Suggestions on how to make coffee without bitterness, shallow roasting, hand-made coffee parameters

"hand brewing" is the first choice for many coffee players. The core principle of hand brewing coffee is dissolution and extraction, which refers to the process in which the soluble substances in coffee are dissolved from solid to liquid. Many factors need to be taken into account in the process, such as the proportion of hand-brewed coffee, including the ratio of water to powder, fine grinding grains, water temperature, techniques, and so on. We must also pay attention to the baking degree of brewing coffee so that various factors can strike a balance.

When the coffee beans are ground, when they come into contact with hot water, they begin to release a large number of flavor molecules, the first to be extracted is the aroma and acid value of the fruit, then the sweet, and finally the bitter. Coffee extraction rate and thickness determine the balance of a cup of coffee, so over-extraction may lead to a bad entrance of coffee.

The roasting degree of coffee can be roughly divided into light roasting, medium roasting and deep roasting. What extraction details should be paid attention to in brewing coffee with different roasting degrees? Let's take a look at the tips for making light-roasted coffee.

Generally speaking, light roasted coffee has more chlorogenic acid, which is the reason why light roasted coffee is sour. Therefore, the extraction can emphasize the sweetness of flowers, citrus and berries, such as Yega Chuefei Coffee and Huakui Coffee beans, to achieve the effect of soft and rich flavor.

We recommend using Mr. Guzhe, champion of the 2016 World barista Brewing Competition, to develop the "4:6 brewing method" because slow segmented extraction can improve the extraction rate, thus retaining more tonality of flowers and fruits. In the increasingly digital boutique coffee, it is not only easy to use but also very scientific, it is worth learning hand brewing skills.

"4:6 cooking method"

Use 20g of coffee beans

When the gouache ratio is 1:15, the coffee liquid of 300mL will be made.

Cooking time: about 3 minutes and 30 seconds

Brew coffee with 40% and 60% of the total hot water.

The first half 40% of the rime 0-120 c. C. controls the extraction of acid and sweetness.

The second half 60% of the concentration of the taste is adjusted by 120-300 c. C.

The hand flushing extraction process was divided into five equal parts, the first 40% was divided into two water injections, and the last 60% of the water was divided into three water injections.