Coffee review

Why do you drink hot, different temperatures of hand brewing coffee to detect the coffee concentration meter?

Published: 2024-02-29 Author: World Gafei
Last Updated: 2024/02/29, The height of summer has arrived, and guests who come to Qianjie to make coffee are more and more inclined to ice hands. But if you know that the guests want to know the beans and taste the flavor of the beans completely, the barista in front street will advise the guests to try to drink hot. Why do you want hot ones for tasting flavor? Why should we taste the flavor?

The height of summer has arrived, and guests who come to Qianjie to make coffee are more and more inclined to ice hands. But if you know that the guests want to know the beans and taste the flavor of the beans completely, the barista in front street will advise the guests to try to drink hot. Why do you want hot ones for tasting flavor?

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Why do you drink hot ones for tasting flavor? Ice hand punching is improved on the basis of hot hand flushing, which has more ice than hot hand flushing. Because ice cubes are added and do not participate in extraction, it will dilute the concentration of coffee, so when making iced coffee, we need to adjust our extraction scheme to increase the concentration of ice hand. in order to get a cup of iced coffee with the same taste as the hot hand. The daily cooking scheme of the daily product (shallow baked beans) in the former street is as follows: hot flushing: 15g coffee powder, grindness of ek43s 10 grid (pass rate of standard sieve 20 is 78% 80%), water temperature 91-93 degrees, powder-water ratio 1:15, that is, the total amount of water injected is 225ml. Bingchong: 15g coffee powder, grinding degree is ek43s 9.5g (the pass rate of standard sieve No. 20 is 83%-85%), water temperature is 91-93 degrees, powder-water ratio is 1:10, that is, the total amount of water injected is 150ml, 100g ice cubes. (ps: the grinding degree of ice punching is a little finer than that of hot grinding, and the specific screen pass rate varies slightly with different beans. )

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From the point of view of extraction, although the ice hand flushing has made an adjustment in the ratio of grinding to powder water in order to improve the extraction rate and make up for the partial extraction lost due to the reduction of water injection, it is actually missing the hot hand flushing in the later stage. Therefore, in the flavor taste of the same bean, the fullness, sweetness, hierarchy and aftertaste of the ice hand is not as good as that of the hot hand. The biggest advantage of ice hand Chong is that it can become our "good medicine" for relieving summer heat in the hot summer. So Qianjie suggests that if you want to know the flavor of a coffee bean, drink a hot hand.

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Another biggest advantage of hot hand punching is that it can distinguish the flavor changes in high temperature, medium temperature and low temperature. Qianjie will test the change of tds in the same pot of coffee at high temperature (about 70 degrees), medium temperature (about 50 degrees) and low temperature (30 degrees to room temperature). Qianjie will be tested with 90+Eleta (medium and shallow baking). The specific parameters are: 15g coffee powder, grindness of ek43s 10 grid (pass rate of standard sieve 20 is 78%-80%), water temperature of 91-93 degrees, powder-to-water ratio of 1:15, that is, a total water injection of 225 ml Shield V60 filter cup, using three-stage cooking technique.

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According to the comparison results, the flavor substances in coffee are constantly changing with the change of temperature. The tds is the lowest at high temperature, and with the continuous decrease of temperature, tds is also increasing, this is because the flavor substances in coffee are also dissolving, that is to say, the flavor of coffee is not completely stable at high temperature. After the temperature drops, as the flavor substances continue to release and dissolve and tend to be stable, the flavor we can taste is more full, so the flavor that can be tasted at different temperatures is also slightly different.

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From our own point of view, when we taste a cup of hot hands, as the temperature drops, our sensitivity to various tastes is also different, and the taste of the entrance is also different. and this is why we need to taste from high temperature to low temperature, that is, high temperature (about 70 degrees), medium temperature (about 50 degrees) and low temperature (30 degrees ~ room temperature).

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At high temperatures, the hot sensation of liquid in contact with the mouth will overshadow the perception of taste buds and reduce taste sensitivity. So we can't taste the specific flavor of a coffee very carefully, but we can roughly confirm whether it is sour or bitter with nut chocolate. When the temperature drops to the medium temperature, this is the temperature at which we are more sensitive to the sweet and sour taste. at this temperature, we can taste the flavor of this bean more specifically, and it is also the stage where it is most likely to associate the flavor. Shallow baked beans can taste their beautiful acidity, while deep baked beans can taste their mellow taste and sweetness.

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When the temperature of coffee drops to low temperature or even close to room temperature, although there is no negative flavor of coffee, our sense of taste becomes more sensitive to bitterness, and coffee has lost some of its volatile flavor substances at this time. So the taste is not necessarily good.

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Front Street Cafe

No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province

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