One thing that confused me before coming to Korea, is the method of extraction using Kono or Hario drip(V60) method. Every single video I saw, no on used scales or timers. So since coming to Korea, I’ve drank aloooot of manual drip filter coffees.
I’m writing this post because I’m at a point where it kind of annoys me(personally) after finding out how they extract coffee. It is the method of ‘Just add water’.
Back in London, the coffee to water ratio varies between 60~65g/Litre, this is my personal preference. So, for 1 cup brew, I used 15grams of coffee and 240g of water and extraction time of 2:15sec and I do stir.
In Seoul, I’m seeing baristas weighing coffees with spoon, which is supposed to be 7g per scoop, using alot of coffee for one extraction and no timer or scales being used.
The weird thing is at the end, they add water to the coffee and dilute it heavily, and Korean people(not all but some) are calling this the ‘Korean style’.
I’ve asked several baristas the ratios they use, the most used method was this:
Grind: Very coarse(Near french press)
Water temp: 85~90C
So, with that method, the brew ratio becomes 183.33g/Litre, this is way out of charts, though people say we shouldn’t rely on 50 year old data, the method above doesn’t really make sense. The end product you get out of it is dark, syrupy, heavily underextracted brew, so what do they do to it?
They add around 100g of water to it and dilute it, and it tastes like watery vitamin drink.
It’s like, you extract a ristretto and add some water and call it double shot espresso. Yes, it might be the same weight as a double shot of espresso but it isn’t the same drink because double shot of espresso and diluted espresso is made differently. Double shot of espresso(if extracted correctly) tastes good because it has the balance between the sour and the bitter. First part of extraction is very sour because there are much more soluble solids present than water. Extraction occuring at the end is very watery and bitter. Balance between these produces a drink which is not sour nor bitter. If you add water to ristretto, yes, you will resuced the TDS% but EXT% won’t change.
Let me emphasis again, majority of coffee I’ve drank was Kenyan or COE coffees. So why do this to these coffees? Majority of answers I got was
1. Because they don’t like the bitter aftertaste
2. Because Kenyan and COE coffees have delicate and bright acidity, thus extraction should be cut when the coffee has reached it peak in terms of acidity, then dilute it to loosen the flavor.
3. Cup of Excellence coffees have very clean aftertaste with nice acidity, so to express that in the cup, they cut the extraction in the first minute and dilute it to make it taste ‘Clean’.
I have no right as a coffee person to tell people its wrong, If they think its how it should be done, ok its fair, they’ve bought the greens and roasted and extracted it. But I just think they should look at other variables which affect the quality, flavor,sweetness,aroma,acidity, bitterness and balance of the cup.
Yes, Kenyan coffees have lovely acidity so do COE coffees, coffee people love acidity, and are very sensitive about bitterness. They should be going backwards to seek out the problem why coffee tastes bitter and bland, not seeking ways to emphasis the acidity by underextracting and diluting it.
1. Roast profile, isit roasted correctly? Isit too dark ?
2. Method of extraction, can the barista justify why he/she is extracting that way, experimenting with different method? Do you use scales? Timers?
3. Crop, isit a past crop? Is the green too old? Can you check what the year of the crop is?
4. Grind setting and burrs, isit time to change the burrs? is the grind setting correct? Isit time to clean the burrs?
5. Water, isit filtered well? Have you check the ppm of the water you are using?
I know I sound like a little child winging at what other people do, but honestly, it really doesn’t taste good, nd people are paying alot of money to drink it.
It is painful to watch all these good beans being diluted down, without showing its full potential in the cup, I really do hope people start to experiment with brew ratio, brew method and new roast file and let the beans speak for it self, not that first syrupy, underextracted liquid added to water.
Just add water?
Food for thought.