Data dry goods | Changes in concentration during hand-brewed coffee

Qianjie Coffee shared several contestants’ brewing plans this month. Many friends found that when the contestants described their brewing plans to the judges during the competition, they would describe the purpose or reason of their segmented brewing. Many newcomers may still be confused and feel that it is very mysterious when watching the contestants describe the segmented brewing. So today we will talk about the changes in the amount of coffee extracted at different extraction stages when brewing hand-poured coffee.

Purpose

Find out how extraction changes at different stages of the brewing process

Designing the Experiment

Prepare 5 cups of 60g water at 90 degrees Celsius and 20g hand-brewed ground coffee powder. The ratio of powder to water is 1:15.

Pour 60 grams of water into the coffee powder each time, wait for the drip filter to complete, and then pour another cup of 60 grams of water. Repeat this step until all 5 cups are finished. After completion, test the concentration of each cup.

This experiment originated from Tetsu Kasuya's 4:6 brewing plan. This experiment simulates the brewing process and divides the water injection into 5 parts, with 60 grams of water in each part. The coffee liquid in different cups reflects the extraction results at different stages of the coffee brewing process.

Experimental Results

Analyze the results

First, we observe the trend of changes in coffee concentration. It is roughly like a slope. It first climbs, and when it reaches the peak value, it will gradually decrease.

We add the five values ​​together and divide by 5 to get an average value (i.e. the TDS value of our final coffee liquid) of 1.314%.

You will find that among the five parts, the concentration of the first three parts is above the average, while the concentration of the last two parts is below the average. It is not difficult to find that in the process of brewing coffee, the main concentration comes from the front and middle parts, while the latter part is responsible for lowering the overall concentration of the coffee.

in conclusion

During the coffee brewing process, the front and middle sections extract the main coffee substances, which dominate the overall flavor of the coffee, while the back end is responsible for adjusting the concentration of the coffee, which dominates the mellowness of the coffee's taste.

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