How much is the extraction temperature of hand-brewed coffee? the water temperature of hand-brewed coffee is as strict as invigilation.

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Qianjie-A brief introduction to the water temperature of hand-made coffee

Water accounts for 94-98% of a cup of coffee, but in addition, water temperature (including minerals in water) can also affect the sweetness, bitterness and sour taste of coffee. Controlling the temperature of the cooking water is very important for people who like to flush by hand, but unfortunately, the water temperature is often adversely affected by insufficient training or the use of the wrong equipment.

There are many chemical reactions during cooking. Water will extract chlorogenic acid, acetic acid, malic acid, caffeine, oil and so on. These substances will also be released at different time points. For example, caffeine and fruit acid are released in the first part of cooking, sweetness is released in the middle, and bitterness is released in the latter part.

So what does this have to do with water? The higher the temperature of the water, the faster the substance will be released, and since each substance affects a certain flavor, the cook must carefully control what is extracted at each time. "when the temperature is higher, it will be more difficult to control the extraction, and some substances with bad taste will be released quickly. Words such as too strong and scorched taste are usually used to describe this coffee whose flavor is out of control due to high temperature extraction. "

The water temperature of brewing coffee should be inversely proportional to the degree of baking:

In fact, it can be understood that the fiber quality of deep-baked beans is seriously damaged, and its structure is loose and fragile, so it is appropriate to be gentle and extracted at a slightly lower water temperature, so as not to extract too many high-coke bitter ingredients; on the contrary, the fiber of shallow baked beans is less damaged and the structure is denser. It is not easy to extract than deep baking, and it is appropriate to dominate and use a slightly higher water temperature to avoid insufficient extraction.

I mostly control the range of 88 ℃-92 ℃. Basically, the deeper the baking, the lower the extraction temperature, about 87 ℃ ~ 89 ℃, and the shallower the baking, the higher the water temperature, about 91-82 ℃.

More than 90 ℃, for high temperature extraction, easy to pull up the extraction rate, increase alcohol thickness, aroma and bitter taste.

Under 90 ℃, the extraction at low temperature will inhibit the extraction rate and reduce the bitter taste.

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.

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