The significance of hand stuffing steaming the difference between hand stuffing steaming and non-stuffy steaming TDS can you drink?

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Methods of steaming and water injection of hand-brewed coffee data of water temperature and powder-to-water ratio of hand-made coffee

The significance of hand steaming--

Many people have the action of "steaming" when making coffee by hand.

What effect will this "steaming" action bring to the coffee?

Could it be to increase the flavor (increase the extraction rate)?

Try it out:

The time of entering the water and the total extraction time remain the same.

Then we can see if steaming increases the extraction rate.

Coffee 12g, 180cc water, 90 degrees.

1 steaming, add water 30cc to soak for 30 seconds, 1m10s finish water, upper seat stop dripping 2m50s

2 without steaming, add water for 1 minute and finish the water for 10 seconds, then stop dripping 2m30s on the upper seat

1 steaming coffee, full aroma of fruit, warm and moist, lower acidity (aroma) tds is a little lighter

2 without steaming coffee, the acidity is more beautiful, the taste is clear (taste) tds is stronger.

Although the experiment is not perfect, it generally shows

Steaming or not, it can not be proved that it will increase the extraction rate.

Because there is little difference in the extraction rate.

On the contrary, it is because of the increase of stirring and disturbance that the extraction rate will be improved.

Conclusion: steaming is a method (there are many masters do not), brewing coffee does not have to do, but whether you know why to do it!

Next time we try again, how much concentration will be increased by the disturbance?

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