Can I make coffee a second time in an Italian hand-brewed mocha pot? Why can't coffee be brewed several times like tea leaves?

Yesterday, a friend discussed with Qianjie about the feasibility of re-brewing coffee while buying beans at Qianjie store. The reason was that he recently swiped some bloggers 'videos on the Internet. The video content was that coffee powder brewed once still tasted good after re-brewing, so he asked Qianjie if coffee could really be brewed twice?

To be reasonable, coffee powder can indeed be brewed for a second time after being flushed once. Not only that, but you can also brew it for a third or fourth time as long as you want... Think about it as many times as you like, whatever you want. But what we need to know is that how many times coffee can be brewed is not exactly the same as whether the coffee is good or not. The reason why coffee powder is discarded after being flushed once is because often the residual substances in the coffee powder are not enough to support us to rush out the next cup of delicious coffee. The soluble matter in coffee is limited, accounting for only 30% of the weight of coffee beans. These substances will gradually decrease with the increase of the brewing process. When these substances are dissolved, we will brew coffee powder and get it. It's just a cup of water with a little taste.

But generally speaking, when we brew, we do not dissolve all of the 30% soluble matter, but only extract two-thirds of the total amount. Why? Because the things in soluble matter are not only the positive substances that can bring us a pleasant experience, but also some negative substances such as bitter, miscellaneous, and astringent that affect the experience. The addition of these substances will make a cup of coffee less delicious, so under normal circumstances, the extraction rate of coffee will be controlled at about 20%, and the soluble matter in the coffee powder will remain about 10%.

Then, as Qianjie said, this 10% soluble matter contains many less pleasant substances, but there will be not so many pleasant aroma substances such as flower fragrance and fruit charm. So even if we brew it twice, the coffee we get will not taste as rich as the first cup of coffee, and then because the concentration is low, the taste of the coffee will still be very thin. If it weren't for friends with weak taste preferences, Qian Jie thought that not many friends would like such a cup of coffee. Taking Qianjie as an example, Qianjie used the dividing line Xizhao in the bean list to conduct this experiment. Make the second brew according to the video content shared by the friend: even use the parameters of the first brew to brew the second time. Skip the brewing process.

The first cup of Chinese claw has a quite rich experience in both smell and drink. It is sweet and sour and delicious, with outstanding flavor. It has the flavors of grapes, passion fruits, apricot peaches, and floral flowers. It has a full and smooth taste, with a concentration of 1.49%, and the extraction rate is 20.61%; The second-brewed Chinese claw smells only of a very subtle fruit aroma, and then it tastes almost no flavor. There is only a faint woody note and an extremely weak fruit note. Its concentration is 0.31%, and the extraction rate is 4.24%.

Maybe a friend wants to say at this time, if we reduce the extraction efficiency when brewing coffee for the first time and prevent too much soluble matter from being dissolved during the first time, will we be able to make a second cup of delicious coffee? That's true, but it's very difficult to operate in practice. The reason why coffee needs to be extracted in one go is mainly because coffee has different water-soluble flavors such as sweet, sour and bitter. We need to let these flavors exist in a cup of coffee at the same time and in appropriate amounts to check and balance each other, so that we can get a cup that meets the needs of the public. Taste or what most people think is good coffee. The dissolution rates of these flavors vary, some are fast and some are slow. The sour substances dissolve fastest, and the bitter substances dissolve slowest. Front Street here needs to remind everyone that the dissolution rate is not the order of dissolution. The sweet, sour and bitter substances in coffee all begin to dissolve at the same time when they encounter water, but they dissolve at different speeds.

Because sour substances dissolve quickly, when we brew coffee, the first thing to dissolve is sour substances, followed by sweetness, and finally bitter. If we reduce the extraction efficiency, the proportion of sour substances in the brewed coffee will be relatively large, and the proportion of sweet and bitter substances will be relatively small. There are checks and balances between flavors. If there is not enough sweetness and bitterness to balance the sour taste, the sour taste of this cup of coffee will be more prominent or even overshadow other flavors, turning into coffee with only sour taste. For many friends, a cup of coffee that is only sour is not good, and because it does not have sufficient sweetness, the coffee tastes very dull. The second cup of coffee brewed will also have less layers due to the lack of sourness.

Coincidentally, when Qianjie was studying the brewing parameters of today's headline article, the extraction rate of the coffee brewed by the parameters was a little insufficient. The beans used were Chinese butter, and the coffee tasted only sour and very monotonous. So Qianjie used this pot of coffee to make it again. As a result, just as Qian Jie thought, the Xizhao brewed twice did not have any sense of hierarchy. If the perfect score is 100 points, then for public tastes, the score for these two cups can only be 50 points. It is not difficult to drink, but it is not good either. Qian Street believes that most friends will choose one cup of 80 cents coffee instead of two cups of 50 cents coffee.

Therefore, most of the time, coffee is brewed only once, and all the essence of the coffee powder is concentrated in one cup in one breath. But then again, taste varies from person to person. Some friends like coffee with a less strong taste, so they choose to brew coffee in small amounts and multiple times like making tea. Because of this, Qianjie has always emphasized the taste of the public when sharing the tasting experience. In short, no matter what you do, as long as you like it ~

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