The operation method of filter paper sticking to coffee filter cup the influence of filter paper non-fit solution and coffee flavor

When making coffee, many friends will subconsciously wet the filter paper with water, a big reason for this action is to let the filter paper adhere to the filter cup obediently. When we learn to make coffee, we are often warned that it is important to attach filter paper to filter cups. So how much does the fit of the filter paper affect the flavor of our coffee?

Qianjie to do a simple experiment, using different degrees of filter paper to make coffee to see how the final coffee flavor performance. The filter cup is still V60, and the coffee bean side is Yejiaxuefei cherry. The brewing parameters are as follows: powder quantity: 15g ratio: 1Compact 16 grinding degree: 20 sieve pass rate 80% water temperature: 91 degrees Celsius water injection mode: the fitting degree of the three-stage filter cup is divided into four groups, the first group is a complete fit; the second group is that the filter paper is not folded so that the fold line is not fitted. The third group is that the filter paper is not aligned when placing the filter paper, which causes the filter paper to be crooked and does not fit; the fourth is that it does not fit at all.

The results are as follows:

The extraction time of the four groups was 2 minutes, 2 minutes 18 seconds, 2 minutes 10 seconds and 2 minutes 10 seconds, respectively.

The flavor of four pots of coffee is basically the same. The first group served as the control group, while the other three groups had some obvious differences in taste and taste from the first group.

The sweetness of the first group was slightly sweeter than that of the other three groups, while there was almost no difference in sour and sweet among the other three groups.

After the temperature dropped slightly, the second group had an obvious sense of astringency, while the other three groups did not.

There was no difference in the third group except that it was slightly sour than the first group.

The fourth group was thinner than the other three groups in taste.

After knowing the result, Qianjie will review the process when it was just cooked. 1. The first group is that the filter paper fits completely, and the whole process of cooking is very standard; 2. The second group is that the filter paper is not folded so that it does not fit well. In the process of steaming, a large bubble appeared in the coffee powder near the side of the unclosed filter cup, which was obviously not smooth. In the follow-up water injection, the filter paper creases are raised from the beginning, but the bottom is close.

So when the water level is relatively high, the part of the filter cup cannot dredge the flow, and the water rushes to other places where it fits. In this way, there will be what we call uneven extraction, resulting in a green taste, if soaked for too long, there will be a bitter taste. 3. The third group is that the filter paper is crooked, which leads to an one-sided state from the bottom to the upper layer, which means that there is no filter cup in nearly half of the place from the bottom.

After pouring coffee powder, the filter paper did not change, but after steaming and injecting water, the filter paper that did not fit was affected by gravity. At the end of brewing, Qianjie observed the bottom of the filter cup. It was found that the bottom was originally crooked, causing the filter paper not to fit under the action of gravity. This also explains why the taste of the third group is very similar to that of the first group, while the third group may be sour than the first group because the steam exhaust is not as complete as the first group.

4. The fourth group is that the front street simply stretches the filter paper is the result of wetting, we can see that the bottom is still completely close, but there are two large areas above. When steaming, there are also large bubbles due to poor exhaust. During the whole period of water injection, the filter paper was not pushed away by the thrust of the water. So the liquid surface is in the shape of an ellipse. So when filling water, it is very easy to flush onto the filter paper, resulting in a "channel effect", which is why the taste of the coffee becomes thinner.

Therefore, in fact, the degree of filter paper fit is very important for the taste and taste of coffee. First of all, it is very important that the filter paper is not attached to the filter cup, which is that the exhaust of coffee powder is blocked during steaming. The second point is that the diversion ribs on the filter cup can drain the water, as long as the filter paper is attached to these ribs. If the filter paper does not fit, the ribs that do not fit will lose their function. The uniformity of natural coffee extraction and the speed of launching will be affected. Although the third group of filter paper is crooked and does not fit, and then it is mistakenly closed due to the influence of gravity, it is not triggered by 100%. If the filter paper does not fit at the end of the extraction, then the taste of the coffee will be directed to the second or fourth group. Finally, the filter paper paste does not fit actually has nothing to do with water injection wetting filter paper, mainly depends on the method. If interested friends can click on the back of the portal to refer to "the filter paper does not fit with the filter cup?" In fact, folding filter paper is skillful! "