Hand-brewed coffee extraction framework | how to adjust the taste of hand-brewed coffee _ hand-brewed coffee skills

Today we will talk about how to adjust the taste of coffee, coffee extraction adjustment can be changed to adjust the following parameters; grindability, water powder than time, temperature, pressure, water quality. But first of all, if we want to make a good cup of coffee, then the most important thing is our coffee beans, all the adjustments are carried out around it, so using a very variety of coffee beans, basically the taste will not be so bad, how to choose coffee beans? When making hand-brewed coffee, you need to choose coffee beans first until the taste preference, each producing area has its own unique flavor, African coffee is sour, Asian coffee is mainly herbal spice, while American coffee is more balanced. Nuts and cocoa are more prominent.

After selecting the coffee beans, we first adjust a very important parameter, that is, the grinding degree, which has not only the thickness of the coffee powder, but also its particle size distribution, which means the difference in the size of different coffee grains, and the whole particle size distribution has a great influence on the extraction. If the bean grinder is not good, very coarse powder or very fine powder too much, the taste of coffee will be very bad, very miscellaneous, sour and bitter. A good bean grinder can make it grind coffee with uniform particle size distribution and high grinding precision. If the coffee is too bitter, we can adjust the grinding degree and reduce its extraction efficiency. If the coffee is too sour, we can adjust the grinding degree and improve its extraction rate.

Gouache ratio adjustment: if you want the coffee to have a higher alcohol thickness and stronger flavor. It can reduce its water powder ratio, if you want the flavor of coffee to be more obvious, reduce its acidity, you can increase its water powder ratio.

The adjustment of temperature is also related to the extraction rate, if the temperature increases, the extraction rate will also become higher, if the temperature decreases, the extraction rate will also be low, we can adjust the sour and bitter coffee in this way to achieve a balanced state.

The water quality of the extraction should not use pure water as far as possible, but mineral water. The free ions in the water can better bring out the flavor of coffee.

Extraction time generally has recommended parameters, if the extraction time is short, the flavor will be too concentrated, if the time is long, the flavor will be too light, so it is necessary to adjust a suitable time.

The increase of extraction pressure is also related to the extraction rate. The higher the extraction pressure is, the higher the extraction rate is, the more the substance in the coffee comes out. The smaller the extraction rate is, the less material is precipitated.

Finally, it is also easy to overlook the point, that is, uniform extraction, uneven extraction is easy to have miscellaneous smell, but also easy to be too sour or bitter. Try to finish the coffee as early as possible. Only in this way can we taste its best flavor.