The third factor of coffee flavor: the four factors that affect the flavor and quality of coffee.

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1. Baking depth: different baking depth not only affects the cooking effect, but also affects the choice of equipment. The appearance of deep-baked and light-baked beans is different in flavor, oil and tissue.

two。 Coffee powder thickness: coffee powder thickness 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.

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.

Water temperature changes dissolved matter rather than taste: high water temperature: more substances dissolved-> taste lower than bitter water temperature: acid-- > taste more sour

5. Types of filter cups: such as tapered, fan-shaped, or patented designs of specific brands. Wait

6. Types of hand flushing pots: you need to consider whether they are easy to use and brew them with a few portions.

7. Water injection mode: different ways of affecting the way the coffee powder in the filter cup is stirred by water flow, such as single point water injection and circular water injection. Why can't the water column touch the cup wall directly? Because as soon as the water column touches the wall of the cup

In the case of almost no coffee extraction, it will flow directly down to the pot.

8. Water injection size: it also affects the way the coffee powder in the filter cup is stirred by water, which will affect the "density" and "flow rate" of coffee powder in the filter cup, and then affect the "degree of extraction"!