Extraction time of coffee brewing

When training students to use hand pots to make coffee, the teacher will focus on the time of coffee extraction. What we want to share with friends is the extraction time used in shallow roasting. Take the 3.5 scale of Little Eagle as an example.

1520 grams of powder, 2 minutes ~ 2 minutes and 30 seconds

210.25g powder, it takes 2 minutes, 30 seconds ~ 3 minutes

26x 30g powder, it takes 3 minutes ~ 3 minutes and 40 seconds

Hand brewing and racing wind, the longer the brewing time, the higher the concentration, but many hand brewers do not have the concept of time. Haohao brews a cup of coffee with a large amount of water in less than a minute. Such hand brewed coffee will not have a delicate taste spectrum. Drinking is weak and lifeless, Baiwei is uneven, and even acidity hinders the mouth, which is caused by insufficient extraction, and a lot of coffee essence still remains in the coffee grounds. On the contrary, if the grinding is too fine, the unobstructed flow is blocked, and the extraction time is too long, it is easy to over-extract and rush out the bitter coffee. The time for hand-brewing coffee is too short to extract enough fragrant flavors, resulting in a strong smell of water. Hand brewing coffee for too long, will extract too much high molecular weight hinder the mouth into the cup, resulting in too much bitterness.

Make coffee by hand for 2 minutes.

Shops in Taiwan usually brew a cup of 150,200ml coffee with 1215g coffee powder, but the extraction time must be 2 minutes before it is possible to increase the extraction rate to 18% 22% of the Golden Cup Criterion. And the delicious range with a concentration of 1.15% to 1.55%, but it should not be delayed too long, it is easy to have the taste spectrum of excessive extraction beyond 2 minutes and 30 seconds, and the more fine the powder is, the more carefully you should consider to shorten the extraction time.

The duration of hand brewing should be based on the baking degree and the amount of coffee powder. under the normal thickness, 15 grams of coffee is made by hand, and the extraction time is best calculated from the pre-soaking time, that is, adding the pre-soaking time, all the brewing time is between 2 minutes and 2 minutes and 30 seconds. The shallower the baking degree or the more the powder quantity is, the closer to 2 minutes and 30 seconds, and the deeper the baking degree or the less the powder quantity is, the closer to 2 minutes. If it is below the lower limit of 2 minutes, the coffee will taste weak and lose its liveliness. If it exceeds 2 minutes and 30 seconds, the bitterness and throat bite will increase.

The best time for pre-soaking and extraction is between 2 minutes and 30 seconds to 3 minutes, the lighter the baking degree or the more powder, the closer to 3 minutes, and the deeper the baking degree or the less powder is, the closer to 2 minutes and 30 seconds.

Hand brew 26g 30 grams of coffee, the best time for pre-soaking and extraction is between 3 minutes and 40 seconds, the lighter the baking degree or the more powder, the closer to 3 minutes, 40 seconds, or even 4 minutes, the deeper the baking degree or the less powder, the closer to 3 minutes.

The amount of powder made by Japanese hand had better not exceed 30 grams, lest the powder layer is too thick and the extraction time is too long, resulting in a great drop in the water temperature of the hand pot and increasing the instability of the extraction. The amount of powder by hand had better not be less than 15 grams, it will be easier to use.

Water injection in thin mouth is slow, but water injection in coarse mouth is fast.

Most of the Japanese hand flushing is from shallow baking to medium to deep baking, and the amount of powder is 15 to 30 grams, so the hand flushing time is mostly between 2 minutes and 4 minutes. The caliber size of the spout of the hand pot will affect the speed of water injection. The Kalita hand pot is a narrow mouth pot with fine water injection, easy to control the flow of water, and is loved by beginners, but this does not mean that other wide mouth pots are not easy to use. As long as the wide mouth pot is practiced and controlled properly, it can also be washed by hand alternately with a small flow and a large current, which is more challenging. Coffee professionals seem to prefer the wide mouth pot and have more room to sprinkle.

In short, practice the size of the water flow until it can be collected and released freely, big or small, which is a necessary skill to control the flushing time of the hand.