Coffee brewing

Mistakes and Solutions at coffee brewing

What will affect the final quality of the drink?

1. Your skills, techniques or passion to focus on the coffee preparation.

2. Second, I can add the quality of the coffee beans.

3. Grinder – the quality of grinding.

4. Grinding scale.

5. The temperature of the water.

6. Quality of water.

7. Kettle and quality of your equipment.

8. The temperature of the environment in colder places, the water, dripper, coffee grinds cooling down too quickly. In warmer places, the extraction is better.

9. The humanity of place.

10. Attitude level, with a higher altitude the water boils at a lower temperature.

11. Taste – the taste is different in the glass, ceramic or even plastic cup.

12. Also, your mood, or what you eat before drinking the coffee.

Barista in Singapore at work

Preparation via Chemex

CHARACTERISTICS OF FINAL COFFEE CAN BE:

CORRECT: sweetness, complex acidity/fruit tones, sweet & ripe, full body, long ending.

OVER EXTRACTED: bitter, sharp, dry, saltiness.

UNDER EXTRACTED: Sourness, saltiness, grassy, quick finish, lacking sweet, straw feeling.

FLAT FLAVOURS: Usually the problem is not only with the preparations, but with the coffee beans, or not a good selection of the coffee preparation method.

1. Under extraction.

– The main mistakes are the water temperature, short brewing process or grinding of coffee beans.

– Grinding too course.

– The right brewing process was too short and you didn’t extract enough flavours from coffee beans.

– Quality of water – water can be too hard with low minerals. Read more in the section “Minerals in water”

– Roasting – not always the best level of roasting for the coffee beans.

 

2. Over-extraction

– Water temperature too high.

– Grinding too fine.

– All the processes were too long.

– Not a smooth flow of water, or not consistent or at a different force, so the dust was washed to the middle and the water was stored in the filter.

– The filter is of a lower quality, the pores on the paper or the filter are not very good, so the water is sticking inside.

– Some coffee can have lots of oil and can be quite intensive, so you have to work with them more carefully.

 

3. Flavours

– The main mistake is the water temperature. If the water is too hot it is going to be over extracted therefore the coffee is going to be bitter or sour.

Or if too cold and under extracted then it is going to be flat and has a dry grass flavour.

– The water is not poured very often.

– The time is too short.

– Bad grinding because the grinder is of a poor quality. There are big differences between the sizes of the coffee grinds.

– Strong taste or aftertaste.

Many times, the reason for that is the Ph of the water and the quality of the water.

The paper filter was not washed correctly hence the bad aftertaste. The same with the low-quality steel filters. They produce a strong aftertaste.

Sometimes there can be a problem when the flavours are bad or when the final coffee temperature is incorrect. You start drinking when the coffee is too hot. Coffee is best when it is not too hot. For coffee from light or medium roasted coffee beans, I recommend drinking temperature of around 40°C.  A few times I was surprised when the coffee tasted great when the temperature was at 20-30°C, that is quite cold.




 

Coffee brewing – small details – Barista tips  

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