1 extract

The direct influence factor of coffee taste is the extraction rate, which is usually between 18%-22%. If the extraction rate is too low, the taste will be sour, and if the extraction rate is too high, the taste will be bitter. The extraction rate is mainly determined by brewing time.

2 water temperature

How to judge whether coffee is under-extracted or over-extracted? A key factor is whether the water temperature is appropriate. The water temperature during extraction is generally between 85℃ and 95℃ (the specific water temperature needs to be adjusted according to the baking degree of beans). Too high water temperature will accelerate the extraction and make the taste bitter; If the water temperature is too low, it is not easy to extract and tastes sour. Therefore, mastering the appropriate water temperature is one of the keys to making coffee by hand.

3 baking degree

Knowing the roasting degree of coffee beans is very important for brewing different flavors of coffee. Generally speaking, different flavors of coffee beans need different degrees of roasting. Common baking degrees are light baking, medium baking, medium baking and deep baking. The higher the baking degree of beans, the more likely it is to lead to excessive extraction and bitter taste; On the contrary, the lower the baking degree of beans, the more difficult it is to extract, and the taste will be sour or light. Therefore, it is very important to know the roasting degree of coffee beans before brewing.

4 grinding degree

The grinding degree of coffee, that is, the thickness of coffee powder, is one of the key factors affecting the extraction, which is more important than most people think. The finer the powder, the stronger the solubility of coffee, and the easier it is to extract; On the contrary, if the particles are too coarse, it is difficult to extract, resulting in unbalanced taste.

5 powder quantity

The amount of powder is also an important factor affecting the extraction concentration of coffee. Too much or too little coffee powder will affect the taste, and the coffee extracted with more powder has high concentration and obvious sour taste. However, when the amount of powder is small, the extraction concentration is low and the taste is sour and bitter. Therefore, a reasonable amount of powder is the key to balance the taste of a brewed cup.

6 extraction time

Coffee extraction time refers to the contact time between coffee powder and water, and it is also one of the important factors affecting the taste of coffee. If the extraction time is too long, it will lead to excessive coffee extraction and bitter taste; The extraction time is too short, which will lead to insufficient extraction of coffee and light taste. Therefore, it is very important to master the extraction time.