Coffee review

The general extraction time of hand brewed coffee is proportional to the taste of hand brewed coffee.

Published: 2024-09-19 Author: World Gafei
Last Updated: 2024/09/19, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-handbrew coffee extraction time about the effect of extraction time on the flavor, to put it simply, the longer the extraction time, the stronger the flavor of the brewed coffee, the higher the concentration, the more bitter and sour feeling is; usually, I think the extraction time is often related to grinding.

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Qianjie-hand coffee extraction time

Extraction time

With regard to the effect of extraction time on flavor, to put it simply, the longer the extraction time, the stronger the flavor of the brewed coffee, the higher the concentration, and the more obvious the sour, sweet and bitter feeling. Usually, I think the extraction time is often related to the degree of grinding and roasting.

The shorter the extraction time, the overall flavor of the brewed coffee will be light, the concentration is low, the coffee taste is not too obvious, the whole is a light feeling.

If fine grinding, the longer the extraction time, the stronger the flavor, the higher the concentration, the more obvious the bitterness.

If rough grinding, the shorter the extraction time, the softer the flavor, the lower the concentration, and the better the coffee water.

For example, for medium and deep baked manning, I usually use small Fuji # 4cm 4.5 grind degree, 88 degrees water temperature, steaming time 25 seconds, extraction time around 2:00 (V60 filter cup)

In Kenya, I usually use small Fuji # 3.5 grind degree, 90 degrees water temperature, steaming time 30 seconds, extraction time about 2:30 seconds (V60 filter cup).

Each brewing method has its own advantages and disadvantages. In fact, you don't have to adhere to any iron rules. Many of them are products of experience. Maybe your way of cooking by mistake has reached a delicacy that you have never had before. Delicious has always been a very subjective feeling. Find a suitable way of extraction, keep trying, you will also be your own master of coffee.

Knowledge: the rate of soluble matter in coffee particles is related to the surface area of coffee powder and water contact.

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