Coffee review

Hand coffee is too sour, too bitter how to adjust? What is the reason for over-extraction of black coffee?

Published: 2024-02-29 Author:
Last Updated: 2024/02/29, In the cup test and evaluation system, if you feel that the acidity, sweetness, flavor, cleanliness, taste and aftertaste of a cup of coffee are very harmonious, then its sense of balance must not be low, which also shows that the quality of this bean is very good. In the end, it will get a good score. When it comes to the cooking stage

In the cup test and evaluation system, if you feel that the acidity, sweetness, flavor, cleanliness, taste and aftertaste of a cup of coffee are very harmonious, then its sense of balance must not be low, which also shows that the quality of this bean is very good. In the end, it will get a good score.

When it comes to brewing, there are many influencing factors, such as grinding, proportion, water temperature, and so on. This "balance" is broken by carelessness. Coffee is either too sour or bitter. Although it is not known which link of the pot, but what is certain is that the extraction problem. In this article, Qianjie will discuss with you how to adjust quickly when you encounter this kind of situation.

Why is the coffee too sour / too bitter? In fact, the taste of coffee we drink is mainly determined by the proportion of sour, sweet, bitter and other tastes, that is, the taste difference caused by the proportion of soluble substances with flavor. For example, when you drink a very sour cup of coffee, it does not mean that it must contain too high sour substances, or it may be that sweet and bitter soluble ingredients are too few to account for the reason.

The coffee is too bitter, what should we do? Most beginners encounter examples of coffee brewing too bitter, which is often related to the incorrect grinding degree. After all, the ground coffee powder has reached the millimeter level of the micro world, it is not like other parameters, it is difficult to express with intuitive values, nor can it be made up for by diligent practice. Therefore, for beginners with less experience in cooking, it is even more difficult to catch accurate grinding.

When the grinding degree is too fine, the greater the resistance to the incoming water, which makes it difficult to flow down, thus prolonging the soaking time to release a lot of bitterness. Second, the smaller the particles, the higher the dissolution efficiency, the more likely the coffee is too bitter. For example: the current half of the flow velocity is uniform, the second half of the water is becoming slower and slower, the more backward the filter cup is full, it means that the hole is blocked by fine powder. In this case, the simplest method is to adjust the grinding degree directly and take the extraction time as a reference.

Ideally, the launching speed of the coffee liquid should be uniform, and the extraction time should be about 2 minutes (15 grams of powder). Of course, the flow rate of some filter cups themselves is relatively slow, which will lead to the coffee soaking for a long time, thus showing more bitterness. You can also replace a filter cup with fast launching speed, such as V60.

Unlike coffee, coffee is bitter not only because of brewing, but also by the degree of roasting. Everyone has different degrees of acceptance of suffering, some people think that Manning is not bitter at all, some people think it is a cup of "traditional Chinese medicine". So naturally sensitive to bitterness, it is best to avoid deep-roasted coffee with descriptions such as caramel, dark chocolate, hazelnut, cocoa and cream, and give priority to medium-and shallow-baked beans that mainly show flower-and-fruit flavor (with sour).

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