Can you make coffee without filter paper? How long does it take to brew brewed coffee? What is the difference between immersion and drip extraction?

I believe many friends have come across the situation where they found no filter paper when they were preparing to make coffee. Two days ago, due to carelessness and lack of filter paper, the street almost fell into a "crisis" without filter paper. But fortunately, the experiment usually stored a large number of other filter paper, which can avoid the embarrassment of not being able to brew coffee.

So if we don't have filter paper when we are at home, is it impossible to make coffee?

Of course not. Even without filter paper, we can still make a pot of delicious coffee. Filter paper is a filtering tool and may be crucial for trickling extraction of hand-brewed coffee. But if we switch to other ways of coffee extraction, it may not be so important. For example, immersion.

What is immersion extraction? Immersion extraction refers to the extraction method of soaking coffee in water for full contact. As mentioned earlier in the street, immersion extracted coffee not only has a fuller taste, but also has a higher fault tolerance rate than trickle filter. Because the water temperature of hot water is decreasing when soaking, and the concentration difference between hot water and coffee powder is decreasing, so the extraction efficiency is also decreasing. In other words, immersion extraction is not so easy to lead to coffee overextraction.

Although we use filter paper (or other filtering tools) more or less during immersion extraction, it is used extra to reduce the amount of coffee grounds in the mouth. In fact, as long as you pay attention to a few small details in the process of coffee extraction, the coffee can be very clean (without residue) without filtering tools. It so happens that some time ago, a friend left a message in the comment area to make the coffee less dregs, so today, Qianjie will share how to make a cup of coffee without coffee grounds without filter paper. (there may be, but very few)

Soak extraction sharing this sharing is suitable for all immersion extraction, in order to see the results more intuitively, so Qianjie will not use any filtering apparatus in this sharing. The coffee beans used this time are native to the Kafa forest of Ethiopia. This bean has a very clean performance and is very suitable for this extraction! The utensils that need to be prepared only need two arbitrary containers (preferably one with a diversion port) and a spoon for mixing.

Our goal must be not just to make a cup of coffee, but to make a good cup of coffee! For this reason, we need to master reasonable extraction parameters. Time, water temperature, grinding degree and powder-water ratio are all indispensable. Especially the latter two are very important for immersion extraction. Too coarse grinding will slow down the dissolution rate of flavor substances of coffee powder, because there is no too much manual intervention in immersion extraction, so we need to adjust fine grinding to increase the dissolution rate of flavor substances. Of course, not even too fine, in "the finer the grinding, the more difficult to extract? Qianjie mentioned in this article that too fine grinding will cause the coffee powder to clump after precipitation, which in turn affects the extraction. Therefore, the grinding should not be too fine.

The high fault tolerance of immersion lies only in the extraction rate. The gold cup extraction theory tells us that a popular cup of good coffee should not only have a suitable extraction rate, but also have an appropriate concentration. The coffee concentration is mainly determined by the amount of water, the less water used in extraction, the stronger the coffee; the more water, the lower the coffee concentration. Coffee that is too low or too strong is undesirable, so the ratio of powder to water is also the object that we need to strictly control. To sum up, the extraction parameters we use are as follows: amount of powder: 20g grinding degree: ek43 9.5scale grinding, 80% oversieving rate of No. 20 sieve, fine sugar grinding (one grid finer than conventional hot flushing grinding) powder-water ratio: 1:15 using water temperature: 100C extraction time: 6 minutes, then say no more, start sharing! First, we pour the coffee powder and hot water into the cup.

Then press the timing button and wait for the coffee to soak for 3 minutes. After 3 minutes, use a spoon to slightly stir the coffee grounds on the surface, or press it down. When you stir until there is basically no coffee powder on the surface, you can stop and wait for 2-3 minutes.

During the waiting period, we do not need to take any action in order to precipitate the coffee powder which is still floating on the top layer at this time. (you can see that the coffee powder has basically been piled up at the bottom.)

When the time is up, we can pour out the coffee directly. When pouring, you need to be careful not to move too much to avoid releasing the coffee grounds together. (you can also drink it directly, but it's easy to get dregs.)

When the fine powder is about to be released, it can be stopped. Well, through the light, we can see that there is basically no coffee grounds in the coffee liquid.

At this point, we can drink. At the entrance of the coffee, Qianjie obviously felt the fresh aroma of lemon and elegant white flowers, followed by the juicy taste of nectarines, oranges and other sweet fruits. Because it is not filtered, the presence of some tiny particles adds a little mellow to the coffee, which is very good. In the absence of filter paper, this will be a very good coffee extraction scheme ~ if there is a chance, it is worth trying ~

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