Relationship between brewing time and coffee extraction parameters How to make the brewing time fall to 2 minutes?

For hand flushing, extraction time is a very passive parameter, and it is also the basis for testing whether all your parameters conform to the preset framework. It depends first of all on the grinding degree, powder amount, and powder-to-water ratio of the coffee beans. Secondly, it is the water injection method. Even the shape of the filter cup will have a more or less impact.

In this regard, experienced people will coordinate based on the correlation between parameters, so that the time falls within a predetermined interval. Inexperienced novices are unfamiliar with various factors and have difficulty grasping the penetration speed of coffee. When they encounter new beans, they will take one step at a time, so they have to resign themselves to the brewing time.

Today, Qianjie will come to chat with you. How should beginners keep the brewing time within the ideal range?

Is there the best time to make coffee?

Throughout various tutorials, large and small, extraction suggestions are generally inseparable from the time point of "2 minutes". For example, the hot hand-flushing formula used in Qianjie is 15g of coffee powder, a powder-to-water ratio of 1:15, and a water temperature of 86~93℃, granulated sugar is ground to thickness, and water is poured in three stages. Under this combination, the ideal brewing time is 2 minutes ±10 seconds.

Combined with Qianjie's past experience, and on the premise that other parameters meet the above requirements, when the time is much less than 1 minute and 50 seconds (for example, only 1'30' to 1'40'), it means that the time for hot water to wash the coffee powder is too short, resulting in insufficient acquisition of flavor substances, and the coffee will easily appear dull and tasteless or sour when drunk. The problems may be that the grinding is too thick, the water flow is too large, the filter cup is quickly discharged, and the coffee powder has a relatively high water absorption efficiency;

If the time exceeds 2 minutes and 10 seconds (more than 1'20''), it means that the contact time between hot water and coffee powder is relatively long, releasing more tail substances, and the coffee easily has a heavy flavor or even over-extraction. In this case, it is usually caused by too fine grinding degree, too small water flow, too many segmentation times, slow drainage speed of the filter cup, and low water absorption efficiency of the coffee powder.

Seeing this, I believe everyone has already learned that the 2-minute extraction time is not a fixed standard. It is more of a feedback information that tells us whether the extraction of coffee meets expectations and which direction to adjust when the taste is wrong. Since brewing time can be used as one of the factors to test the extraction of a cup of coffee, we can turn it into a fixed parameter in the brewing plan and then adjust it.

How to control the time for different types of coffee?

In addition to the several parameters mentioned above, the degree of roasting of the coffee beans will also affect the penetration rate of hot water.

The deeper the roasting degree, the looser the structure of the coffee beans, the smaller the resistance generated after absorbing water and expanding, and the faster the flow rate of the coffee liquid; Similarly, lightly roasted coffee beans have a shorter heating time and a harder internal structure. During grinding, more fine powder is produced and at the same time, the weight is heavier, so the resistance to hot water is greater and the brewing time becomes slower.

Based on this, when we face these two types of coffee beans, we can control and inject water separately according to these characteristics. Here, examples are taken from the deep baking front street, Colombia Huilan, and the light baking front street, Essi Sidamathou, as well as the light baking front street.

Deep roast coffee

Coffee beans: Qianjie Colombia·Huilan

Coffee powder: 15g

Powder to water ratio: 1:15

Water temperature: 86~88℃

Filter cup: KONO filter cup

Grinding degree: white granulated sugar (sieve rate of No. 20 sieve is 75%)

In the first step, steam 30g of hot water for 30 seconds. In the second step, inject 100g of hot water in a circle with medium water flow in the mosquito-repellent incense path, and constantly lift the powder layer to 2/3 of the height of the filter cup. Be careful not to penetrate the powder wall., fill it in 45 to 55 seconds;

Wait for the coffee liquid to penetrate and expose the bottom for about 1 minute, 5 seconds to 1 minute and 15 seconds. In the third stage, 95g of hot water is slowly injected around a small circle at the same flow rate, and it is completed in 1 minute and 30 seconds to 1 minute and 40 seconds.

The final extraction time of Qianjie Colombia·Huilan washed out in this way is 1 minute and 57 seconds. It has a strong and mellow taste. The coffee is fragrant but not bitter, and has the flavors of caramel and nut.

For deep-roasted coffee, the most common problem is that the brewing time is too short. We can observe the penetration rate of the coffee liquid at the end of the second stage of water injection. If it takes less than 1 minute to completely drop, it is recommended that you increase the segmentation., split 95g into two parts and inject it with a small water stream.

Light roasted coffee

Coffee beans: Qianjie·Sidamo Hamathiu

Coffee powder: 15g

Powder to water ratio: 1:15

Water temperature: 92℃

Filter cup: V60 filter cup

Grinding degree: fine granulated sugar (sieve rate of No. 20 screen is 80%)

In the first section, 30g of hot water is still steamed for 30 seconds. In the second section, 100g of hot water is injected in a circle with a large water flow. Try to raise the powder layer to 4/5 of the height of the filter cup. The injection is completed in 4/5 to 55 seconds. The purpose of raising is to increase the area where hot water penetrates into the coffee powder;

Wait for the coffee liquid to flow down and expose the powder bed after about 1 minute 10 seconds to 1 minute 20 seconds. Start injecting the last 95g with a large water flow, and end the water filling in 1 minute 35 seconds to 1 minute 45 seconds.

The total extraction time of the last pot of Qianjie·Essehameo is 2 minutes and 12 seconds. It smells very fresh. It has white flowers at the entrance, mango, guava and orange flavors.

In contrast to deep-roasted coffee, shallow roasted coffee often causes water accumulation due to the slow flow rate, and the extraction time is always more than 2 and a half minutes. Here are two methods to solve it. One is to increase the circle of water flow so that large particles drive the fine powder to be distributed on the edge of the filter cup, which can effectively reduce the probability of clogging and be more conducive to subsequent uniform extraction;

The second method is to add steaming sections. For example, the most commonly used 30g of hot water in Qianjie is steamed for 30 seconds, then it becomes 20g of water for 20 seconds +20 g of water for 20 seconds, and then 90g and 95g are injected respectively. In this way, the water absorption rate of coffee powder can be increased by supplying water multiple times, thereby promoting the floating of particles, and naturally reducing clogging problems.

Important Notice :

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