The alcohol thickness of coffee is low. How to improve the alcohol thickness of coffee when brewing?

The alcohol thickness of coffee is low. How to improve the alcohol thickness of coffee when brewing?

BODY is the taste on the tip of the tongue when we drink coffee, and it is also the mellow thickness we mention in the mouth. BODY refers to "the weight of a drink or the fullness felt by the taste buds." But BODY is not some kind of iconic taste that we can taste, but a feeling. Its existence will affect the overall taste of a cup of coffee.

In the process of coffee extraction, the substances of coffee are roughly divided into soluble substances and insoluble substances. Soluble substances are those that can be diluted in water; insoluble substances are solid substances and oils that remain suspended in the liquid and cannot be completely dissolved in water, as well as fibers such as protein molecules and coffee. It is these substances that are not completely soluble in water, especially oils, that increase the thickness of alcohol-the feeling of Body-for this cup of coffee.

What are the factors that determine the Body of coffee beans

From the seed of coffee to the treatment of raw beans, it will affect the Body of coffee beans. Washed coffee often shows a more meticulous taste: clear and clean flavor is better than taste. Sun-treated coffee can be expected to have a thicker and round taste. Honey treatment and pulp tanning will have more mellow Body. Generally speaking, the more pectin from coffee cherries comes with coffee beans, the more mellow Body can be tasted in coffee. Black honey coffee beans are usually famous for their honey syrup-like sweetness.

Roasting will also affect the Body of coffee beans after treatment. Good bean bakers control the temperature and emphasize the flavor they want through baking. If the bean baker uses the Mena reaction, it produces more caramelized substances, thus increasing the thickness of alcohol in the coffee.

Four steps to improve the alcohol thickness of brewed coffee

1-too little powder is used

Of course, some coffee lovers use the more extreme hand-brew coffee powder-to-water ratio, for example, those who like heavy flavors often come at 1:10 (that is, 112.5% of the golden cup ratio) to make up for the lack of extraction with a higher concentration, that is, they only need to extract low and medium molecular weight sour and sweet flavors and avoid extracting high molecular weight bitter substances.

Each coffee can be extracted with a maximum of about 30% (that is, 70% of xylem cannot be extracted, that is, 10 g coffee powder has up to 3 g coffee extract. We made two cups of coffee with different amounts of powder but with the same other parameters. After tasting it, we found that the proportion of powder water with 2 grams less coffee powder was 13.8, which was significantly thinner than that of 1 12.8. The concentration of 1RV 12.8 was 1.42%, which was significantly higher than that of 1.39%.

2-extraction time is too long

There are only two ingredients in a cup of hand-brewed coffee, so all flavors / concentrations in coffee come from the interaction between the heat, time, water and ground coffee powder of water. Like tea, the strength of coffee has a lot to do with the amount of extraction time. If the extraction time is not enough, the coffee does not have enough time to interact with water, and its oil will not be completely extracted; but if the extraction time is too long, more water will be incorporated into the coffee, which will also lead to the consequence that the Body of coffee is too thin.

3-raise the water temperature

The temperature of the water used in the extraction process is the main factor affecting the taste of coffee. Coffee that tastes too thin and too watery may be due to the low temperature of the water used to extract coffee. Coffee beans with different roasting degrees match with water at different temperatures, and the ideal extraction temperature of coffee is about 90 ℃ ±5 ℃. If the coffee is extracted with water close to boiled water, it will cause excessive extraction of the coffee, which will only make the coffee bitter.

4-there is a problem with grinding scale

The consistency of the grinding thickness of the coffee grinder you use is an important factor in the coffee extraction process. This is one of the reasons why having a high-quality coffee grinder is so important. Each different extraction method uses different grinding scales, but there is a unified default rule: no matter which extraction method is used, if you use coffee powder that does not match the extraction method and the grinding particles are too coarse, you will end up with a cup of coffee with a thin taste.

Original source: Michael Shewmake