For a cup of delicious coffee, the quality of coffee beans is important, but it also needs to be extracted to be that cup of delicious coffee. Simply put, extraction is the process of brewing coffee by continuously injecting water through a hand-brewing tool. It seems simple to operate, but if you want to brew delicious coffee, you must not forget the balance of various flavors.

The coarseness of the coffee, the water temperature, and the extraction time are the three factors that determine the flavor of the extracted coffee. As long as you master these brewing methods, you can make coffee with a very good taste.

Brewing factor 1: The coarseness of the coffee should be proportional to the extraction time (brewing time)

Grinding coffee beans is the first step in brewing coffee. Under the same brewing time, the finer the coffee is ground, the larger the contact area with water, and the stronger the coffee can be extracted; conversely, the coarser the coffee is ground, the smaller the contact area between the coffee powder and water, and the extracted coffee tastes weaker.

Those who brew coffee by hand know that the finer the coffee powder, the shorter the extraction time will be to avoid over-extraction and brewing too bitter coffee. Otherwise, the brewing time will be extended. Therefore, it is necessary to master the brewing point that the coarseness should be proportional to the extraction time.

Brewing factor 2: Brewing water temperature should be inversely proportional to the roasting degree

High-temperature extraction can easily increase the extraction rate, improve the mellowness, caramel aroma and bitterness of coffee, so light roasted and light-medium roasted coffee beans are more suitable for high-temperature extraction, because light roasted coffee beans have a strong sour taste, and high-temperature brewing can turn it into a bright and lively sour taste. In other words, low-temperature brewing is more suitable for medium-dark roasted coffee beans. Of course, the best brewing temperature is between 82 and 92 degrees.

Brewing factor three: Brewing time should be inversely proportional to the degree of roasting

Under the same water volume conditions, the longer the brewing time, the higher the extraction rate (the higher the concentration of the extracted coffee), and vice versa, the shorter the time, the lower the extraction rate. Therefore, lightly roasted coffee beans are not easy to extract, and the brewing time should be extended.

Adjust the brewing method according to the roasting and grinding conditions of the coffee beans, and control the changes in extraction time and water temperature during the brewing process. By mastering these principles, you can make delicious coffee with a balanced taste of sourness, sweetness, bitterness and mellowness.

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