What are the factors affecting coffee extraction? what is the appropriate temperature for coffee extraction?

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Qianjie Coffee-factors affecting Coffee extraction sharing

When hand brewing, what factors will affect the extraction of coffee?

1. Baking depth 2. The thickness of coffee powder is 3. The amount of powder is 4. The brewing water temperature is 5. Filter cup type 6. Types of hand flushing pots 7. The mode of water injection is 8. The size of water injection is 9. Water injection speed

1. Baking depth

-different baking depth affects the cooking effect and the choice of equipment. The appearance of deep-baked and light-baked beans is different in flavor, oil and tissue.

two。 Coffee powder thickness

The size of coffee powder is inversely proportional to the degree of extraction. The finer the coffee powder is ground: the higher the degree of extraction is, the flavor is easy to become bitter when it is too fine. Coffee powder grinding medium: the degree of extraction is medium, the flavor may be sweet. The coarser the coffee powder is ground: the lower the extraction degree is, the flavor extraction still stays at the level of acid quality.

3. Powder quantity

The amount of coffee powder will affect the extraction concentration and extraction time. The amount of coffee powder is small, the time of water passing through the powder layer is fast, and the amount of extraction is low. The amount of coffee powder is large, the water flow through the powder layer for a long time, and the amount of extraction is large. When hand brewing coffee for different people, many factors may change at the same time. The increase in the amount of powder may mean that the time for water to pass through the powder layer will be longer, filter cups, filter paper or hand pots of different sizes or shapes, or different characteristics of water flow. Therefore, the different amount of powder needs to be matched with different cooking methods and parameters.

4. Brewing water temperature

The amount of coffee extraction includes not only the concentration of dissolved substances, but also the diversity of dissolved substances. These many extracts are stacked to form the flavor perceived by the taste buds on our tongue. So return to the concept that the temperature of the water changes the dissolved matter rather than the taste.

-High water temperature: more substances dissolved-bitter taste; low water temperature: acidic substances-sour taste

5. Filter cup type

Such as conical, fan-shaped, or patented designs of specific brands. Wait

6. Types of hand flushing pots

It is necessary to consider whether it is easy to use ①; how many portions are cooked by ②?

7. Water injection mode

-affect the way the coffee powder in the filter cup is stirred by water flow; different ways, such as single point water injection and circular water injection, affect the extraction degree of coffee powder in different areas

8. Water injection size

-it also affects the way the coffee powder in the filter cup is stirred by water; the way and size of water injection will affect the "density" and "flow rate" of coffee powder in the filter cup, and then affect the "extraction situation"!

9. Water injection speed

-that is, the time of brewing and extraction, and the speed of water injection is the result of the comprehensive influence of the above factors, which affects the composition, structure and concentration of "coffee extract".

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