What is the reason why hand-brewed coffee tastes bland? What is the proportion of water used to make shallow coffee powder?

When it comes to "the brewed coffee tastes very light," many friends may immediately think that it is because too much water is used to brew. A friend had the same idea yesterday, but when he tried to reduce the amount of water used for brewing, he found that the taste of the brewed coffee was still not strong, so he asked Qianjie how to adjust it.

To be reasonable, the ratio of powder to water is indeed a major factor affecting the flavor of coffee. Under the premise of keeping the extraction rate unchanged, the less water used to brew coffee, the higher the concentration of the coffee and the stronger the taste, and vice versa, the weaker it will be. Therefore, adjusting the intensity of the taste by controlling the proportion of powder and water is indeed the most direct method. But ~ is ~~~ However, there is a prerequisite, that is, if the extraction rate remains unchanged. If the extraction efficiency we use is not high at the beginning, then reducing the amount of water used to brew coffee will not only not greatly increase the concentration of the coffee's flavor, but may also further make the coffee worse.

Therefore, in addition to the fact that the ratio of powder and water is not correct, the reason why the coffee taste is not strong enough may be that the extraction efficiency is not high, so that the flavor substances in the coffee cannot be fully dissolved, and the insufficient concentration of the coffee affects the taste. Although Qianjie would like to share the parameters used for brewing immediately when it comes to this, there is also a situation that will cause the coffee to have a dull taste, that is, there is too much bypass water.

"Bypass water" refers to "water that does not participate in extraction." For example, American coffee is made by pouring a suitable amount of water into espresso coffee, and this water only serves to dilute the coffee liquor and does not participate in espresso coffee. In the production, such water can be called "bypass water." However, the bypass water in the American production mentioned in Qianjie above was voluntarily added. In addition to actively adding, the bypass water may also be produced "passively." Such bypass water is very easy to appear during the brewing process of hand-brewed coffee. For example, when using a filter cup with diversion ribs, we inject water into the wall of the filter cup without coffee powder attached, or when the water level does not exceed the height of the powder bed, it is easy to cause bypass water. appear.

As Qianjie has always shared, passively generated bypass water will not only reduce the concentration of coffee, but also easily affect the extraction of coffee, reducing the extraction efficiency of coffee. So in addition to the parameters of the coffee, the water injection path and the size of the water flow during brewing are also details worthy of our attention. So without saying much, let's share with Qianjie how to avoid rushing out a pot of tasteless hand-brewed coffee!

Brewing and sharing Since lightly roasted beans are the hardest hit area for this problem, this time Qianjie still uses lightly roasted coffee beans for sharing. The coffee beans used in Qianjie this time are Qianjie Yejia Shefei Dingding in the Qianjie bean list. When baked in medium and light, it not only has excellent aroma of flowers and fruits, but also has a very affordable price. It is very suitable for daily food rations. A coffee bean. Since the baking is shallow and then washed, the extraction efficiency of the parameters used in Qianjie will be relatively high, as follows: powder amount 15g, powder and water ratio 1:15, grinding degree 75%~80% sieving rate, about fine granulated sugar particles, brewing water temperature 92°C, matching filter cup with V60, extraction time controlled between 2 minutes and 2 minutes and 30 seconds.

Due to the high density of lightly roasted coffee beans, coffee powder does not easily rise with the increase of the water level. Therefore, when brewing this type of coffee beans, we can appropriately increase the number of water injected into each section and reduce the amount of water injected into each section. This can prevent the water level from exceeding the coffee powder and reduce the occurrence of bypass water. Then pay attention not to inject water to the edge and make sure the parameters are right so that we can avoid the situation of dull taste. The water injection step is also very simple: first, use twice the amount of water to steam; then, divide the remaining amount of water into 3 to 4 stages for injection. Each section is injected with a small water flow and wrapped around a mosquito-repellent coil. The last two sections can concentrate hot water in the central area at a fixed point or around a small circle to appropriately reduce stirring to prevent over-extraction of the coffee. The timing of each stage of water injection is after the hot water injected in the previous stage is exhausted, and this is repeated until all the target water volume is injected.

The Qianjie Yejia Shefei Tintin boiled in this way can basically be fully extracted, and then the concentration is moderate, neither too thick nor too light, and the extraction rate is just right. When drinking, we can feel the rich flavors of white flowers, lemon, berries, and green tea. The taste is balanced between sweet and sour, the taste is light and smooth, and the aftertaste is long. It is very good. So the above is all the content shared on Qianjie this time. In general, in addition to the ratio of powder and water, the reasons for the weak taste of coffee may also be insufficient extraction efficiency or too much bypass water. So you can also compare the parameters you use and the water injection method, and correct the problem in time after discovering it, so that you can rush out a delicious coffee with a strong flavor ~

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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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