What kind of coffee brewing method does high, thin and fast refer to? How to make coffee by hand to make it out the sweetness?

Although people's joys and sorrows are not the same, their preferences for taste are always more or less the same. For example, most people prefer sweetness to sour or bitter. So you can see that there are many brewing methods in hand brewing that revolve around how to sweeten the coffee. For example, Qianjie is going to share today's "high speed, small size", which is one of the ideas that can sweeten coffee.

Like many friends, Qianjie was puzzled when he first saw this strange name. after all, the name was "inconsistent", so it was difficult to think of specific ideas. When I clicked on the introduction, I found that the name was so chic because it was too direct. What do you mean? That is, every word in the high speed and small size needs to be separated and explained. Because high, fast, fine and large, they actually correspond to the four extreme parameters used in cooking: extremely high water temperature, very fine grinding, extremely fast cooking (short extraction time), and great water flow. By using these four extreme parameters for brewing, we can quickly get a cup of coffee with high sweetness. Perhaps at this time, a friend will ask: with these four parameters, how to make the coffee sweet?

First of all, we need to know that the sweetness in coffee does not mean pure sweetness, because there are not many sugars in coffee that show sweetness. So the sweetness we feel from coffee comes more from the sweet aroma and the sweetness induced by sour and bitterness (the specific reason can be explained in this article "Why coffee can be" sweet without sugar "). If we want coffee to have a more prominent sweetness, in addition to choosing coffee beans that are weak, bitter, sour and sweet (such as medium and light roasted beans), we should also adjust the parameters to increase the proportion of sweetness in a cup of coffee. prevent sweetness from being masked by too much acid and bitterness.

The idea of high speed and fine size can make coffee extracted in a short time while reducing the existence of bitter substances. Because the sweet, sour and bitter flavors in coffee have different dissolution rates due to different molecular sizes, the dissolution rate of acid is the fastest, followed by sweetness, followed by bitterness. Therefore, as long as the extraction is completed in a short time, the process of massive dissolution of bitterness can be avoided. At the same time, extreme water temperature, grinding, can ensure that coffee in a short time to complete the production at the same time get enough extraction, there will not be insufficient extraction.

However, it should be noted that because the parameters are too extreme, this brewing idea is not suitable for deep-roasted coffee with a lot of bitter substances. Because the bitter substance dissolves all the time, not only in the later stage. If we use this idea to brew deep-roasted coffee, then the coffee will be very easy to over-extract. In other words, this way of cooking is more suitable for lightly roasted, lightly roasted coffee beans. All right, needless to say, let's share with Qianjie what kind of cooking idea this is.

Tall, fast, thin and big! Because it is an idea, so we need to make specific parameters according to the coffee beans we use. But it won't be difficult, because all we have to do is fine-tune the original cooking. The coffee beans used in the front street this time are Sidamo in the bean sheet. The medium and shallow roasted beans will have a higher fault tolerance rate and will be more suitable for this extreme cooking idea. At the same time, it also has a high sense of tropical fruit sweetness, which is why it has stood out among Ethiopian beans in the past two years. The parameters are as follows: brewing water temperature: 94 °C (conventional brewing 92 °C) Grinding degree: 9 degrees of Ek43 (10 degrees for conventional cooking) ratio of powder to water: 1:16 cooking method: filter cup: V60 because nearly 85% of the water will be injected into the second section in one breath, so in order to enable the coffee powder to be fully extracted, we can use a small spoon or stirring stick to dig a small hole in the middle of the powder bed before steaming. Convenient coffee powder is moist and exhaust more evenly and fully when steaming.

Then, in the aspect of brewing, we still wet the coffee powder with twice as much water as the powder for a period of 30 seconds.

After the steaming is over, we inject all the remaining target water by adding a loop with a large flow of water. Here, you can circle at will, large or small, or inject water back and forth around the mosquito-repellent incense ring.

Then we just need to wait for the coffee liquid to drip to the next pot, then we can remove the filter cup and finish the extraction.

The total time is 1 minute and 25 seconds, which is similar to the previous one-throw cooking, but the extraction will be more sufficient. Because calculated by the concentration meter, the extraction rate of this cup of Alo is 19.35%, and the concentration is 1.31%.

Mango, pineapple and citrus are the outstanding flavor that Qianjie feels from this cup of Alori through tasting. In terms of taste, as mentioned in the introduction, the sweetness is outstanding. Then the taste is light, with the end rhyme of oolong tea ~ it is worth mentioning that if we turn this idea into another completely opposite way of cooking. Low water temperature, slow cooking, rough grinding, small flow. This is also a way to sweeten coffee, but the difference is that it can also improve the taste of coffee. At the same time, its "tolerance" will be higher, and deep-roasted coffee beans are also suitable for use. But the front street here is not introduced too much, and we have studied it slowly according to the above explanation.

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