There are several kinds of coffee brewing methods: the facade of three-stage water injection of coffee.

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Introduction to Qianjie-hand-made Coffee extraction

Staged cooking itself is changing the total cooking time and extraction efficiency. For example, the high temperature of the first half is to enhance the extraction efficiency, while the low temperature of the second half reduces the extraction efficiency to prevent the introduction of too much bad flavor. The problem of this part is to improve the concentration and adjust the BODY in the second half.

In the preparation stage, the most important thing is to select the filter paper and wash the filter paper by hand. Because it determines whether your cup of coffee is good or bad.

Filter paper: divided into bleached filter paper and log filter paper.

Bleached filter paper: contains fluorescent agent, but drinking water for a long time is harmful to your health, and unscrupulous filter paper may also contain a lot of bleach flavor. Therefore, when selecting bleached filter paper, be sure to buy the right filter paper, please do not use unqualified filter paper. It not only affects the flavor of your coffee, but also harms your health.

Log filter paper: you may want to say that since bleaching contains fluorescent ingredients, which is harmful to health, I will choose non-bleached filter paper. That's right, but unbleached filter paper will have a serious wood flavor of pulp.

Log filter paper, no bleaching. However, it contains a lot of woody flavor, which greatly affects the flavor of coffee.

Therefore, the selection of filter paper is very important, choose brand merchants, qualified filter paper, and then wash it with water to remove the odor and present the high quality flavor of coffee.

However, nowadays, because of the concept of environmental protection, Japan has developed a new variety of filter paper-flax filter paper (not used, but directly powdered with water). Interested students can buy it and try it.

Well, I always use experimental data as a reference. This time, I chose a bean to experiment with "three-stage" extraction. Is it easy to extract clean and bright coffee?

Malaba

Malaba coffee is a bourbon species.

Monsoon fermentation. Under the influence of the tropical monsoon climate, Malaba placed raw beans in the west under the influence of the humid southwest monsoon climate from June to September and was blown by the moist sea breeze before export, resulting in a stale spice smell. The salt content of raw bean is increased, the acid base is low, and the thickness of alcohol is high. Some people describe this bean as similar to "kelp soup".

Extraction method: three-stage extraction

Gouache ratio: 1:15

Water temperature: 92 °

Degree of grinding: medium grinding (near coarse sugar)

Filter cup: kalita cake cup

Filter paper: bleached cake cup filter paper

Extraction process: the first stage: 30ml water injection; steaming for 30 seconds; the second stage: 90ml water injection; extraction for 40 seconds; the third stage: 100ml water injection; the extraction ends for 55 seconds

Flavor: mellow thickness, spices, dark chocolate, orange peel flavor, no obvious acidity, balance. The silk is sweet, the aftertaste is spicy, the temperature drops, cereal, mugi-cha flavor.

Knowledge point: it is richer than a knife stream, and it can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

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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