The solution to the astringent taste of hand-brewed coffee is to adjust the time of water temperature of hand-brewed coffee powder.

Guide reading

Sour taste is a feeling that most people do not like, if a cup of coffee appears sour feeling, it will make people feel uncomfortable. In this barista Chronicle, let's talk about the possible reasons for the sour taste on the hand.

Where does the sour feeling come from?

Astringency is not strictly a taste, but a taste, which is characterized by a sense of dryness, roughness and obstruction in the mouth, which is a very uncomfortable experience. This feeling is mainly caused by the tannin in the coffee, and the small amount of tartaric acid in the coffee, also known as "gluconic acid", is also the source of astringency, just like the astringency in wine.

Why do you feel sour during cooking?

Generally speaking, it is easier to rush out a sense of acidity when brewing shallow roasted coffee, which is basically caused by the following reasons:

① coffee beans are uncultivated and too fresh.

Freshly roasted coffee beans will be rich in carbon dioxide gas, and some miscellaneous substances that have undergone thermal chemical reactions will be in carbon dioxide, so that the flavor of cooking immediately after fresh baking can not be fully shown, but there will be a bad sense of smell. although this miscellaneous taste is not necessarily related to sour, it is often regarded as astringent.

Therefore, Qianjie generally recommends that you raise beans for about 4-7 days before cooking and drinking. (calculation method of bean cultivation period: baking date + 7 days)

② water temperature is too high, easy to release tannic acid.

As we all know, when brewing coffee, acids are the easiest to dissolve, followed by sweet substances, followed by bitter macromolecules. Tannic acid is also a substance that is difficult to dissolve. If the water temperature is too high, the overall extraction efficiency will be improved, and tannic acid will be easily released, resulting in a sense of astringency.

Qianjie coffee is generally not recommended to brew coffee with a water temperature higher than 93 ℃. When brewing light roasted coffee, Qianjie usually uses 91 ℃ to brew.

If the concentration of ③ is too high, it is easy to feel astringent.

Some friends like the thick taste, so it will be thicker, but it is also easy to make the coffee astringent. As mentioned earlier, the astringency of coffee is a feeling of taste. If the substances that cause astringency are the same, there will be fewer astringent substances in coffee with low concentration, and it will be more difficult to detect in the senses, while there will be more astringent substances in coffee with high concentration, which will be detected obviously in the senses.

Therefore, Qianjie recommended powder-water ratio is 1:15, or 1:16, in this powder-to-water ratio of brewed coffee concentration is moderate, astringency will be less likely to appear.

Acidity and acidity caused by insufficient extraction of ④.

The lack of extraction here not only refers to the overall extraction rate, most of the sour coffee is caused by the lack of local extraction, in short, the extraction is uneven. It is mainly due to the local over-extraction and insufficient local extraction caused by uneven water injection. Usually in this case, the acid will be sharp, and the taste is complex and rough.

We are checking whether the acerbity caused by this reason can record the whole cooking process, and then observe whether the flow is straight, steaming all wet coffee powder, and injecting water evenly around the circle.

Finally, after reading this article, if the coffee brewed out in the future feels sour, you might as well conduct a survey according to these four reasons.