Professional terms for hand brewed coffee, you will be an expert after reading this

Coffee is a common drink in our lives. It has a refreshing effect and a different taste, which has attracted a large number of coffee lovers. So, you who have made countless cups of coffee, do you know the professional terminology of hand brewed coffee? Today I will show you how to brew coffee.

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Extraction : Extraction refers to obtaining special substances (different flavors) from the raw materials (coffee beans)

Insufficient extraction : generally refers to the short brewing or steaming time, resulting in a shorter contact time between water and coffee powder.

Over-extraction : generally refers to the brewing or steaming time is too long, resulting in a longer contact time between water and coffee powder

Extraction time : refers to the time that coffee powder is in contact with water. Extraction time is a key factor in whether a cup of coffee tastes good.

Steaming: refers to the step of evenly wetting the surface of coffee powder with a small amount of hot water before formally adding water, usually about 30s, and the amount of water is twice the amount of coffee powder

Coffee powder to water ratio : refers to the ratio of coffee powder to water. To achieve the best flavor balance, every gram of coffee powder and every milliliter of water are crucial. Generally, the coffee powder to water ratio is 1:15.

After reading the editor's sharing, do you have a deeper understanding of hand-brewed coffee? Learn these professional terms, and you can also transform from a coffee novice to a master! Finally, there are many unstable factors in hand-brewed coffee, so you still need to practice more to extract your favorite cup of coffee.