Hand flushing technique-high temperature steaming and low temperature extraction of hand steaming water?

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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

Muggy steam! The fragrance is bubbling!

When brewing a cup of hand-brewed coffee, there is a step called 'steaming', which means that when hot water is injected and leaves for a while, the coffee powder begins to bubble. Some people describe it as coffee breathing, while others say it represents the freshness of coffee beans. Simply put, steaming is a process of exchange of gas and water, because the roasted coffee bean is filled with a lot of carbon dioxide-based gas and expands by heat, making it look like a small coffee volcano.

Because freshly baked beans have more undischarged carbon dioxide, so the effect of expansion will be more obvious, so some people will use it as a standard of whether coffee beans are fresh, but it is not just because of freshness. It includes the depth of baking, the thickness of coffee powder, and the temperature of the water will affect the expansion of steaming. So when pursuing a steaming bubble, don't forget to take these factors into account.

[a hand dash player]

A steaming at higher water temperature and extraction at lower water temperature. Washed beans, baking degree # 58 Mustang 68.

1. 20 grams of coffee powder first pour into 30 grams, 90 ℃ of hot water, steam for 30 seconds.

two。 Then use 88 ℃ hot water extraction, large water column, continuous water, extraction to 220g-230g coffee liquid, the total time is about 1 minute 30 seconds.

B stack flavor with high temperature and rapid cooking. Elida manor in the sun, the baking degree is shallow.

1. The baking degree is shallow, 20 grams of coffee powder, 90-91 ℃ of hot water, steaming for 40 seconds.

two。 Pour 230 grams of water, drip it completely, and cook for about 1 minute and 50 seconds.

C [JP Champion] (kalita 3 holes)

1. High temperature 92 degrees steaming 30sec. (for tastes good and comes out first)

2. 88-89 degree flushing: circle 1.5 times + central water injection to raise the water level and keep water 1min. (keep running water, so the powder wall won't break.)

-benefits: sweet smell, extended taste

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