How to make coffee that is not during the taste period? What is the taste period for coffee? How to make coffee by hand?

As we all know, coffee beans have an optimal taste period, that is, 5 to 45 days after baking (when stored properly). Because there is no excessive carbon dioxide hindering the extraction of coffee during this period, the aroma substances are still very abundant. So the coffee will be rich in aroma and full in taste.

When the coffee is over the taste period, it will enter a period of flavor decline, and the coffee brewed in the same way not only does not have the previous outstanding aroma performance, but also has a thinner taste. Many friends often store coffee beans beyond the taste period because of too much hoarding or other reasons, and then face the trouble that the brewed coffee is not good, and it's a pity to throw it away, that is, "the food is tasteless, but it's a pity to throw it away."

But in fact, after the taste period of beans is not bad, but relatively speaking, because its aroma substances are not so "rich", its own state changes too much, so it will be more difficult to drink well. In short, as long as we use the right way and the right technique, even after the coffee beans are over, we can still make a cup of delicious coffee (relatively speaking, but certainly not as good as fresh).

How can I make coffee beans that have been kept for too long to taste good? As the saying goes, only when we know ourselves and know the enemy can we fight without defeat. If we want to use "not very fresh" beans to make a good cup of coffee, then we first need to know where the "difficulty" is! Only in this way can we "prescribe the right medicine" and find out the corresponding solution according to the difficulties, so as to make a good cup of coffee. So the question arises: what is the difficulty in brewing coffee beans that have been kept for too long?

If you didn't think of it, you might as well review the performance of the brewed coffee. If we brew coffee that is too long / "stale" in the usual way, the coffee will be prone to the following three negative situations: thin taste, light aroma, and even obvious bitterness, miscellaneous, astringent and so on. The corresponding problems in these cases are: low concentration (insufficient probability extraction), insufficient aroma, and excessive extraction.

It is conceivable that the main reasons for these three situations are the lack of substances and the high efficiency of extraction. So in the face of this situation, there are two aspects that we need to improve! One is to increase the amount of powder, and the other is to reduce the extraction efficiency. Lowering the water temperature and adjusting the roughing and grinding can reduce the extraction efficiency of coffee, so that it is not easy to extract because of the high efficiency. The operation of increasing the amount of powder is to improve the flavor performance of coffee, because there is too much loss of flavor substances, if we still want to feel relatively rich flavor from coffee, then we need to increase the amount of powder to superimpose coffee substances, so as to obtain higher coffee concentration, thus improving the aroma and taste of coffee.

In addition to the adjustment of the parameters, we can also change the way of cooking. But because it is not intuitive enough, Qianjie here will share how to do it directly through practical exercises. The coffee beans used in the front street of this sharing are a Guatemalan water-washed rose summer, which is 50 days away from the baking date, so it is very suitable to be used as a cooking object for this sharing. Then the parameters are as follows: amount of powder: 20g powder-water ratio: 1:13 (a high concentration and low extraction) grinding degree: Ek43 10.5scale (originally 10scale, coarse 0.5scale) boiling water temperature: 92 °C use filter cup: V60 cooking method: three-stage

Although the beans are not that fresh, we still need to take steaming steps to prevent the presence of carbon dioxide from hindering extraction. It's just that we don't need so much steaming water and time here, on the one hand, it's too fast to absorb all the coffee powder, and on the other hand, it's because we don't have so much carbon dioxide for you. So the amount of steam in the front street here is 30 milliliters, that is, 1.5 times the amount of water of the powder (usually 2 times), and the time depends on the degree to which the powder bed dries up. It's usually about 20 seconds.

After 20 seconds, we inject 50% of the target total water, or 130ml, with a slightly smaller flow in a large circle. The purpose of the small flow is to prolong the extraction time at this stage, so that the sweet and sour taste can be dissolved as much as possible at this stage.

When the coffee liquid is permeated, we inject the remaining 100ml hot water in a small circle with large water flow. The main purpose of this extraction is to dilute the concentration of coffee, so we can use large water flow to shorten the extraction time and avoid over-extraction of coffee (of course, it has to be used on a case-by-case basis, if the second stage flow is too fast, small water flow is still used).

When all the liquid in the filter cup permeates, we can remove the filter cup and end the extraction. It takes a total of two minutes, which is just the right time. Although the taste and aroma performance is not as good as the coffee during the appreciation period, it also has a very good performance. If you have been hoarding beans for too long, you might as well improve the taste and aroma of coffee in this way, so you don't have to worry about whether stale coffee is left (but not too long)!

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