A coffee bean determines its flavor potential when it is raw, and when it comes to roasting, it determines the flavor tonality of the coffee bean. At these two stages, it is difficult for consumers to contact and intervene. However, consumers can make a choice, choose dark roasting if they don't like acid, choose shallow roasting if they don't like bitterness, choose washed treatment if they prefer clean and acidic roasting, and choose sun treatment ...... if they prefer complex and sweet treatment
Although we can't control the upstream of the coffee, there are still some tricks that can be used to adjust the flavor performance of the coffee when it comes to brewing. Here is an old saying, brewing cannot change the flavor tonality of coffee beans, but can only control the acidity and sweetness of coffee to a limited extent.
A technique that brings out the sweetness
When it comes to brewing coffee, brewing techniques must be the most interesting column. "This technique can brew out the sweetness of coffee", "that technique can brew out the bright acidity of coffee" and other brewing techniques usually attract many people**, after all, for flavor, sour, sweet these taste experiences will be more intuitively expressed, like to drink sweeter coffee will learn to highlight the sweetness of the technique, like to drink more sour to learn to highlight the acidity of the technique.
These techniques are generally divided into the number of segments, the allocation of water injection in each section, the flow of water injection, and the size and speed of the loop.
What is changed by the method is the extraction time and stage extraction efficiency of the coffee. Because in the process of coffee extraction, the sour substances are relatively easy to release, followed by sweet substances, and finally bitter substances, so the sour substances in the front section are dissolved more, the sweet substances in the middle section begin to reach the peak of release, and the bitter substances in the later stage are released obviously.
Again, as an old example, the extraction time of one knife flow and three knife flow will be shorter than that of three knife flow; The efficiency of scouring extraction during water injection will be higher than that of immersion extraction when water injection is stopped, and the scouring extraction of one knife flow is concentrated in the first half, and the scouring extraction of three knife flow is distributed in the front, middle and rear sections. Therefore, the result of the flush is that the taste of the first knife stream is more sour, and the taste of the third knife stream is sweeter.
The same is true for the allocation of water in each section, if the same three-stage water injection is used, and the water injection allocated in the first section is more, the coffee will be more sour; The more water you fill in the later sections, the sweeter the coffee will be.
Sweet at high temperature, sour at low temperature
Adjusting the temperature of the water is the easiest way to adjust the sweetness and sourness. A high water temperature will improve the extraction efficiency of the coffee, so that the brewed coffee will be more sweet, while at a low water temperature, the extraction efficiency of the coffee will not be so high, and the brewed coffee will be more acidic.
Generally, the brewing temperature range of hand-poured coffee is 86-96 degrees, and for light roast coffee, 90-93 degrees is a relatively safe temperature (it is not easy to brew out the bitter taste, and it is not easy to brew out the coffee flavor).
Research mill?
In the current situation where the grind thickness of the coffee is reasonable, it is not recommended to adjust the grind to achieve a sweeter or more sour taste. Because for novices, the grind degree is a very uncertain factor, and there is often a phenomenon that there will be no taste if it is thickened, and miscellaneous smell will be produced if it is fined. So, if you can brew a good coffee with the grind you're using now, you don't have to change the grind simply by wanting to be sweeter (sour). There are other, more controllable parameters to take place instead.
Fill with more water
Injecting more water will continue to increase the extraction rate of the coffee, and the acidity of the coffee will be relatively weakened, and the sweetness will be obvious, but this has a *** that will reduce the concentration. This method of increasing the powder-to-water ratio is essentially to "neutralize and dilute" the active acidity of the coffee, so that the coffee is transformed into a light, balanced, sweet and sour coffee, and comfortable coffee.
For example, in the morning, the coffee brewed with a ratio of 1:18 powder to water will be soft and comfortable, but in the afternoon, it will be tasteless.
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