The difference between the level and the level of coffee shared by hand-made coffee

The rich sense of hierarchy of coffee refers to the ability to clearly feel a variety of flavors when drinking a sip of coffee, that is, the complexity of the flavor that we often talk about.

This word may seem a little abstract. Maybe Qianjie shows you a set of pictures so that you can understand the sense of hierarchy. Through the visual comparison (below), we feel that the performance of the picture on the right is more three-dimensional and there are more levels, and the green forest in front can clearly distinguish the layers, and the truth of the sky is the same. The multi-level picture on the left is a little less, the green forest in front of it is difficult to separate layers and merge into one, and the sky is gray to form a background board.

Visually, the rich sense of hierarchy is that you can clearly distinguish more layers in a picture. When we go back to tasting the hierarchical sense of coffee, we can clearly distinguish more flavor through the taste buds and olfactory cells. The focus is on clarity and multiple flavors.

For example, when drinking a rose summer coffee, a sip of coffee reverberates in the mouth, first feeling the acidity of citrus, followed by a hint of jasmine, which distinguishes the sweetness of honey and the faint fragrance of green tea. These flavors are clear and coexist, which is rich in layers. What about coffee that lacks a sense of hierarchy? The first is a single flavor, such a coffee flavor can be clearly identified, but not too much flavor performance, the performance is very single. This kind of coffee generally does not feel its flavor, but other flavor, such as Blue Mountain Coffee, hierarchy is not its advantage, balanced, clean, mellow is its favorite characteristics.

The second is a lot of flavor, but the flavor is very vague, difficult to distinguish, resulting in a sense of turbidity. Coffee in this situation belongs to bad coffee, which is usually the result of problems in brewing. Therefore, sharing a few points in front of the street can help you get out of the layers of coffee. The higher the altitude of coffee beans, the richer the hierarchical performance will be. Because the higher the altitude, the higher the density of coffee beans, the more abundant the flavor substances. The more substances involved in fermentation, the richer the level of performance will be. Sun-treated coffee beans will have more advantages than water-washed coffee beans in hierarchical performance. Note that we are talking about advantages here, not that sun-treated beans must have a stronger hierarchical sense than water-washed beans. The performance of this hierarchical sense comes from the rich flavor, and the extent of the flavor depends on the substance involved in the fermentation and the time. So in the hierarchical sense of this runway, the high degree of fermentation of coffee beans have a natural advantage.

Coffee powder with a particle value smaller than 0.3mm is called fine powder, which is like a double-edged sword. Excessive fine powder will make coffee bitter. The right amount of fine powder can add a lot of flavor and improve the hierarchical sense of coffee. This is actually caused by uneven extraction. Imagine that different particle values lead to different flavor release efficiency. Small particles release matter faster, while larger particles release more slowly. As a result, the flavor of each particle is different and forms a variety of flavor. Many people will ask, "isn't the coffee powder required to be as consistent as possible?" How did you get here? it's going to be inconsistent. " This is a bit of "putting aside the dose and talking about toxicity". Even if you use the most expensive bean grinder to grind the coffee powder is not absolutely uniform, naturally there are coarse powder and fine powder, but the relative difference and proportion will be smaller. On the other hand, retaining the "right amount" in the "right amount of fine powder" accounts for about 5% of the total.

-segmented water injection can also effectively improve the hierarchical sense of coffee. We can draw a conclusion through the comparative experiment of "one-knife flow" and "three-knife flow". The segmented water injection of the three-knife flow distributes the action of the water column "stirring" in three different time periods, and the powder layer can also tumble in the subsequent time period, releasing more material. In this way, the overall coffee level will be richer.

The knowledge of sharing concentration has also been mentioned before, but when the coffee is too strong, the flavor will be blurred and difficult to distinguish, resulting in a sense of turbidity. The solution is also very simple, is to increase the powder-to-water ratio, for example, when you use the 1:15 powder-to-water ratio, the coffee flavor is blurred; next time you can use 1:16 or 1:17 to try.