How to make the boutique coffee beans taste good, and how to make the coffee as painless as the coffee shop?

The extraction rate is a parameter to evaluate the flavor of coffee, but this parameter happens to be one of the two important parameters of the golden cup law. I believe it is very difficult for people to measure the extraction rate of their brewed coffee liquid with instruments at home, and the concentration can also be used by instruments, but the extraction rate can only be calculated, and a very accurate number can not be obtained.

But we can adjust some core parameters to make our cooking as far as possible into the gold cup extraction rate.

First of all, we have to think about how to make each coffee bean extract evenly.

Secondly, we need to think about how to make each coffee bean fall in the gold cup extraction rate as far as possible.

The soluble substances in coffee beans account for 30% of the total. The white area pictured above represents the pleasant substances extracted from these 30% of coffee, while the dotted lines are annoying substances. Our goal is to extract the flavor of the white area as much as possible.

We can adjust the degree of grinding, generally suitable for hand grinding for fine sand sugar grain size, and conditional friends can be measured according to the coffee cup grinding degree as a correction grinding. In addition to grinding, we can also adjust the water quality. A good cup of coffee should not only use good coffee beans, but also use good water quality. This cup of coffee will taste good. Sometimes affected by conditions at home, we can only boil it with tap water. Next time, it is better to try using mineral water (red packaging or green packaging) to see if it tastes better.