How does the hand-brewed coffee taste sweet? The flavor of coffee extracted from the front, middle and back segments respectively

To make a cup of coffee with good flavor is to capture more sweet and sour feeling in the coffee and reduce the release of bitter substances. Qianjie tries to "split" each extraction stage of hand-brewed coffee to taste it to see at which stage the sweetness is released the most.

The purpose of segmented extraction first of all, in the process of manual segmented extraction, the extraction rates of different substances are different, and the order of flavor released by high temperature hot water is sour, sweet and bitter.

For segmented water injection extraction, except for the steaming stage, under the same powder-water ratio, the more the number of segments, the less the amount of water injected into each section, the more times of scouring the mixing powder layer, and the higher the extraction rate. In addition, the increase of the number of stages will prolong the total extraction time, and the more coffee substances released from each stage, the richer the flavor level will be.

Three-stage water injection, each stage of extraction of coffee flavor first choose a moderate roasted Papuan bird of paradise coffee beans, this bean has obvious sucrose flavor, sweet coffee beans help to find the corresponding flavor of the extraction stage. Coffee powder quantity: 15g grinding degree: EK43 10.5scale (20 sieve pass rate 75%) Water temperature: 89 ℃ Total water injection: 225ml water injection method: three-stage water injection, filter paper and filter cup are moistened in advance, each stage uses a preheated sharing pot to put coffee liquid.

The first section: 30ml circle water injection steam for 30 seconds. Coffee flavor: hazelnut, black cocoa, caramel, high concentration, sour and salty taste. The second section: the 95ml water is injected in the inner to outer circle for 30 seconds, and the powder layer is raised at the same time. Middle coffee flavor: sugarcane, nuts, citrus, fruit, tea, high concentration, as the temperature drops, the sweet and sour feeling is prominent. The third paragraph: when the coffee liquid is filtered and moved to the last sharing pot, the small circle is injected with water 100ml, and the total extraction time is 21600'. The latter part of the coffee flavor: almonds, citrus, white tea sweet, light flavor, clean taste.

The purpose of the previous paragraph is to moisturize the coffee powder layer and release the gas from the coffee. Because the amount of water injected is the least, the overall concentration is high, and the concentration of sour and bitter substances is high, the taste is more complex. The water injection of the second stage increased, the concentration was lower than that of the first stage, the release of sour and sweet flavor substances was accelerated, and the overall taste was thinner. The last stage has the largest amount of water injection, the purpose is to extract the mellow substance of coffee, this coffee is reflected in the afterrhyme of almonds and the sweetness of tea, the overall concentration is the lowest and the flavor is insipid. Comparison of the flavor of four-stage extraction in order to clarify the sweet extraction stage, according to the same ratio of powder to water and grinding parameters, four-stage water injection was used in the front street, that is, 30ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml, 65ml.

After comparison, it was found that the flavor of the first stage was the same as that of three-stage extraction, mainly with high concentration of sour and salty taste. The second stage is not too strong, baked hazelnut, sugar cane sweet taste clear, low acid. The third section is mainly sweet with nuts and sugarcane, with a little tea feeling, and the overall flavor is weak. The last stage has the lowest concentration, with only a hint of tea and almond bitterness, as well as a woody taste. After tasting the four pots of coffee liquid in the current street, the overall taste is well balanced, with sweet baked hazelnuts and sugar cane and soft acidity of citrus, but with a slightly over-exquisite bitterness in the finish.

Because the more the number of segments, the longer the operation time, increasing the risk of over-extraction. The macromolecules in the latter part of the coffee are more likely to be released, but the sweetness is masked. Thus it can be seen that the more sections of water injection, the better. At which stage is the sweetness? Back to this comparison, whether it is three-stage water injection or four-stage water injection, the sweetness is higher in the middle and back section, especially in the latter section.

Sweetness mainly comes from the 60.9% sugars in coffee, so if you want to fully extract the sweetness in coffee, you need to increase the extraction rate within the range of controlling and avoiding extraction, by raising the water temperature, fine grinding or prolonging the extraction time.

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