How long is the best extraction time for hand-brewed coffee? Does coffee brewing time include steaming time?

When making coffee, we usually need to use an electronic scale. after all, the scientific brewing method requires accurate data, and the weighing of powder and the amount of water injection all need the weighing function of the electronic scale.

The electronic scale for making coffee has another function, and that is the timing function. Yes, we also use the timing function when making coffee, which is used to make coffee more accurately and scientifically and to judge the result of this cup of coffee.

I believe that when you buy coffee beans, there will be a suggestion on the cooking time in the cooking guide. If you make coffee by hand, according to the standards of Qianjie, the time will probably be recommended in about 2 minutes. For beginners, the biggest problem is uncertainty, and when we specify the variability factors, it is easier for beginners to start and test the problem. When sharing brewing parameters in Qianjie in the past, we talked about how the amount of powder, degree of grinding, water temperature and the ratio of powder to water affect the flavor of coffee. The same is true of time. When using the cooking parameters shared by Qianjie, Qianjie found that the final extraction time would fall between 1 minute 50 seconds and 2 minutes 10 seconds. If the final extraction time is long, then the coffee flavor will be bitter, if the final time is short, the coffee flavor will be sour and light.

Now that we know that time can be used to judge cooking, then the premise must be that there is a unified timing method that everyone agrees on. At present, there is a disagreement on the node where the timing begins. Some people like to start timing at the moment of the first injection, while others prefer to press the timing button at the end of the first injection. Qianjie believes that the extraction of coffee begins as soon as the water comes into contact with coffee powder, and if you inject water first and then start timing, it is actually selectively ignoring the extraction effect of water injection. If everyone has no objection to the steaming time of 30 seconds, there is a difference in timing, so that the actual steaming time of the latter is more than 30 seconds. Therefore, in the cooking method shared in Qianjie, the timing method always starts at the moment of water injection.

Timing also allows us to find problems during cooking or an auxiliary tool to check problems after cooking. When cooking, Qianjie will establish a water injection model with a time node. When the total extraction time is 2 minutes, the first stage of water injection begins in the first second, and the second stage begins in the 30th second and ends in about 55 seconds. The third stage of water injection begins in 1 minute 10 seconds and ends in 1 minute 35 seconds. Finally, the drip filtration is completed in 2 minutes. Under this framework, the total extraction time is judged by the time of each node during the actual water injection. For example, in fact, if the end time of the second stage of water injection is 55 seconds, it means that the flow rate of water injection is low. If the next stage is still like this, the time must be more than 2 minutes, so the next stage needs to increase the flow.

Time can also give some information on the summary after cooking. If all the time nodes are matched, but the final total extraction time does not match, it is likely that there is a problem with the grinding degree. If the grinding is fine, the time will be prolonged, coarser, and the time will be shortened. And if the time is right, but the coffee flavor is still abnormal, this can also eliminate some factors, step by step to find the root of the problem.

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