Handmade Coffee tutorial | how to make shallow roasted coffee? extraction scheme of hand brewed coffee

Extraction of shallow roasted coffee

Light roasted coffee (Light Roasting Coffee) refers to the degree of roasting from the first explosion to the second explosion in the baking stage, that is, the roasting of cinnamon to the city. The main purpose of shallow baking is to enjoy the variety of aromas contained in raw coffee beans. In other words, it reduces the aroma of coffee formed during deep roasting and highlights the characteristics of raw beans. So the key point of choosing shallow roasted coffee lies in the freshness of raw beans and the rich aroma of raw beans. Basically, the more advanced the coffee market or raw beans, the easier it is to come into contact with light-roasted coffee.

For light roasted coffee, the coffee cell tissue has not been fully expanded, and the capillaries that assist in the extraction of coffee have not been fully formed. So the sour taste is more prominent. If the usual extraction method is used, the good taste may not be fully reflected. Several changing processes are added to the basic extraction method in order to get a good coffee with more flavor.

Extraction method for restraining strong sour taste

Preparation

① water: 90 ℃ of high temperature water.

② coffee: about 10g of coffee powder is extracted from 120mL coffee and ground into a thick half-grain sesame.

③ filter cup: use kalita filter cup.

When using 10g coffee powder to extract 120mL, first extract 60mL and then add about 60mL water. Extraction at a high temperature of about 90 ℃. Ground coffee is relatively fine to highlight its aroma, bitterness and mellowness.

The shallow roasted coffee is ground very fine, and its extraction speed is also very slow. In addition, during the roasting process, the coffee cell tissue has not fully expanded and there is almost no gap in the cell tissue, so the coffee is difficult to float on the surface and easy to sink, which in turn hinders the coffee extraction. Because of this, if you use the usual extraction method to extract the target amount, then the slow extraction speed will lead to excessive extraction, resulting in bitterness, woody flavor and other odors become strong. In order to restrain the miscellaneous smell, the 50% of the total amount of extraction that reflects the best taste is extracted first, and the rest is supplemented with water.

1. Prior extraction was carried out for about 30 seconds.

2. Use the general water injection method to inject water in different times.

3. 50% of the total extraction amount is extracted first.

4. Use water to replenish the rest of the extraction. Do not use the remaining water in the hand flushing pot. It is better to add 90 ℃ water directly.

Extraction with a softer flavor

Preparation

① water: about 90 ℃ of high temperature water.

② coffee: two cups of standard extraction of 240mL, using 24 ~ 30g coffee, the grinding degree is the size of sesame seeds.

③ filter cup: use a conical filter cup with fast extraction speed, Hario is more suitable.

Use 1215g coffee extract to extract 120mL. In order to suppress the sour taste, use about 90 ℃ of hot water, in order to speed up the extraction speed, the grinding degree is relatively coarse, about the size of sesame seeds. Because the extraction speed is fast, the coffee will be relatively light. In order to make up for this shortcoming, the amount of coffee should be increased. The amount of 120mL extraction uses 12g to 15g coffee powder.

Use utensils such as Hario or Calita ceramic filter cups, which are relatively fast to extract. The groove on the inside of the Harrio filter cup can fully ensure the space of running water, so water injection does not need to be very careful to brew good coffee with the same taste all the time. Calita ceramic filter cup or blue filter cup is also very smooth, can brew light and gentle coffee.

1. Prior extraction was carried out for about 30 seconds.

2. After prior extraction, the filter cup is quickly filled with water, which aggravates the weight of the water in the filter cup and speeds up the extraction speed.

3. The overall extraction time is controlled from 1 minute 10 seconds to 1 minute 20 seconds.

The extraction method of light and soft taste

Preparation

① water: about 90 ℃ of high temperature water.

② coffee: two cups of standard extraction of 240mL, using 20 ~ 24g coffee, the grinding degree is the size of sesame seeds.

③ filter cup: use a conical filter cup with fast extraction speed, Hario is more suitable.

Usually in order to fully extract coffee, the coffee is extracted beforehand before entering the formal extraction. But light-roasted coffee beans are sometimes extracted in advance, and the overall extraction time is longer, and the coffee has an unpleasant woody taste or a tendency to be sour. In order to avoid this phenomenon, deliberately cancel the prior extraction, directly into the formal extraction, in order to make the coffee light and soft. Omitting the prior extraction process, direct continuous water injection at the same time meticulous adjustment of water injection speed and flow speed. It should be noted that the speed of water injection is too fast, the amount of water injection is too much, it is easy to appear the phenomenon of non-extraction. The light and soft coffee can be obtained when the overall extraction time is controlled at 1.5-2 minutes.

1. Omit the prior extraction and constantly replenish the water. This will lead to light coffee, which will reduce the sour and woody taste.

2. The whole extraction time is controlled at 1.5 ~ 2 minutes.