Techniques for making Coffee Coffee can not be extracted twice

"is it true that coffee can't be extracted twice?" This is obviously a funny question.

Coffee granules used

However, it does not prevent the author from distracting and trying again and again. The so-called knowing shame is almost brave, and the ignorant is fearless. For the author, coffee is just an unfamiliar drink. On the one hand, it must be healthy, and on the other hand, it must be delicious, otherwise, I will be indifferent when you talk about it.

For a long time, there has been an endless debate about whether coffee is a blessing or a curse, but fortunately, scientific research in recent years has come to the conclusion that coffee is a beverage that does no harm, which is detailed in 101 reasons for Coffee's innocence. Coffee is good for your health, so drink it.

So, does the coffee have to be good? Not necessarily. It depends on many factors, such as the quality of raw beans, the roasting degree of coffee, the utensils and methods of making, the level of the maker, and so on, any of which is enough to make us encounter a bad cup of coffee, which is not detailed here.

The so-called coffee can not be secondary extraction, the premise is that the first full extraction or excessive extraction, when the secondary extraction, the extracted coffee will not be loved by the taste buds; then if the primary extraction is a "secondary" full extraction, can we continue the second "secondary" full extraction to extract the coffee that the taste buds relatively like? We are a traditional tea-drinking country, and it is not easy for people who have never drunk coffee to taste a normal fully extracted coffee for the first time. On the contrary, sub-fully extracted coffee is likely to be accepted by us more quickly, which is the main reason why we can make a better impression by drinking hand-brewed coffee than Espresso espresso. It is obvious that the taste of the coffee extracted twice is lighter than that of the first full extraction, but both the primary and secondary extraction are "secondary" full extraction, and the two extracts are relatively balanced in order to taste good. The secondary extraction of coffee seems possible.

For individuals who drink coffee, the only factors that can be relatively controlled when making coffee are water temperature, the ratio of water to coffee, the time of soaking coffee in water, and the pressure exerted during production. Therefore, the selection of appropriate coffee utensils has become the first priority of secondary extraction. "Philharmonic pressure", a seemingly simple tool that actually draws lessons from a variety of coffee utensils, may achieve a relative balance between primary and secondary extraction, thus making coffee more adapted to the taste buds that we are not familiar with. With the right utensils, the secondary extraction of coffee is naturally feasible.

Throughout the global coffee production and sales in recent years, the output is only 123 million bags (60 kg / bag), while consumption is growing steadily, and the relationship between supply and demand is becoming increasingly tense. Since coffee only grows in the "coffee belt"-the tropics and subtropics near the earth's equator-and increasing yield per unit area is often at odds with improving flavor, changing the way coffee is made to get more pleasant extracts from limited coffee is a practical way out. The Ethiopians in Arabica's hometown still brew coffee in earthen pots, and the Yemenis who have controlled the export of coffee to Europe for many years are still chewing on katch and cooking dried berries. We, who have been brewing wine and tea for thousands of years, are really not allowed to make imported coffee as a second, third and ninth brew.

If you have a TDS (Total soluble solids) tester, the test is much easier.

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The first picture below is a normal coffee extracted one, two or three times, and the second picture below is a comparison of two so-called "sub-fully extracted" coffees. many people like second-extracted coffee. Difference? There must be.

Step-by-step primary, secondary and tertiary extracts from near to far

Left: the first "second" full extract; right: the second "second" full extract.

Once soak and stir for about five seconds, slow putter; second soak and stir for about 15 seconds, increase the pressure putter. The soaking and stirring time required on the instructions of "Philharmonic pressure" is about ten seconds.