What is the difference between hand-brewed coffee powder and fast-brewed coffee powder? Parameter method of single coffee brewing technique!

As we all know, if we want to make a cup of delicious coffee that meets public taste preferences, we need to control the extraction rate and concentration of the coffee. The main factor that determines these values is the extraction parameters we use when making coffee: grinding, ratio, time, water temperature... Due to the many parameters that can affect the extraction rate, we can have a lot of different combinations to brew a good cup of coffee. This can't help but make everyone start to compare the advantages and disadvantages of the combination. The most controversial ones are "fine powder fast rush" and "coarse powder slow rush".

The so-called fine powder fast-punching means using a finer grinding and a shorter extraction time; while the so-called coarse powder slow-punching means using a coarser grinding and then a longer extraction time.

Although both combinations can brew delicious coffee, there are certain differences in the texture of the coffee, whether it is their taste or taste.

The characteristics of quick rushing of fine powder are... As we all know, the grinding degree and thickness of coffee beans determines the speed at which flavor substances dissolve. While other parameters remain unchanged, the finer the coffee powder is ground, the faster the flavor substances dissolve, and vice versa. When the coffee powder is finely ground, because the flavor substances dissolve quickly, in order to avoid over-extraction of coffee, we need to adjust other parameters to limit the extraction efficiency. Therefore, the quick flushing of fine powder mentioned above is to balance the improved extraction efficiency caused by the finer coffee powder by shortening the extraction time.

Such a combination will be more suitable for friends who pursue layer and flavor, because the coffee brewed with this combination is characterized by distinctive layers and outstanding flavor, especially when paired with a conical filter cup with a thick powder layer. The effect will be more obvious. In fact, Qianjie has always been using a set of fine powder fast-flushing solutions. You can also see that the hand-flushing grinding degree shared by Qianjie on weekdays is on the lower side, and the extraction time is about 2 minutes ("fast "is relatively speaking). So if you want to try quick flushing of fine powder, you may as well use the set of parameters from Qianjie directly. Here, the front street uses the front street Ethiopian Huakui to show you. It is a sun-treated Ethiopian bean and is roasted in medium and light degrees. The coffee brewed with it will have rich fruit and sour aroma. At the same time, it is extremely cost-effective and is very suitable as daily rations coffee. The parameters are as follows: the amount of powder used is 15 g, the ratio of powder to water is 1:15, the brewing water temperature is 92 ° C, the grinding degree is 75%~80% of the sieve rate of No. 20, the extraction time is 2 minutes, and the filter cup is matched with a fast flow rate V60.

As always, for brewing, steam for 30 seconds with twice the amount of water as much as the flour, and then inject the second section of hot water with moderate water flow around a large circle, totaling 120 ml. When the water level drops to the point where the bottom of the powder bed can be seen, we inject the third section of hot water with a small water flow around a small circle, totaling 75 ml. Then you just need to wait for all dripping filtration to complete, and then you can remove the filter cup and complete the extraction.

As Qianjie said, the Qianjie Ethiopian Flower Kui boiled in this way will have distinctive layers and outstanding flavor. We can drink the obvious flavors of apricot, citrus, berries, floral flowers, and oolong tea. The taste is mainly sweet and sour, with a light taste and a long finish, which is very good.

Of course, not only the Ethiopian flowers on the front street, as long as the coffee beans are relatively resistant to extraction and are not easy to block the water, then such a combination of parameters is very suitable!

The characteristics of coarse flour and slow rushing are... The slow rushing of coarse powder is completely the opposite of the former! Because the ground of coffee powder is coarser and the dissolution rate of flavor substances is slower, a longer extraction time is used to ensure that the coffee can be fully extracted. The coffee brewed with this combination is characterized by a fuller body and a more balanced taste. The reason is also very simple. Long-term extraction can increase the consistency of the extraction and make the amount of substances dissolved in the coffee powder tend to be the same, so the taste and taste will be different from the former. Especially when paired with flat-bottomed filter cups, a thin powder bed can further improve consistency.

Similarly, Front Street still uses Front Street Ethiopian Flower Kui to demonstrate. The extraction parameters are as follows: the amount of powder used is 15 g, the ratio of powder to water is 1:15, the brewing water temperature is 92 ° C, the grinding degree is 70%~75% of the sieving rate of No. 20 sieve, and the brewing time is 2 minutes and 30 seconds. With a flat-bottomed filter cup with a slow flow rate. The brewing method still adopts three-stage. During the steaming stage, we still use twice the amount of water as the powder to steam for 30 seconds, and then use moderate water flow and wrap the "mosquito coil" back and forth to inject the second section of hot water, totaling 100 ml. When the water level drops to the point where you can see the coffee powder at the bottom, we repeat the same method and inject the third section of hot water, a total of 95 ml.

This way, the brewing time will drop to 2 minutes and 45 seconds! Although it is long, it does not have any over-the-top flavor at all. Not only because rough grinding reduces the dissolution rate of flavor substances, but also because the coffee itself is not so easy to overextract. In terms of tasting, the Qianjie Ethiopian Flower Kui boiled in this way can also be drunk with obvious flavor, but the difference is that it has a thicker taste, a more balanced taste, a long finish, and is also very good. As for which is better... Qianjie thinks that everything is fine. They each have their own advantages, but because everyone's taste preferences are different, everyone's favorite combinations are different~One more thing to know is that fast grinding of fine powder and slow grinding of coarse powder are relatively speaking. The parameters used in Qianjie's article are relatively conservative. You can also choose to use finer grinding for faster brewing, or coarser grinding for longer extraction time according to your preferences.

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

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