What does excessive extraction of hand-brewed coffee mean? can segmented extraction of hand-brewed coffee taste better?

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Qianjie-brief introduction of hand-brewed Coffee extraction

Perhaps everyone's understanding of this definition is still very vague. Hand-brewed coffee allows water to pass through coffee powder quickly and evenly from the beginning to the end. Unlike espresso, hand-brewed coffee is a pressure-free free-fall extraction. In this process, the speed of water passing through coffee powder is the key to extraction. We often say that there are more reasons for over-extraction and under-extraction.

Water is permeated and extracted through the gaps between coffee particles.

If the grinding is too fine, it produces a sand effect, and the water permeates less space, affecting the flow rate; the shorter the baking time is, the deeper the coffee is roasted during the fresh cycle, or the deeper the coffee is roasted, the higher the content of carbon dioxide inside the coffee will be. During extraction, coffee will release a large amount of carbon dioxide, which will isolate the gaps between coffee particles and form a filter layer to allow water to pass through to produce extraction. Then the higher the water temperature, the higher the amount of carbon dioxide produced and released, which increases the speed at which the water passes through, while the speed at which it passes through is relatively slow.

Three-stage type

After one-stage adjustment, it is changed to three-stage water injection after steaming, and there will be two "water cuts" in the middle, so as to adjust the proportion of the first, middle and back three stages of flavor, with a distinct sense of hierarchy and higher adjustment than the one-stage style. it is suitable for coffee beans with various roasting degrees and producing areas.

"cut off water" refers to the interruption of water injection and the decline of the liquid level in the filter cup, which can increase the extraction of flavor substances, so by increasing the amount of water injection in the first stage and reducing the second or third stage water injection after the next two water cuts, highlight the flavor of the front and middle section, or reduce the first stage of water injection, and increase water injection in the middle and back section after water cut off to show a thick taste.

It is suggested that the cooking parameters should be in the same style, and the cooking time is longer because the water is cut off.

Knowledge: the applicability of hand-brewed coffee is very strong, deep-roasted Italian beans can also be used for hand-brewing, but if you really want to drink the charm of hand-brewed coffee, it is recommended to choose high-quality beans with a cup test score of more than 80 points.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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