Three important factors of Coffee three factors affecting Coffee Flavor

So how to master these variables when making coffee, and which variables will cause the difference in the taste of coffee? Let's take a look at the three major factors that affect coffee making.

The temperature of hot water

Hot water in contact with coffee powder, will accelerate the movement of various ingredients, sour ingredients move the fastest, in a short time, the amount of movement from the center of coffee powder to the surface is basically the same. On the other hand, the bitterness components move at the slowest speed, and the higher the water temperature, the more bitterness will reach the surface. The higher the hot water temperature, the higher the total taste, the proportion of bitterness is also increasing. When the hot water temperature is low, the total amount of taste will decrease, and the proportion of bitterness will decrease.

Second, the extraction time

The moving speed of sour ingredients is fast, and the amount of sour ingredients moving to the surface will not make much difference if the extraction time is prolonged. The bitter ingredients move slowly, and the extraction time of three minutes is very different from that of five minutes. The total amount of taste will increase over time, and the proportion of bitterness will also increase.

Third, the degree of grinding of coffee powder

Coffee powder particle size, the finer the grinding, the easier it is for coffee ingredients to move to the surface, and the sour ingredients move faster and will not be affected, but the bitter components will increase the proportion of the taste as the coffee powder is ground.

What is the best overall taste, and what is the appropriate ratio of sour to bitter taste? these all need to be adjusted according to individual tastes. If they are cooked for others, beans should be selected according to the preferences of coffee drinkers. Change the hot water temperature, extraction time and grinding degree, to find the best value. So how to master these variables when making coffee, and which variables will cause the difference in the taste of coffee? Let's take a look at the three major factors that affect coffee making.

The temperature of hot water

Hot water in contact with coffee powder, will accelerate the movement of various ingredients, sour ingredients move the fastest, in a short time, the amount of movement from the center of coffee powder to the surface is basically the same. On the other hand, the bitterness components move at the slowest speed, and the higher the water temperature, the more bitterness will reach the surface. The higher the hot water temperature, the higher the total taste, the proportion of bitterness is also increasing. When the hot water temperature is low, the total amount of taste will decrease, and the proportion of bitterness will decrease.

Second, the extraction time

The moving speed of sour ingredients is fast, and the amount of sour ingredients moving to the surface will not make much difference if the extraction time is prolonged. The bitter ingredients move slowly, and the extraction time of three minutes is very different from that of five minutes. The total amount of taste will increase over time, and the proportion of bitterness will also increase.

Third, the degree of grinding of coffee powder

Coffee powder particle size, the finer the grinding, the easier it is for coffee ingredients to move to the surface, and the sour ingredients move faster and will not be affected, but the bitter components will increase the proportion of the taste as the coffee powder is ground.

What is the best overall taste, and what is the appropriate ratio of sour to bitter taste? these all need to be adjusted according to individual tastes. If they are cooked for others, beans should be selected according to the preferences of coffee drinkers. Change the hot water temperature, extraction time and grinding degree, to find the best value.