[Hand-brew experiment] The influence of brewing water flow and stirring on coffee flavor and taste

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I often observe the water flow of other people when they brew, and I found that some friends stir slowly and have thicker water columns, while others stir quickly but have thinner water flows. We all know that the extracted flavors will definitely be different, but what is the difference? Let's discuss it with this editor today!

The editor used the [slow stirring, high water flow] and [fast stirring, low water flow] methods to brew Panama Red Label Geisha with rich floral and fruity aromas and Jamaica Blue Mountain with a mellow taste. Compare the differences in the coffee flavors extracted using these two brewing methods.

Let's first feel the water flow size and stirring speed of the editor

【Slow stirring, large water flow】

【Fast stirring, thin water flow】

Experiment 1:

Panama Red Label Geisha

Manor: Emerald Manor

Treatment method: Sun drying

Altitude: 1700m

Variety: Gesha

Roasting degree : light roast

【Slow stirring, large water flow】

Parameters: V60/90℃/grinding degree BG-5R/15g powder/1:15

Method: Steam with 30g water for 30 seconds, add water to 125g until powder bed appears, then add water to 225g, remove the filter cup when powder bed appears, total extraction time is 2'03" seconds

Flavor: grape, fermented fruit, oolong tea, brown rice tea, rice aroma, sweet orange, almond, lemon aroma and honey after cooling. The overall feeling is relatively balanced, the taste is mellow, and the floral aroma is weak.

【Fast stirring, thin water flow】

Parameters: V60/90℃/grinding degree BG-5R/15g powder/1:15

Method: Steam with 30g water for 30 seconds, add water to 124g until powder bed appears, then add water to 226g, remove the filter cup when powder bed appears, total extraction time is 2'01" seconds

Flavor: lemon, rose, citrus, fruit soda, honey, and after cooling, it has the flavor of loquat, almond, and raisin. The overall feeling is that the sour taste is relatively lively, the floral fragrance is obvious, the layers are distinct, and the taste is slightly thin.

Experiment 2:

Jamaica Blue Mountains

Estate: Clifton Farm

Treatment method: water washing

Altitude: 1310m

Variety: Typica

Roasting degree: medium-dark roast

【Slow stirring, large water flow】

Parameters: V60/88℃/grinding degree BG-5R/15g powder/1:15

Method: Steam with 30g water for 30 seconds, add water to 127g until powder bed appears, then add water to 225g, remove the filter cup when powder bed appears, total extraction time is 2'03" seconds

Flavor: Chocolate, herbs, brown rice tea, nuts, caramel, and berry sweetness after cooling. The overall taste is mellow and soft.

【Fast stirring, thin water flow】

Parameters: V60/88℃/grinding degree BG-5R/15g powder/1:15

Method: 31g of water, steam for 30 seconds, add water to 125g, add water to 227g, remove the filter cup when the powder bed appears, the total extraction time is 2'05" seconds

Flavor: Herbs, dark chocolate, nuts, caramel, and black berry sourness after cooling. The overall taste is thin.

Both experiments were conducted with the same parameters, and even the extraction time was similar. Under these conditions, the editor found that the flavor extracted by [Slow Stirring and High Water Flow] is more balanced, the taste is relatively mellow, the nutty flavor is more obvious, and the sweetness is prominent; this may be because the liquid surface is closer to the spout during brewing, and the coffee powder is less impacted by the water flow, resulting in weaker water flow, and the coffee powder is soaked for a longer time, so the extraction rate is relatively high, and the taste is richer and mellower.

The coffee flavor extracted by [Fast Stirring·Thin Water Flow] will have a more layered flavor, richer aroma, more obvious acidity, and more prominent fruity flavor. This is exactly the opposite of the [Slow Stirring·Large Water Flow] extraction method, and the flavor is also relative. Although the water flow is thin, the distance between the liquid surface and the spout is large. Even if the water flow is thin, it will cause a greater impact on the powder bed, and the larger speed is fast, so the water is more fluid, the coffee powder is in a more stirred state, and the extraction rate is relatively low, and the taste will be thinner.

Summarize

When brewing coffee beans with floral and fruity aromas, such as Gesha and Yirgacheffe, or when you want to express the fruity and sour flavor of coffee, such as Kenya, you can try the method of fast stirring and thin water flow to help the coffee extract better aroma and acidity. If you want to express coffee with a mellow and nutty flavor like Blue Mountain and Mandheling, the editor recommends trying the method of slow stirring and large water flow to extract it to enhance its mellowness.

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