Hand-brewed coffee | Extract a cup of rich single-origin coffee with a little trick

Click to follow | Daily boutique coffee culture magazine

For coffee industry exchanges, please add

Private WeChat Qianjie Boutique Coffee , WeChat ID:

(Press and hold to copy)

qianjiecoffee

For hand brewing, we have been focusing on uniform extraction, and recently we have started a topic where the coffee tastes strong, like it is over-extracted.

Things like rich, concentrated, strong, thick, bitter give people the first impression that coffee is over-extracted. Since I didn't use a concentration test, I started brewing based on my experience. At that time, I made it again according to this brewing method and had the same feeling.

So my next step is to adjust the grind size and grind it a little coarser.

The result is equally rich and concentrated in flavor.

At this point, I overturned my judgment of over-extraction and re-understood all the information about this bean, its roasting degree, and the basic principles of brewing.

Extraction through a little trick: Prolong the extraction time appropriately

I used the same parameters as before, because I understand that this condition does not bring any sweetness to the beans, but only a sour and concentrated taste. The beans are hard and lightly roasted at high altitudes, so I used the same parameters here (same water temperature and grinding degree) to change the extraction time from the original 1:40S to 2 minutes and 20 seconds. And increase the water level of the powder bed to increase the soaking time and squeeze.

The increase of 40 seconds changed the whole effect, including not only the richness or blandness of the taste, but also the change of flavor.

During the extraction process, the first thing that comes out is usually the sour taste. If the extraction process ends too early, a cleaner coffee can be obtained, but this means sacrificing some flavor sweetness and body. If you are brewing a sun-dried bean at this time, if you handle it properly, you can get a fruity and clean coffee.

This process can prove that shorter brewing time will bring more fruity aroma and acidity to the coffee, and if it is too short, it will be more stimulating acid. This can be verified by taking out the coffee in sections and trying the taste of the coffee in the steaming part, the second water injection, and the third water injection. When not enough coffee is extracted, insufficient extraction occurs. Under-extracted coffee will lack sweetness, and the taste that exists in almost all under-extracted coffees is a strong sour taste. In this type of coffee, the taste is sour and astringent, similar to sucking an unripe lemon. Acidity provides richness and characteristics to coffee, a loud characteristic that can drown out other flavors.

The flavor of an ideally extracted coffee is balanced, full, and has clear characteristics. The acidity is the first thing to be tasted, but it also has a sweetness. A well-extracted coffee conveys its taste characteristics and subtle taste in a recognizable way.

Summarize

By extending the brewing time, you can try a bean through such an experiment, and you can extract a cup of strong single-origin coffee through such a little trick.