How to extract coffee beans with different treatments? How to adjust the cooking of coffee beans with different treatments

Tanning is one of the oldest coffee treatments. Coffee cherries are dried like raisins after picking. In addition to producing vibrant berry-flavored coffee, this method often leads to the maximum degradation of the cellular structure of coffee. Coffee beans treated with water often have the strongest cellular structure, while honey treatment is somewhere between the two.

The degree of fermentation is one of the important judgment angles of coffee. Sun-dried coffee will have a mellow and creamy feeling as strong as wine; washed beans, such as clear wind chimes, will produce less miscellaneous smell, and washed beans have a good sour taste. It is the main source of sweetness in espresso. The water content of washed coffee is about 12-13%, while that of dry coffee beans is 11-12%.

The water temperature of extracted coffee should be inversely proportional to the degree of fiber damage.

All kinds of filters apply to different extraction water temperature, American electric trickling filter is mostly controlled in the constant temperature extraction range of 92 ℃-96 ℃ due to different brands; espresso machine can be set according to different coffee beans, the water temperature is set in 88 ℃-93 ℃ range; this also varies according to the roasting degree of coffee. Basically, the looser the coffee cell structure, the lower the extraction water temperature, about 90-93 ℃; the more compact, the higher the water temperature, about 93-95 ℃.

More than 92 ℃ belongs to the high temperature extraction which can improve the extraction rate. The extracted coffee can increase the alcohol thickness and aroma, but it is also easy to be over-extracted, so it is not conducive to the medium-deep roasted coffee beans with loose cell structure, but it is more suitable for water-washed hard beans with compact structure. Because the extraction water temperature is slightly higher, the sharp acid in the washed coffee can be raised to a change of active acid, but not too much, if the extraction temperature of the hand flushing and siphon pot is higher than 94 ℃, more bitter substances will be dissolved.

The water temperature below 92 ℃ belongs to the low temperature extraction which can inhibit the extraction rate and inhibit the precipitation of aroma and bitter substances, which is more suitable for sun-cured coffee beans. However, low temperature is not conducive to shallow roasting water washing beans, this will only extract easily soluble low acid, but can not extract enough sweet flavor and high sweet and bitter, resulting in low-temperature brewing light-roasted coffee, the flavor is not balanced.

Coffee with seriously damaged fiber has a loose and fragile structure, so it is suitable to use gentle extraction strength to extract at a slightly lower water temperature; coffee with less damaged fiber and denser structure can be overbearing and use a slightly higher water temperature to avoid insufficient extraction.

The grinding scale also needs to be adjusted

If your coffee bean is a sunburned coffee bean, the beans will be extracted faster and are suitable for a thicker grinding scale.

If the coffee beans are washed, the beans will be extracted more slowly, which is suitable for a finer grinding scale.

If it is a honey-treated coffee bean, the compactness of its fibrous tissue is between the sun and the sun, and the adjustment in the grinding scale can refer to the previous coffee bean you extracted. If the first bean is in the sun, the honey treatment needs a relatively fine scale, and if the previous bean is washed, it will be relatively thickened.

Don't forget the extraction time.

At a fixed amount of water, the longer the extraction time, the higher the extraction rate and the higher the concentration. The extraction time should be inversely proportional to the compactness of the fibrous tissue. For coffee beans that are not easy to extract, the brewing time needs to be slightly longer, and vice versa.