Coffee flavor analysis three: a variety of coffee flavors to understand the flavor of coffee before and after the paragraph

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Explore the extraction of various flavors from hand-brewed products to see how to use personal brewing techniques to systematically present the best flavor of individual coffee.

In the process of extraction, in addition to the concentration is one of the variable factors, the "flavor" will also change with the length of extraction time. In different stages, the duration of contact between coffee powder and water releases different substances, thus changing the combination of flavor.

When cooking, the sour taste is released first, then the sweet taste, and will decrease over time. Bitterness is released at the beginning of the latter stage, which, contrary to "sour" and "sweet", increases over time.

In fact, the purpose of brewing coffee is to extract more of its high-quality "sour" and "sweet", so as to avoid too much bitterness.

In addition, the flavor of coffee can be divided into five parts, and we can change the extraction rate by water temperature, water column size, water injection size, water injection mode and so on.

With regard to the front, middle and back stages of extraction, students can try to try a cup of coffee at home in three parts to taste what it tastes like. If you extract a cup of coffee with 16g powder and 250ml, inject about 85ml water in the front, 85ml in the middle, and 80ml in the back, respectively, and taste the flavor.

Front section: usually the highest concentration, obviously sour and salty ~ ~ middle section: the middle section is a little sweet, body is relatively thinner than the front section ~ ~ back section: lighter, in fact, there is almost no coffee taste, only a very bitter taste

In this regard, many enthusiasts, especially those who are just beginning to come into contact with hand-brewed coffee, another important point of fine-tuning the extraction of coffee variables is how to distinguish between sour, sweet, salty and bitter coffee.

If it is less sweet and more sour, it is possible that the first stage is more extractive. If the sour taste is less, the bitter taste is more; it is possible that the latter stage is more extractive, or the latter stage is astringent and bitter. It is possible that the beans themselves are baked deeply, or if the temperature is high, the overextraction will be bitter, and if the concentration is high, it will also be bitter.

Steaming time

Front stage extraction (with acidity as the main flavor)

Mid-stage extraction (from acid to sweetness)

Later stage extraction (bitterness is the main)

Too long and excessive extraction (after extraction will bring miscellaneous flavor, astringency and other bad taste)

If you want a cup of coffee with high sweetness, low acidity and less bitterness, you need to think before brewing:

Low acidity → front stage extraction of less → is beneficial to the use of low water level, small water column and few circles.

High sweetness → mid-stage multi-extraction → utilizes high water level, large water column and multi-circle number

Low water level, small water column and few circles for the extraction of less → in the later stage of less bitter → extraction