The reason why the flavor of hand-brewed coffee is not obvious can not describe the flavor of the coffee.

Some friends will encounter this problem when making coffee by hand, and the flavor of the coffee is vague and not obvious. At the same time, we are not sure what caused this, and share some common reasons and adjustment plans for the previous street according to its own practice.

-Coffee is too strong. If the concentration of coffee is too high, our taste buds and olfactory nerve cells find it difficult to identify the substances, so they simply mix them together and package them to the brain, so they feel that the flavor is vague and concentrated. When making coffee, people will pay more attention to the parameters, without considering the factor of coffee beans, it is easy to have such a problem. For example, the powder-to-water ratio of 1:15 is suitable for many coffee beans, but through repeated brewing and comparison in the front street, it is found that coffee beans with light floral aroma and sour flavor, such as Rosa coffee beans and Yejashafi coffee beans, are more suitable for use at 1:16. Dilute the coffee, the flower aroma and fruit acid will be clearer and lively.

Therefore, if you taste the coffee flavor is more concentrated, fuzzy and difficult to distinguish, and the taste is not light, it is likely to be caused by brewing too strong. The simplest remedy is to add 10-20ml water to the coffee to dilute the concentration, and the flavor will dissipate.

In addition, the brewing adjustment of this bean can appropriately extend the ratio of powder to water. For example, if the flavor is blurred when using 1: 15:00, then you can try 1:16 or 1:17 next time. -the stirring is too strong when injecting water. We can improve the extraction rate of coffee by stirring in a circle when injecting water, but if the stirring force is too strong, it is easy to flush out some bitter and astringent tastes of coffee powder, then the flavor of coffee will become mixed and blurred.

So if your usual habit of water injection is to quickly circle and increase the stirring strength, and the flavor of cha-cha coffee is also relatively vague, then you should try to slow down your circle speed and reduce the stirring strength. -Coffee beans without good beans, beans are rich in carbon dioxide, which will affect the extraction of coffee. Usually rushing out will show a light taste, green and astringent, dry feeling, flavor is not prominent, fuzzy feeling. So Qianjie advises friends to take a look at the baking date before making coffee to make sure they have good beans. General hand-made coffee beans need to be kept for 4-7 days, after the bean cultivation period, let part of the carbon dioxide out of the coffee beans, there will not be the above bad flavor performance. -using pure water to make coffee is not suitable for brewing coffee. The flavor of coffee brewed with pure water will not be obvious, hollow, and the taste will be thin.

Generally speaking, proper water containing magnesium and calcium ions will be more suitable for brewing coffee, which can better flush out the acidity, sweetness and aroma of coffee.