Effect of cooking time on acid quality

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Among them, the most important factor affecting the extraction is the cooking time, the longer the cooking time, the more substances will be extracted.

You can use your favorite beans, good water, and proper grinding thickness to cook.

But it may ruin the cup of coffee because of the wrong brewing time.

Experts point out that the grinding thickness will not affect what substance is extracted.

The grinding thickness will only change the time point of the extracted substance.

If you take a long time to brew coarse ground coffee, the acidity in your coffee will still not be too high.

And if you brew it for a shorter time and grind it more carefully, the coffee may have a sour taste.

Therefore, if you want more or less acid, it is recommended to shorten or prolong the cooking time.

Adjust the water temperature to emphasize the acid quality

Water temperature is also an important factor affecting the extraction rate.

Ensure that users can accurately control the acidity, sweetness and other flavors of coffee.

The higher the temperature of the water, the faster the substance is extracted.

The lower the water temperature, the slower the aroma and flavor are extracted.

However, there are still many substances that will not be extracted at certain temperatures.

This is why cold coffee has the characteristics of high sweetness, smooth taste and low acidity.

In addition, keep in mind that all these results are surrounded by changes in grinding thickness, cooking time, and so on.

A; prefer to use higher water temperature with shorter cooking time.

In order to brew out the acidity of the coffee, he uses a high temperature to bring out the acidity, which is in the range of 95-96 degrees.

B; agree with the adjustment of water quality

He says some people may use lower temperature brewing to avoid releasing the bitterness of the coffee.

However, if you use suitable water (of course, other variables should also be properly controlled)

The boiling water temperature of 94 degrees will bring out more obvious acidity than 91 degrees.

The biggest advantage of making our own coffee is that we can make our own adjustments according to our preferences.

Although there will be some difficulties in the skills and techniques of time control.

But by mastering these factors, you can recreate your favorite flavor during cooking.