Seven factors affecting hand-brewed coffee

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A cup of delicious hand-brewed coffee, you can taste the coffee sour, fragrant, sweet and other different levels of detail changes, drink refreshing without burden, such meticulous flavor changes as long as a contact can not extricate themselves. Hand-brewed drip coffee has always played an indispensable role in single-item coffee, and most single-item coffee products are mainly hand-brewed drip coffee. First, hand-brewed coffee is very convenient to clean; second, hand-brewed coffee tastes cleaner and the overall flavor is easier to express; and finally, hand-brewed coffee can adjust variables that are easier to control. For a long time, several variable factors affecting hand-brewed coffee are divided into: 1, coffee beans;2, scale;3, water temperature;4, filter cup material and cup type;5, stewing time;6, water powder ratio;7, barista control.

The first factor--coffee beans.

What are the fruits and seeds of coffee? Coffee beans look like fruit.

For many baristas, coffee beans are an unchangeable factor, because many baristas are working hard to make coffee in an environment surrounded by commercial beans, so they can't make very good coffee again. There is an old saying that is very good."A clever woman can't cook without rice" is to describe such a barista. As long as the quality of the beans is raised, the latter are technically controllable, so there is nothing to say about coffee beans. Good beans don't necessarily make good coffee, but bad beans don't make good coffee. I also want to talk about some mistakes in making coffee.

aggressiveness number

The key to making espresso is what kind of espresso should be ground

There are all kinds of grinders on the market, and a good grinder can ensure that the coffee powder is evenly ground. If the coffee powder is uneven and too much fine powder, it will make the coffee taste not pure enough. What is the best way to make coffee? The answer: medium grind, the size of granulated sugar. If the coffee powder is too coarse and the hot water flows too fast, it is difficult to extract the aroma of coffee. If the coffee powder is too fine, the filter is easy to block, resulting in too long soaking time of water and powder, coffee will appear bitter, astringent taste.

freshness

The Relationship between the Temperature of Coffee Brewing Water and the Extraction Tools and the Freshness of Coffee Beans

Many people choose ground coffee powder for convenience, or grind a lot at a time and put it in the refrigerator. In fact,"fresh grinding" is the first condition of good coffee, which guarantees the taste of coffee. When coffee is ground into powder, it accelerates the oxidation rate of coffee powder, and the aroma begins to dissipate in 40 seconds. If the coffee powder loses its aroma seriously, the flavor of natural coffee will disappear.

powder distribution

The importance of correct coffee powder gestures and uniform powder distribution is much greater than that of powder pressing

After pouring the coffee powder into the drip cup, gently shake it to make it flat, which is a very easy step to ignore, or too hard, shaking too much, are not desirable. The flatness of the flour determines the uniformity of stewing and extraction of hand-brewed coffee, which directly leads to the taste of coffee.

The second factor--scale

6 minutes to tell you how to choose the "bean grinder"? Adjustment of the graduation thickness of the bean grinder

That's what we call a bean grinder. For the same beans, a good grinder is the most important factor affecting flavor, and a suitable scale is the most important factor in expressing coffee flavor. Therefore, if you want to express what kind of flavor, you should use the corresponding scale, and hand-brewed coffee generally uses medium and coarse particles (like gravel or coarser). Many novice friends will often go into a misunderstanding, that is, coffee should be ground as fine as possible, in fact, the result is exactly the opposite, thickness control is the most important factor for a coffee to express the correct flavor. Of course, before making the adjustment of the scale, you must first understand the beans you are using. If the beans you use belong to the medium and deep baking type, such as mantelin, then you may bring more intense aroma and mellow after adjusting the scale, but it will also bring bitter taste and astringency. If you adjust the scale, it may bring some grass aroma, but the mantelin that loses most of its mellow is actually incomplete. So you have to adjust the scale over and over again until you are satisfied with the taste. And if you use light baked beans, such as yejia sherry, then the use of too fine scale may produce strong acid, and the astringency is very serious, which easily leads to excessive extraction, especially when you extend the extraction time is more obvious, and if you use too coarse scale, may bring bright acidity, but yejia sherry aroma and sweetness will also be a lot of flat. Therefore, how important is the appropriate scale for a coffee bean, the scale required for the best flavor expression of each coffee is different, because the difference of the bean grinder is very large, including the same model of the bean grinder will be different, so the scale must be adjusted by your own taste buds. After all, whether it tastes good or not is a very subjective thing.

The third factor-water

water quality

SCAA specifies the TDS value of water

If you care about taste, don't ignore the water used to brew coffee. 98% of a cup of hand-brewed coffee is water, and the soluble substances (TDS) in the water are preferably between 100 and 250ppm. It is not recommended to make coffee with purified water. Coffee made with purified water often tastes stiff and lacks layering. But do not use miscellaneous brand mineral water or miscellaneous brand bottled water, but there is a smell in the water, it will be more obvious amplification reflected in the coffee. (You can choose Xfu and other famous brands of mineral water)

water temperature

The Relationship between the Temperature of Coffee Brewing Water and the Extraction Tools and the Freshness of Coffee Beans

Water temperature is also an important indicator of coffee taste, too high water temperature will make coffee bitter stronger, low water temperature will make sour stronger. Recommendation: Deep roast coffee beans suitable for 80-85 degrees temperature, light roast coffee beans suitable for about 90 degrees water temperature to extract.

water flow

Coffee aroma and layering can enjoy the release, the key lies in water injection. Common mistakes include:

A. The injection of water column is too large, and the direction of water column is too inclined, which will cause the water flow to punch out a hole on the side of the powder layer and run away directly from the filter paper, resulting in insufficient coffee extraction.

