How to adjust the brewing technique of hand-brewed coffee the correct way to make coffee basic knowledge of coffee

There is a saying in the coffee industry that a good cup of coffee accounts for 40% of the coffee varieties, planting and processing techniques, 30% of the coffee baking quality, 20% of the brewing utensils and water quality, and the remaining 10% is the understanding and technical ability of brewing.

This sentence says that in the process of selecting, planting, processing, roasting and brewing a cup of coffee, the upstream will have a greater impact on the coffee flavor, while the downstream brewing will have relatively little impact on the coffee flavor.

But this does not mean that only 10% of coffee understanding and technical skills are not important. From the point of view of seed selection and planting, it directly determines the lower limit of a cup of coffee, good coffee variety, planting environment and technology, the lower limit of coffee flavor will be very high. On the other hand, the roasted coffee determines the flavor trend of the coffee, such as light roasting with citrus flower flavor and medium roasting with high sweetness and balance. Deep baking with mellow, nutty and black chocolate notes. The trend of these flavors cannot be changed by cooking.

What else can cooking change? Brewing cannot reverse a cup of light roasted coffee with citrus blossom flavor into a mellow, nutty, dark chocolate flavor, or Katim's coffee out of the flavor of rosy summer coffee. However, it has enough brewing understanding and technical ability to make the coffee which accounts for 90% of the above factors show incisively and vividly and give full play to the best flavor. You can also adjust the cooking parameters and techniques to choose your own flavor in the range of delicious flavor.

For example, Asaria Ka, Kenya, on the front street, the standard brewing method in the front street is 15 grams of coffee powder, the powder ratio is 1:15, the grindness 20 sieve pass rate is 80%, the water temperature is 90 ℃, and three-stage water injection (30g/95g/100g), showing the most obvious tonality is the bright acidity of plum, lemon, virgin fruit and so on.

While some guests hope that this bean can be sweeter, the barista in front street may raise the water temperature to 91 ℃ and change the water distribution of three-stage brewing to 30g/120g/75g. Raising the water temperature can improve the extraction rate of coffee and increase the sweet and bitter substances in the middle part of the extraction, while increasing the amount of water injection in the middle can concentrate on extracting more sweet substances. This adjustment will highlight the sweetness of Azaria, the virgin fruit and honey of this coffee bean.

For example, the Essel COE#22, which was auctioned on Qianjie last year, is famous for its rich tropical fruit with outstanding sweetness. Qianjie standard brewing method is 15 grams of coffee powder, powder-water ratio of 1:15, grind degree 20 sieve pass rate of 80% (note: the sieve pass rate of 80% but different coffee beans use different grinding scale), water temperature 91 ℃, three-stage water injection (30g/95g/100g).

Some guests don't like the fermented smell very much and hope to be more refreshing. The baristas in the front street will adjust the distribution of brewing water, inject 40g of water when steaming and injecting water, and more than 2 times the amount of water can saturate the coffee powder, and too much water can cause the excess water to fall into the pot before the coffee is completely extracted, which also leads to the acidity of the whole cup of coffee, while the second stage is directly filled with 185g of water in a uniform circle with a small flow, which will make the whole cup of coffee lighter. The berries have outstanding tonality and lighten the flavor of fermentation.

Qianjie shared its own coffee brewing adjustment plan, and did not want everyone to just remember the value, but more importantly, to understand the principle. Just as in a good cup of coffee, the understanding and technical ability of brewing only accounts for 10%. But only this 10% can be adjusted as brewing enthusiasts. Whether a cup of "90%" coffee can express 92% or 98% depends on the remaining 10% factor.