SCAA hand brewed coffee standard water temperature reference boutique coffee

Practical parameters of water temperature

88 ℃ ~ 94 ℃ (medium to shallow baking)

82 ℃ ~ 87 ℃ (re-baking or medium-deep baking)

It is difficult to maintain a constant temperature in the brewing process, and the water temperature will continue to drop, but this is also the value of hand brewing. As long as the drop of water temperature in the hand pot can be controlled within 4 ℃, many coffee aromatics will show changeable amplitudes under different extraction water temperatures because of their different molecular weight and polarity, which may be the reason for the delicate and layered flavor spectrum.

Hand punch pot due to different materials and structure, will have different heat preservation performance, Kalita fine mouth Aladdin lamp kettle heat preservation is the best, can be controlled in the extraction time of about 3 minutes, loss of temperature within 4 ℃, but the winter water must be increased to 60% to 70% full, and add pot cover brewing, if the amount of water less than 50% full, the range of temperature loss will be very large, increasing brewing variables.

The personality beauty of hand-brewed coffee

The best locking temperature of Kalita may be related to the copper casting material, the pot body and the wide neck at the bottom, so the extraction water temperature does not need to be too high, 82 ℃ ~ 91 ℃. In contrast, the Tiamo 1-liter stainless steel high-height wide-mouth pot has an obviously poor heat preservation effect, and the temperature loss will be more than 6 ℃ in about 3 minutes, but this does not mean that this pot can not make good coffee, as long as the brewing water temperature is raised to 92 ℃ ~ 94 ℃, delicious coffee can also be made. Therefore, the hand flushing water temperature, there is no world standard parameters, still need to consider the lock temperature performance of the hand pot and bean properties.

The hand flushing pot with poor heat preservation can increase the extraction water temperature to deal with it, but the hand flushing pot with better locking temperature might as well lower the water temperature slightly. Each hand brewing pot has different locking temperature performance, which represents different extraction personality and brewing texture, which makes hand brewing coffee more interesting and challenging.

Reference roasting degree of hand-made coffee

The roasting degree of coffee beans should also be considered when the extraction water temperature of hand-brewed coffee is high or low. If it is from shallow roasting to medium roasting, that is, it has not been baked into the second explosion stage, for example, the water temperature of Kalita hand-brewing pot is about 88 ℃ ~ 91 ℃. If it is baked into the second explosion of medium-deep baking and re-baking, you need to be gentle and soak at 82 ℃ ~ 87 ℃. In principle, the deeper the baking degree is, the lower the water temperature is, but the lighter the baking degree is, the higher the water temperature is, and the water temperature is too low or low temperature. The water temperature is too low, the extraction rate is less than 18%, the water temperature is too high, and the extraction rate exceeds 22%.

For example, if the extraction temperature is slightly higher, the aroma is richer and the taste spectrum is more dynamic, and it can also restrain the sharp sour taste of shallow baked beans. If the water temperature is lower than 85 ℃, it is easy to lack of extraction and the taste spectrum loses vitality. If the ultra-high water temperature is used to rinse shallow medium baked beans by hand, it is easy to extract too much and produce a bitter bite on the throat.

As far as Kalita hand flushing pot is concerned, 88 ℃ ~ 91 ℃ is very suitable for hand flushing shallow medium baked beans. Some beans even have to be extracted at 90 ℃ ~ 92 ℃, but when the extraction rate exceeds 92 ℃, it is easy to increase the extraction rate to more than 22%, and dissolve more high molecular weight sour and bitter taste, resulting in bad taste spectrum and taste. Interestingly, the Tiamo1 liter stainless steel high-height wide-mouth pot with poor lock temperature will be thicker and sweeter than the low temperature below 90 ℃ when it is washed shallow and medium-baked at 94 ℃ ~ 87 ℃ in winter. therefore, the hand punching is slightly higher or lower, and the extraction rate should be 18%-22% in accordance with the Gold Cup Criterion.

There is a big difference between winter and summer.

Do not ignore the temperature factor, in the midsummer 35 ℃ high temperature environment, the water temperature might as well drop a few degrees, because the high temperature environment is not easy to lose temperature, the summer water temperature is too high easy to over-extract. On the contrary, when the cold spell hits the low temperature below 12 ℃, the hand flushing is most likely to lose the temperature, and the water temperature of the hand flushing pot is not afraid to rise several degrees, so as not to lose the temperature too much, lack of extraction, and make a cup of dead acid and mouth-blocking coffee. If you want to taste good, you need to consider the temperature change.