What is the reason why the coffee that comes out is sour? How to make hand-brewed coffee? Does insufficient extraction make coffee more sour?

After the baptism of "enthusiasm" in summer, many friends became infatuated with the shallow roasted coffee with the fragrance of flowers and fruits. Because the light roasted coffee retains more sour substances, the iced coffee will have a fuller juicy feel and is more suitable for comfort in this hot summer.

But soon some friends found that the coffee they brewed at home was not as sour and sweet as it was in the store. More is sharp, abrupt high acid, sour very uncomfortable. This made him wonder why the coffee made was so sour. So, today in front of the street to share: the coffee will appear acerbic reason!

Why is the coffee so sour? Quite simply, the flavor and taste of the coffee we drink are mainly created by the different proportions of sour, sweet and bitter substances. And when we drink a cup of coffee taste very sour, it shows that there is an imbalance between the taste! It is not necessarily that there are too many sour substances, but it may also be that the content of sweet and bitter substances is too little, so the sour taste is outstanding.

Therefore, if we want to make the brewed coffee less sour, what we can do is to increase the release of sweet and bitter substances during extraction and reduce the proportion of sour substances in the coffee, so as to make the brewed coffee less sour! And to do this, we need to increase the "extraction efficiency"! Because the sour, sweet and bitter substances of coffee will dissolve at different rates depending on the molecular size. Sour substances are the most easily dissolved substances, so at the beginning of extraction, they begin to release in large quantities. While the sour substances are released, the sweet and bitter substances will also dissolve at the same time, but because their dissolution rate is much slower than the sour substances, the amount of them dissolved at this time is relatively small, with the advance of the extraction, they will slowly increase the dissolution rate. First the sweet substance, then the bitter substance.

Because bitter substances are not pleasant, too much will mask the other two flavors, so our ideal extraction is to end before the bitter substances are released in large quantities, so the proportion of bitter substances in coffee is very small. It will not only make the coffee more mellow, but also will not be too prominent to be disgusting, and the sour taste can also be softened! To do this, we need to adjust according to how we feel about the coffee we drink. The adjustment objects that can be selected are:

First, reduce the powder-to-water ratio this option is when the coffee has a sharp taste, but also very full-bodied! Because it means that this cup of coffee is not only sour, but also concentrated.

Then this situation may be due to the injection of too little hot water, so that the hot water can not extract the latter part of the coffee substance, but also can not provide sufficient "space" for the coffee substance. This makes the coffee sour, at the same time, the coffee concentration is still very high. Therefore, we can solve this problem by reducing the ratio of powder to water! By increasing the amount of water injected, not only the extraction time can be prolonged, but also the concentration can be diluted. Because the sweet and bitter substances can be dissolved more, the sour taste can be softened and the coffee can be tasted better.

Second, extend the extraction time, but if your cup of coffee is very sour, but does not have enough concentration, that is, it is very light, then it means that this cup of coffee is not extracted enough, and more extraction rates are needed to bring out the flavor substances in the coffee. Therefore, prolonging the extraction time will be a very good way.

There are three ways to prolong the extraction time. One is to replace the filter cup with the original filter cup with fast flow rate, such as Kono and infinite filter cup, so that the launching time can be greatly slowed down and the hot water has more extraction time. And if you are already using these cups, the flow rate is still very fast. Then we can increase the gap density between powder and powder by fine grinding, making it more difficult for water to pass through, which can effectively prolong the extraction time.

Finally, it is divided into multiple stages of water injection, the same amount of water will have different extraction time because of different cooking methods. The more segments you cook, the longer it will take. However, high returns are often accompanied by high risks, and too long extraction is prone to over-extraction risks, so when segmenting, we'd better pay attention to the degree of collocation between the parameters and find out the most suitable number of segments for cooking extraction! (the same is true for fine grinding.)

Third, raise the water temperature if the above steps can not continue to improve, then we can increase the water temperature to achieve the goal! Because water as the solvent of coffee, its temperature will determine the dissolution efficiency, the higher the water temperature, the stronger the extraction efficiency!

Generally speaking, the water temperature of shallow baked beans in Qianjie is 90 ~ 92 °C. when these temperatures cannot extract enough coffee, Qianjie will try to increase the water temperature of 2 ~ 3 °C so that hot water can have higher extraction efficiency. extract more things in a short time! But it is also important to note that "high return is accompanied by high risk". Too high water temperature can easily lead to over-extraction, so try not to let the water temperature exceed 94 °C so that the extraction of coffee can be better controlled.

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