Why should a pot of coffee be brewed at different temperatures? What is three-warm and variable-temperature brewing? What is the water temperature for hand-brewed coffee?

Being outstanding is a worry that many friends often have to face when making coffee. As we all know, when a cup of coffee is too exquisite, it will appear obvious miscellaneous taste, bitter taste, which is difficult to swallow. The main reason for the over-extraction of coffee is that the extraction rate is too high, but this is also the case! The reason for the high extraction rate may be either the extreme extraction parameters or the grinding quality of the bean mill.

If the extraction parameters are too high, we can reduce the extraction rate by callback. If the extraction is caused by too much fine powder from the bean grinder, it will be difficult to adjust the parameters through callback. But there is no way to sift out the fine powder or change the temperature to cook, Qianjie thinks it will be a good choice! Screening fine powder Qianjie has shared its advantages and disadvantages many times, so today we will not mention too much, focusing on sharing-- variable temperature cooking.

What is variable temperature cooking? Variable temperature brewing, as the name implies, is to use different water temperatures to complete a pot of coffee brewing. This method mainly affects the temperature of hot water during extraction, and other parameters can remain almost unchanged. But what we need to know is that the different temperatures here do not refer to the difference between 2 °C and 3 °C, but there will be a larger span.

The first person who invented this method was Mr. Wu Zelin from Taiwan, China. He used this method to win the World Barista Competition in 2016. It is precisely because of this that the changing temperature of cooking is known to the world. When the water temperature is higher, the extraction efficiency of the water is higher, and the flavor substances in the coffee are more easily dissolved; while when the water temperature is lower, the extraction efficiency of the water is lower, and the flavor substances in the coffee naturally dissolve more slowly. Variable temperature brewing uses this idea by splitting the hot water used in a pot of coffee into two temperatures (maybe more) to control the amount of matter dissolved by the coffee powder at different times. Therefore, the specific timing of temperature change can be adjusted according to our needs.

For example, Mr. Wu Zelin's variable temperature cooking is to divide the water injection into four stages (16g powder, powder-water ratio at 1:15, and the amount of water in each stage is 40, 80, 80, 40, respectively). The first two stages are cooked with hot water at 94 °C. the last two stages use 90 °C and 80 °C respectively, and the water temperature changes step by step. The advantage of this is that the sweet and sour substances can be extracted in the first stage, and when the bitter substances are about to be released in large quantities, the dissolution of the bitter substances will be slowed down by relatively low-temperature hot water. Because the release of bitter substances is inhibited, coffee has a better sour and sweet performance. The 2018 WBrC champion Emi uses variable temperature cooking with a smart filter cup and a three-stage type, first steaming at low temperature (80 °C), then high temperature trickling extraction (95 °C), finally soaking at low temperature (80 °C), and then opening the valve to end. The aim is to reduce the release of sour substances and make the whole cup of coffee softer and sweeter.

How to change the temperature to cook? Although we can also use multiple temperature-controlled pots to get hot water at different temperatures at the same time, like contestants, this way is obviously too extravagant, after all, it needs to be equipped with multiple pots. Therefore, Qianjie is more recommended to use cold water to adjust the temperature in the cooking process! In this way, we only need to use a pot to achieve variable temperature extraction. However, this method has only one disadvantage, that is, it is only used in variable temperature cooking with high water temperature before and after low water temperature.

In a large number of variable temperature cooking, there is a cooking method that Qianjie particularly likes, and that is the four or six advanced methods used by Mr. Mi Gu Zhe-"devil cooking method". For details, you can click on the blue font directly, but the general operation procedure is to split the extraction of coffee into three stages. The first two stages are extracted by high temperature hot water trickling at 92 °C. the latter stage is extracted with low temperature hot water at 70 °C with soaking. Because the water temperature used in the latter section is very low (relatively speaking), this method will have a very high fault tolerance rate and can easily make a cup of high sweet and non-bitter coffee.

The reason for liking is very simple: after all, we all use such an extreme way of changing the temperature to cook, so if we don't play with flowers, how can we go to a lot of trouble to ourselves? Therefore, the street in front of this cooking will use the "devil cooking method" to share with you. The selected beans are just on the new sun ALO, which are routinely boiled with the rich performance of magnolia, citrus and pineapple. Extraction parameters are as follows: amount of powder: 15g powder-water ratio: 1:15 grinding degree: 9 scale of Ek43, 85% oversieving rate of No. 20 sieve: devil cooking method using filter cup: hero variable speed filter cup boiling water temperature: 92 °C, 70 °C so first of all, we inject hot water into 30ml for steaming. The time is also 30 seconds, and the filter cup keeps the valve open.

After the steaming is over, we inject 60ml's hot water in a circle with a small flow of water.

When the water injection is completed, we immediately add normal temperature water to the pot to reduce the water temperature to 70 °C.

When the hot water infiltration is complete, we close the valve and directly inject the remaining 135ml hot water in one breath!

Soak for 30 seconds to open the valve to release the coffee liquid!

When the coffee liquid is released, we can remove the filter cup and finish the extraction!

It takes 2 minutes and 41 seconds! Because the temperature is not high, this cup of ALO boiled at variable temperature is a good entrance! And its flavor performance is also very outstanding, mango, pineapple, citrus, the juice is very full, really good! If it is because of too much fine powder that leads to friends who often excel, then try to change the temperature to cook it.

-END-