5 basic factors that determine coffee quality

This article originally appeared in the April 2007 issue of Saveur Magazine and is the fifth in a series of articles on Specialty Coffee co-edited by the Specialty Coffee Association of America (SCAA) and Saveur.com.

There are five factors that determine the quality of specialty coffee, and it is these five factors that distinguish ordinary coffee from specialty coffee. Everyone has a different definition of perfect coffee. Some people like strong French press immersion coffee, some like silky and rich syphon coffee, and some like simple and elegant hand-brewed coffee.

But no matter what kind of coffee it is, the following 5 points are the basis for ensuring high quality of coffee.

water

Water accounts for 98-99% of coffee, so the water must be neutral in taste, at the right temperature, and in the right amount. Water that is truly suitable for brewing coffee must not contain any odor. The Specialty Coffee Association of America (SCAA) recommends that the total amount of soluble matter in water used for brewing coffee must be between 50-100ppm, free of iron, colorless, odorless, and free of sediment.

Water temperature is also very important for specialty coffee. The water temperature for brewing coffee should be between 197-204℉ (92-96℃) to fully extract the essence of the coffee. If the water temperature is too low, the flavor and aroma will not be fully extracted; if it is too high, the coffee powder will be burnt, making the coffee taste bland and too bitter.

The amount of water is directly related to the water-to-powder ratio. For drip coffee, the water-to-powder ratio should be 64oz water: 3.25-4.25oz freshly ground coffee powder (the "golden ratio" of drip coffee). This ratio, combined with the appropriate water temperature and purity, can extract 18-22% of the soluble substances in the coffee, keeping the total amount of soluble substances in the coffee at 1150-1350TDS.

Grinding

Grinding reduces the size of the coffee particles and increases the contact area with the water, thus ensuring that the water can extract the flavor and aroma from them. The degree of grinding must match the brewing method and needs to be adjusted according to the total brewing time. The shorter the total time, such as a moka pot, the finer the coffee powder should be ground to ensure instant extraction in a short time; the longer the total time, such as a French press, the coarser the coffee powder should be ground because the soaking time is longer. Compared with blade grinders, gear grinders can ensure more uniform coffee powder particles, making the coffee taste and aroma richer.

Purity

The easiest way to improve the purity of coffee is to clean the equipment. The natural oils and fine coffee powder in coffee will adhere to the inside of the equipment, causing the brewed coffee to have a burnt taste, taste too bitter or too sour. Just like you can't cook with a dirty pot, don't brew coffee with dirty equipment! You can choose professional cleaning agents and insist on cleaning coffee machines, grinders and other equipment regularly.

How to drink

Brewed coffee is very easy to deteriorate. Experts recommend that coffee should not be stored in a glass pot for more than 30 minutes, or in a thermos for more than 60 minutes. Once the time limit is exceeded, the aroma of the coffee will be lost, the taste will become bland, the mouthfeel will become unusually heavy, and the taste will become sour and bitter.

Freshness

Roasted coffee is also very easy to spoil, so it is important to store it correctly. Whole coffee beans can stay fresh for 3 weeks under ideal conditions, but ground coffee can only stay fresh for less than an hour. This is because ground coffee has a larger contact area with the air and will spoil faster. To ensure quality and freshness, coffee should be stored in a cool, dry place away from light, heat, moisture and strong odors. Grind only the right amount of ground coffee before each brewing to preserve the aroma and flavor of the coffee. Spoiled coffee tastes bland, with a papery taste and a thin mouthfeel.

About brewing method

The choice of brewing method varies from person to person. Here are some common brewing methods and their corresponding usage methods.

Drip coffee

Drip coffee was invented in France in the 18th century and is one of the most common and convenient ways to brew coffee for home and commercial use. Drip coffee became more popular with the invention of coffee filter paper by the German company Melitta in 1908. There are many types of drip coffee, including hand-brewed coffee and drip coffee machines. Hand-brewed coffee can freely control various brewing parameters, while drip coffee machines are quick and convenient to use. If brewed properly, drip coffee is sweet and rich in flavor. The "golden ratio" just mentioned applies to all drip coffees.

The Golden Ratio

The "Golden Ratio" was created in the 1950s and is a standard brewing ratio widely used for drip coffee. In actual operation, it has been proven by major coffee shops and restaurants that it can indeed ensure the stability of coffee quality, and has been recognized by the Specialty Coffee Association of America.

Mocha Coffee

Mocha coffee pots are extremely common in Europe. They are simple and quick to make, use finely ground coffee powder, and the coffee tastes mellow, rich and strong.

Siphon Coffee

Invented in 1840, siphon coffee is perhaps the most complex brewing method. It consists of two pots, where water is heated and driven by steam from the bottom pot into the top pot to extract the coffee, then falls back to the drip filter and is filtered. The entire brewing process is pleasing to the eye. Siphon coffee requires finely ground coffee powder, which has a silky taste and soft flavor.

French Press Coffee

French press coffee was invented in 1933 and became popular in the 1970s. It is now quite common in major boutique coffee shops and restaurants. It is easy to operate and usually uses coarsely ground coffee powder. It has a mellow taste, rich flavor and full aroma.

author:

Spencer Turer

English original address:

www.linkedin.com/pulse/how-do-you-brew-spencer-turer