Relationship between roasting degree Grinding and extraction of hand-brewed Coffee

Relationship between roasting degree Grinding and extraction of hand-brewed Coffee

Coffee is a diversified world, and I think hand-brewed coffee is the field that best embodies this trait. The role of steaming is to soak the coffee powder and play the role of a bed. There is also a little drop method, which is not stuffy and steaming. If there is a little more water in the process, it is like adding "unhealthy coffee liquid".

So the personal habit is that the amount of water is almost the same as the amount of powder, allowing the water to drop a few drops slowly to the bottom of the pot. Steaming time: some people will see the wet degree of the powder top; some people will see the exact time; and some people will adjust the time according to different baking degrees. The principle of extraction is nothing more than the release of substances needed by coffee powder when it comes into contact with water. And: water temperature: unit extraction; grinding degree: contact area; time: unit extraction; baking degree: material composition, related. The depth of baking affects the acidity and sweetness of coffee beans. Deep-baked beans have high sweetness and light-baked beans have high acidity. If you brew according to the popular method in the square, it is generally assumed that the bitterness, sweetness and acidity ratio of the deep-roasted beans is 4:4:2, and the amount of matter released per unit time is equal to that of the water temperature. the result of low temperature water is that the acidity of coffee powder is completely released, but the emphasized sweetness and bitterness are not fully released.

Let's take the example of shallow baking at high temperature. generally assume that the ratio of bitterness to acid is 2:2:6. High temperature brewing makes the acidity release very well, but the sweetness and bitterness will be excessive, and the acidity will be dirty or even turbid in performance. What if we interpret the example the other way around? At 4:4:2, deep baking, high temperature extraction, the emphasized sweetness was perfectly released, and even the ratio of acids did not exactly affect the interpretation of flavor. 2:2:6, low-temperature brewing makes the bitterness and sweetness completely released, without excessive quintessence or a small amount of miscellaneous smell, but in terms of composition, the acid is more prominent than the clean and elegant acidity, which is the taste pursued by light baking lovers. So my personal preference is deep baking with high-temperature water, shallow baking with low-temperature water. The above is established under the same normal extraction time under each person's feeling and experience. The next extraction time, someone used one and a half minutes, two minutes, two and a half minutes, three minutes, or even 4 minutes, 5 minutes or even 10 minutes. At this time, we might as well jump out and talk about the standard of the cup test. (in fact, it is exactly the same as the French kettle.) use water at 90-96 degrees Celsius and soak the powder with the correct grinding degree at the ratio of 18:1 for 3-4 minutes.