What affects the cleanliness of coffee? what is the reason for the color of hand-made coffee?

When we finish brewing coffee, we can get some information from the extracted powder pit to determine whether there is a problem with the coffee in our hands. Some friends will observe the color of the coffee liquid, can you also see some "signs" here?

The coffee is too black. what's going on?

When the coffee is extracted in a transparent glass pot, it can be found that the liquid is usually red or black, or tea in the middle. Visually, the darker the liquid, the stronger the coffee.

This is indeed one of the reasons. The higher the extraction rate of coffee, the more soluble substances released, and the higher the concentration of coffee liquid. Another point is that the degree of roasting is deeper. Through observation, it is not difficult to find that the color of deep-roasted coffee beans is much darker than that of light roasting, and so is the brewed coffee liquid.

Is the coffee too dark to represent turbidity?

In order to verify this point, Qianjie used the same apparatus, cooking method and corresponding parameters for extraction, and compared two coffee beans with obvious difference in roasting degree (pwn Gold Manning and Green label Rosa).

Under the same intensity of light, the two pots of coffee liquid are very clear and free of impurities. The taste of the two beans is clear and clean.

The visual substitution in advance makes it easy for us to rely solely on the liquid color to "replenish" the taste of coffee. The lighter the color of the coffee liquid, the better the light transmittance, which makes us mistakenly think that the shallow roasted coffee is clearer. When tasting the coffee, we give it a "clean" evaluation, but the deep roasted coffee appears to be "thick black and turbid".

Compared with judging the concentration of coffee by soup color first, Qianjie thought it would be better to have a try and taste to identify the cleanliness of the coffee brewed.

The so-called high cleanliness of coffee means that the flavor is clear, bright and thorough, and there is no defective smell, such as fishy smell, musty taste, rotten fruit and so on.

How to improve the cleanliness of coffee?

1. Choose and buy high quality coffee beans

First of all, the higher the quality of coffee beans, the more likely to show a comfortable cleanliness. The defect rate has been reduced to the lowest in the production process, which naturally reduces a lot of negative taste in the process of cooking.

two。 Raise the beans before rinsing.

Freshly roasted coffee beans are still in a state of exhaust, when they are in a hurry to brew, the taste of coffee is easy to be dry, and the flavor is not "ripe", so the cleanliness becomes lower. When you get a bag of fresh coffee beans, you might as well leave them for 4-7 days and wait for the coffee to enter the taste period before brewing.

3. Control the cooking parameters well.

The degree of grinding is incorrect to form too much fine powder, the water temperature is too high and the soaking time is too long, it is easier to extract the macromolecular bitter substances in coffee, which greatly reduces the cleanliness of coffee. The negative taste of a cup of coffee is related to each parameter, and a good grasp of each brewing parameter can better avoid brewing problems.

4. Steady loop injection flow

Unstable and excessive water flow into the coffee powder layer "vigorously" stirring, it is easy to make coffee over-extraction or uneven extraction, resulting in bitter taste. Under the premise that there is no problem with the brewing parameters, slow and gentle circle injection of water can also release the aroma substances in the coffee, it is not necessary to increase the stirring efforts.

Finally, learning hand punching is a step-by-step process. If the water flow is unstable, you have to practice more.

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