Introduction of Columbia Coffee hand-made characteristic Brand taste and Flavor description method Grinding scale Manor

1. Calculation method of caffeine content in a cup of coffee: coffee beans used (g) × caffeine percentage of this kind of beans. In other words, if you use 18 grams of Yega to make coffee, regardless of hand brewing, siphon, French pressure, Italian machine, American machine, or Philadelphia pressure, use Yega's 1.4% caffeine ratio, multiplied by 18. This formula is only a rough calculation, not very accurate, but for our questions, it reflects the answer. Why is this so? because of these extraction methods, the best extraction rate is 18% Murray and 22%. At this time, caffeine, as a more soluble substance, is close to complete extraction. - -- 2. When using different beans How does caffeine content change? The previous comparison is the comparison of caffeine content in different extraction methods of the same kind of beans. Well, when using different coffee beans, in fact, if the amount of beans used is the same, the caffeine content of ESP is often higher than that of hand flushing. Because robusta beans are rarely used in hand flushing, and robusta beans are often used in matching beans. It is well known that the caffeine content of the same amount of Luodou is much higher than that of Arabica beans.

On the other hand, water temperature is also an important index that affects the taste of coffee. When I personally make coffee, I am used to using a water temperature of about 90 degrees, which is, of course, in line with my grinding thickness. You don't have to be so precise, in fact, you can fix a personal habit, such as standing for 1 minute or 1.5 minutes after the water is fully boiled, of course, you have to adjust the temperature in the room according to the temperature in the room. There is estimated to be a temperature difference between winter and summer.

The next important factor is the soaking time of the coffee.

This is easy to understand. The longer you soak, the more substances will be extracted, and the flavor will be about strong, and vice versa. However, what factors will affect the soaking time? let's elaborate on them one by one.

First of all, the degree of coffee grinding, coarse filter fast, fine filter slow, which we can imagine, fast filtration, per unit of water natural coffee and water contact time is short, the taste will be light, and vice versa.

Then there is the filter, one of the filters we commonly use is filter paper, a good filter paper should be odorless, good filter water. I once used a kind of inferior filter paper, which is very thin, but the filtration speed is very slow, only water injection, but not dirty, which will inevitably lead to a long soaking time. In addition, common filters include flannel and metal. It is generally believed that these materials, filter paper filterability is the best, the disadvantage is high cost, may have the taste of pulp. Flannel, is also generally considered to be excellent filtering effect, the production of coffee taste soft, mellow, but repeated use, flannel is very easy to absorb the taste of coffee, resulting in cross-contamination. Finally, there is a metal filter, which is considered to be the worst filter, and it also makes some very fine coffee powder difficult to filter out.