[hand brewing skill] the key factor affecting coffee brewing: temperature

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In the brewing process, water and coffee will undergo some complex chemical reactions, and the water temperature will directly affect the extraction rate of different components in the coffee during brewing. Water extracts quinic acid, amino acids and tannins, caffeine, oils and other substances from coffee. During the cooking process, different stages produce different reactions.

Today, the editor will share with you his views on the cooking temperature.

First of all, we imagine that there are some easily soluble substances in coffee and some substances that can be soaked for a long time to dissolve!

When brewing, we can imagine that substances such as sour, aroma, sweetness and bitterness are soaking in hot springs. Too high boiling temperature will make the coffee powder unbearable and dissolve all at once (so the high temperature only takes a short time to extract). When the brewing temperature is too low, everything dissolves very slowly, which can easily lead to insufficient extraction of coffee and no flavor.

What about at the right temperature? Which substances dissolve more easily? The answer is: sour substances. Sour substances are relatively small particles, molecules are also more active, so more afraid of high temperature, as long as in a higher cooking temperature, it is easy to rush out the sour taste in a short time, the strength of the acid will be more obvious. On the other hand, the carbohydrates that dominate sweetness are less active and take a certain amount of time to extract. When the sweetness is also extracted, the coffee flavor tends to be sour-sweet balance.

Therefore, we can also appropriately replace the water temperature setting with thinking about how high the temperature of your coffee is to dissolve the sweetness within a safe time.

Tips for making and cooking:

9198 ℃

High water temperature, high heat energy for coffee, fast dissolution rate and high extraction rate.

Advantages: can quickly improve the extraction rate; unrestrained aroma, bright acid, suitable for short-time extraction.

Risk: it takes a short time to finish the cooking.

8290 ℃

The water temperature is low, the heat energy of coffee is low, the dissolution rate is slow, and the extraction rate is low.

Advantages: a wide range of cooking safety, relatively easy to avoid bitterness, good balance between sweet and sour.

Risk: lack of extraction is likely.

Summary of brewing:

When ■ is cooked at the same temperature, sour substances are more afraid of heat and are easy to extract, while sweet substances are less likely to be extracted.

■, so it takes a little longer for the sweet substance to dissolve.

■ wants the sweet substance to dissolve quickly in the same soaking time, which can raise the temperature (but if the cooking time is not long enough, it may only accelerate the dissolution of more acid).

The too low cooking temperature of ■ makes the sour and sweet substances dissolve slowly, which will lead to insufficient extraction and light flavor.

Too high cooking temperature of ■ may accelerate the dissolution of negative flavor and cause bitterness.

To put it simply, if a cup of coffee tastes a little sour, you can try to increase the brewing temperature and match the appropriate brewing time, so that the sweet substance has time to accelerate sweating (dissolving) at the same time, so choose the appropriate temperature and soaking time. Can effectively regulate the sense of balance between sweet and sour.

I hope this simple explanation will be helpful to all of you.

Finally, leave a question for you: after brewing coffee is still too sour, if you can only adjust the brewing time and temperature, what will you do?

END