The perfect extraction of hand-brewed coffee how to make a good cup of coffee

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Extraction of hand-brewed coffee

Many of the changes in the extraction of hand-brewed coffee can be controlled by ourselves, and because there are so many factors that enable us to adjust a variety of tastes, it may be too sour or bitter in the mouth of others, but it is extremely delicious in your mouth. Then you don't have to succumb to the way others brew and brew your favorite coffee.

Grind the coffee beans into powder to increase the contact area between coffee and hot water.

There are many chemical reactions in the process of roasting coffee beans, such as Mena reaction, these processes will make coffee beans produce scorched aroma and many aroma factors that this coffee should have become more mature. the degree of roasting will also determine the sour, sweet, bitter and thickness of coffee beans. Coffee beans with more fruity aroma usually use shallow roasting treatment, and the deeper the roasting degree is, the bitterness will increase. How to balance the sour, sweet and bitter of a coffee bean depends on the skill of the baker. After roasting, the coffee beans will have many small holes, if you do not make good use of the one-way valve hole packaging at this time, it will lead to the loss of coffee aroma factors, grinding before drinking is the best choice.

Dissolve coffee aroma factors in water by dissolution and diffusion

When brewing coffee, the taste of coffee will be extracted through the two principles of dissolution and diffusion. after the flow of hot water, the hole in the ground coffee bean cell will squeeze the gas out of the cell, creating a visual effect that will expand when the hot water is washed down at the beginning. The hot water entering the coffee cell will dissolve the taste of the coffee, resulting in a higher concentration of concentrated liquid, which is resting for a period of time to make the dissolving degree higher. After the water injection is to use the diffusion effect, the higher concentration of coffee extract will turn the hot water into the same concentration of liquid, this action is also called steaming.

Remove the coffee grounds that have been cooked

The use of too fine or too coarse grinding degree may change the extraction process, if it is too coarse, the effect of dissolving will be too low, so that the coffee taste is not enough; on the contrary, too fine will release the bitterness to the excessive. Extraction time can also have an impact, but everyone drinks coffee differently, and it's right to keep trying to find your favorite grind and brew.

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