What is the appropriate temperature of hand-brewed coffee? the water temperature of hand-brewed coffee is recommended.

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There are a variety of reasons for good and bad coffee, from the selection of varieties, the accuracy of baking, the length of storage time, the thickness of grinding, brewing methods, brewing time and drinking temperature, all will affect the taste and flavor of this cup of coffee.

Practical parameters of water temperature

88 ℃ ~ 94 ℃ (medium to shallow baking)

82 ℃ ~ 87 ℃ (re-baking or medium-deep baking)

It is difficult to maintain a constant temperature in the brewing process, and the water temperature will continue to drop, but this is also the value of hand brewing. As long as the drop of water temperature in the hand pot can be controlled within 4 ℃, many coffee aromatics will show changeable amplitudes under different extraction water temperatures because of their different molecular weight and polarity, which may be the reason for the delicate and layered flavor spectrum.

Hand punch pot due to different materials and structure, will have different heat preservation performance, Kalita fine mouth Aladdin lamp kettle heat preservation is the best, can be controlled in the extraction time of about 3 minutes, loss of temperature within 4 ℃, but the winter water must be increased to 60% to 70% full, and add pot cover brewing, if the amount of water less than 50% full, the range of temperature loss will be very large, increasing brewing variables.

I don't think everyone will have a lot of time to study such details, such as we cook every day, but we can't be as particular about silver rice as Japanese cooking masters. It's impossible for us to do it at all. But spending a little time and a little bit of reading energy can improve the taste of coffee. How can such a cheap thing be thrown away?

The methods of hand flushing in various stores are dazzling. To sum up, there are only a few points: high temperature coarse powder fast flushing, low temperature fine powder slow flushing. The reason is that high temperature can bring out a large amount of aroma in coffee powder, but at the same time it will bring out the bitter and miscellaneous taste of coffee itself, so fast brewing is used to reduce the extraction of bitter flavor; at low temperature, on the contrary, slow extraction method is used to get the multi-level taste of coffee, which has different flavor from hot to cold.

Think about it, with the same coffee beans, what kind of coffee do you want to drink: sour or bitter, layered or fragrant? Don't say you want it all, it's a cup of coffee with mixed flavors, like a stew in the northeast. If you want to be sour and clean, set the temperature first. How low? Take the pot and the cup to pour water each other can reduce about 3 degrees, do your own calculation, anyway, warm the cup is not a very professional and ceremonial work!

The extraction water temperature of hand-brewed coffee should also take into account the roasting degree of coffee beans. If it is from shallow roasting to medium roasting, that is, it has not been baked into the second explosion stage.

It's good to be suitable, anyway, it's not commercial coffee, so you don't have to have the same taste every time. Moreover, every time gambling different tastes, looking forward to different tastes, is the real life.

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