today. Which extraction time is more suitable?

One knife stream

As the name implies, it is an one-time uninterrupted injection of water after steaming.

This kind of brewing method is relatively basic, uh, one-knife flow mainly controls the problem of water injection and flow rate, which can achieve the whole section without losing the sense of balance, and inappropriate water injection will destroy the overall sense of balance of coffee.

Bean information

Today, the editor experimented with the bean [Java, Bolivia]-a lightly baked bean with rich flavor. The editor thinks that using this kind of flavor beans to do experiments can more intuitively feel the difference in the flavor of coffee!

Experimental ing

In this experiment, we only change the extraction time, and the other parameters & notes are basically the same!

[parameter & method] medium and fine grinding: grinding degree BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15. Steam with 28 grams of water for 30 seconds, after steaming, uninterrupted water injection to 228 grams of water cut off, water level drop is about to expose the powder bed to remove the filter cup.

[extraction time is short]

The time of steaming starts and the extraction time is 1: 36 ".

Flavor: it smells with a hint of fermented aroma and sweet raisins, with citrus and lemon tea flavor, caramel sweetness and heavy water feeling.

[extraction time]

The time of steaming starts and the extraction time is 1: 57 ".

Flavor: it smells rose and fermented, and tastes like honey, citrus, grapefruit, nuts and caramel.

[extraction time is long]

The time of steaming starts and the extraction time is 2: 07 ".

Flavor: it smells fermented and tastes like citrus, preserved fruit, caramel and cocoa, but with a slight astringency and woody flavor.

Comparing the three extraction times, the editor thinks that when the extraction time is close to 1:40, it will have a more obvious sense of water, while when the extraction time is close to 2:10, it tastes slightly astringent and woody. The performance in flavor and taste will be better when the extraction time is less than 2 minutes.

Summary

The editor tried to analyze that the V60 filter cup is a filter cup with long ribs and long diversion groove, and its drainage is relatively smooth, so it is more difficult to control the flow rate by adjusting the degree of grinding. after all, when the degree of grinding is too fine to block out the water hole, the water in the filter cup can still flow away through the edge! Therefore, if you want to control the flow rate of the filter cup, you can only control it by adjusting the water injection column, water level, powder wall and so on.

When the water level is high, it is easy to flow away from the edge, but because the shallow baked beans are easy to absorb and sink, and the water injection is not strong enough to penetrate the powder bed and fully stir the coffee powder in the lower layer, it is easy to separate the powder from the water when the water level is high. then the water will flow away directly from the edge.

When the water injection column is large, it can bring enough stirring to the coffee powder bed, but if the water level is too high and the water flows away from the edge, then the extraction time will be shortened and the extraction rate will be relatively low, resulting in heavy water and light flavor of the brewed coffee.

When the water injection column is too small, because the stirring strength is not strong enough to penetrate the powder layer, it is easy to stir insufficient coffee powder at the bottom, and it will cause the water to slip away from the back, and the upper powder layer will be stirred too much and over-extracted. the phenomenon of insufficient extraction of the lower powder layer leads to the mixed flavor of the brewed coffee.

Therefore, the editor suggests that when choosing the one-size-fits-all extraction time, you can combine your own brewing parameters and the coffee flavor you want to express to choose a suitable water column thickness and the water level in the filter cup.

END