How to make light coffee without sour coffee? the difference between hand-baked coffee and light-roasted coffee

We usually have a habit of copying a brewing method to each type of coffee beans after making a good type of coffee beans. although it can not be said to be completely wrong, you will also find that different coffee beans are brewed in the same way. the performance of its coffee powder layer is not quite the same. Therefore, we should learn to make measures according to different beans.

What is the difference in the powder layer performance of different coffee beans?

Here we first focus on the difference between the powder layer of light-roasted coffee and that of deep-roasted coffee. When brewing these two types of coffee, the usual brewing parameter in the front street is that the grinding degree of deep-roasted coffee is thicker than that of light-roasted coffee, and the water temperature is lower than that of light-roasted coffee. One of the reasons is that the beans of deep-roasted coffee are looser (as those who use hand grinding will know), absorb water better and extract coffee more easily. The basic flavor of deep-roasted coffee is the bitter flavor such as chocolate and nuts, so the parameters are adjusted here to avoid bitterness.

When brewing, there are several obvious differences between light-roasted coffee and deep-roasted coffee:

① steamed hamburger

When steaming with water, deep-roasted coffee can often swell into a bulging "coffee burger", which is very good-looking and beautiful, while the "coffee burger" of light-roasted coffee is not too obvious. even it is common that light-roasted coffee beans in northern Europe do not expand after meeting water.

Although Qianjie often says that when the parameters are correct, it is very likely that the beans are not fresh, but the exhaust effect of some shallow baked beans is not obvious, but it does not affect the performance of the flavor. Of course, the steaming of deep-roasted coffee does not swell 100% is that the beans are not fresh.

② coffee foam

In the water injection after steaming, the deep-roasted coffee foam gushed out very actively, very rich, brown foam, mixed with a lot of large pieces of coffee particles. On the other hand, light-roasted coffee shows golden coffee foam, which is correspondingly less than deep-roasted coffee foam.

In the state of the powder layer after water injection, the foam on the surface of the deep-roasted coffee turns golden and is still very rich. The surface foam of the shallow roasted coffee has been whitened and thin.

The shape of the powder bed after ③ cooking

Use the same technique to brew shallow roasted coffee and deep roasted coffee respectively, shallow roasted coffee attached to the edge of the filter cup powder wall is thinner, and prone to defects. The pink wall of deep-roasted coffee is thicker, and the rich coffee foam will be attached to the powder bed.

What's the difference between making light coffee and deep roasting coffee?

Shallow roasted coffee brewing technique: steaming should pay attention to soaking all the powder layer, because shallow roasted coffee does not expand as obviously as deep roasted coffee, so the circle range is larger when steaming and injecting water. And because light-roasted coffee beans are dense and relatively hard, there are more fine powders suitable for extrusion and bursting, which is one of the reasons why the clogging rate of light-roasted coffee is higher than that of deep-roasted coffee.

In the stage of water injection after steaming, the water injection mode with faster loop frequency can be used, of course, under the premise of ensuring that the flow is vertical. Through the stirring force of the water column, improve the hierarchical sense of coffee. In the last stage of cooking, the fine powder deposited at the bottom is rolled back around quickly by a large flow of water, which is beneficial to the water.

Deep roasting coffee brewing technique: deep roasting coffee is easy to expand when absorbing water, so it only needs to be injected in a small circle in the water injection stage, which is easier to master than brewing shallow roasted coffee.

And the water injection stage after steaming uses a softer way of water injection, without deliberately stirring (it is easy to appear bitter and mixed smell). About the use of 5g/s flow rate slowly circle water injection, so that the circle can be uniform.

The normal powder-water ratio of deep-roasted coffee is recommended to use "1:15", or "1:13" if you want to get a cup of coffee with a stronger taste.