Analysis of the extraction principle of hand-brewed coffee | what are the factors affecting hand-brewed coffee?

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Hand punching is not only an art, but also a science.

The beauty of art is that some of them are abstract, magical, and secret, but they are often difficult to share, pass on, and verify.

Science is because the extraction of coffee is based on science. There are physical changes, chemical changes, the diversity of the composition of coffee itself, and a number of factors intertwined with equipment and water! Scientific inquiry & experimental spirit, so that the extraction of a good cup of coffee can be understood and shared, but also through systematic methods, showing countless wonderful changes!

The root of this scientific theory is the understanding and discussion of "coffee extraction". These principles of extraction can not only be applied to hand flushing, but also can be confirmed in various extraction methods! Such as siphon pot, mocha pot, and even Espresso Italian extraction. Wait.

Therefore, before we understand the factors affecting hand-brewed coffee, we should first understand what is the extraction of coffee.

What is coffee extraction?

Coffee extraction is about two key points: what-"what substances (structure) are extracted" & how much-"the density (concentration) of the extract".

Structure: pile up coffee flavor (sour / sweet / bitter) when coffee powder touches hot water and begins to extract, the first release is acid (the sour flavor of fruit), then the sweet and bitter taste, and finally the bad taste. The irregular shape of coffee powder leads to the fact that not all particles are released 100% synchronously in the extraction process, so there is no absolutely uniform and identical extraction structure.

Concentration: affects the thickness of the coffee. Just like salt water or sugar water, the composition or flavor is the same, but the amount of dissolved matter directly affects the intensity of the taste. Even if the structure and composition of flavor substances are the same and the shades are different, it will lead to different sensory experiences.

The concept of "coffee extraction" is that the flavor of "coffee extract" will change with the combination of "structure" and "concentration", so through the ratio of powder to water, water temperature, the speed of water injection, and the thickness of coffee powder. And other changes, can make the extracted coffee, according to the barista's idea, take on a different appearance.

Therefore, we can understand: "hand impact factors" is "when hand pulping, which factors will affect the amount of coffee extraction?" "

When hand brewing, what factors will affect the extraction of coffee?

1. Baking depth

two。 Coffee powder thickness

3. Powder quantity

4. Brewing water temperature

5. Filter cup type

6. Types of hand flushing pots

7. Water injection mode

8. Water injection size

9. Water injection speed

1. Baking depth

-different baking depth affects the cooking effect and the choice of equipment. The appearance of deep-baked and light-baked beans is different in flavor, oil and tissue.

two。 Coffee powder thickness

The size of coffee powder is inversely proportional to the degree of extraction.

The finer the coffee powder is ground: the higher the degree of extraction is, the flavor is easy to become bitter when it is too fine.

Coffee powder grinding medium: the degree of extraction is medium, the flavor may be sweet.

The coarser the coffee powder is ground: the lower the extraction degree is, the flavor extraction still stays at the level of acid quality.

3. Powder quantity

The amount of coffee powder will affect the extraction concentration and extraction time.

The amount of coffee powder is small, the time of water passing through the powder layer is fast, and the amount of extraction is low.

The amount of coffee powder is large, the water flow through the powder layer for a long time, and the amount of extraction is large.

When hand brewing coffee for different people, many factors may change at the same time. The increase in the amount of powder may mean that the time for water to pass through the powder layer will be longer, filter cups, filter paper or hand pots of different sizes or shapes, or different characteristics of water flow. Therefore, the different amount of powder needs to be matched with different cooking methods and parameters.

4. Brewing water temperature

The amount of coffee extraction includes not only the concentration of dissolved substances, but also the diversity of dissolved substances. These many extracts are stacked to form the flavor perceived by the taste buds on our tongue. So return to the concept that the temperature of the water changes the dissolved matter rather than the taste.

-High water temperature: there are many substances dissolved-- it tastes bitter.

-low water temperature: acidic substance-sour taste

5. Filter cup type

Such as conical, fan-shaped, or patented designs of specific brands. Wait

6. Types of hand flushing pots

It is necessary to consider whether it is easy to use ①; how many portions are cooked by ②?

7. Water injection mode

-affect the way the coffee powder in the filter cup is stirred by the water

-different ways, such as single point water injection and circular water injection, affect the extraction degree of coffee powder in different areas.

8. Water injection size

-it also affects the way the coffee powder in the filter cup is stirred by the water.

-the way and size of water injection will affect the "density" and "flow rate" of coffee powder in the filter cup, and then affect the "extraction situation"!

9. Water injection speed

-that is, the time of brewing and extraction, and the speed of water injection is the result of the comprehensive influence of the above factors, which affects the composition, structure and concentration of "coffee extract".

Finally, after you have some understanding of the coffee extraction theory, the most important thing is to create your own hand-brewed coffee: what kind of coffee do you want to brew out? Want to show a balanced flavor? Or highlight which part of the flavor?

What is the best hand-made coffee? There is no standard answer. You and I think constantly, have ideas about coffee, and find out what we like. Through constant practice and revision, it will be the best, and what we like is the best.

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