Coffee Encyclopedia talk about the factors that affect the taste of coffee

Coffee beans from picking, refining, roasting to grinding and extraction, each step will affect the taste. But there are only two things in everyone's hands: "water temperature and water quantity". After all, coffee is a precious liquid.

First of all, the water temperature, traditional baristas think that 82-83 degrees Celsius is suitable for all baked water temperature, it is very average. Water below 80 degrees can suppress bitterness, but never less than 76 degrees. Water above 85 degrees can extract bitter taste, which is more suitable for deep baking beans. Brewing coffee with boiling water is very easy to produce bubbles, resulting in incomplete steaming.

Then there is a tip: if the baked beans are kept at room temperature for more than two weeks, it is recommended to use high temperature extraction, above 90 degrees can effectively avoid too light taste.

In addition, it is difficult to master the amount of water, which is to keep the water from the thin-mouth pot uniform and the amount of water is the same. The basic method is: the spout is 3-4 cm high from the coffee powder, and the water column is perpendicular to the coffee noodles.

A skilled barista will pour out part of the pot before the first injection of hot water into the coffee powder, because the water in the spout is warmer than that in the kettle. Baristas try to get rid of these nuances.

It really takes a lot of practice to extract a cup of coffee of sufficient quality. The basic control of "water temperature and water quantity" more than a dozen times can also make you look like a veteran and definitely have a sense of achievement.