How to judge the hand steaming time? The relationship between the time of hand steaming and the degree of baking

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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

Some people say there is no need to be bored.

Some people say they want to be bored.

It made everyone's heart depressed.

I don't know how long it will last.

And how stuffy.

So. Take this opportunity. Let's talk about the magic stick.

First of all. The lower the current, the softer the better.

Because it's just to get the coffee powder wet.

The current is too high and too strong. As soon as the top rushes down, it will flow..

It is better to be so light that the injected water will float on it. Getting wet around the coffee powder..

Too much water.. There will be tension.

Will pull down the water that used to stay around the coffee powder.

The coffee powder does not have enough water to seep into the center of the coffee powder.

Just the right amount of water will form a bright surface of surface tension on the surface.

With the expansion of the air in the coffee powder and the air between the coffee powder.

The coffee powder layer will be higher and higher.

The coffee powder layer is also bright with water.

About 30 seconds or so.

The air in the coffee powder because of the drop in temperature..

Begin to absorb the hot water that originally surrounded the coffee powder.

So there is no light surface on the surface.

As the surface moisture is absorbed. The surface is no longer shiny.

Cracks began to appear between the coffee powder..

The top of the powder layer began to collapse.

After this time. The water around the coffee powder is also gradually sucked dry.

And then... Getting drier and drier. The powder layer began to collapse more and more.

Until the water is sucked dry.

There are several factors that affect steaming.

The volume-weight ratio of coffee beans.

Some coffee beans are big but light.

Some coffee beans are small but heavy.

The degree of baking will also be affected by the baking time.

To put it simply.

It is the amount of air contained in coffee beans.

Freshly baked coffee beans have more air capacity..

Coffee beans that have been exposed to moisture for a long time have less air.

The amount of air with deep baking degree is more.

The amount of air with a shallow degree of baking is less.

The amount of air that takes a long baking time is more.

The amount of air with short baking time is less.

After knowing the air content of coffee beans..

Then there is the grinding scale.

Coffee beans are ground finely. The amount of air is less.

The coffee beans are ground thickly. The amount of air is more.

After the first two factors are determined.

Then there is the temperature of the hot water.

The higher the temperature.

The better the air expands.

But the higher the temperature, the greater the temperature difference between room temperature and room temperature.

The stronger the effect of thermal expansion and cold contraction.

The faster the coffee powder absorbs water. The water will be sucked dry and then the air will be inhaled. The faster it collapses.

The lower the temperature.

The lower the expansion effect of the air.

The coffee powder expands slowly and not too high.

Coffee powder absorbs water very slowly, and it is not easy to inhale air again. It also collapses more slowly.

And then...

The size of the grinding scale is not as thick as possible. It's not as thin as possible.

It should be. Adjust according to the amount of air in the coffee bean itself.

If there is more air, you should grind it down.

If there is less air, you can grind it a little thicker.

Or to see if there is enough water to absorb the coffee powder when steaming..

If there is not enough water.

Can't seep into the coffee powder to completely dissolve the ingredients.

When the steaming second half of the coffee powder begins to dry

The air will be inhaled again.

During the second water injection.

There will be a lot of big bubbles.

Make it more difficult to extract..

Coffee powder floats on the surface.

Unable to sink at the bottom to form a filter layer.

It is easy to form a deep V shape.

Coffee powder is finely ground.

Although the effect of steaming is better.

The air is easily driven out..

There is also enough water to absorb.

But also because after absorbing enough water,

The specific gravity becomes heavier. Easy to sink at the bottom

A layer of silt is formed.

Blocking the flow of hot water through the coffee powder layer

It is easy to flow sideways from the filter paper above the powder layer.

Judging from the above factors.

The effect of steaming.

It will affect the concentration of the whole cup of coffee.

That.

If it's not good to be bored in the first place. What should I do?

Is there no remedy if it is too difficult?

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