How to control the sour taste of rose summer coffee? is there a way to brew the sweetness of the coffee?

A kind of coffee bean determines its flavor potential when it is raw, and when it comes to roasting, it determines the flavor tonality of coffee beans. In these two stages, it is very difficult for consumers to contact and intervene. But consumers can make a choice, do not like acid choice of deep baking, do not like bitter choice of shallow baking, like clean and sour choice of washing treatment, like complex and sweet choice of sun treatment.

Although we can not control the upstream of coffee, but at this stage of brewing, we can still use some techniques to adjust the flavor of coffee. Here in the front street, let's start with an old saying that brewing can not change the flavor and tonality of coffee beans, but can only control the acidity and sweetness of coffee to a limited extent. When it comes to the stage of brewing coffee, brewing techniques must be the most interesting column. The introduction of brewing techniques such as "this technique can bring out the sweetness of coffee" and "that method can bring out the bright sour quality of coffee" usually attracts a lot of people to watch. After all, for the flavor, the taste experience of sour and sweet will be more intuitive. If you like to drink sweeter coffee, you will learn to highlight the sweet. If you like to drink more sour, you will learn to highlight the sour. These techniques are generally divided into the number of segments, the distribution of water injection in each section, the flow of water injection, the size and speed of circles.

What is changed by means is the extraction time and stage extraction efficiency of coffee. Because in the process of coffee extraction, the sour substances are relatively easy to release, followed by the sweet substances, and finally the bitter substances, so the sour substances in the first stage are dissolved more, and the sweet substances in the middle section begin to reach the peak of release, and the bitter substances in the latter section are released obviously. As an old example, the extraction time of one-knife flow and three-knife flow will be shorter than that of three-knife flow; the efficiency of scour extraction during water injection will be higher than that when water injection is stopped, and the scour extraction of one-knife flow is concentrated in the first half, and the scour extraction of three-knife flow is distributed in the front, middle and back. So the result is that the taste of the one-knife stream is sour and the taste of the three-knife stream is sweeter. The principle of water allocation in each section is the same. If it is the same three-stage water injection, the coffee will be sour if the amount of water injected in the front section is more, and the coffee will be sweeter if the amount of water injected in the latter section is more. High temperature sweet, low temperature acid regulating water temperature is the easiest way to adjust sweet and sour. High water temperature will improve the extraction efficiency of coffee, so the sweetness of coffee will be more obvious, while at low water temperature, the extraction efficiency of coffee will not be so high, and the performance of coffee will be sour.

Generally speaking, the brewing temperature range of hand-brewed coffee is 86-96 degrees. For light-roasted coffee, 90-93 degrees is a relatively safe temperature (it is not easy to flush out the bitter taste of charred coffee, and it is not easy to lose the smell of coffee). Research mill? In the case of the current coffee grinding thickness is reasonable, Qianjie is not recommended to adjust the grinding degree to get a sweeter or more sour taste. Because for beginners, the degree of grinding is a very uncertain factor, often there will be thickened will be tasteless, fine-tuned will produce miscellaneous smell phenomenon. So, if you can make a good coffee with the degree of grinding you use now, you don't have to simply want to be sweeter (sour) to change the degree of grinding. There are other more controllable parameters to replace.

Injecting more water into more water will continue to increase the extraction rate of the coffee, and the acidity of the coffee will be relatively weakened and the sweetness will be obvious, but this has a side effect of reducing the concentration. This way of increasing the ratio of powder to water is essentially "neutralizing" the active acidity of the coffee, turning the coffee into a light, balanced, soft, sweet and sour coffee. For example, in the morning, the coffee made with 1:18 powder will be softer and more comfortable to drink, but it will be tasteless in the afternoon.