Illy deep-roasted coffee powder can not steam up how to return a responsibility? How to bubble illy deep baking powder

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Buy illy coffee powder, deep-baked coffee powder, and then hand-flush with V60 plus filter paper, because the equipment is not complete, so the water temperature is not controlled-- probably above 90 degrees-- the flow rate of water can not be controlled-- stewed-- but there is no expansion of coffee powder in the video, it is sunken-- and then, about 8g of 150--170ml water, and then taste it-- why only drink carbon, bitter and sour taste? The promotion says: "the taste is sweet and intense, with aromas of chocolate, caramel, honey and citrus fruits."

So the question is:

1. It didn't start when I stewed it-is it a common phenomenon of coffee powder? Only freshly ground fresh coffee stew can be steamed?

two。 Did not drink as sweet as it should be, is it because of the temperature and current of the water? As long as the water temperature is too high, the flow rate cannot be controlled-only carbon, bitterness and sour taste?

Let's explain the problem of steaming in front of the street coffee.

First of all, what is steaming? After the coffee beans are roasted, there will be a lot of carbon dioxide in them, so sometimes we find that the packaging of coffee beans that are not opened is bulging for this reason. And these gases will accelerate the discharge of these gases when they come into contact with water, so when we give water for the first time, we will wait for a period of time to let the coffee powder exhaust fully, if the gas in the coffee powder is not fully discharged, then these gases will wrap around the coffee powder, thus affecting the extraction of coffee powder, resulting in insufficient or uneven extraction of the extracted coffee.

Of course, the expansion during steaming is directly related to the freshness, baking degree, grinding particle size and water temperature of coffee beans.

Generally speaking, the deeper the baking degree, the more exuberant the exhaust, so the expansion during steaming is obvious, while the shallower the baking is, the exhaust is relatively less intense, so the expansion during steaming is not severe.

And the finer the degree of grinding, the more it is possible to gather water on the powder bed and it is not easy to flow away, so it is more likely to expand during steaming, while the thicker the degree of grinding is, the water is easy to flow away directly from the coffee particles, and it is difficult to form stifling, not to mention the expansion of steaming.

As we said earlier, the main purpose of steaming is to exhaust the coffee powder. The more fresh the coffee bean is, the more gas there is in the coffee bean, and after the coffee bean has been put for a long time, then the gas is almost dispersed. At this time, there is no need for steaming this step.

If the coffee powder bed is sunken directly, it is most likely because the coffee beans are not so fresh, but it is also possible that the water in this section of steaming is injected too much, or the current is too strong.

So why is it bitter to drink? The front street coffee analysis may be because:

1. The coffee powder is too fine to be made by hand. Coffee powder is too fine, it is easy to increase the probability of over-extraction of coffee powder.

2. The ratio of powder to water is not suitable. According to the above, 8 grams of powder washed 150,170g of water, calculated that the ratio of powder to water is 1:18-1:21. Qianjie Coffee thinks that the powder-to-water ratio is too large. Generally speaking, the powder-to-water ratio of coffee is between 1:15 and 1:18, but this is the powder-to-water ratio when brewing lightly roasted beans. For deep-roasted coffee, Qianjie Coffee recommends a powder-to-water ratio of 1:13 to 1:14, which highlights the characteristics of deep-roasted coffee.

3. Water temperature. The deeper the roast, the more the Qianjie coffee is recommended to be extracted at a low temperature, that is, 84 ℃-86 ℃! Low temperature is used to reduce the extraction efficiency of deep-roasted coffee.