What does body mean to make coffee by hand? Introduction to the method of cooking to improve the thickness and taste of caffeine

If you want to evaluate whether a cup of coffee is good or not, Qianjie thinks that in addition to its flavor, we should also pay attention to its taste. Flavor mainly serves our sense of taste and smell, while taste serves our sense of touch.

Qianjie once did a survey, Qianjie prepared two cups of Kenyan coffee with slightly different taste for the guests present. The first cup of Kenyan coffee is sour, bright and light, with obvious small tomato flavor, belonging to the classic Kenyan flavor. The second cup of Kenyan coffee is sour, round and solid, with the flavor of black plum and plum.

80% of the guests prefer the second cup, and of these 80%, 2% of the guests think that the flavor of the first cup is really pleasant, but there is no texture, on the contrary, the texture of the second cup gives people a very comfortable and smooth feeling. This texture actually refers to the Body of coffee. In evaluating the Body of a cup of coffee, the basic thing is to feel whether the touch of coffee is comfortable or not. For example, we like smooth taste, full taste, mellow taste, then when we drink coffee with this feeling, we can think that the Body of this cup of coffee is very good. If you feel sandy rough taste, water quality (weak taste) and dryness when drinking coffee, then the Body of this cup of coffee is not good.

The Body that makes us feel that coffee is better is mainly the work of oil and fiber. In other words, the more delicate and rich the fat and fiber of coffee, the better the Body of the whole cup of coffee, which is why the Italians like their espresso and the Japanese like to make coffee with flannel. In essence, it is to retain more oil and improve the Body of coffee. So in terms of hand brewing, how do we get out of the Body of coffee? We might as well take a look at how Kono hand flushing is done. Kono style is a famous brewing method in Japan, and the coffee made in this way will be very mellow. -using deep-roasted coffee beans, deep-roasted coffee is rich in oil, so it is easy to flush out more oil. -using Kono filter cup, different filter cup has different flavor and taste for coffee. For example, immersed filter cups such as Kono filter cup and trapezoidal filter cup can better flush out the mellow taste. Flushing filter cups, such as V60 filter cup and star mango filter cup, can better flush out the flavor.

-the first stage is to inject water in the form of drips until the coffee powder layer is completely wet. In fact, it can be seen as a steaming process, such as slow water injection for a long time, so that the gas inside the coffee powder is exhausted. In this way, it will not affect the subsequent material extraction (including the oil and fiber which is good for the taste). -the second stage is the main extraction stage, which uses large flow to inject water in stages. Because the drips in the first stage have drained the gas out of the coffee, the water injection at this stage will not be disturbed and it is easier to dissolve the coffee substance. Multiple step-by-step water injection can also increase the layering of coffee. The whole water injection process is gentle and slow, because this method takes a long time, about 3-4 minutes, to counter the risk of over-extraction, the grinding will be coarser, the powder-to-water ratio will be reduced (1:12), and the water temperature will be lower.

The introduction of Kono brewing method here in Qianjie does not mean that it is the optimal solution of coffee Body. In fact, this method is only suitable for deep-roasted coffee beans. So what matters is the principle behind this approach. -in the choice of utensils, in addition to choosing immersion filter cups, flannel and metal filters with relatively large gaps can make more oil blend into the coffee liquid and improve the Body of coffee. -in the way of water injection, stage-by-stage water injection is more likely to show the Body feeling of coffee than one-stage water injection. -in the method of water injection, the use of soft water injection is easier to flush out the smooth taste. When the stirring is too strong, the powder layer will tumble and dissolve excessive polyphenols, which will make the coffee taste rough and astringent.

Finally, the flavor of a cup of coffee is as important as the taste, so the above improvement method is based on the restriction of the parameters that can make a cup of coffee with a good flavor, that is, to make the Body of the coffee better without affecting the flavor. If you change the way of brewing, it will affect not only the taste of the coffee, but also the flavor of the coffee, and there will be more factors to be taken into account.