B. The water column is pulled too high, causing the water flow to destroy the coffee powder, easy to inject bubbles, and the coffee extraction is uneven. It also causes too much contact between the water column and the air, and the water temperature is affected, so the closer the water column is to the coffee, the better.

C. The water flow is unstable, the water flow is suddenly large and small, sometimes rushing, sometimes ticking off, resulting in different degrees of soaking in various areas of coffee powder, and the taste of coffee will be affected.

water

Coffee Extraction Formula and Gold Cup Extraction Theory| Discussion on the relationship between extraction rate and water-powder ratio

Due to different tastes of different people, the requirements for shade are different. The concentration range of gold cup extraction is 1.15%-1.35%, and the water ratio is about 1:13 to 15. Some people use very little water simply for the sake of richness, but it is not palatable to drink. On the contrary, some people expect to extract more substances with more water, but they don't know that the later the extraction, the weaker the final concentration is.

The fourth factor-the material and cup shape of the filter cup

[Hand Drip] Hand brewed coffee accessories--filter cup knowledge

At present, the common filter cups on the market include V60 conical single-hole filter cups, KALITA three-hole trapezoidal filter cups, and basket-type filter cups. Different filter cups will have different tastes, can not say which filter cup is good or bad, can only say the performance of different bar. In the filter cup is valued material, material for coffee aroma retention is very important, currently common materials on the market are resin, ceramics, glass, stainless steel, pure copper, copper plating, silver plating... also has its own advantages and disadvantages.

filter paper

Which kind of filter should be selected for hand brewed coffee filtration: filter paper, metal filter, filter cloth comparison

A good filter paper should be odor-free, good water filtration. And many people are greedy for cheap use of inferior filter paper, very thin, easy to leak. Some filter paper filtration speed is very slow, only see water injection, but do not see downstream, which will inevitably lead to excessive coffee extraction, affecting the taste. I wonder why I bought good coffee, but it tastes bad.

Hand flushing kettle

Coffee hand brewer recommendation--the best hand brewer complete analysis

As mentioned earlier, the flow of water has a critical impact on the quality of a cup of coffee, and the choice of a hand-brewed pot plays a crucial role. What are the problems if you choose the wrong hand-washing pot?

A. Hukou, many hand-washed pots use a long mouth, the purpose is to make the water flow easy to control, smooth uninterrupted. Some students use inferior hand-made pots, even directly use non-dedicated hot water bottles, the water flow is difficult to be uniform, even along the lower edge of the pot.

B. Thermometer, how to extract coffee at the optimum temperature? It would save time and effort if there was a thermometer on the hand-made kettle.

C. Thermal insulation, remember to cover the lid when washing, the degree of temperature loss will be reduced during extraction, which can bring more stable water temperature.

The fifth factor--steaming time

What are the steps of hand brewed coffee steaming?

Steaming actually only opens the fibrous structure in the coffee powder through the hot air generated in the hot water, so as to make the coffee extraction more complete. Conditional friends can try not steamy extraction, there will be insufficient extraction of water flavor. Generally, less water is used for steaming. From the center, small water flow is injected into the circle until the coffee powder is wet. Then, the coffee powder is allowed to expand and ventilate. The steaming time is generally from 15-35 seconds. The steaming time of deep-baked beans is generally shortened accordingly. The steaming time of shallow baked beans can be increased accordingly. The reason why steamers need smaller water flow is that if the water flow is too large during steamers, it will destroy the wetting structure of the coffee powder surface layer, and the water hammer effect impacted by too large water flow will flush a lot of fine powder directly to the bottom of the filter cup, affecting the coffee extraction later.

The sixth factor-water powder ratio

Coffee Extraction Formula and Gold Cup Extraction Theory| Discussion on the relationship between extraction rate and water-powder ratio

In fact, the better the beans, the richer the layering, so the better the beans, the lighter the gouache ratio, and in fact the corresponding cost reduction and flavor enhancement, so those who use inferior commercial beans coffee shop owners can refer to this one. Generally speaking, the water powder ratio cat will recommend between 1:10 and 1:20. Normally, facing a new coffee that has never been touched, the cat will start from 1:15, and then decide whether the second cup should be diluted or thicker according to the reaction of the taste buds. In the same sentence, your own taste should be controlled by yourself. The cat can only tell you how to change these variables.

The seventh factor--the barista

A real barista is a professional who touches the heart-Champion Barista Share Philosophy

The reason why the barista is placed in the last position, I believe you will understand here, the barista is actually only the person who controls these variables, as long as you are a qualified barista, then the control of these variables can completely grasp the taste of a cup of coffee. The taste of coffee is always above a barista. I hope some baristas don't take themselves too seriously. Coffee is just a drink. You are just a serious person who makes drinks.

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