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The joy of brewing coffee is to use different brewing methods to make the coffee have a different soul. Among them, three-stage extraction is one of the commonly used methods. Have you ever thought about the meaning of three-stage water injection when brewing coffee? What is three-stage extraction?
The three-stage extraction is simply to divide the entire water injection process into three parts, including a period of steaming. The advantage of the three-stage water injection is that it can more fully extract the flavor substances of the coffee during extraction, which can enhance the layering of the coffee~Why do you say that?
Let’s think about a question first. Suppose you are using 90°C water for brewing, is it still 90°C when the water is poured into the ground coffee layer? For this purpose, Front Street conducted a segmented brewing water temperature test. When using a water temperature of 90°C for staged brewing, the water temperature of the first stage of steaming is about 86°C, the temperature of the second stage of water injection is about 85.3°C, and the temperature of the third stage of water injection is about 84.5°C.
When water of different temperatures at different stages is injected into the powder layer, the temperature of the powder layer changes as follows: After a period of water injection, the original normal temperature powder layer will heat up rapidly (about 86.2°C), and the powder layer will cool down significantly after steaming for 30 seconds (about 78°C). After the second stage of water is injected, the temperature will rise again (about 84.5°C), and then the temperature will drop slightly (about 84°C), and the third stage of water will be heated again (about 84.3°C).
Seeing this, we can find that although the temperature of the water for each stage of brewing is decreasing, the temperature of the powder layer is rising in stages. That is to say, the powder layer will heat up when water is injected, the powder layer will cool down when water injection is stopped, and the powder layer will heat up again when water is injected again, and different coffee soluble flavor substances are extracted at different water temperatures.
