Coffee flavor factor 2: what factors affect the flavor of hand-brewed coffee? which factors depend on the flavor?

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For a long time, several variables affecting hand-brewed coffee are as follows: 1. Coffee beans; 2. Degree of grinding; 3. Water; 4. Equipment; 5. Steaming time

Coffee beans: choosing coffee beans that suit your taste is an important criterion to determine whether your cup of coffee tastes good or not. The first thing we consider is coffee beans. If the roasting degree of coffee beans is too shallow, it is easy to appear astringent taste.

Grinding degree: there are all kinds of bean grinders on the market, and a good bean grinder can ensure that the coffee powder is evenly ground. If the coffee powder is uneven and the fine powder is too much, it will make the coffee taste not pure enough. ("pure" means clean) what is the suitable thickness of coffee beans for hand-brewed coffee? The answer is: moderate grinding, the size of granulated sugar. If the coffee powder is too thick and the hot water flows too fast, it is difficult to extract the aromatic substances from the coffee. If the coffee powder is too fine, the filter is easy to clog, resulting in water and powder soaking time is too long, coffee will appear bitter, astringent taste. Many beginners often walk into the misunderstanding that coffee should be ground as finely as possible, but the result is just the opposite. the control of fineness is the most important factor for a coffee to express the correct flavor.

Freshness: "fresh grinding" is the first condition of good coffee, it ensures the taste of coffee. When the coffee is ground, the oxidation rate of the coffee powder is accelerated, and the aroma begins to lose in 40 seconds. If the aroma of coffee powder is seriously lost, the flavor of natural coffee will disappear.

Cloth powder: after pouring the coffee powder into the drip filter cup, gently shake it to make it flat, this is a very easy to ignore step, or too hard, shake too much, it is not advisable. The smoothness of the flour determines the uniformity of stewing and extraction of hand-made coffee, which directly leads to the taste of the coffee.

Water: water quality 98% of the composition of a cup of hand coffee is water, and the range of soluble matter (TDS) in water is preferably between 100-250ppm. Don't use tap water, don't use tap water! Just use the filtered water.

Water temperature

The editor is often scared when answering questions in the backstage. Some beginners do not pay attention to the temperature of the water. This is not allowed. Pay attention to the temperature of the water! Hand flushing usually chooses the water temperature between 85 and 95. Too high water temperature will make coffee more bitter, while low water temperature will make coffee sour. Suggestion: deep roasted coffee beans are suitable for 80-85 degrees, while medium and shallow roasted coffee beans are suitable for extraction at about 90 degrees.

Water flow: as long as you pay attention to two points of water injection, one is stable, and the other is not to inject water at a certain point for a long time.

Pink water ratio: "Why did I rush out so light?" "Why is it so thick? "well, it's probably because of your gouache ratio!

Equipment: the material and cup type of the filter cup at present, the common filter cups on the market are V60 conical single-hole filter cup, KALITA three-hole trapezoidal filter cup and basket filter cup. Different filter cups will have different tastes, you can't simply and rudely say which kind of filter cup is good or bad, there is no difference between good and bad! Let's just say there's a difference in expressiveness. What is important in the filter cup is the material, which is very important to retain the aroma of coffee. At present, the common materials on the market are resin, ceramic, glass, stainless steel, pure copper, copper plating, silver plating. Each has its own advantages and disadvantages.