How to make deep-roasted coffee to reflect sweetness and introduction to the manual brewing scheme of Body deep-roasted coffee

Deep-baked coffee extraction

Deep-roasted coffee (Dark Roasting Coffee) refers to French or Italian roasted coffee after the second explosion in the baking stage. This kind of coffee is to enjoy the strong bitterness, sweetness and lasting aftertaste, so it is more suitable for strong extraction, such as light extraction, it is difficult to enjoy its strong texture.

When extracting deep-roasted coffee, if the concentration is not sufficient, the overall texture will decline, and compared with other flavors, the bitter taste is irritating and prominent, and there will be scorched taste. So if you want to enjoy the lasting aftertaste of deep-roasted coffee, you might as well choose a strong extract.

The bitterness of coffee cannot be removed or reduced, but what kind of bitterness it belongs to is also important. Some bitterness is as cool and pleasant as Yindan or mint, while some bitterness is as bad as antibiotics or traditional Chinese medicine. Only through careful adjustment can we extract the high-quality bitterness that makes us happy.

In order to extract a stronger aroma, more coffee is usually used. Increasing the amount of coffee can get more coffee ingredients, thus getting more full-bodied coffee. The author is generally extracting a cup of 120mL using 20g of coffee. If you want to extract more coffee ingredients, you can also extend the extraction time (2.5-5 minutes). Because this will make the coffee contact with water longer, can dissolve more coffee ingredients. There is also deep-roasted coffee, which is rich in flavor and is usually extracted for a long time at low temperatures (80 ℃, 2.5 min) to improve texture while suppressing bitterness.

An extraction method that emphasizes fragrance.

Preparation

① water: because the extraction time is long, in order to reduce the bitter taste of stimulation, use about 80 ℃ of low-temperature water.

② Coffee: use 20-30g coffee and grind it into half a sesame or a sesame grain. To adjust the thickness according to the taste, grinding too fine will have an irritating bitter taste, so grind it thicker appropriately.

③ filter cup: use Melitta or Hario filter cup to gather coffee in the middle, and water can extract stronger coffee through the long distance filter cup of coffee.

The early extraction part with the largest dissolved amount of coffee components should be concentrated extraction, and the later extraction part that determines the taste and alcohol thickness should be extracted at the normal concentration. In this way, the early extraction ratio is high, which emphasizes the aroma of coffee. after drinking coffee, the residual aroma in the mouth makes people immersed in the aftertaste of coffee for a long time when taking a deep breath. However, this method of extraction is relatively weak in the later stage of extraction, which will have a needle-like irritation in the mouth and a relatively rough taste.

In order to make the early extraction part more rich, it is necessary to extract slowly. In the early extraction, the first drop of the extraction part slows down the strong extraction until the first drop of the extraction liquid drips down, so that the fragrance can be extracted to the maximum extent. Drip or inject a small amount of water so that the first drop of the extract drips within 50 seconds to 1 minute. The 120mL is extracted about 2 minutes after the first drop, and the coffee surface is evenly injected with water in the usual way.

Here, it is important to observe the dripping speed in the filter cup from time to time and to maintain a stable coffee extraction speed. If the speed of water injection is too slow and the extract is intermittent, there will be excessive extraction; if the water dripping speed of the filter cup is too fast, there will be the phenomenon of non-extraction. Therefore, in order to maintain a stable rate of extraction, meticulous extraction is needed.

1. Set the water temperature to about 80 ℃ and extract the extract of 120mL with 20g / 30g coffee.

2. Do not do anything before extraction, in the way of drip or a small amount of water open injection, use 50 seconds to 1 minute to extract the first drop of extract.

3. Normal water injection begins after the first drop of the extract is dropped, and attention should be paid not to excessive extraction in the later stage of extraction, and the overall extraction time should be controlled within 3 minutes.

An extraction method that emphasizes rich flavor.

Preparation

① water: about 80 ℃ of warm water.

② coffee quantity: use 20-30g coffee and grind it into half a sesame or a sesame size.

③ filter cup: a filter cup using Melitta or Hario.

The early part of the coffee with the most dissolved content should be concentrated extracted, and the later part that determines the taste and alcohol thickness should also be extracted intensively, so that you can enjoy the soft and rich coffee.

The amount of extraction from the previous extraction to 1max 3, which acts as a flavor and alcohol thickness, should be slowed down and strongly extracted. Do not do anything before extraction, by drip or a small amount of water, separate injection, take 50 seconds to 1 minute to extract the first drop of extract, do not over-extract. It is necessary to maintain a consistent water injection rate from the first drop of the extract to 1 stroke 3 of the overall extraction volume. After that, in order to avoid excessive extraction, the usual way of water injection should be used, which is relatively fast compared with the previous extraction. The whole extraction ended in 3.5 ~ 4 minutes.

In the early extraction part, the extraction method that emphasizes the rich flavor is the same as the extraction method that emphasizes the aroma, but the later part that acts as the taste and alcohol thickness should be strongly extracted so that the outstanding texture can be felt when it is contained in the mouth.

1. The extract of 120mL was extracted with about 80 ℃ of water.

2. Do not do anything before extraction, in the way of drip or a small amount of water injection, take 50 seconds to 1 minute to extract the first drop of the extract.

3. The extraction after 1 stroke 3 of the overall extraction volume uses the usual method of water injection, and care should be taken to avoid excessive extraction. The overall extraction time was 3.5 ~ 4 minutes.