Will different hand brewing methods change the flavor and taste of coffee? What are the factors that affect coffee brewing?

I remember an experience in which a guest asked when ordering, "I'd like to order two cups of hand-made coffee. I want to experience the two different flavors of these beans."

When he heard this request, Qianjie was stupefied for a moment, "this. What is the difficulty? if you know the impact of coffee brewing parameters on the taste of coffee, you can change the parameters slightly to make the final taste of coffee different. "

When I got over it, I probably understood why the guest made this request. This guest should focus on the "rush" link. Just as in the hand-cooking competition of designated beans, the contestants compete with the same type of coffee beans to determine the outcome. We also often hear voices saying, "this coffee you make is very sweet!" "the coffee you make smells good!" "the coffee made by An is sweeter and the coffee made by B is sour!" ……

These differences in coffee taste reflected by "brewing" actually stem from the brewer's understanding of the brewing parameters and the degree of understanding of the coffee beans. In the process of making coffee, the sour substance is released more quickly, followed by the sweet substance, and the slowest is the bitter substance. For controlling the release of these substances, we can control indirectly by changing the water temperature, grinding degree, extraction time and cooking methods.

By adjusting the parameters according to this idea, it is not difficult to flush a coffee bean into two different flavor experiences. A more classic example is to use "one-knife flow" and "three-knife flow" to make a type of coffee, "one-knife flow" will show bright acidity and clean taste, and "three-knife flow" will show rich layering and complex aroma.

From the guest's point of view, you may think that the barista is very good. From the brewer's point of view, the way of brewing is important to the performance of coffee taste, but the greatest contribution to highlighting the excellent flavor is coffee beans.

Coffee brewing is at the end of the coffee chain, the controllable range is actually very small, and to the maximum extent, it can only show the obvious sweetness or thick taste of coffee (both relatively speaking). If it's a bad coffee, it's hard to make it taste good by brewing. To put it simply, cooking does not turn decay into magic, it can only be the icing on the cake.

In the cognition of Qianjie, coffee beans from different producing areas, different varieties and different treatments should have different flavor performance, which is what we call the charm of single coffee. Therefore, Qianjie will simplify and stabilize the cooking, and express the flavor of coffee beans in the simplest, least variable and most stable way.

If you want to taste sweet coffee, sour coffee or special coffee, you might as well enlarge your field of vision and choose among the coffee beans, the difference in taste is far greater than the difference in flavor.

Does that different punch make sense? In fact, there is, a lot of coffee "the best method" is not only based on paper data reasoning, but experienced countless different methods, continue to accumulate experience, and finally summed up. And what you drink in the coffee shop is the result of being summed up! )