How to brew coffee by hand will be less sour by brewing to improve or reduce the acidity of coffee.

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1 adjust the cooking parameters to control the acid quality

Water is the most important ingredient of coffee, but it still has to be combined with coffee to create flavor, which represents "how" the combination of water and coffee affects the taste of coffee.

Mixed water and coffee is called extraction, the flavor and aromatic substances of coffee beans slowly spread into the water, while the amount of coffee powder, water volume, brewing time, grinding thickness, water temperature will affect the amount of extracted substances.

This is not just about creating stronger or lighter coffee, because some of the flavor and aroma substances are extracted at different times.

At the beginning of cooking, the acid is extracted, followed by sweetness and balance, and finally bitterness. This means that underextracted coffee will have a sour taste and over-extracted coffee will have a bitter taste.

The ideal extraction results are high sweetness, good sense of balance, alcohol thickness and appropriate strength of acid.

2 grinding thickness and extraction

Rougher grinding reduces the extraction rate because the coffee powder has a smaller surface area (note that the extraction rate is different from the cooking time, which refers to the extraction of flavor and aroma substances, while the cooking time refers to the contact time between the water and the coffee powder).

This means that rougher grinding will bring out bright acidity, but brewing too long will cause the coffee to have a smelly sour taste. If you want more acid, use rougher grinding. If you want less acid, you can grind it finer.

3 effect of cooking time on acid quality

Another main factor affecting the extraction is the cooking time, the longer the cooking time, the more substances will be extracted. You can use your favorite beans, good water, and proper grinding thickness to cook.

But it may ruin the cup of coffee because of the wrong brewing time.

4 adjust the water temperature to emphasize the acid quality

Water temperature is also a very important factor affecting the extraction rate. The higher the water temperature is, the faster the material is extracted. The lower the water temperature, the slower the aroma and flavor are extracted.

However, there are still many substances that will not be extracted at certain temperatures.