Can hand-brewed coffee be brewed repeatedly? analysis of the basic knowledge and brewing skill parameters of hand-brewed coffee

When it comes to hand brewing, what comes to mind for many beginners is the scene of wearing a long apron and holding a palace pot, focusing on pouring water around the coffee filter cup. It is true that the romance of this scene (smoke-filled appearance, described as incessant aroma) heals the hearts of many coffee lovers, but the starting point of hand-flushing is not the presentation of the picture, but the purpose of hand-flushing is more fundamentally discussed.

The purpose of hand flushing is to produce the correct concentration.

60% of the taste of coffee was decided the moment the baker finished baking the beans, while the brewer's craftsmanship determined 30%, while the equipment only affected 10%. In the part of the brewer's technology, "showing the correct concentration" is the most important goal of the cook. If the concentration is wrong, everything will rest.

So what is the correct concentration? Let the "right ingredient" appear, and the quantity is suitable for our taste needs.

Coffee beans contain at least 200 substances that affect our sense of taste, and we hope to produce tastes that make us happy while inhibiting the production of unpleasant flavors, which is called "letting the right ingredients" appear. However, as the saying goes, the proportion of the right ingredients dissolved in water also affects the pleasure of drinking coffee. Therefore, each influence on the proportion of taste components dissolved in water is also the object of concern to us cooks. Summing up the above, we can see that in the end, the control of "concentration" affects how we feel about drinking this cup of coffee.

Therefore, the ultimate goal of brewers' technology is to present the "correct concentration" of a cup of coffee.

Five factors affecting concentration

Under the premise that the coffee beans and brewing time are fixed, the following five things control the concentration of the final brewed coffee:

Water temperature: the higher the temperature of the brewing water, the higher the coffee concentration.

Degree of grinding: the more the coffee powder is ground, the higher the coffee concentration is.

Powder / water ratio: with the same amount of water, the more brewing coffee powder is, the higher the coffee concentration is.

Steaming degree: the longer the steaming time, the higher the coffee concentration.

Filter cup water level: in the brewing process, the higher the average water level in the filter cup, the lower the coffee concentration.

Of course, the cook's mood is good or bad, the climate is changing, the solar system has nine stars, and who is the mayor now? I can't prove that these things have nothing to do with the output concentration, but more than a decade of cooking experience tells me that changing the water temperature, grinding, powder-to-water ratio, steaming degree and filter cup water level is far more effective and rapid than praying and chanting mantras, so we love to use it.

If you practice the control of these five variables over the change of coffee, you will be able to master the knack of 99% hand brewing.