Can I go back and brew the coffee if I don't have enough extraction? How to adjust for insufficient hand-brewed coffee extraction? How to remedy the lack of legal pressure?

The occurrence of insufficient water temperature, too rough grinding, or too short time will easily lead to the lack of extraction efficiency of our caffeine, such as tasteless, thin taste and so on. Not only for beginners, but also for coffee gluttons who have been in the coffee circle for many years, it is inevitable that they will roll over. It doesn't hurt to turn over occasionally, as long as we can find out the problem in time afterwards and correct it in time before the next cooking. Well, Qianjie has shared too much about this, so what Qianjie wants to share today is not how to find the right parameters, but how to remedy the coffee that has been "overturned" in a timely manner. After all, no one wants to drink a pot of coffee that tastes sharp, thin and light as water, which is too excruciating!

"the food is tasteless, but it's a pity to throw it away," referring to the current situation. If we don't want to drink a pot of bad, underextracted coffee, then we have to take some "remedial measures" to increase its extraction rate, so that the coffee has enough flavor and concentration to make it easier for us to accept.

How can I fix it? In fact, it is very simple, just pour the coffee back and extract it again! This is a "sidewalk" shared by Qianjie last year. Although this approach may seem abstract, it works in a real way. Whether it is hand-made trickling extraction, cold soaking, smart cup immersion extraction, etc., as long as there is a lack of extraction in your brewed coffee, you can use this way to "remedy".

The specific principle is also easy to understand. The so-called insufficient extraction means that the substance in the coffee powder is not fully dissolved. The coffee in the cup does not have enough material support, so the taste will be weak and the taste will be thin. Well, if we pour back such a cup of coffee and re-extract the coffee powder, we can bring out more substances in the powder, thus reducing the lack of extraction. However, it should be noted that the use of this method is different according to different extraction methods. At the same time, not all underextracted coffee can be corrected using such an "abstract" method (such as pressure extraction). Next, let's share with Qianjie how to use this remedial measure.

Trickle-filter extraction refers to the extraction method such as hand-brewed coffee, which oozes while pouring water, that is, the hot water uses gravity to quickly flow through the coffee powder layer and bring out the substance in the coffee powder at the same time. If we find that the coffee is underextracted, we only need to prepare an extra container to put on the filter cup with coffee powder, and then pour the coffee back and wait for the dripping to complete.

In terms of extraction, we do not need to worry that coffee will be extracted! Because the temperature of the brewed coffee liquid is about 70 °C, and the coffee already has a certain concentration, the dissolution efficiency is greatly reduced. Even if the filtration takes as long as three minutes, there will be no extraction. But there are two points to note here, one is that ice flushing can not be used in this way! The reason is simple, because the temperature of iced coffee is so low that it is impossible to dissolve the substance in the coffee just by brief contact. So coffee such as underextracted ice hands and ice droplets cannot be remedied in this way.

Immersion extraction refers to the method of extracting coffee flavor substances by soaking coffee powder in water for a long time. For example, smart cups, French presses and cold-extracted coffee all use immersion extraction. If coffee is made by immersion extraction, then when it is underextracted, we just need to rewind it and soak it.

But the soaking time depends on the temperature of the coffee! For example, if you use a pressure kettle, and the temperature of the coffee liquid is about 80 °C, then the soaking interval can be as short as a few minutes, but if the cold coffee is extracted at a low temperature, it will take several hours to soak. Because the extraction efficiency of cold water is very low, it takes longer to soak out the substance in the coffee powder. At the same time, we had better add many times of stirring in the process of soaking, after all, immersion extraction sometimes leads to the reduction of extraction rate because the coffee powder particles are too fine and hold together blocks. So when soaking, we can stir the coffee every once in a while.

So the above is all the content shared in Qianjie this time. Finally, Qianjie has to mention it again, which can only make up for the underextracted coffee and make it taste a little better when we brew the car over, rather than turning the completely unextracted coffee into a good coffee. It has an impact, but it won't be very big. Therefore, when brewing, we should try our best to pay attention to the details to prevent the coffee from being remedied.

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