SCAA Coffee extract Water temperature time Water flow Fine Coffee beans roasted Coffee beans Italian blending
The soaking time should be inversely proportional to the baking degree.
At a fixed amount of water, the longer (shorter) the soaking time, the higher (lower) the extraction rate and the higher (lower) the concentration. The baking degree should be taken as the main consideration for the length of soaking time. Shallow baked beans are not easy to extract, so the brewing time should be a little longer than baking. On the contrary, re-baked beans are easier to extract, so the brewing time is slightly shorter than that of shallow baking. In other words, the baking degree should be opposite to the boiling time.
During a visit to Italy, you will find that the extraction time, water temperature, and milliliters per cup of re-roasted coffee in South Italy are obviously less than those slightly lighter in the north, which is the practice of this technique.
The stirring flow should be inversely proportional to the baking degree.
Many people ignore that the strength of the current can also affect the extraction rate of coffee, which in turn affects the concentration. Water flow refers to the force of hot water passing through or impacting coffee granules. The stronger the stirring water is, the more it can promote the extraction of coffee ingredients. If there is no water flow to promote the extraction of follicular coffee, the coffee particles are tangled together, which is easy to cause uneven extraction, resulting in an extraction rate of less than 18% of the lower limit, and the coffee flavor is too weak. However, if the current is too strong or lasts too long, the friction of the particles is too large, which can easily lead to excessive extraction, resulting in an extraction rate exceeding 22% of the upper limit, and the high astringent bitter bite is easy to dissolve.
The strength of stirring water also needs a baking degree as an index, and deep-baked beans should be boiled with gentle water so as not to over-stretch the extraction rate. But boiled shallow baked beans can be stirred with a slightly stronger water flow to avoid too much essence remaining in the coffee grounds and cannot be extracted.
Electric trickling filter pot (nozzle water column size), hand punch kettle (nozzle caliber and water column height), siphon kettle (stirring force), French filter kettle (stirring and lower pressure channel), table smart filter cup (stirring force) are all used with water flow and stirring force to accelerate extraction. The size of the water flow, too much, in principle, the extraction of shallow baked water flow should be larger than deep baked beans. Water flow, water temperature, time and thickness are all sharp weapons for baristas to control the intensity and taste spectrum.
- Prev
Hand-brewed coffee pre-soaking time roasting degree pre-soaking high-quality coffee beans
The pre-soaking time depends on the baking degree, as well as the baking degree. In principle, the lighter the baking degree is, the harder the fiber is and the longer the pre-soaking time is; on the contrary, the deeper the baking degree is, the softer the fiber is and the easier it is to extract. The pre-soaking time is shorter, and the deep-baked re-baked beans do not even need pre-soaking, which can be washed by continuous sailors to avoid excessive coke bitterness.
- Next
Summary of coffee extraction tips the difference between Italian style and single product of coffee grinder
Tip 1: let's put aside the argument about water temperature and take a look at the two most extreme methods of making coffee today. Water temperature can directly affect the integrity and speed of coffee extraction. So in principle, you can make coffee in ice water, but it takes longer. The lower the water temperature, the longer the extraction time you need.
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?