Effect of temperature on extraction of hand-made Coffee A brief Analysis of the principle of segmented extraction of hand-brewed Coffee

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Qianjie-brief introduction of Water temperature requirements for hand-brewed Coffee

[high water temperature] is easy to over-extract coffee powder, such coffee will have a bitter taste, and most of the bitter taste comes from caffeine, bitterness is also related to other chemical effects. Dryness is also easily extracted at high water temperatures, strong and lasts for a long time, because polyphenols are bitter and bind to proteins in saliva, which sucks up the tongue and produces a rustling or dry feeling in the mouth. The sense of mediocrity and emptiness refers to the freshness and light of the coffee, stifling the beautiful substance and lack of flavor.

[low water temperature] Cooking is easy to lack extraction and does not bring out enough substances, such as sour taste, lack of sweetness, strange salty taste, short aftertaste, etc., which are basically manifestations of insufficient extraction. In the third experiment, the lack of sweetness highlighted the boredom and emptiness of acid, which did not make people feel satisfied. The flavor is insufficient, the aftertaste is short, and the taste is unsatisfactory. The irritating sour taste after cooling may make people wrinkle their lips, and there are electric shocks and sharp sensations on both sides of the tongue, damaging the sense of taste.

The aroma and flavor shown by the extraction with proper water temperature and good temperature are positive and comfortable, for example, the acid quality will be very rich, such as the sweet and sour feeling of plums or drupes, and the overall cleanliness, clarity and transparency. can drink more clearly what flavor, delicate, rich and distinct acidity, and can remind people of a certain fruit or even wine, stay in the mouth lasting, let people aftertaste.

Temperature still has a great influence on the extraction taste of coffee, bitter and astringent coke is the later flavor, at the same grinding degree, if the coffee is bitter, scorched, astringent, etc., it can reduce the temperature adjustment of the extraction water; on the other hand, if you rush out and feel that the water taste is heavy and light, that is, there are still many flavors still left in the coffee grounds, so you can consider raising the temperature.

Summary:

9198 ℃

High water temperature, high heat energy for coffee, fast dissolution rate and high extraction rate.

Advantages: can quickly improve the extraction rate; unrestrained aroma, bright acid, suitable for short-time extraction.

Risk: it takes a short time to finish the cooking.

8290 ℃

The water temperature is low, the heat energy of coffee is low, the dissolution rate is slow, and the extraction rate is low.

Advantages: a wide range of cooking safety, relatively easy to avoid bitterness, good balance between sweet and sour.

Risk: lack of extraction is likely.

Hand-flushing three-stage water injection: after steaming, a section of water is injected into three stages, and small, medium and large water flows are used to do three-stage extraction. Staged extraction can make the coffee powder wall at the edge of the filter paper not easily broken. And segmented water injection also helps to increase the stirring of coffee powder during brewing, and water injection can penetrate coffee powder to improve the extraction rate.

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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