Hand drip correction technique (4) Extraction amount

This is a project where a former barista, who has been using hand drip for more than 10 years, will tell you about the "hand drip correction techniques" he thinks about at this stage.

In a previous article, I talked about the thickness of hot water.
The fourth part is about "extraction amount".

``Concentration'' has a big impact on taste

When extracting coffee, we place importance on ``concentration''.

If you look at it in detail, various factors come into play, such as the amount of flavor and the body, but to put it simply, ``concentration'' is the difference in whether the impression you have when drinking is refreshing or strong.

I think everyone is concerned about sweetness, bitterness, and sourness when drinking, but I think there are also many people who are concerned about the concentration of their drinks.

I think being able to freely control the "concentration" will improve the level of coffee extraction.

In this article, we will introduce ways to control the concentration.

If there is a large amount of extraction, it will be refreshing, if there is less, it will be strong.

First, there is a method to control the concentration by the amount of extraction.

Even if you use the same amount of beans, extracting more will give you a cleaner flavor, and extracting less will give you a stronger-tasting cup of coffee.

However, I don't really know how much to extract at first.
What is often used is how many times the amount of beans to extract compared to the amount of beans used.

When you want to feel refreshed, "1:16" is recommended.
If the amount of beans used is 20g, 320ml, which is 16 times that amount, will be extracted.

If you want a firm drop, we recommend "1:11".
If the amount of beans used is 20g, 220ml, which is 11 times that amount, will be extracted.

After brewing once, if you feel like it should be a little lighter, increase the amount extracted, and if you feel it's not good enough, reduce the amount extracted.

In this way, the concentration can be easily controlled by the amount of extraction.

If the hot water is thick, it will be refreshing, and if it is thin, it will be firm.

This is a method of controlling the thickness of the hot water you pour next.

In order to control the concentration, the extraction time to reach the target extraction amount is also a very important factor.

I think some people find it difficult to measure the time and brew, so this time I will control it by controlling the thickness of the hot water I pour.

The thicker the hot water you pour, the more hot water will be poured, which will shorten the extraction time and give you a refreshing cup of coffee.

On the other hand, if you pour in thin water, it will take longer for the extraction to finish, making it easier to create a richer-tasting coffee.

So, when you drink coffee, if you want it to be more refreshing, try brewing it with thick hot water, and conversely, if you want it to be stronger, try brewing with thin hot water, and you can control the concentration better. I think it's easy.
What did you think?

There are other ways to control this, but I think these two methods are the easiest to reproduce.

By combining these two, you can create a coffee with a more refreshing impression, or a coffee with a stronger flavor.

Please try out various methods and create your own hand drip recipe.

We will continue to tell you about hand drip.

Hiroto Usukura