[Experiment] How to brew drip coffee? Should the drip coffee bag be soaked?

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I often hear customers ask, how should drip coffee be brewed? I have also seen some people choose to hang the drip coffee on a relatively high cup for brewing, trying not to let the drip coffee soak in the coffee liquid; some people prefer to hang the drip coffee in a relatively short cup for brewing, brewing and soaking at the same time. So the question is, is there any difference between the coffee brewed in these two ways? I will compare them today~

| Bean Information

The editor chose two beans to make drip ears for this experiment: one is the flavor-type [Costa Rican Black Soul], which has a distinct sweet and sour taste, a juicy feel, with citrus, plum and fermented aromas, and a feeling of fruit tea.

The other is the Brazilian Queen, which has a mellower taste and flavors of nuts, chocolate, cream and cane sugar.

| Experimental comparison

The editor used the two sticks to brew two cups respectively. One cup was placed in a shorter filter cup and brewed and soaked at the same time, while the other cup was hung on the sharing pot and was never soaked in coffee liquid.

The powder amount is 10 grams, the water temperature is 90℃, the powder-water ratio is 1:15, and the grinding degree is BG 5R (China standard No. 20 sieve pass rate is 58%).

Use 30 grams of water to steam for 30 seconds. When the water level reaches 80 grams, add water in sections. When the water level drops and is about to expose the powder bed, continue to add water to 150 grams. After all the water is filtered out, remove the hanging ear bag. (Start timing from steaming). The extraction time is about one minute and forty.

【Dark Soul·Immersion】

The first taste has the sour notes of raspberry and grapefruit, the middle taste has the flavors of nuts, cream and cocoa, and the aftertaste is a distinct strawberry aroma.

【Dark Soul·No Immersion】

The first taste has the sour notes of lemon, plum, grapefruit and citrus, the middle has a nutty aroma and caramel sweetness, and the flavor layers are obvious.

【Brazilian Queen·Immersion】

The taste is mellow, with the sweetness of nuts, cream and cocoa at the beginning, and the temperature drops slightly to have soft sour and sweet strawberries and berries, with the aftertaste of brown rice tea.

[Brazilian Queen·No Soaking]

The first taste has the sour and sweet taste of blueberries and berries, as well as the flavors of chestnuts, nuts and spices, and the aftertaste has the fragrance of brown rice tea.

The editor and his colleagues compared the coffee made by these two methods and felt that the coffee extracted by the [brew while soaking] method would have a mellower taste, but a higher acidity; while the coffee extracted by the [no soaking] method was thinner in taste, but had a richer flavor.

Why is coffee extracted by immersion more sour?

At the beginning of brewing, most of the flavor substances extracted from the coffee powder are fruity acids, floral aromas, followed by nuts, chocolate, and finally sweetness, while the concentration gradually decreases.

When we put the drip ear into the cup for extraction, there are already more substances extracted at the beginning in the liquid soaking the drip ear bag, and the concentration difference is relatively small, so the macromolecular substances such as nuts that can be extracted later will be less.

Moreover, when the powder-water ratio is the same, the immersion extraction will taste richer and mellower than the non-immersion extraction. The editor thinks this is because the overall extraction effect of immersion extraction is more complete and uniform, and the extraction rate will be higher than the non-immersion extraction rate. However, due to the high concentration, other flavors will be more difficult to perceive, so the fruit acid will be more obvious when drinking.

Next time when you make drip coffee, you can also choose the extraction method according to the flavor characteristics you want to express~

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