The 3 Essential Steps for Brewing Coffee
正啟 GLOBALEYESBrewing coffee involves using hot water to extract aromatic substances and other components from roasted and ground coffee beans. During the brewing process, hundreds of compounds dissolve from the ground coffee into the water, forming the coffee we drink every day.
Quick Answer: Brewing coffee becomes easier when readers separate the basics: choose the coffee and grind, control water contact, and taste the result. Those steps connect recipe discipline to extraction, strength, aroma, body, and balance.
The compounds extracted from the ground coffee directly affect the flavor and aroma of the coffee. Water-soluble compounds include: caffeine (bitterness), chlorogenic acids (some of which contribute acidity or sweetness), lipids (viscosity), polysaccharides (sweetness), and carbohydrates (bitterness).
The Blooming Step is Essential
To brew a delicious cup of coffee, the blooming step is indispensable. "Blooming" entails gently pouring a small amount of hot water onto the ground coffee, allowing it to soak for approximately 20 to 30 seconds. This process releases gases, primarily carbon dioxide, trapped within the coffee grounds, facilitating better extraction of aromatic substances when additional hot water is poured.
During blooming, the release of carbon dioxide causes the coffee grounds to expand and rise to about twice their original height. If the coffee beans are not fresh or the water temperature is below 70°C, this expansion will not occur, leading to a flat and monotonous flavor in the brewed coffee. Occasionally, small holes may appear on the surface of the grounds during blooming, indicating stale beans, though this has minimal impact on the final flavor.
The Concentric Circle Pouring Technique
After blooming, begin pouring hot water from the center of the coffee grounds, moving outward in a concentric circle pattern until all the water has been added. This technique ensures even saturation of the grounds. If the brewing time is excessively long or if the water is not poured in this concentric manner, the coffee may develop a bitter taste due to over-extraction.
Maintaining a 90-Degree Angle When Brewing Coffee
When brewing, the angle between the surface of the coffee grounds and the stream of hot water should be maintained at 90 degrees. Deviating from this angle prevents the coffee grounds from forming a "doughnut" shape—a desirable depression in the center of the coffee bed—which can impede the water’s ability to flow evenly through the grounds, resulting in uneven extraction and a subpar taste.
Additionally, avoid pouring hot water along the edges of the filter paper, as this bypasses much of the coffee grounds and fails to extract their full flavor. Rather than adding all the water at once, pour it gradually, coordinating the rate of pouring with the rate at which the coffee drips out. This controlled approach ensures that the flavor is fully extracted from all the coffee grounds, producing a balanced and aromatic cup.
