Hand-made coffee, why are you making it so bad? Several major factors that determine the quality of hand flushing

After starting the trip of hand-brewing coffee, you may find that the coffee is not better, but the coffee made by yourself is not good enough!

At this time, you always think, why do you still do this when you follow the steps step by step?

The editor experienced a constant blow, continuous investigation, summed up the following points, (quickly give the editor 32 likes) hand-made coffee, 5 major problems 1 countermeasure! This is the article, you are worth collecting ~

I. Water quality

For a time, the coffee made by myself was unusually bad, and there was abnormal sweetness in the bitterness.

Looking around for faults, it was found that the barreled water used in the drinking fountain was a mixed brand. Go to the supermarket to buy bottled pure water, this problem will be solved.

The quality of domestic tap water is unstable, and the general filter may not be pure after filtration, so a reverse osmosis filter (RO) may be required (in Taiwan, RO is filtered and then reduced again). As for the mixed-brand bucket of water, the bucket is probably not well cleaned, the taste is simply deceptive. Many heated direct drinking machines will also have secondary pollution to the taste.

Go directly to the supermarket to buy bottled drinking water, maybe the bitterness will go away! Different bottled water, such as XX, Nong X, etc., are acceptable despite their different tastes. It is said that some big X spring is very good.

Second, filter paper

Once, the coffee tasted strange, bitter and miscellaneous, and it was useless to change to pure water. Later, it was found that the bag of filter paper had been opened and placed in the newly decorated cabinet for some time.

There are two kinds of filter paper, bleached and log-colored. Inferior bleached paper will have the smell of bleach, and inferior log-colored paper will have the smell of wood pulp and a lot of miscellaneous odors (and probably recycled paper). For high-quality paper, bleaching and log color filtering are acceptable, and bleached paper generally tastes less than log color.

But even high-quality filter paper, if unpacked in an odorous or unsanitary environment, will affect the taste. In addition to Japanese brands, we can also choose domestic reliable brands of imported raw pulp and properly seal and preserve them.

Bean grinder

For a long time, I always feel that the coffee made by a friend is much cleaner than mine, so-called other people's coffee. Later, after the boss stamped his foot ruthlessly and changed to a grinding king EK43, he found that it was all right.

Bitterness is often the result of excessive extraction and uneven extraction. The entry-level hand mill of less than 200 yuan solves the basic grinding function, but if you want to enter the field of fever, you may have to upgrade your equipment. A horse worth more than 500 yuan can barely OK, and it will be much better to reach the level of little Fuji.

What, you can't use EK43 yet? Then it must not be the bean grinder.

Temperature and time

There was a rush to Manning a long time ago, and I felt anxious and hard to swallow. When I rushed to Yega for a while, I always felt sharp and sour. Although I had a sense of health, I didn't like to drink it.

If it is a deep-baked bean, the temperature is high, it will be bitter. After that, deep baking manning only uses about 80 degrees of water.

If it is a shallow baked bean, the time is short, it will be sour. So extending the extraction time by half a minute makes it much sweeter and mellow. (the total time is about two and a half to three minutes)

The best state of individual coffee should have mellow sweetness, not simple sour and bitter feeling. Cooling the deep beans and prolonging the extraction time for the shallow beans will significantly improve the taste.

Beans

When all the above factors have been checked, it is still not good?! Then it's just the coffee beans themselves. It may be the supply of bean varieties, or it may be the problem of baking technology. It is recommended to buy it from stores that focus on boutique coffee. (reply to coffee beans to see how to select beans)

Of course, even if the beans of the same manor have different harvest seasons and different plots, the taste will be different. The same baker may also produce uneven products because of temporary hand shaking. So the roasting of coffee is a sophisticated art that cannot be tolerated carelessly.

Source: Sohu