How to evaluate the flavor cleanliness and taste of hand-brewed coffee?

For hand-brewed coffee, the flavor of the coffee is important, but cleanliness can not be ignored.

Clean coffee doesn't mean light or thin. A cup of clean coffee means that the coffee is very clean and has no miscellaneous flavor. Therefore, it is not that the lighter the coffee is, the cleaner the coffee is, nor does it mean that the sour coffee is cleaner.

In the cup test, there is a special score item is "cleanliness", which is to evaluate the raw bean quality of a bean and the cleanliness performance after baking. Generally, there are no miscellaneous smells such as wood, moldy, fishy, rotten taste and so on. You can get a good score. If the flavor of the coffee is clear, the project will get a high score. Therefore, the representative of high cleanliness is that there is no miscellaneous smell, and the flavor is clear and clear. In brewing, it is also very easy to affect the cleanliness of coffee. For example, if you use both the soaking method and the hand brewing method to brew the coffee separately, if the cleanliness of the soaked coffee is much higher than that of the hand brewing, it shows that the problem lies in the brewing method.

For example, the "over-extraction" that is often mentioned on hand flushing is actually one of the reasons why the coffee is not clean. In general, the performance of over-extraction is that the bitter taste is obvious, and the flavor is mixed together, accompanied by woody bitterness. This situation is very easy to find and a solution can be found. That is, Qianjie often says to adjust the cooking parameters, nothing more than a few, water temperature, grinding, fine powder. And there are some examples of similar flavor, miscellaneous bitterness is not obvious, such as An and B at the same time brewing the same coffee beans, cooking parameters are also the same. The result of the final flavor is that both basic flavors are shown, and there are no miscellaneous flavors. But the friends prefer the coffee made by A. The reason is that A's coffee is more clear, more detailed flavor, can clearly feel a variety of fruit flavor. Although the general flavor of B's coffee is shown, the flavor is very vague, just like squeezing all the fruits together.

The difference between An and B lies in the cooking technique. An always keeps the flow vertical during water injection, and injects water horizontally in a circle with a medium speed. And B water injection will use the action of throwing water, that is, the use of wrist movement, the water column has a high and low difference, the circle speed is too fast, the intensity of stirring is also relatively strong. Qianjie said that this situation is not to say that water injection is the cause of coffee flavor changes, in fact, there are many water injection methods to make good coffee. Qianjie said this thing, only to provide you with some ideas to find problems in this situation. Of course, there is another situation, that is, the opportunity for coffee beans to be too fresh is easy to make coffee feel dry, which will also affect cleanliness. Therefore, Qianjie is recommended to raise beans for about 4-7 days before drinking.