What are the effects of the opponent making coffee? Fine coffee, coffee utensils, filter cup, hand brewer.

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.