Why do anaerobically treated coffee beans get into the water quickly? How can the coffee extraction time be too short?

I believe that friends who have brewed coffee with anaerobic treatment must have experienced that compared with conventional coffee beans, anaerobic treatment is always very quick to brew water. In a flash, the water went down. Therefore, the time used to cook anaerobic coffee beans will always deviate far from the target time we set!

For example, the cooking time we set is about 2 minutes, and the coffee beans that are routinely processed can be perfectly cooked. But whenever we copy the parameters to the anaerobic treated beans, the cooking time is stuck in about one and a half minutes, or even less than one and a half minutes to complete the extraction! And the taste of the coffee produced will also be watery, not strong enough, which is an obvious phenomenon of insufficient extraction! As a result, people will wonder why the anaerobic treatment of beans enter the water so fast.

This has to mention the special fermentation method of anaerobic treatment! The anaerobic treatment will first put the freshly picked coffee beans into a sealed container for anaerobic fermentation, so as to guide the flavor of the coffee beans to the direction they want.

In the process of anaerobic fermentation, coffee beans will absorb a large amount of sugar, which will greatly improve the sweetness. But on the other hand, the compactness of its cell wall will also change due to the relationship of treatment. And because of the attachment of sugar, beans will have more intense chemical reactions in the process of baking. Therefore, when the coffee bean after anaerobic treatment, in the same degree of roasting, its structure will be more loose. For example, for the same bean, the anaerobic treatment will have lower density, crisp texture and higher brittleness than the traditional treatment. In that case, under the same grinding, the anaerobic beans will be thicker, the gap between the powder and the powder will be larger, and because the beans will be more easily saturated, the anaerobic beans will be boiled more quickly. Therefore, we can know that if we want anaerobic coffee beans to have a proper extraction, then we need to increase the contact time between hot water and coffee powder, in other words, to make the water more slowly.

How to make the extraction time longer? There are many ways to prolong the extraction time, such as reducing the injected water flow, increasing the number of stages, fine grinding, replacing the slow filter cup and so on. Qianjie will give priority to recommend fine grinding.

Because there are many unstable factors brought by other aspects, which will affect the judgment. For Xiaobai friends, complicated operations will increase the difficulty of cooking. Therefore, the adjustment of grinding can be listed as the top priority, when the coffee after fine grinding still does not perform very well, we will decide the direction of more detailed adjustment according to the difference of taste. In the past, for example, Qianjie mainly used the 10-scale grinding of ek43 when cooking medium-and shallow-baked beans, which translates to about 80% of the 20-size sieve. However, if this grinding is used in anaerobic treatment, then its over-screening rate is only about 75%, because it is more brittle and will be easily broken, so the ground particles will be thicker. Under such coarse particles, it takes only 1 minute and 35 seconds to cook an anaerobic sunny claw, the taste is light and the taste is thin.

As a result, Qianjie will lower the grinding by one gear to 9.5 scale, so that the size of the anaerobic treated Xizhuo powder can reach more than 80% of the screening rate of the No. 20 screen. Not surprisingly, the time used this time is 1:54 seconds, the extracted flavor is not only very full, but also very sweet. If the coffee still has a slightly underextracted taste after modified grinding, then we can slightly increase the extraction efficiency by increasing the water temperature or reducing the size of the injected water flow, and the taste of the coffee can be corrected. If there is the smell of excessive extraction, then we only need to reverse the adjusted parameters, such as lowering the water temperature, increasing the flow, and so on.

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