"Hand pour over" creates different flavors and tastes by adjusting the water injection method

Previously, I shared more about how to express the different flavors of a bean by changing the brewing utensils, but this is not very friendly to those who have few utensils at home, so today I want to share with you how to adjust the brewing method to brew a different feeling from a bean!

| Bean Information

The beans I brewed today are from the Tiger Mandheling coffee from Aceh, Indonesia.

Ache Sumatra Tiger Mandheling

Aceh Sumatran Tiger Mandheling

Producing Area: Aceh

Varieties: Caturra, Typica, Sidikalong

Soil: Volcanic soil

Altitude: 1500m

Processing method: wet planing

Roasting degree: medium dark roast

The requirements for Mandheling Tiger are that the taste should have the aroma of Chinese herbal medicine, and the beans must be above 17 meshes and the defect rate should be less than 4%. Only Mandheling can be called Tiger!

| Brewing

The brewing method only changes, the parameters remain unchanged.

[Parameters] Powder amount: 16g; filter cup: KONO; medium grinding (BG 6M: China standard No. 20 sieve pass rate 50%); water temperature: 88℃; powder-water ratio: 1:14

【Technique 1】

First, steam with 30 grams of water for 30 seconds, then pour water in circles until it reaches 130 grams. When the water level drops and is about to expose the powder bed, increase the water flow and slowly flush until it reaches 230 grams, then stop the water flow. When the water level drops and is about to expose the powder bed, remove the filter cup (start timing from steaming). The extraction time is 1'52".

[Flavor] The first taste has the flavors of cocoa, smoke, herbs and soft fruit acidity, the middle part will have the sweetness of cream and pine, and the end part has the sweetness of caramel and licorice. The overall taste is relatively rich and mellow.

【Method 2】

First steam with 32 grams of water for 30 seconds, then pour water in circles until it reaches 128 grams. When the water level drops and is about to expose the powder bed, directly pour water in a small stream to the center until it reaches 226 grams and then cut off the water. Wait until all the water in the filter cup has flowed out and remove the filter cup. (Start timing from steaming). The extraction time is 2 minutes.

[Flavor] The first taste has the flavor of cocoa, nuts, and herbs, the middle has the aroma of cream, and the tail has the sweetness of caramel and licorice. The overall flavor is relatively clean and the sweetness is obvious.

*Flavor descriptions vary from person to person and are affected by water temperature and brewing method. This brew provides the descriptions specified by the flavor wheel for the same brewing equipment and parameters for reference only.

Analysis

Comparing the Tiger Mandheling brewed by the two methods, you can clearly feel that the taste and flavor are different.

The first water injection after steaming is basically the same for both methods, but in the last water injection, [method 1] uses a large water flow to slowly inject water. The water column stirs the coffee powder bed more and more evenly, so more substances are extracted and the coffee tastes richer.

[Technique 2] is to inject water into the center of a small stream. The water column is small and mainly stirs the coffee powder bed in the middle. The powder bed at the edge is less stirred. Even if the water is completely collected at the end, it will not easily have an over-extracted flavor.

We used a TDS concentration meter to measure the coffee liquid brewed by these two methods:

【Method 1】TDS: 1.35%, extraction rate: 15.36%

【Method 2】TDS: 1.29%, extraction rate: 15.32%

By testing the TDS and extraction rate of the coffee liquid, we can see that this is consistent with our analysis above.

Conclusion

I think that when brewing dark roasted beans like Tiger Mandheling, if you add more stirring during brewing, it is easy to extract more flavor substances, which can make the coffee taste richer, but there will also be the risk of over-extraction and off-flavors; while reducing stirring during brewing will reduce the amount of extracted substances and reduce the risk of over-extraction, which can improve the cleanliness and sweetness of the coffee~

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