How to make shallow roasted coffee beans by hand? Why is it easy to accumulate water when the speed of shallow coffee is slow?

For hand brewers, the first thing to do before making a brewing plan is the roasting degree of coffee beans, and the performance of coffee extraction is different under different roasting degrees. Shallow baked beans retain more flower and fruit aromas because of their light baking, but they often leave only monotonous sour taste when they are cooked at home, and then they begin to fall into doubt.

Are light roasted coffee beans only sour?

It is not difficult to find that the light roasted coffee with high scores and good taste in daily life is sweet in sour. Acidity and sweetness show different trends in roasting, and the degree of roasting does affect the ratio of sour to sweet in coffee.

The deeper the roasting, the lower the acidity, so the acidity of the deep-roasted coffee will be very low. On the contrary, the sweetness of shallow baked beans was very low at first, and increased rapidly with the deepening of baking, and the peak appeared in medium and deep baking. Once the sweetness peak is passed, it begins to decrease gradually. In other words, light roasted coffee does have higher acidity than sweetness, and all we have to do is to extract the sweetness from the coffee as much as possible.

Why is it more difficult to flush out the flavor of shallow baked beans?

In the steaming stage of brewing coffee, medium and deep roasted coffee can often expand to form a high and bulging hamburger, while the hamburger formed by brewing shallow baked beans is not obvious, and very shallow roasted coffee will not even expand when exposed to water. In general, the shallower the baking degree, the smaller the structural change of coffee beans, the less carbon dioxide gas inside, and the closer the texture. Therefore, the water absorption of coffee powder is poor, it needs more contact with water to release enough flavor substances, and the coffee particles are more fine.

In addition, the vast majority of beans used for shallow baking are boutique beans from high-altitude areas, with higher grades and relatively harder texture. When we grind the beans with a hand grinder, the lighter beans need to be ground, which is one of the ways for brewers to judge the roasting degree of coffee.

The shallow baked beans with higher hardness are easy to produce ultra-fine powder due to extrusion blasting during grinding, plus the exhaust is not exuberant, and the degree of expansion is weak. By the end of cooking, the gas has been released, and the fine particles are more likely to cause blockage at the bottom of the filter cup with gravity, and the chances of uneven extraction are also higher. At this time, we need to find the corresponding cooking parameters and suitable water injection methods for shallow baked beans.

How to sweeten the shallow roasted coffee?

When coffee beans are ground into powder, a large number of compounds are released when they come into contact with hot water. These compounds are first extracted from the aroma and acidity of the fruit, then the sugars of the coffee are extracted to create sweetness, and finally the bitter taste is extracted.

In the case of reasonable grinding thickness of coffee powder, Qianjie is not recommended to adjust the grinding degree to get a sweeter or more sour taste. For friends who do not often flush by hand, the degree of grinding is a very uncertain factor, whether it is too coarse or too fine, or the degree of uniformity has a certain impact on the taste. So, if you can make good coffee with the degree of grinding you use now, you don't just want to be sweeter (sour) to change the degree of grinding, you can replace it with other more controllable parameters.

If we use three-stage water injection, if we want to improve the sweetness of coffee, we should focus on the second stage of extraction, which can appropriately increase the amount of water injection and stirring, and the third stage will try to avoid the extraction of negative bitterness. For example, Qianjie brewed 15 grams of coffee powder, 1:15 powder-water ratio, the three stages of water are respectively 30ml/125ml/70ml.

The water temperature is the most direct way to adjust the sour and sweet coffee. The higher the temperature is, the more obvious the extraction efficiency is and the more flavor substances are released. As the temperature loss rate of water injection appliances of different materials is different, the temperature difference of extraction will also be different. If daily shallow roasting coffee is always sour, you might as well increase the water temperature by 2 degrees to enhance more flavor.

In terms of technique, shallow baked beans need a larger circle width to flush the powder layer. After steaming, we can speed up the winding frequency, through the stirring force of the water column, improve the hierarchical sense of coffee, of course, to ensure that the flow is vertical. In the last stage of cooking, the fine powder deposited at the bottom is rolled back up quickly by a large flow of water to avoid blockage and make the water flow more smoothly.

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