What is the most suitable water temperature for hand-brewed light to medium deep coffee? How much water temperature should I use when brewing Ethiopian Huaqui coffee and how finely ground it?

Guest: "What degree of water do you recommend to wash this flower? "Qianjie: " Its baking degree is medium and light, so 90~93°C is recommended! "Guest: " Is it so high? I think the ones recommended by XX families are 88°C! "

The above is the conversation that often takes place in Qianjie stores. This is also a topic that Qianjie often shares-"Why does everyone use different water temperatures to brew the same coffee?"

In fact, the answer to this question is very simple. If you want to find out, then we first need to know what determines the water temperature of the brewed coffee.

What does the water temperature at which coffee is brewed determine? In the process of brewing coffee, water temperature is one of the core variables that determine the flavor, taste, extraction rate, and concentration of the coffee we finally get.

When the water temperature is higher, the more violent the movement of water molecules will be, which will significantly increase the extraction kinetic energy, and the dissolution of soluble substances in coffee will be accelerated, and vice versa. Simply put, the higher the water temperature, the faster the hot water will extract coffee soluble substances; the lower the water temperature, the slower the hot water will extract coffee soluble substances. Here is a well-known chestnut on the front street, but it is still the familiar isatis root grains. When brewing isatis root, if we use boiling water, these particles will quickly dissolve in a short time; if we use room temperature water, even if we wait for a long time, even if we use a spoon to stir, these particles may not be completely dissolved, because the kinetic energy of water is insufficient to allow the particles to dissolve in a short time, which is the same for coffee.

Through the above example, Qianjie believes that you have already understood how water temperature affects coffee extraction, so some friends may have to ask: "Since the higher the water temperature, the faster the dissolution rate, then we all use boiling water to brew coffee. Isn't it okay? Why use different water temperatures to brew coffee? "

Why do people use different water temperatures when making coffee? It's simple, because for coffee extraction,"high extraction efficiency" does not mean "good". When making coffee, we do not blindly pursue high extraction efficiency, but control the dissolved substances and their amount. As we all know, the soluble matter in a coffee bean accounts for 30% of the weight of the bean. When brewing, we don't dissolve all of this 30% because it contains some negative substances that will make the coffee bitter, astringent, and miscellaneous., making the coffee less delicious. If we want to brew a cup of delicious coffee that suits public tastes, we need to avoid dissolving these substances in large quantities as much as possible.

Of course, while avoiding dissolving a large amount of negative substances, we also need to ensure that the coffee can be fully extracted, because only in this way can we get a cup of delicious coffee with a balanced taste and a suitable taste. To achieve these two goals, we need to control the extraction efficiency during brewing to ensure that the extraction efficiency is just right, so that we can fully dissolve what we want without dissolving too much negative substances. Qianjie mentioned earlier that the water temperature will directly affect the efficiency of extraction, so the water temperature of brewed coffee is naturally what we need to control, but it is not the only one!

In addition to water temperature, other extraction parameters such as grinding, time, and ratio can affect extraction efficiency. Therefore, when brewing coffee, we have to coordinate various parameters to obtain a suitable extraction efficiency to make a cup of delicious coffee that suits the public's taste, not just determined by the water temperature. Because of this, we can see that even for the same coffee bean, the water temperature used to brew it will vary. Some people will use 90°C, some will use 88°C, and some will use 96°C or even 100°C, because other parameters used by everyone are different. For example, the grinding degree of coffee powder may be used as thin or thick, or the length of extraction time will affect the water temperature we use. Because the extraction efficiency provided by other extraction parameters is too high or too low, coordination needs to be made by adjusting the water temperature.

Of course, there are other factors that will cause us to change the water temperature we use. For example, we want to highlight certain characteristics of coffee or make certain aspects of coffee more prominent. In yesterday's sharing, Qianjie mentioned that when brewing coffee beans such as Qianjie Panama Poquet Grissa or Qianjie Yejia Shefi Godindin, Qianjie Essey Huakui, etc. in the Qianjie bean list, we can reduce the water temperature to make the final coffee have a more prominent floral performance.

The reason why lowering the water temperature can achieve this goal is that the floral substances in coffee dissolve faster. Reducing the water temperature can reduce the extraction efficiency in the early stage, which will delay the time for the floral substances to completely dissolve, and at the same time, the water temperature can be reduced. It can avoid the fragrance of flowers spreading too quickly, so that more floral flowers can be retained in the final coffee. However, the decrease in water temperature will reduce the overall extraction efficiency, so Qianjie mentioned in yesterday's article that in order to allow coffee to be fully extracted, we need to increase the extraction efficiency of grinding, time and other parameters to make up for the decrease in water temperature. Missing extraction efficiency.

So everyone can know why the water temperature used by everyone is different when brewing the same coffee. It may be that the grinding, equipment, time, and brewing methods used by everyone are different, which leads to the need to change the water temperature to keep the extraction efficiency within the range we want. There are also reasons for different purposes, such as adjusting the water temperature if you want to flush out certain characteristics of coffee ~

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