[hand theory] six factors that can change the taste of coffee during brewing

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Coffee is an experimental science. Coffee can not be predicted entirely by theory, but it can improve the accuracy of experiments by learning theories, narrow the possible experimental results, and turn "unpredictable" into "predictable".

There are six variables in the process of brewing coffee:

Coffee powder quantity

Water quantity

Coffee grinding degree

Water temperature

Boil time

Stir

There are many similarities between brewing coffee and cooking. Take the fat beef side stove as an example. If you put a piece of fat cow into the soup, it will soon be cooked, but if you cook 20 pieces at the same time, you have to cook it for a little longer. In addition, in a litter of small side stoves, because of the small amount of soup, it takes more time for a piece of fat cow to be cooked; on the contrary, a large pot of soup takes a piece of fat cow to be cooked quickly, because there is too much water, and the temperature is not greatly reduced because of a piece of fat cow, so it is cooked faster.

By the same token, coffee tastes sour, that is, it is not ripe enough, which is referred to as "raw" for short; when it tastes bitter, it is cooked for too long, or "cooked" for short.

How can I adjust a cup of coffee that is too sour and too raw? Is to grind the coffee a little bit, use hot water, cook it a little longer, or stir it, and so on, to make the coffee thoroughly cooked.

As for the problem that the flavor is too strong or too light, it depends on what kind of cooking tools are used. If it is a general dynamic hand filter cup, that is, when water is injected and the water comes out at the same time, the water in the cup is dynamic, and dripper such as Hario, Kono and Kalita can be counted as such, then it can be understood that "too light" means "too light" and "too thick" means "raw".

On the contrary, static tools, that is, hot water after injection will be stored in the tool and soaked in coffee, such as Clever Dripper and French Press, it can be understood that "too light" means "raw" and "too strong" means "thick".

The above set is not a flawless scientific theory, but simplifies a very complex theory to a small step that is easy to understand. If you come across any questions, you can raise them for discussion.

Here is a brief summary of how to adjust variables.

Bubble (Dripper/Espresso)

Immersion (Clever Cup/French Press)

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