Effects of variables on a cup of coffee Water, powder content, filling strength, and the effect of coffee powder on coffee
The effect of variables on coffee. As follows:
1. The effect of water on coffee:
A, the water quality affects the extraction of a cup of coffee. If the water used in making coffee is not pure water, it will affect the amount of soluble substances in a cup of coffee.
B, the effect of water temperature on coffee can be summarized in one sentence: high water temperature, bitter coffee taste, low water temperature and sour coffee taste. According to this theory, the water temperature can be adjusted to adjust the taste of coffee.
C, water: the amount of water will affect the concentration of a cup of coffee, such as more water, coffee will be light, less water, coffee will be strong.
2. The effect of coffee powder on coffee:
A. different coffee varieties contain different amounts and types of coffee soluble substances. Therefore, different coffee varieties will produce different flavors of coffee.
B, roasting degree: the shallower the roasting degree is, the more sour the coffee is, and the deeper the coffee is roasted, the more bitter the coffee is.
C, baking date: the newer the coffee roasting date, the more aromatic oils in the coffee beans, and vice versa, the more fragrant or insufficient aroma of the coffee.
D, degree of grinding: the finer the coffee powder is ground, the more bitter the coffee is, the thicker the coffee is, the more sour the coffee is.
E, powder quantity: the more powder, the stronger the coffee, the less the powder, the lighter the coffee.
3. The effect of soluble substances on coffee:
A, the number of soluble matter: the most suitable range for coffee soluble matter extraction is 18%-21%, so if the extraction is less than 18%, the extraction is insufficient, and the coffee flavor is shallow. If the extracted soluble matter exceeds 22%, the more bitter the coffee flavor is, and it may be accompanied by miscellaneous flavors.
B, the types of soluble substances: the soluble substances in each kind of coffee will be different, therefore, different soluble substances also create a different taste of coffee.
Source: Zhiyu Coffee
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How to accurately control the amount of coffee powder? More powder and less filling have a great influence on the strength and strength.
To make the coffee delicious and stable, in addition to our continuous CUPPING, a more important reason is our post-CUPPING data, such as powder quantity control. You know, in the process of making coffee, the control of the amount of powder is very important, whether it is Italian coffee or filter coffee with traditional utensils. It is said that a difference of 0.5 g in the amount of powder is enough to change two cups of coffee.
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Classification and evaluation of the flavor characteristics of coffee types: different flavors of individual coffee
1. Brazil: it is the most important coffee producing area in the world, accounting for 1x3 of the world's total output. About 10 states in the vast territory produce coffee beans in large quantities. Brazilian coffee is round, moderately sour and has a strong sweet taste. It is known for its smooth taste and is considered an indispensable ingredient for mixed coffee. two。 Colombia: it is the second largest coffee producer in the world.
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