Effect of Coffee extraction and stirring on Coffee

In my opinion, making coffee is a very small thing, and it's always fun to forget the form and try new ways. The way of stirring and cooking is simple, common and cool.

1, in the steaming stage, the amount of water is steaming mixing > direct water injection > standard steaming; in the later stage, direct water injection > steaming stirring > standard steaming; however, if the initial stifling water volume is 50 grams (corresponding to 20 grams of powder), then the whole instantaneous water trend chart will be different; the amount of water injection in the steaming stage will determine the instantaneous water trend in the later stage, so the instantaneous water trend chart in the article will also change.

2, from the point of view of steaming and stirring, I will take a shorter extraction time than the standard hand extraction (because since stirring accelerates the possibility of uniform extraction, of course it is not necessary to do so long extraction time). In your experiment, steaming and stirring on the extraction time = standard steaming = direct water injection, so the practice of limiting the same extraction time is likely to lead to the view that the coffee made by steaming and stirring is relatively turbid and dull. Because the coffee may have been overextracted.

How to stir to make a good coffee

Recently, we found that many people began to add wooden sticks to the process of making hand-brewed coffee, which aroused our curiosity. Isn't it necessary to stir the coffee powder with water all the time?

When I asked this question, I decided to prove it by experiment.

According to the extraction principle, if the water and the extract are at the same temperature at the same time and the same solution is extracted under the same disturbance, we do not think that coffee will have the same result at the micro level, but a certain flavor trend can be summed up after many experiments, so we designed the following three conditions for experiments, and used VST concentration meter to detect TDS differences and sensory analysis to establish the flavor.

1. Direct water injection method: continuous water non-stuffy steam spiral water injection method

two。 Standard steaming method: steaming for 30 seconds (medium baking) or steaming for 15 seconds (deep baking) and then spiral water injection

3. Steaming and stirring method: steaming for 30 seconds (medium baking) or steaming for 15 seconds (deep roasting) and stirring with sticks for 10 seconds before continuing spiral water injection

In order to determine whether there is a positive correlation between flavor changes, we added experimental variables to test the changes of medium-roasted and deep-roasted coffee respectively.