What do you mean by the level of coffee? The method of hand punching parameters to improve the sense of layering the adjustment of water temperature and grinding degree

A little friend reflected that the coffee he made showed a very bright and delicious front section, but the stamina was not enough, so he didn't have that kind of surprise in the middle and back, and became very empty.

When I came to Qianjie store, I tried the same coffee bean, which showed a rich and full feeling. In view of the fact that Qianjie did not understand the cooking method of that partner at that time, he did not "recall the past" until now. The following is a rough analysis of the coffee hierarchy in the front street.

First of all, we need to understand what the sense of hierarchy is. In the coffee we taste, the coffee in the mouth changes in different flavors as the temperature drops, and these flavors are clearly discernible. In fact, this is also very understandable, now many coffee beans are required to show just the entrance of the amazing, and the lack of follow-up power, resulting in a flat taste behind, resulting in a sense of top-heavy. For example, the front part of a cup of coffee is like grapefruit-like flavor, the recognition is very clear, the entrance is extremely stunning, and the flavor in the middle and back is still the same or weakened. Then the overall experience is not perfect.

In the past, Qianjie has also said that there are many factors that affect the hierarchy of coffee, including but not limited to coffee planting, processing and roasting. When it comes to cooking this piece, what can actually affect is already very small. But we can still taste the difference in this small influence. For the rich layer, the more important point is the fine powder. We all know the cause of bitterness caused by too much fine powder. But retain part of the fine powder, "man-made uneven extraction", is the level of rich coffee.

The second point is that bitterness is an important factor in the level of performance. In coffee brewing, it is first to release the sour taste, and then to the sweet taste, the best is to release the most bitterness. And a lot of cooking deliberately avoid bitterness, only take sweet and sour. Originally, there was nothing wrong with this, but the practice of being too afraid of getting out of the bitterness and more inclined to "abandon the latter paragraph" also gave up some sweetness to a certain extent, resulting in a "lack of stamina". Therefore, there must be "a little bitterness" in order to improve the overall sense of hierarchy.

The third point is that excessive concentration is easy to concentrate the flavor, which makes it difficult to distinguish the flavor, so increasing the ratio of powder to water and controlling the concentration at about 1.2% can effectively improve the sense of hierarchy. At the same time, in the circle of water injection, water injection around the large circle can show a better sense of hierarchy without breaking the powder wall.