How to lengthen the extraction time of coffee? how to calculate the extraction time of hand-made coffee?

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Qianjie-hand coffee extraction time

Emphasize the concept of "accurate weight timing". If you want to stabilize the production of good coffee, weight timing is indispensable!

Unlike tea, which can be brewed many times, coffee brewing is a "one-shot sale". The weight of coffee powder is accurate to 0.1g, and the weight of water used for brewing is accurate to 1g. Only in the right proportion can the best coffee be made. To solve the problem of accurately measuring the weight of coffee powder and water, you only need to use an electronic scale that can be accurate to 0.1g.

Each time you brew coffee by hand, pay more attention to the overall brewing time (from the first drop of water and powder to the removal of the filter cup), the coffee brewed in 90 seconds (remove the filter cup when the time is up to one and a half minutes, and maybe the coffee liquid remains in the filter cup). The flavor performance is definitely different from the coffee brewed in 3 minutes (when the coffee liquid is all dripped and then removed in 3 minutes). The longer the cooking time, the higher the extraction rate. Warm Tip: when brewing coffee powder for a single person (about 15g), the total brewing time is as long as 2 minutes, and it is easy to release the latter flavor of coffee extraction (bitter and astringent taste) more than 2 minutes.

The first stage of water injection: the first stage of water injection begins after stewing for 20 seconds. Add the stewed water to the 120ml, and the water injection in this section will be completed in about 30 seconds.

Main points:

1. Let the spout as close as possible to the surface of the extruded coffee noodles, which is to prevent water injection from breaking through the larger bubbles of the noodles, resulting in the loss of coffee aroma.

two。 Start water injection from the center, slowly expand the water injection radius, the maximum outer diameter of water injection should always be kept at a distance above the filter paper 1cm.

The purpose of this is to ensure that the whole coffee powder wall will not be broken, and that the extraction of coffee is uniformly permeated through the coffee powder wall. If the coffee powder wall is broken, it means that there is "straight water", that is, the water does not penetrate through the coffee powder wall and goes directly into the sharing pot, such coffee will be light and lack layers.

The next two stages of water injection should also pay attention to this requirement.

Second stage water injection: the interval between the second stage water injection and the first stage water injection is about 10 seconds. Please start the second stage of water injection before the powder noodles do not collapse. Add stew and the amount of water in the first stage, the total amount is about 220ml, and this section is completed in about 30 seconds.

Start water injection from the center, slowly expand the water injection radius, the maximum outer diameter of water injection should always be kept at a distance above the filter paper 1cm. The spout is still as close to the puffed coffee surface as possible. If brewed properly, a regular round fine foam and grease will be formed on the coffee powder surface, which is the range of water injection we need to maintain.

The third stage water injection: the interval between the second stage water injection and the second stage water injection is about 10 seconds. Pay attention to start the third stage water injection before the powder surface collapses. Start water injection from the center, slowly expand the water injection radius, the maximum outer diameter of water injection should always be kept at a distance above the filter paper 1cm. Coffee powder at this time has fully absorbed water, become heavy, so this section of the spout can be slightly higher, from the coffee powder horizontal 10cm or so, the water should be stable, the coffee particles should be fully mobilized.

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

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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