Factors affecting the extraction of hand-brewed coffee steaming coffee filter pot coffee utensils

Filter cup, experienced baristas all know that different filter cups require different extraction methods, and the flavor performance of the same bean is also different, which is about the design of grooves and outlet holes of the filter cup. The longer and deeper the grooves are, the better the exhaust and fluency are, and it is not easy to appear volcanic bubbles when steaming. The extracted coffee tastes more smooth and easy to show high-quality acidity; on the contrary, the extracted coffee tastes thicker and thicker. It's easy to show the sweetness and sweetness of coffee. The larger the outlet hole is, the faster the extraction speed is, and it is more suitable for coffee with deep roasting degree.

Steaming, we should pay attention to two points here, one is the amount of steaming, and the other is the time of steaming. The amount of steaming water must be just right, just dripping a few drops, the appropriate amount of water is conducive to the full steaming of all coffee powder. Special attention should be paid to the thick powder layer near the middle and the thin powder layer around it, so it is appropriate to inject more in the middle when steaming and injecting water to ensure that the coffee powder in the lower layer can be soaked. The time of steaming should be determined according to the degree of baking, the amount of powder, water temperature and other factors. Generally speaking, the longer the steaming time, the more substances extracted.

Brewing water, we are familiar with is usually divided into one-time water injection and three-stage water injection, these two methods are actually suitable for different filter cups. V60 is more suitable for three-stage water injection because the drainage is too fast, otherwise it is easy to lack of extraction. Kono and melita are more suitable for one-time water injection, otherwise it is easy to over-extract. The impact of the height of the water will stir the coffee powder, will enhance the extraction, and easy to inject bubbles, in order to reduce instability, we usually use the same strength as a massage to inject hot water, so the coffee powder will be more comfortable. There is the speed of the circle, will also have a stirring effect, want you to extract the coffee more mellow and full and do not know the excessive extraction, or calm down to steady water injection. Therefore, making coffee by hand is also a pleasure for self-cultivation.

The amount of extraction, that is, the final amount of coffee, is an important factor affecting the concentration of coffee. The concentration range of gold cup extraction is 1.15% Murray 1.35%, but the concentration may vary more depending on the taste of different guests. On the basis of achieving the gold extraction rate, adjusting the extraction amount is only the adjustment of the coffee concentration, and the flavor of the coffee will not change. Do not in order to achieve the amount of extraction, clearly has reached the gold extraction rate but still in the water injection, resulting in excessive extraction.

Preheating, no matter what utensils are used to make coffee, each link of preheating is essential, baristas should develop a fixed habit, I will not repeat it here.

Baristas, baristas with different habits and preferences will also bring different results to the extraction of coffee, but as long as they develop a fixed extraction habit and solidify this variable as much as possible, it will be more conducive to get a stable taste and show their personality.