Coffee powder is too thin How to brew low-temperature fine powder and slow-flushing extraction ratio method Grinding parameters

Hand flushing is a very interesting thing. Although it is the same coffee bean, it may show completely different tastes when using different extraction methods, which also makes many friends willing to try various innovative ways.

For example, recently, a friend shared a very special brewing plan with Qianjie, called "low-temperature fine powder and slow-brewing." It is said that its inspiration comes from the automatic cold extractor, which uses grinding coffee beans to a thickness close to Italian style and then slowly extracting them with low-temperature water. This can allow the flavor of the beans to be released more completely and effectively avoid over-extraction problem.

First of all, the purpose of grinding ultra-fine powder is to extract more sweet and sour molecules in coffee, while low water temperature can reduce the clogging problem of fine coffee powder in filter paper and prevent over-extraction of coffee. Before brewing, an action of filling the powder layer needs to be added, which will make the flow rate slower, thereby slowing down the release efficiency of soluble substances and making the entire extraction more complete.

Considering that the extraction parameters of this method are extremely extreme, here is a moderately baked Qianjie. Blackberry extraction demonstration. It is treated with black honey. After boiling, it has rich berry aroma and full grape juice taste. It is suitable for various extraction methods such as hand flushing, cold extraction, and mocha pot.

Coffee beans: Front Street. BlackBerry

Powder amount: 18g

Water injection volume: 300g

Powder to water ratio: 1:16.6

Degree of grinding: thickness of coffee powder in mocha pot (1 grid on EK43s/10 grid on C40 hand-cranked bean grinder)

Water temperature: 50℃

Water injection technique: three-stage

First pour 18g of coffee powder into a filter cup, gently pat it flat (if there is any cake, you can break it up with a cloth powder injection or toothpick), and then use a powder hammer or a flat-bottomed clean tool to fill the coffee powder slightly harder.

Inject 40g of warm water at 50 ° C into the powder layer in a circle, and perform a steaming for 30 seconds to exhaust;

After 30 seconds, inject 150g of hot water around the size of a coin;

Wait for all the coffee liquor to be filtered for 1 minute and 08 seconds, and start injecting the third section in a large circle until the electronic scale displays 300g (if you cannot inject all at once, you can divide it into another section). The final total extraction time was 2 minutes and 36 seconds.

For comparison, we extracted another pot of Qianjie with the brewing suggestions shared by Qianjie on weekdays. Blackberry, see what the taste difference is.

Coffee beans: Front Street. BlackBerry

Powder amount: 18g

Water injection volume: 270g

Powder to water ratio: 1:15

Degree of grinding: fine granulated sugar (EK43s scale 9.5 grids/C40 hand-cranked bean grinder scale 24 grids)

Water temperature: 92℃

Water injection technique: three-stage

In the first stage, gently inject 30 grams of hot water and steam for 30 seconds. The second section maintains a uniform and smooth flow of water around 150g and then waits for the coffee liquid to drop.

When the bottom of the coffee powder is about to be exposed, inject the last section of water to 270g and wait for all the coffee liquid to drip. The final total extraction time is 2 minutes and 03 seconds.

The front street for regular version of brewing. Blackberry flavor: The taste is relatively mellow and tastes like grape juice, citrus, berry and floral flavor, with a slight fermentation feeling and a chocolate finish.

Front street with low temperature fine powder and slow rushing. Blackberry flavor: When drinking, you can feel the flavors of red grapes, berries, peaches, and light floral flowers. It has obvious fresh sweetness, high cleanliness, and almost no bitterness. However, the mellow degree is low, and the aroma is not as durable as the regular version.

Share some details on brewing

① Because the starting water temperature for brewing is low, and it is now in the middle of winter, the temperature loss rate is accelerated, and the extracted coffee liquor can easily cool down in a short time. Therefore, Qianjie recommends giving priority to one with better thermal insulation. Filter cup, and preheat the sharing pot and filter cup before extraction, which can avoid the situation of coffee cooling quickly;

② Although low water temperature can avoid over-extraction to some extent, if the grinding degree is too fine, the powder will eventually be severely blocked, causing the coffee to soak for too long and have a bitter taste.

To be conservative, for our first attempt, we can take a median value between Italian grinding and hand grinding, and then appropriately increase the water temperature to coordinate the extraction. For example, the hand grinding on the front street is 10 grids, and the Italian grinding is 0 grids. When using low temperature, fine powder can be extracted slowly, 5 grids can be used, and then brewed with 60℃.

③ This method is mainly to provide everyone with a new brewing idea, so we don't have to limit it to various parameters. We can adjust it according to the type of coffee beans or our own taste preferences. For example, when brewing medium and lightly roasted coffee beans, the water temperature can be increased by 5 ° C, and the powder-to-water ratio can be controlled to 1:17~1:18 to make the flavor clearer; when brewing deeply roasted beans, the water temperature can be reduced by 5 ° C, and the powder-to-water ratio is adjusted to 1:16~1:17, making the coffee taste more mellow.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473