What is the difference between washing and brewing coffee beans? a brief introduction to the flavor of coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Brewing coffee is a complex science, even if the same raw material is used each time, the same roasting and the same production process are used, the taste may be different in the end. If the brewing method is different, the taste and taste of the coffee will be different. Although the same raw materials are used to ensure the same amount of sour and bitter taste, if the degree of extraction is different, the taste of coffee will be different.

During extraction, the following factors will affect the taste of coffee: water temperature (water temperature when in contact with coffee powder) [water temperature] boiling parameters suggested | adjust the water temperature, you can control the taste!

Time (contact time between water and coffee powder)

Distinction between the size and grindability of coffee powder particles | coarse powder, medium powder, medium fine powder, fine powder, very fine powder

The temperature of coffee extraction water can change the taste of coffee.

When it comes to water temperature, people will immediately think of the temperature of the water poured into the extraction, but in fact, the water temperature here refers to the temperature of the water when in contact with coffee powder. If the water temperature is too high (above 94 degrees), it will speed up the dissolution rate of coffee powder. The sour taste itself dissolves very quickly, and no matter how high the water temperature is, the total amount of it dissolved in water will not change much.

If the water temperature is too high, the bitterness will move faster from the center of the coffee powder to the surface, the total amount of bitterness dissolved into the water will be more, and the proportion of bitterness in the coffee will increase. On the other hand, if the water temperature is low (below 83 degrees), the bitterness in the coffee will be reduced.

Coffee extraction time can change the taste of coffee

The dissolving rate of sour taste is already fast, so there is not much difference between the amount of acid dissolved in water in 3 minutes and that in 5 minutes. The dissolution rate of bitterness is slow, so the amount of bitterness dissolved in water in 3 minutes is quite different from that in 5 minutes. In short, if you increase the extraction time, the longer the time, the more bitter the coffee.

The size of coffee powder particles extracted from coffee can change the taste of coffee.

The finer the coffee powder is ground, the easier it is to get the ingredients out. For the sour ingredients that are already easy to dissolve, the size of coffee powder particles has little effect on it. However, for bitter ingredients that are not easy to dissolve, the size of coffee powder particles is of great significance. The smaller the coffee powder particles, the greater the total amount of bitterness dissolved in the water and the greater the proportion of bitterness.

At this point, in fact, we should have some idea. In fact, the influence factors of brewing mode on coffee will interact with each other, and they will cycle. For example, if the coffee powder is ground roughly, the filtering speed will be faster and the taste will be light, but you can slightly increase the water temperature or increase the soaking time to adjust the taste in the cup. But no matter how you adjust it, you can't change your coffee beans, which is the main theme of your cup of coffee.

Hand punching parameters are recommended:

[sun Huakui]: it is recommended to use 15 grams of powder at 90 degrees water temperature, BG-6S,V60 filter cup, water powder ratio 1:15, the first water injection 30g, stew 30s, the second water injection 120g water cut off, the second water injection to 225g water, not the water in the tail section, the extraction time is about 2vv 00s.

[water washing Huakui]: it is recommended to use 15g powder 92 degrees water temperature, BG-6S,V60 filter cup, water powder ratio 1:14, the first water injection 30g, stew 30s, the second water injection 120g water cut off, the second water injection to 225g water, not the water in the tail section, the extraction time is about 2vv 00s.

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!

END