Answer | do you pay attention to the amount of steaming by hand? What is the reason why stuffy steam does not expand?

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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

I have joined the ranks of hand flushing for about three months. At present, I have encountered a little bottleneck. I hope you can help solve it. Thank you.

1. The deep-baked beans will not rise the steamed bread mountain when steaming, but the water can be like that of others when steaming, only some of them flow down the pot.

two。 The shallow baked beans can't get bored at all, only a little gas comes out.

The bean grinder is hario Mss-1B, the grinding degree turns to the tightest and then retreats eight squares, the powder quantity is 12g, the medium and deep baked beans are golden manning, and the shallow baked beans are all purchased in the coffee laboratory and brewed about 10 days after baking, the water temperature is washed directly by the hot kettle at home at 90 degrees C, the hand kettle is Hario Vkb100, and the filter is v60-01. I don't know what's wrong?

It should be normal to have no steamed bread mountain for 10 days. Within 3 days of the next try, I will arch steamed bread mountain in about a week when I bake beans, and it will gradually disappear in more than a week.

Steaming is a very important indicator of whether coffee beans are fresh or not.

Usually go to the store to buy

It's okay in about a week.

More than two weeks

I've never seen anything that can rise.

Is the expansion obvious in the steaming process except for freshness?

The size of coffee powder is also important.

It's not even too thick and fine.

You can try to adjust the coffee powder to see

The beans I bought can still swell a little after a month.

It is normal for shallow baking to have a small degree of steaming expansion.

There is also a possibility.

Too much water is injected.

When stewing, the amount of water injected should be evenly moistened with coffee powder.

Water injection should be quick. Even

The amount of water should be well controlled. Not too much.

The whole action is complete.

Drop a few drops into the pot

It should be all right.

If a pile of water drips down

There may also be no steamed bread mountain.

For your reference

If the coffee is well preserved

There should not be such a problem in a month!

Personally, I think magic bean machine is a big problem.

If the budget is enough, the little Fuji will be defeated by him!

If you want to play Italian style in the future, start with 901N!

Then there is the baking degree of beans.

The cells of beans are less damaged by shallow baking.

The structure is relatively tight, exhaust is not easy, naturally it is more difficult to appear steamed bread mountain

To appear steamed bread mountain, you can increase the temperature of the extraction water or fine the grinding degree.

Deep baking, vice versa

But it still depends on whether the taste of the brewed coffee is balanced.

Because steaming is just a trick.

Like XD whose hands are not even steaming.

1. The beans should be deep-baked, or at least done in an explosion.

two。 Grind a little bit

3. The water temperature is a little higher, at least 90 degrees.

4. Fresh baking and flushing

But if it doesn't swell, I personally think it's not that important, because coffee is something to drink.

So the aroma and taste are the key points.

In addition, coffee beans are not freshly baked, the more fresh, the better. Put a bean for 2 days to raise beans.

The taste will become more and more complete, and after reaching a peak (about 2 weeks of personal experience), it will begin to go down.

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