What kind of coffee is light in color? what if the coffee is light? how to fix it?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

What we often distinguish between the two methods of water injection is the "cut-off method" and the "continuous water method". (the "off-water method" means that after each lap, stop the water injection and let the liquid with the flavor of coffee drop more than half of it first. then continue to inject, stop, drip, repeat this process several times, in the middle of the action to stop water injection is called "cut-off method", so the concentration of coffee brewed is higher. On the contrary, the action of water injection continues uninterrupted, that is, the "continuous water method", but the friends who do hand flushing should all have the experience, and this distinction is far from enough. If you want to make the quality of hand flushing more stable, you must take the time factor into account, that is, limit the time for "water injection" and "dripping a fixed amount of coffee" to a certain range in order to minimize unstable environmental factors.

The method of operation of [time limit] is not complicated at all, just add an extra timer when you inject water to observe how long it takes you to flush out the expected amount of coffee. For example, if you use 15 grams of powder and expect to pour 240 grams of coffee in 2 minutes, as soon as the water injection starts, press the timer to see if you can achieve this goal.

Then taste it to see if the dripping coffee in this range meets your taste requirements, and try to remember the flavor characteristics; if you think the coffee taste is too strong, try to shorten the time limit of 10 seconds, if it is too light, extend it for ten seconds, dripping all of it with 240 grams. Operate it repeatedly and taste it to see if the flavor of the coffee is close.

You may find that even if the dripping speed is close, the taste may be similar once or twice out of five times, and the others are a little different, so it's time to study the [powder layer] and [water column strength].

The condition of powder layer in hand flushing can not be ignored, which must be emphasized! The powder layer plays a subtle role, and one of its functions is to provide resistance so that the hot water can stay in the filter cup long enough to ensure that enough flavor components are dissolved, and the powder layer must also have a certain degree of support. in order to play the "blocking" function. In order not to weaken the supporting force of the powder layer, it is necessary to grasp [the strength of the water column], [the position of water injection], and [stable circle], which is a complete set of [water injection skills].

Correction method when the taste of hand-brewed coffee is wrong:

(note that the taste here does not refer to the three situations of light, strong and unpleasant flavor of hand-made coffee.)

First, the correction method for the weak taste of hand-brewed coffee:

1. Other practices remain the same, as long as you adjust your grinding degree to increase the number of particles that absorb water and keep the hot water longer, the concentration of coffee liquid will naturally increase.

two。 Other things remain the same, try to increase your coffee powder (as before) by 3 to 5 grams, which will increase the thickness of the powder layer, increase its water absorption, and the concentration can also be increased.

3. Other practices remain the same. Replace coffee beans with beans with deeper baking degrees. Generally speaking, beans with deeper roasting degrees have better swelling ability and water absorption. Hot water can be retained in the powder layer to extract more ingredients to achieve the purpose of increasing the concentration. But it should be noted that the flavor of coffee will become slightly different due to the change of roasting degree of coffee beans. In general, small players are not recommended to make such an adjustment.

4. Other methods remain the same, at this time, you can make adjustments from yourself, slow down the frequency of water injection, the original one minute 45 seconds out of 240g coffee liquid, can be adjusted to two minutes or two minutes ten seconds to finish. If it's not strong enough, and so on.

5. Other methods remain the same, when you can make the hot water in your hand-flushing pot a little hotter than before, and the higher-temperature water has a relatively higher extraction ability, which will give you more flavor. However, this method must not be applied to over-roasted coffee beans, otherwise. I'll kill you! Remember!

END