There are several methods of coffee extraction time how to extract coffee from curling kettle.

。What if we reverse the example once? 4:4:2, deep baking, high temperature extraction, emphasized sweetness has been perfectly released, even if the acid substance is too pure in the ratio can not exactly affect the interpretation of flavor;2:2:6, low temperature brewing makes the bitter sweet substance completely released, there is no too pure appearance or a small amount of miscellaneous taste, but in terms of composition ratio, the acid substance is obviously more prominent, clean and elegant acidity, is the taste pursued by light baking enthusiasts. So my personal preference is to brew deep baking with high temperature water, shallow baking with low temperature water. The above is based on the same normal extraction time as each individual feels and experiences. The next extraction time, some people use one and a half minutes, two minutes, two and a half minutes, three minutes, even four minutes and five minutes or even 10 minutes…We might as well jump out and talk about the standard of cup test,(in fact, it is exactly the same as the French press pot,) with 90-96 degrees Celsius water, and the correct grinding degree powder at a ratio of 18:1 brewing for 3-4 minutes. Using this quantitative standard is to taste the full picture of the coffee bean. Referring to the cup test format, how is the inspiration on the time of hand flushing? Some people use fast brewing to avoid the easy release of miscellaneous flavor; some people need to release the coffee flavor without reservation; some people need to release more substances to reduce the dilution brought by milk and sugar…Coffee freshness, in turn, is the degree of flavor loss, if it is necessary to adjust, slightly strengthen the extraction rate is good, because it, the flavor loss is too much, can only bless. Freshness maintenance, i.e. flavor loss control, is influenced by several factors, air, heat, and light. Therefore, the recommended storage method is not to open the package during the flavor shelf life (because of air), put it in a cool place (because of temperature), and avoid light penetration containers (because of light). The next thing you know.=============================== About the taste recently thought of the powder sifter this thing, due to my minimalist brewing style (single point water injection), this appliance does not appear in the tool list. Non-single-point water infusion method will have the action of stirring coffee powder, which makes uneven fine powder extract impurities faster, which makes some people rush out coffee with astringent taste, very smooth. The reason for adopting the single-point water injection method is that on the one hand, the "disturbance" to the fine powder can be minimized, and on the other hand, the water in the coffee powder layer is controlled to form convection rather than soaking (bubble, powder layer floats, fine powder is attached to the paper wall with the water flow to cause blockage, and water injection agitation will also have this kind of trouble). This way I can save a lot of unnecessary links, laugh

The essence of the tiebreaker

After the correct picking, preparation and baking, it comes to the last two passes of import, grinding and extraction. These two processes are complementary. The fineness of the powder determines the way coffee is extracted. In general, fine powder is the easiest to extract the essence, so it takes the shortest time, usually with 90 degrees Celsius water quickly after extraction, using Italian machine and mocha pot. Moderately ground words, usually the family drink, to preheat coffee cups and coffee pots, so that the coffee aroma is more prominent, generally 85 degrees Celsius to 90 degrees Celsius water temperature, mainly hand flushing pot, drip pot and siphon pot. As for the coarse powder, it is necessary to use a French pressure pot, which requires the longest extraction time and the water temperature is also between 85 and 90 degrees Celsius.

Good coffee standards.

Although there are a lot of technical terms used to judge coffee, which can be compared to red wine, in fact, they can all be ignored. Your tongue is the first judge. Mr. Liang said that if it is really good coffee, it is actually very simple: it tastes comfortable, clean, no impurities, pure aroma, and of course the most important thing is that the coffee beans should be fresh. If left for a year and a half, Xishi will turn into a bell without beauty