How to brew coffee correctly? The difference between one-step flow and three-step flow of hand-brewed coffee What impact does the way hand-brewed coffee brew brew have on the flavor of coffee?

Qianjie store recently met some "bold and timid" friends who asked when ordering: "I want to order two cups of coffee with the same beans, but can I brew them in different ways? because I want to experience the different taste of this bean!"

And the reason why these friends have such an idea, because we can often hear such voices in our lives: "the coffee brewed in this way will be very sweet", "the coffee brewed in that way will be more juicy" and so on. Qianjie also quoted this sentence in the previous article "Seven genres of hand-made Coffee", so many friends began to come up with bold ideas and implemented them in Qianjie stores. So can different brewing methods really change the taste of coffee? In order to verify the answer to the experiment for these friends, Qianjie boiled Ethiopia's Kafa forest in one-cut flow and three-stage style, respectively. The extraction parameters are as follows:

One knife flow three-stage powder quantity 15g15g grinding ek43 10 scale ek43 10 scale ratio 1 ek43 15 water temperature 92 °C92 °C filter cup V60V60 time 1 minute 50 seconds

2 minutes 01 seconds

As a result, the acidity of the kafa washed out in one cut is brighter and cleaner, while the three-stage kafa is sweeter and richer.

However, in the course of the conversation, Qianjie found that these friends had a common misunderstanding. That is, they focus on "rush"! They think it's the brewing method that changes the taste of the coffee. In fact, it should be the extraction parameters used behind the brewing method: time, water temperature, grinding, water injection, which affect the taste of coffee. The substances in coffee powder will dissolve at different rates depending on the molecular size. Sour, sweet, bitter, molecules from small to large, the release of sour substances will be faster, followed by sweet substances, bitter substances dissolve the slowest. Together, they create the taste of a cup of coffee, so the taste of coffee varies depending on the proportion of these substances in coffee.

The change of extraction parameters can indirectly control the change of the proportion of these substances. From the above parameter table, we can see that the biggest difference between one-cut flow and three-stage extraction is time. If we reduce the three-stage extraction time to the same as one-knife flow, we can actually extract the taste with little difference. Then it is important to note that these changes can only be fine-tuned based on the original taste of the coffee. Because coffee brewing is already at the end of the coffee industry chain, changing the parameters can only make a choice on the fixed results. It can't be said to completely change the taste of coffee.

Just like the thickness of alcohol, the variety, planting environment, treatment and baking degree of coffee beans are the main links that can change the taste and flavor. If you want a completely different taste experience, Qianjie suggests that you enlarge your field of vision and choose among different coffee beans, so that their taste differences will be far greater than the "cooking method differences". But Qianjie this is not to say that different punching methods are meaningless, different cooking methods have their own significance. The "best way to make a lot of coffee" is not on paper, but the final result after countless experiments and countless experiences. What we drank in the coffee shop was summed up as the "best result".

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