The key factor affecting the brewing of hand-brewed coffee-time_brewing time how much is better
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
The students in the recent hand courses are so cute and studious. Based on the universality of the questions, I would like to share with you one of the extraction times that we are most often asked about in class!
When brewing, we can imagine that there are different kinds of coffee powder in the coffee.
The substance of ■ acid is lighter or thinner, so it can climb to the top of the mountain with the highest flavor slope in a relatively short time.
On the other hand, the ■ flavor reaches the top of the mountain because of the proportion of coffee itself.
■ fine powder plays an important role in the secondary slope peak of flavor.
■ fatter BODY or sweet substances will take a long time to climb to the top.
■ once the huge coffee substance climbs to the top of the mountain, the mountain view may be blocked (so there will be a sense of sweetness rising and acid value falling).
To put it simply, thin coffee powder can be quickly dissolved and brought into the coffee liquid, while large substances will be slower, so controlling the brewing time can determine the proportion of fat and thin factors in the coffee liquid. and determine the proportion of flavor or taste.
I hope this simple explanation will be helpful to all of you.
END
- Prev
[coffee cultivation] how to use fungicides to control coffee leaf rust?
Professional coffee knowledge exchange more information about coffee beans Please pay attention to the coffee workshop (Wechat official account cafe_style) Coffee leaf rust is a potentially destructive fungus that threatens coffee crops in all producing areas except Hawaii. Because it is easy to spread, the infection can quickly spread to the whole farmer.
- Next
Is it important to extract espresso powder? Does it have a great influence on the extraction of coffee liquid?
The thickness of the powder controls the speed at which water passes through the coffee powder, and when the thickness of the powder is the same, different states of the powder layer will produce different passing speeds. The action of beating powder, beating powder will make the fine powder sink, and the distribution of coffee powder will be more hierarchical, coarse at the top and thin at the bottom. And knock too much, even if the same thickness, the flow rate will become slower, fine powder accumulates at the bottom, resistance
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?