What is the difference between the flavor of hand-brewed coffee and siphon pot coffee in the post-espresso era?

With today's third wave of coffee, coupled with SCAA cup tests and COE competitions in Central and South America and Africa, hand-brewed and siphoned coffee has become popular, because rare beans of national treasure should be boiled slowly, without sugar or milk, in order to appreciate the charming flavor spectrum cultivated by the earth. if milk is added and sugar is added, a large latte or cappuccino is made into a large latte or cappuccino, and the cow drinks it into its belly. How is this different from burning Qin and crane?

Basically, the coffee taste spectrum interpreted by hand brewing coffee is softer, brighter, smoother, layered and sweet than siphon, but the thickness of hand brewing is slightly lower than that of siphon, which should be related to the fact that some oils can be filtered out by hand flushing filter paper. if you use filter cloth to flush by hand, you can retain more oil, and the thickness is similar to siphon. Generally speaking, siphon is famous for its mellow, thick and sour fragrance. Each has its own advantages, but if you want to brew well, you need to pay attention to the relevant parameters.

Practical parameters of small flying eagle calibration

# 4 (suitable for light taste or reducing the bitterness of deep-baked bean coke)

# 3 roasted 3.5 (moderate shade is suitable for light roasting such as Yega Chevy Coffee, medium roasting and medium to Deep roasting)

# 2.5 (suitable for heavy taste but not for deep-baked beans)

[the smaller the scale of the bean grinder, the finer the grinding, the thicker the coffee]

Practical parameters of brewing ratio

Heavy-flavored 1-10-1-1-11 (i.e. gold cup standard-1-12-5-1-13. 5)

Moderate taste: 1-12-12-1-13 (I. e., 1-14. 5-1-15. 5 according to the golden cup criterion)

Light taste 1-14-1-1-16 (I. e., gold cup standard-1-16-16.5-1-18. 5)

[the brewing ratio of coffee beans is higher than that of black coffee in milliliters]

[the golden cup criterion is that the weight of beans is more than the milliliters of water]

Practical parameters of water temperature

88 ℃ ~ 94 ℃ (medium to shallow baking)

82 ℃ ~ 87 ℃ (re-roasted or medium-deep roasted such as Blue Mountain Coffee)

Practical parameters of prepreg time

Shallow baking for 30 minutes and 40 seconds

Medium baking for 20 seconds and 30 seconds

Medium and deep baking for 10 seconds and 15 seconds

[re-bake do not pre-soak and use continuous sailor flushing]

[the finer the grinding, the shorter the prepreg time]

Practical parameters of extraction time

(shallow baked Little Eagle scale # 3.5 as an example)

It takes 2 minutes to 2 minutes and 30 seconds for 15 grams of powder.

It takes 2 minutes, 30 seconds and 3 minutes to get 25 grams of powder.

26x 30g powder takes 3 minutes ~ 3 minutes and 40 seconds

[hand flushing must be completed for 2 minutes]

After knowing the relevant parameters of hand brewing, I hope everyone can make a good cup of coffee.