What are the effects of the opponent making coffee? What are the effects of the extraction of hand coffee?
Today we are going to do an experiment to test what affects the taste of hand-brewed coffee. Both groups are soaked coffee with the same coffee beans, and the extraction time is two minutes. The first is stirring soaking, and the second group is static soaking.
The first group was counterclockwise one minute and then poured coffee into V60, while the second group was still but stirred in the last ten seconds and finally poured into V60. In terms of the first way, compared with the usual drinking coffee, there is a feeling, excellent, a little bit of rubber and turpentine taste, while the second taste is balanced, but light. In fact, it's like cup testing and filtering. In terms of acidity, the former is a little higher than the latter.
Why would you do that? Because stirring can not only accelerate the dissolution rate of the material, but also accelerate the formation rate of new crystal nuclei, when there is a new crystal nucleus, it increases the solubility of the material. Of course, the main content of this article is about how hand-brewed coffee changes the taste of coffee extraction. Personally, it seems very simple, the impact of the current and the temperature of the water, of course, the thickness of the powder, the length of time for stuffy cooking. However, because the impact force of water flow and water temperature increase the movement speed of molecules, the ability of coffee small molecular polymers to combine with water is greatly improved.
Specifically, the flow of hand-brewed coffee changes the order in which the coffee tastes, or because the sour substances combine too closely with water, the taste of hand-brewed coffee seems to be more sour. By increasing the steaming time, increasing the flow speed in the front section and slowing down the extraction rate in the latter section, the purpose of modifying the extraction can be achieved. So when making hand-brewed coffee, if the coffee is flavored, if you want to improve its flavor, you can use high-temperature water and speed up the flow of water, while if the coffee is tasty, the opposite is true.
Recommend coffee
Country: Panama
Grade: SHB
Producing area: Baru Volcano
Altitude: 1600-1650m
Annual rainfall: 3500 mm
Treatment: honey treatment and traditional washing
Variety: Kaduai, Kaddura, 30% Rose Summer
Harvest year: 2015
Raw bean specification: 17-18 mesh
Flavor: White grape, caramel, honey, black tea
- Prev
Kenya coffee treatment method Kenya coffee grade classification Kenya coffee taste suitable for iced coffee drink
Large coffee processing farms in Kenya usually have independent processing facilities. A large number of small farmers usually pick ripe coffee fruits by hand. Coffee picking is a labor-intensive job that requires the whole family to deploy and even hire workers during the harvest season. The fresh fruits of the picked coffee need to be promptly transported to the cooperative-owned coffee processing plant for pulping and transportation.
- Next
How to identify the quality of coffee beans
The cup test is very important for the taste of coffee beans, no matter how much the flavor of a bean is advertised, or how much the baking level is boasted, before it is offered to consumers on the shelves, have been judged by the cup test. The baking bean merchant will take the sample beans from the raw bean merchants, then test and bake them themselves, and then do the cup test in person.
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?