What is the reason why the hand coffee is too sour and how to adjust it? Is it normal for fresh coffee beans to taste sour?

Lightly roasted coffee has a fruit-like acidity, but today the front street is not talking about this acid, but the acidity caused by insufficient extraction in brewing. Qianjie lists the situation reflected by several recent friends as a case study.

Example 1: water temperature problem during a reception, the guest ordered a cup of Yega Xuefei's hand-made coffee. After tasting it, he said, "I also bought this coffee bean in your house. Why is it so sour at home that you make it just right?" After some exchange, I learned that he used 86 degrees Celsius water for brewing, and in his expression, it was because the shallow roasted coffee had deliberately raised the water temperature.

From this example, we know that temperature affects the direction of coffee taste. Usually, the higher the temperature of the water, the more substances are extracted, so the coffee tends to be sweeter (bitter). The lower the water temperature, the less substances extracted, and the taste of coffee will be sour. For shallow roasted coffee such as Yega Xuefei, the front street usually uses 91 degrees Celsius, which is also the water temperature commonly used for brewing light roasted coffee. In an example, if all other parameters are the same as those in Qianjie, and the water temperature is 86 degrees Celsius, then the coffee flavor is the acidity of insufficient extraction.

By the same token, if you brew deep-roasted coffee at a temperature of 91 degrees Celsius, it will also have a bitter taste caused by excessive extraction. Qianjie suggests that the brewing temperature of medium and shallow roasted coffee is 90-93 degrees Celsius, and the brewing temperature of medium-deep roasted coffee is 86-89 degrees Celsius. Case 2: non-standard water injection in brewing water injection when the non-standard operation, but also will cause insufficient extraction of acid. Once, a friend replied, "buy the blueberries of the Stonehenge Manor in front of the street, rush out, smell the blueberries when they are delicious, and they are very sour when you can drink them." Blueberry coffee beans use anaerobic heavy honey treatment, which should be very sweet. So Qianjie communicated and discussed with this friend, and there was no problem with the brewing parameters used in the process, until the truth came out after it sent out the brewed coffee powder pit.

It turned out that when brewing, the coffee powder wall was broken. The function of the guide bone of the coffee filter cup is to guide the water to drip into the lower pot to prevent blockage. If there is a powder wall, when the water drips into the filter cup along the guide bone, it will pass through a lot of coffee powder, and the water will also extract the substance in the coffee powder.

However, if the coffee powder wall is broken during brewing, the water in the filter cup will flow into the pot along the diversion bone that has been broken through the powder wall, and the water does not pass through the coffee powder, resulting in insufficient extraction and flavor. Acidity, astringency, water, insipid. In general, the water flow is unstable, the water flow is too large, and the circle range is too large, it is easy to break through the powder wall. If you have the same situation, make sure the flow temperature is vertical and the water column is vertical. Try not to go to the outermost circle. This will make the situation much better.

Case 3: during the brewing time, a friend reflected in the street, "Why is my manning sour?" Is there something wrong with baking? " Qianjie first checked the sample and asked him to send a picture of the coffee beans, but he didn't find anything different. By talking, the friend used a siphon pot to make coffee. With regard to the siphon pot, there are three parameters that are difficult to master. The first is the water temperature. The temperature of the rising water in the siphon pot is about 88-90 degrees Celsius, but if it is heated continuously, the temperature of the water on the kettle will still rise. The second is stirring, stirring is not easy to produce bitterness or coffee extraction uneven production of miscellaneous flavor, sour taste. The third is time, many people who cook siphon pots are afraid of cooking, so they usually choose a very safe time limit, about 50-70 seconds. If the first two problems are not properly handled, the time limit will easily lead to insufficient extraction of acids.

Put it on the hand, too, try to grind it until it is very thick, and use water below 80 degrees Celsius to brew it, you will be able to taste the sour, light and dull taste of the medium and deep roasted coffee. Therefore, Qianjie has always recommended that the brewing time based on 15 grams of powder is about 2 minutes.