How does the temperature of the water used to brew coffee affect the flavor of coffee?
Netizens asked: the water used to extract coffee, how does the water temperature too high or too low affect the flavor of coffee? Once tried a type of coffee, coffee is newly opened, freshness can be guaranteed, but somehow the aroma, mellow, acidity can hardly be felt, the initial guess is the cause of the high water temperature, but can not be sure, about the effect of water temperature on coffee flavor, want to know in more detail.
Um... (contemplative) Eggs feel that this problem can not be solved by temperature, but temperature is indeed a part of the impact, and can not be separated from others.
It is true that the temperature of the water affects the extraction of coffee juice, but the reason why it is good or bad cannot be attributed to the temperature of the water, but to the fact that the brewer does not know anything about coffee. As the saying goes, "it is not the knife, but the person." water is just a tool to be used.
Brewers had better have a certain degree of understanding of coffee itself (through the accumulation of their own experience or information in books). According to its variety and origin, there will be differences in flavor, and its baking degree determines the promotion and retention of flavor. Then synthesize the above two points, and then according to the size of its ground beans to determine two points:
The level of "brewing water temperature" and the length of "brewing time"
Only in this way can we really solve the problem of coffee extraction!
Let me give another example to dispel everyone's myth about temperature: "Ice drop Coffee" is completely cold-extracted coffee, this kind of coffee can also achieve the purpose of extracting coffee juice by soaking in cold water for a long time, so I get a concept: the lower the water temperature, the longer the soaking time to extract reasonable coffee juice.
From a scientific point of view, roasted coffee beans can be magnified under a microscope to see numerous fibrotic holes in which coffee essence is attached, and under the immersion of water, the essence and water are mixed out.
And I once read a Japanese experimental report that it grinds coffee beans to a very fine degree, and each coffee powder is even smaller than a small hole (that is, there is no hole), and the effect of extraction is very poor after soaking in water. therefore, blindly pursuing fine powder is not the best way, and it is easy to coke in coffee when it is too fine to encounter high temperature.
The relationship among water temperature, coffee thickness and soaking time can achieve the best performance through the accumulation of knowledge and experience, so why do we always see hand baristas smell and touch coffee after they get the coffee?
It is recommended that beginners master that if the bean powder is thicker, the soaking time can be longer; otherwise, it will be shorter. Second, if the water temperature is high, the beans will be thicker and the soaking time will be shorter. Third, the water temperature is low, the beans are ground finer, and the soaking time is longer. Fourth, shallow baked beans are finer than deep-baked beans, with good taste and extract a little more regional flavor of beans. According to my suggestion at four o'clock, the beans are not easy to scorch, the flavor of the beans is easy to highlight, and the failure rate is lower.
Even if you say to the above, the low water temperature should not be lower than 75 degrees, and the high water temperature should not be higher than 95 degrees, preferably.
(PS: the control of soaking time depends on the amount of water and the speed at which it flows out.)
=
The author introduces: egg IN Beijing
The author of Taiwan food travel book "picking up Taipei-Real Taste" and "picking up Taipei-Heart Travel"
Founder of CafeDeSOFA sofa coffee shop
- Prev
The process of coffee extraction the relationship between grinding and extraction of coffee beans
From: Yun Fei private roaster (if you have a dream, take good care of her) 12:17:19 as a barista, you can't change the facilities in the store, such as the brand of the coffee machine, the choice of the water purifier, the temperature of the cooking head, the specifications of the powder bowl with the handle, which cannot be changed as an employee. But what best embodies the ability of a barista
- Next
About the degree of grinding: the degree of grinding affects the extraction rate and boiling time.
First, the relationship between the grinding thickness and the extraction time. The finer the coffee is ground, the denser the powder layer is, the more coffee powder particles are in contact with hot water, the extraction resistance increases, it is easier to prolong the extraction time, and the extraction rate is increased, so it is easy to over-extract. On the contrary, the thicker the touch is, the larger the gap in the powder layer is, the less coffee powder is in contact with water, the weaker the extraction resistance, the lower the extraction time and the lower the extraction time.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?