How long does it take to extract hand-brewed coffee? How long is the extraction time for hand-brewed coffee normal? Does the brewing time have to take two minutes?

When we make coffee, time is the only extraction parameter that can not be controlled actively and precisely, because it is the result of the joint construction of other parameters. This also means that time can be a measure of other parameters. So in theory, as long as you can control the brewing time, then making a cup of coffee is a common occurrence.

How does time affect extraction?

Not only as a measure, the extraction time itself is also an important parameter of coffee extraction. Because in the case of other cooking parameters unchanged, the length of extraction time can determine the extraction rate, that is, a positive correlation. When the extraction time is longer, the extraction rate of coffee is higher, and the extraction time is shorter, the extraction rate of coffee is lower.

As we all know, the extraction rate of coffee is generally believed to be a good standard, that is, the gold cup extraction rate of 18-22%. Although it can not be said that the extraction rate of all good coffee is in this range, but at least most of them are. In order to control the extraction rate of coffee in this range, we need to make a reasonable collocation of various parameters, simply to develop a brewing framework (formula). The reason why Qianjie has always emphasized the use of 2 minutes ±10 seconds to extract a hand-brewed coffee is because 2 minutes is the most suitable time for the brewing framework currently used in Qianjie: 15g light roasted coffee powder, 1:15 powder-water ratio, 92 ℃ water temperature, 20 sieve pass rate 80%, three-stage type, V60 filter cup.

And because the time is constructed by these parameters (except the water temperature), when the extraction time does not reach the set range, it means that some parameters may be deviated, or some conditions may not meet the requirements. and then deviate the taste of the coffee. If it takes a turn for the worse and the coffee is not so good, then Qianjie will take time to find out the "culprit" and correct the taste.

Then let's share with Qianjie about what factors will affect the extraction time in the whole process of hand-brewing coffee.

First, the grinding thickness of coffee powder to put it bluntly, the extraction time is actually the total time of hot water used for extraction to pass through the powder bed, and the thickness of coffee powder will directly determine the size of the flow gap. Other things being equal, the thicker the coffee powder is, the larger the gap is, the faster the flow speed is; the finer the coffee powder is, the smaller the gap is, the slower the flow speed is. So the thickness of coffee powder is a major factor that determines the speed of time.

This is established in the case of high grinding uniformity, if the quality of the bean grinder is poor, the size uniformity of the grinding powder is not high, and there are more fine powder. Then the increase of fine powder will also lead to an increase in extraction time, which is a point we need to pay attention to.

Second, the amount of coffee powder in addition to grinding, the amount of coffee powder we use will also affect the length of extraction time. Because the more coffee powder, the thicker the powder bed, the more coffee powder the hot water needs to pass through, the longer it takes, and vice versa.

The amount of water we inject when making coffee will also be an important part of controlling the time! When we inject a large amount of water, it means that it only takes a short time to inject the target water. At the same time, because the injected water flow is higher than the launching speed, the powder bed can be raised, the coffee powder will be dispersed to the wall of the filter cup, the thickness of the powder bed will be reduced, and the launching speed will be increased. If the injected water flow is small, it will not only take more time to fill the target water, but also because the small flow can not raise the powder bed, the hot water needs to pass through the thicker coffee powder bed, so the extraction time is slower.

Under the same amount of water flow, the number of water injection intervals in our cooking method becomes another factor that determines the length of extraction time. The more water injection intervals are, the longer the extraction time will be. For example, although the extraction parameters of one-cut flow and three-stage flow are all the same, the extraction time of one-step flow is shorter than that of three-stage flow, because it has less water injection interval.

Fourth, the flow rate of the filter cup is an important tool to support the filter paper, and the structure of the filter cup can also determine the extraction time. This mainly comes from the protruding degree of the guide bone of the filter cup and the size of the bottom pore diameter.

When the guide bone of the filter cup is more prominent, or the pore diameter at the bottom is larger, the hot water will speed up because it has more infiltration space. For example, the flow rate of the V60 filter cup is faster than that of the Kono filter cup, for example, the flow rate of the V60 filter cup is faster than that of the kono,v60 filter cup, because the diversion bone of the V60 filter cup is more and more prominent, and the bottom pore diameter is larger, so it has more launching space, so the flow rate is faster.

It is worth mentioning that the filter paper produced by different manufacturers will also affect the launching speed. Their thickness and percolation pore size will change due to different manufacturing processes. Therefore, this is also a major point that we cannot ignore. That's about it. So you can know why Qianjie lays out the parameters in detail in the article every time, right? it's because there are too many factors that can affect the extraction time, and when the coffee we brew doesn't perform very well, you can judge the problem according to the extraction time.

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