[decryption] about hand Chong, those things you must know! (serial)

Guide to Jiaxiang: do you do hand flushing? Do you know how to choose a hand pot? Did you know that the way you inject water actually affects the concentration of coffee? Do you want to know what remedies you use to make a cup of coffee that tastes less satisfying? Want to know? Take a look at the summary of the rookie below!

In the last issue, I shared with you the selection skills of hand-brewing pots and the influence of water injection methods on the taste of coffee. I received a warm response from a large number of coffee friends, and everyone chatted with small coffee backstage on the effect of large and small water flow on the taste of coffee. Here, I would like to make a little summary of what my friends have shared and exchanged. In short, "in the case of the same bean with the same grinding degree, the same powder amount and the same extraction water temperature, large water flow can highlight the aroma of coffee, while small water flow can deepen the thickness of alcohol." All right, let's get back to business, and then Xiaoxiao will share with you what we have today:

Correction method when the taste of hand-brewed coffee is wrong:

(note that the taste here does not refer to the three situations of light, strong and unpleasant flavor of hand-made coffee.)

First, the correction method for the weak taste of hand-brewed coffee:

1. Other practices remain the same, as long as you adjust your grinding degree to increase the number of particles that absorb water and keep the hot water longer, the concentration of coffee liquid will naturally increase.

two。 Other things remain the same, try to increase your coffee powder (as before) by 3 to 5 grams, which will increase the thickness of the powder layer, increase its water absorption, and the concentration can also be increased.

3. Other practices remain the same. Replace coffee beans with beans with deeper baking degrees. Generally speaking, beans with deeper roasting degrees have better swelling ability and water absorption. Hot water can be retained in the powder layer to extract more ingredients to achieve the purpose of increasing the concentration. But it should be noted that the flavor of coffee will become slightly different due to the change of roasting degree of coffee beans. In general, small players are not recommended to make such an adjustment.

4. Other methods remain the same, at this time, you can make adjustments from yourself, slow down the frequency of water injection, the original one minute 45 seconds out of 240g coffee liquid, can be adjusted to two minutes or two minutes ten seconds to finish. If it's not strong enough, and so on.

5. Other methods remain the same, when you can make the hot water in your hand-flushing pot a little hotter than before, and the higher-temperature water has a relatively higher extraction ability, which will give you more flavor. However, this method must not be applied to over-roasted coffee beans, otherwise. I'll kill you! Remember!

Second, the correction method for the strong flavor of hand-brewed coffee:

1. Never add water directly to the thick coffee liquid! That will dilute the taste of coffee too much and lose its beauty. If I see you pour water into your thick coffee, will you believe it?

2.. Other methods remain the same, as long as you thicken your grinding degree, reduce the number of coffee particles that absorb water, and shorten the time for hot water to pass through the powder layer, you can reduce the concentration of coffee liquid.

3. Other methods remain the same, reduce your coffee powder (and the same grinding degree as before) by 3 to 5 grams, make the powder layer thinner, reduce its water absorption, and the concentration will be reduced.

4. Other methods remain the same, replacing coffee beans with beans with slightly roasted degree, and beans with medium and shallow roasting degree, their swelling ability and water absorption are relatively weak, and the extraction time for hot water staying in the powder layer becomes shorter, and the concentration of coffee liquid naturally decreases.

5. Other methods remain the same, only to speed up the frequency of water injection, originally two minutes after 240 grams of coffee liquid, you can adjust to one minute and 50 seconds, try the coffee taste, and so on.

6. Other methods remain the same, only reduce the extraction temperature, so that the extraction ability of water weakens, the taste will become lighter and weaker. But this method will also make your coffee lose the flavor that can only be extracted at relatively high temperatures, depending on your choice.

Third, the correction method when the coffee is washed out too much unpleasant taste.

1. Other methods remain the same, lower the extraction temperature and lower the extraction rate, so that the unpleasant flavors in the coffee will not be extracted too much. But in fact, the small coffee personally thinks that even when the extraction rate is reduced, the good taste of your coffee can not come out, so there is nothing to look forward to for a cup of coffee like this.

two。 Everything else remains the same, change your coffee beans! Try to compare coffee beans from a few more bakeries. Because some of the bad taste of coffee is most likely caused by improper roasting, no matter how you adjust the brewing of such beans, you will not get to the root of the problem.

3. Other methods remain the same, change the brewing water source, the poor water quality will also make your coffee taste a lot of strange mess. If you want to make a good cup of coffee, you can't save money on water purification equipment.

4. All the steps remain the same, replace the bean grinders with different cutters, and compare the differences.

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