Are deep-roasted coffee beans suitable for hand-flushing? What is the water temperature for deep-roasted hand-brewed coffee? What is the reason why the brewed coffee is bitter? How to make deep coffee? What is the difference between deep and light coffee?

According to today's Meteorological Bureau, the high temperatures in Guangdong will continue until around November. And this means that in the next two months, we will still be inseparable from the cool-relieving artifact-iced coffee!

Some friends are like Qianjie. After drinking too much sweet and sour lightly roasted iced coffee, they sometimes want to replace it with a charred and mellow deep-roasted iced coffee for a change, so they pick up the deep-roasted coffee beans and prepare to cook iced coffee. However, it turned out that although the brewing idea used was the same as that of lightly roasted coffee, the deep-roasted iced coffee not only had no flavor, but also had a watery taste, and the experience was greatly reduced compared to hot brewed coffee. Then some friends would come to Qianjie Store and discuss the specific reasons with Qianjie. It's not surprising that this kind of result occurs, because we need to use ice cubes to cool down quickly when making ice cubes. In order to offset the dilution caused by the melting of ice cubes to the coffee, when making coffee, we will Increase the concentration of coffee by reducing the amount of water injected. A decrease in the amount of water will lead to a decrease in coffee dissolved matters, because this parameter affects not only the concentration of coffee, but also the extraction efficiency. So, in addition to reducing the amount of water, we will also adjust other parameters to make up for the impact of the lack of water. This is a general idea for converting heat surge into ice surge.

However, because the amount of water has been reduced a lot, many friends can only dissolve sweet and sour substances with small molecules and faster dissolution rates, while those macromolecular substances with slower dissolution rates account for a very small proportion in coffee. This is good for lightly roasted coffee, which is mainly sweet and sour, because the sweet and sour substances needed for lightly roasted coffee will dissolve in large quantities in the front and middle sections. But for deep-roasted coffee, the experience is greatly discounted. Because the soul characteristics of deep-roasted coffee such as mellow and sweetness require support from substances that dissolve slowly. Because of this, the iced coffee brewed by many friends will always taste watery and taste relatively light. So, is there any way to make deep-roasted iced coffee better?

Of course there is! Since it is caused by insufficient dissolved matter, we only need to further improve the extraction efficiency of coffee! However, the difference between deep-roasted coffee and lightly roasted coffee is that its structure is relatively loose and easier to extract. So if our water temperature, grinding and other parameters are too extreme, it will easily bring out too much bitter substances, causing obvious bitterness in the coffee. Therefore, compared with water temperature or grinding, Qianjie Association recommends that you change the adjustment object to: water injection method!

This is also a problem that many friends will ignore. Because the amount of boiling water is reduced, the grinding is finely adjusted to fill the extraction efficiency, but the impact of the reduction in water volume on the extraction time is ignored. Due to the reduction in water injection volume, the extraction time will be reduced to a certain extent if the brewing method remains unchanged. Take Qianjie as an example. When Qianjie uses 15g of coffee beans to brew coffee, it injects 225ml of hot water. It uses three-stage brewing, and the time will take about 2 minutes. If it is brewed with ice, the amount of water injected is 150ml. If the same three-stage brewing is used, the time will be about 1 minute and 30 seconds.

Reducing time not only further reduces the extraction efficiency, but also prevents those macromolecules with slower dissolution rates from being dissolved in appropriate amounts. So, we need to control the extraction time when brewing. Qianjie's approach is to reduce the water flow, but many friends who are just getting started may not be able to control the water flow well, so Qianjie recommends that new friends use it to split the hot water into multiple sections and inject it! It has been shared before on Qianjie that multi-stage injection can increase the extraction time. The more paragraphs there are, the longer the extraction time will be. Four, five and six stages can be used, and the decision can be made based on the actual flow rate. Then, Qianjie will share it through actual cooking and how to do it!

The taste of brewed and shared coffee comes from the ingredients themselves. If we want to brew a pot of delicious coffee, we first need to choose a coffee bean with excellent taste. The coffee beans selected for Qianjie here are Qianjie Sumatra Golden Mantonin in the Qianjie bean list. It is the deepest roasted coffee bean sold on a cat on Qianjie. It has the advantages of large, plump and uniform grains. After grinding, the particle size is easier to maintain the same consistency. At the same time, the flavor is excellent, and the brewed coffee will have a better taste. Excellent taste.

After we select the coffee beans, the next step is to decide its extraction parameters! The parameters used when boiling ice in Qianjie are as described above. They are adjusted based on hot flushing: reduce the amount of water, adjust the grinding, and then use a small water flow to inject water to control the extraction time. Then, if you have just started the game and cannot control the water injection method well, you can use more sections of water injection to reduce the difficulty. At the same time, the amount of flour can be appropriately increased and the amount of water used for brewing can be increased, thereby improving the fault tolerance rate. It is best to pair it with a slower flow filter cup, such as Kono or cake. Specific parameters are as follows: Amount of powder used: 20 grams of grinding degree: 80% sieving rate of No. 20 sieve, 10 scale of Ek43, ratio of fine granulated sugar particles to powder to water to ice: 1:10:6 (20g powder, 200ml hot water, 120g ice cubes) Boiling water temperature: 86~89 ° C Use filter cup: Kono brewing method: Five-stage water distribution: 40ml +40ml First, simmer steaming, we use 40ml hot water to simmer for 30 seconds. Inject it in circles from the inside to the outside to ensure that all coffee powder is wetted.

After the steaming is over, the remaining four sections of water injection are the same. All of them use a small water stream to slowly circle and inject 40ml. Then wait for the penetration of hot water to complete, and then inject the next section of hot water until the target water volume is all injected. When the last injected hot water runs out, we can remove the filter cup and end the extraction.

The total time was 2 minutes and 10 seconds! But we can't drink it directly at this time, because we need to shake the coffee in the pot to make the concentration and temperature uniform.

Shake until we think the coffee is cold enough before pouring it into the cup and enjoying the delicious coffee.

I believe everyone can see from the color of this pot of coffee that its flavor should be quite strong. But it is indeed the case. The coffee is strong but not bitter! Not only that, against the low temperature, the sweetness of coffee is even more prominent than the hot brew. In addition to the deep roasting aroma of chocolate, nuts, spices, etc., Qianjie also captures the sweetness of caramel and the fragrance of pine wood in the aftertaste. The taste is very solid and very good!!

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