Is there a "honeycomb structure" inside the roasted coffee beans?
Coffee enthusiast, Professor Yukio Hiroase of Kanazawa University in Japan, has a PhD in engineering and specializes in computational mechanics. the boss has studied coffee beans with a hundred and twenty thousand scientific spirit and achieved the following results:
The main results are as follows: (1) the interior of roasted coffee beans is "honeycomb structure", and different roasting methods form different honeycomb structure.
(2) the diameter of honeycomb cavity is basically 0.01mm, that is, about 10 microns.
(3) the active ingredients of coffee are basically attached to the inner wall of the honeycomb cavity. Coffee extraction is the process in which hot water extracts the active components through the honeycomb cavity.
(4) in order to extract effectively, the integrity of honeycomb cavity is very important. The old professor once did an experiment in which the coffee powder was ground to 7 microns, that is, the coffee powder was 10 microns smaller than the cavity diameter, and the cavity structure was basically destroyed. as a result, the extract was as light as white water.
(5) the fiber hole diameter of filter paper is about 20 microns, gold-plated filter mesh 50 microns, filter cloth 80 microns. The old professor thinks that the 50 microns of the gold-plated filter is very suitable for extracting delicious ingredients from coffee while blocking bitter and astringent ingredients.
6 the best steaming time: 30-40 seconds. The best aroma time: 3 days after baking.
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Seven philosophical questions of coffee: body temperature, value of life, partner, etc.
How to read a coffee bean? Smell it. Fresh beans have a strong aroma, while those that are not fresh smell sour. Second, look at the particles. The fuller the better, the less defective beans and shell beans the better. Third, look at the degree of baking. The appearance of coffee beans is their own grease. Just baked beans will not have oil, beans and red wine are the same to wake up, beans wake up for a week, its fragrance
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Walking on the streets of Tokyo in the lazy afternoon, I came across these cafes hidden in the city.
Professional barista communication please pay attention to the coffee workshop (Wechat official account cafe_style) Tokyo, the city has too many hidden places, hidden smell. Or simple, or delicate. But no matter where it is, afternoon tea still retains its old-school feelings and has been integrated into people's lives. A journey of free practice, a trip of addicts on the street, wasted in life
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