How to make a cup of coffee with boiling water? What happens if you use 100°C boiling water to make coffee? What is the most suitable degree of hot water for making coffee by hand?

Last week, Qianjie discussed with everyone the question of "what degree of water should be used to make coffee best." Qian Jie mentioned in detail in the tweet that the temperature of the water is not the only parameter that can determine whether the coffee tastes good. Other parameters such as coffee grind degree and extraction time are also very important. No matter how extreme the water temperature you use, as long as the other parameters are matched properly, you can still make a delicious cup of coffee.

So, a friend secretly wrote to Qianjie backstage. According to this statement, can boiling water at 100°C can also make delicious coffee?

Of course! In fact, a friend mentioned in the comment section of that article that Taiwanese barista Amis uses boiling water at 100°C to make coffee. Not only that, coffee gods such as James Hoffman and Scott Rao also shared how to use boiling water at 100°C to make coffee. So we can know that boiling water at 100°C can also be used to make coffee. The reason why in daily life, we rarely see people using boiling water at 100°C to make coffee. The reason is that the extraction efficiency of boiling water at 100°C is too high. Using conventional methods to brew it can easily dissolve a large amount of bitter, astringent, miscellaneous and other flavors in the coffee, and the fault tolerance rate is relatively low.

Therefore, if we want to make a cup of coffee with boiling water at 100°C, we need to adjust other parameters or methods in the extraction scheme to avoid over-extraction of the coffee. The most common approach is to shorten the coffee extraction time or adjust the grinding degree of the coarse coffee powder. These two are both good choices. Because most unattractive substances are macromolecular substances, the dissolution rate will be slower than that of attractive substances. Therefore, as long as we shorten the extraction time of coffee, we can effectively inhibit the release of these substances; while coarse grinding can reduce the water-contacting surface area of coffee powder (compared to fine grinding) and the amount of fine powder, which can make boiling water has a higher fault tolerance rate and makes less bitter substances brewed.

In addition, we can also use some specific water injection methods to match the water temperature of 100°C to brew a delicious cup of coffee, such as Amis 'usual stirring method, or one-knife flow, one-throw method, etc. These brewing methods all have one common feature, that is, they will have the characteristics of "immersion extraction." The so-called "characteristics of immersion extraction" actually refer to the characteristic that the concentration of the liquid will not continue to be refreshed, and then the extraction efficiency will continue to decrease due to the increase in concentration. Coffee utensils such as French press pots and smart cups are representative utensils of immersion extraction. Friends who have used it will know that no matter how high the water temperature is or how long the soaking time is, coffee is not easy to overextract. Because when the liquid concentration reaches a certain level, its extraction efficiency is very, very low.

Water injection methods such as agitation, one-knife flow, and one-injection will inject a large amount of hot water in one go in a certain section, resulting in the rate of hot water injection being greater than the rate of penetration. This allows hot water to accumulate in large quantities in the filter bowl, forming a "soak extraction" in a short period of time. Then, as the concentration of the liquid in the cup continues to increase, the extraction efficiency will continue to decrease. Therefore, even hot water as high as 100°C will not easily rush out over-extracted coffee due to this steeping feature.

But it is worth noting that it is the coffee that is "difficult" to brew, not the coffee that "cannot". When the coffee is roasted too deeply or the quality of the beans is not high enough, it is easy to brew the bitter and astringent over-extracted coffee with boiling water at 100°C. So we try not to use boiling water at 100°C to brew beans that are baked too deeply or of insufficient quality. So next, we will let Qianjie demonstrate how to use boiling water at 100°C to make a cup of coffee ~

Brewing Sharing Since a friend left a message last time and wanted to try the hand mixing method, today's Brewing Sharing Front Street uses the stirring method as the brewing method to make it. The coffee beans used this time are Sidamo ALO. When roasted in medium and light, they can withstand 100 degrees of water temperature well without being "burned"(just a joke)~ The extraction parameters are as follows: Amount of beans used: 15g Grinding degree: 7 scale of Ek43, 90% sieving rate of No. 20 sieve (The original grinding for 92°C three-stage brewing is: 10 scale, 75% sieving rate of No. 20 screen) Brewing water temperature: 100°C (the original three-stage was 92°C) Powder and water ratio: 1:15 Cooking method: Stirring method (It is worth mentioning that Qianjie will directly use a kettle for brewing this time, because the hand-brewing kettle used in Qianjie is a version without temperature control, and the hot water in the pot needs another kettle to heat the water before pouring it in. The boiling water at 100°C will definitely cool down due to the heat absorbed after being poured in. Therefore, in order to ensure the strictness of the brewing, Qianjie will directly use the kettle to brew this time ~ Therefore, this article can also have another title: How to use the kettle to brew coffee)

We'd better prepare all the ingredients in advance so that after the water temperature reaches 100°C, we can start boiling directly!

The entire water injection process is mainly divided into two stages! In the first paragraph, we need to inject 90ml of hot water. After pressing the timer button, we need to inject it quickly in one breath! (In fact, if you find the right parameters, you can no longer have to clock.)

Immediately after filling, use any tool to stir, stirring back and forth 10 times or 10 turns.

When the coffee liquid in the filter cup has completely penetrated out, we inject all the remaining hot water in one go. The water injection here can be slowed down a little, and just add water with normal large water flow. After the injection is completed, just wait for the coffee to be completely filtered to finish the extraction. No doubt, it's that simple ~

The total extraction time is 2 minutes and 15 seconds! Although the extraction time is longer than before, the grinding is finer than before, and the water temperature is higher than before. But! The coffee showed no signs of over-the-top. The concentration meter gives an extraction rate of close to 21%, and when you drink coffee, you can obviously feel a very full juice feeling. It is sweet and sour. The flavors of mango, pineapple and citrus are very prominent, and the finish has the flavor of oolong tea! Qianjie shared it with several guests present and received consistent praise.

Qianjie can say with certainty that this cup of coffee brewed with boiling water at 100°C is not inferior to coffee brewed in a conventional way. So we can know that as long as the parameters or methods are properly handled, a cup of delicious coffee is a piece of cake ~ Practice leads to the truth, and you can also start trying it at home ~

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