The importance of uniform steaming of hand-brewed coffee Experimental Summary of steaming technique is very important!

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The first step into the beginning of the hand rush is steaming.

Steaming: discharge carbon dioxide, increase the extraction rate and reduce the effect channel.

Usually the way to achieve this effect is not limited to one or two. If you simply circle the injection of water to let it naturally discharge carbon dioxide, or circle the injection of water with the help of external force. If we compare the two methods together, will there be a significant difference in taste?

For this, I use two different steaming methods and use two different beans.

It is divided into two groups:

Except for different steaming methods, the other conditions for participating in cooking are the same. (the impact of artificial water injection has been avoided as far as possible. )

I.

Use Yega Sheffiko Chernafica in Ethiopia on the front street of beans.

Treatment method: washing treatment method

Bean species: native species

Altitude: 1900-2100 m

Using the same bean, it is steamed in different ways.

1. In the case of simply injecting water around a circle to let it naturally discharge carbon dioxide:

Filter cup

Grinding degree

Powder quantity

Water temperature

Stuffy steam

Total 229g

V60

4K

15g

90 degrees

44g35s

1: 59

Flavor: ginger flower, yellow lemon, pulp, Earl black tea,

With the sweet and sour aroma of ripe yellow lemon as the main condiment and drinking more than two mouthfuls, the other flavors were quickly covered, and the taste was very round and became more and more simple as the temperature dropped.

2. After injecting water around the circle, with the help of external force (push the tilt angle up and down, left and right):

Filter cup

Grinding degree

Powder quantity

Water temperature

Stuffy steam

Total 229g

V60

4K

15g

90 degrees

43g35s

2: 08

Flavor: ginger flower, yellow lemon, orange peel, pulp, Earl black tea,

Compared with the above cup, it is layered and more balanced as a whole, with a longer sweetness and thicker taste with the change of temperature.

II.

Kenya Sika ASALI

Treatment method: Kenya double washing treatment method

Bean seed: SL28 SL34

Altitude: 1500-1700 m

1. In the case of simply injecting water around a circle to let it naturally discharge carbon dioxide:

Filter cup

Grinding degree

Powder quantity

Water temperature

Stuffy steam

Total 228g

V60

4S

15g

90 degrees

36g30s

1: 43

Acid-based, complex flavor intertwined

2. After injecting water around the circle, with the help of external force (push the tilt angle up and down, left and right):

Filter cup

Grinding degree

Powder quantity

Water temperature

Stuffy steam

Total 229g

V60

4S

15g

90 degrees

36g30s

1: 53

Clear, balanced, sweet.

Summary:

Before cooking, there is no method to set which will bring better results, if we look at the matter from a simple point of view, we will find an obvious difference. The total extraction time of the two groups was significantly prolonged with the help of external forces.

This makes me suspect that because the two cups that do not have the help of external force may produce individual particles during steaming, because the inertia of the water will go in the direction that has already been wetted, and the powder particles that are not saturated with water will resist the channel effect because of drying, allowing the water to flow quickly through the channel, resulting in a low concentration of part of the extraction and increasing the uneven extraction. As a result, the total extraction time becomes shorter and the extraction is incomplete, which makes the coffee drink less balanced, single and high acidity.