Introduction to the method of taste treatment for the description of regional flavor of hand-made coffee beans

The grinding scale of hand-brewed coffee beans. The flavor description of the producing area. The taste treatment method.

1. Rough grinding: apply higher water temperature and fast flushing (about 2 minutes);

2. Medium grinding: Apply water temperature of about 85 and medium speed brewing (about 3 minutes);

3, fine grinding: suitable for lower water temperature, 75-80 degrees water temperature and slow brewing (more than 3 minutes) 1, because fresh beans contain a lot of carbon dioxide, so should choose a lower water temperature, such as between 80-82 degrees;

2. The sour and bitter beans in the medium baking are relatively balanced, so it is appropriate to choose about 85 degrees.

3, medium grinding, should choose about 85 degrees of water temperature, and medium speed brewing is appropriate;

4, I want to pursue the flavor: sour bitter balance.

Combine the above conditions: Stewing at 80-82 ° C, brewing at medium speed is most appropriate.

If one of the above conditions changes, the taste will also change.

If medium grinding becomes coarse grinding, if brewing at the original water temperature and speed, the sour taste will be strengthened and the bitter taste will be weakened; but if the fast brewing method is used, it will return to the sour and bitter balance, but the mellow degree is slightly weaker.

If it becomes finely ground and slowly brewed, it will weaken the sourness, strengthen the bitterness, and thicken the alcohol, becoming a typical European or American flavor.

There have been many people who have listed each kind of bean as a detailed table, explaining what kind of grinding degree and certain water temperature should be used for that kind of bean, and even taking it as the golden rule for hand-made drip coffee. This table has certain reference value as an understanding of beans and how to brew them, but I oppose adopting such a fixed thinking mode, because everyone's pursuit of brewing coffee will be different. Even the same kind of beans will have different roasting degrees. Different grinding degree, at the same time the degree of preservation is also the same, with the same water temperature brewing today's baked beans and stored for a week after the beans, in the taste will certainly have subtle changes and differences. In short, due to various factors are too complex and change more, a fixed table can not be applied in any case, even if the brewed coffee flavor you also like, it is only according to other people's imagination coffee flavor, their subjective initiative has not been fully developed, let alone achieve their own creation and innovation.

We all know that even roasted coffee beans are alive, and their interiors are constantly changing and moving. And that's why I think: Can't use mechanical, static, metaphysical concept to look at the problem of brewing coffee, should use dialectical approach to treat and deal with this problem, the best way is according to the specific situation of beans in your hand, and then according to the freshness of beans, roasting degree, grinding degree of the three most important factors, to determine the flavor of this cup of coffee you want to pursue, and in the pursuit of flavor is not limited to the above four typical, and then several factors for comprehensive analysis, Finally, determine the most suitable brewing water temperature to achieve.

By analyzing this, you are no longer a blind coffee beginner. You have become a purposeful, analytical, and aspiring coffee expert. If you think ahead and achieve your goal, this is definitely your most successful brewing method. Even if you fail, it doesn't matter. You can learn from your failures, make further modifications, and practice constantly. From this point of view, continuous practice, summary, re-practice, re-summary, your level of brewing coffee and understanding will be constantly improved, you will continue to enjoy the fun of life brought by coffee.