Hand drip correction technique during the rainy season

Thank you for always reading CROWD ROASTER articles.
This time, thankfully, I received a question from a user, so I would like to answer it in my own way.

The question we received this time was, "Extraction is not stable during the rainy season. What should I do?"

Extraction is really unstable during the rainy season...
You might think it's raining and the humidity is high and the atmospheric pressure is low, but the next day it's sunny and the atmospheric pressure is high, but the humidity is high because of the rain the day before. If the days are sunny, the atmospheric pressure will be high and the humidity will be low.
During the rainy season, the environment for extraction changes every day.

I was also worried about extraction during this period.
Because the environment changes every day, it is difficult to achieve stable extraction.

However, I would like to share with you my own answer that I found after testing it several times.

Point 1: Lower the water temperature and extract

I think the temperature often recommended for brewing coffee is around 89-91℃.
In some cases, higher temperatures may be recommended.

It is true that extracting at high temperatures makes it easier to remove flavors and aromas, but it also makes it easier to remove unpleasant tastes and harshness.

In order to avoid producing negative elements such as unpleasant taste, we use an extraction approach, but during times when the climate is calm, it is possible to fix the extraction approach.

However, it is no exaggeration to say that the environment is different every day during the rainy season.
Therefore, the extraction approach must be constantly varied.
I don't think such tricks are easy to pull off.

Therefore, we recommend that you lower the water temperature than usual and brew at 86℃.
I think that by doing so, negative elements will be less likely to appear, and you will be able to extract an overall well-balanced taste.

Point 2: Steam for a long time

As the temperature of the water decreases, it will be less likely that the unpleasant taste will come out, but it will also be harder to remove the flavor.
If you brew for the same amount of time as usual, you tend to end up with a cup of coffee that leaves an unsatisfying impression.

Therefore, we recommend allowing a longer steaming time.
I think people usually say ``30 to 45 seconds,'' but let it steam for about 1 minute.
By doing so, you can take your time and bring out the flavor and aroma components.

The steaming time controls the positive ingredients that become difficult to remove as the water temperature drops.
Water temperature: 86℃
Steaming: 1 minute
If you are having trouble extracting food during the rainy season, please give it a try.
If you try to extract it using a different approach than usual, you might find some clues.

If you have any questions regarding extraction, please feel free to contact us!
We look forward to seeing you.

Hiroto Usukura