Hand-brewed Coffee: blistering and freshness

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One day I received a call from a customer, "this time the coffee beans seem to be out of breath."

Surprise, what's wrong with our coffee beans?! Out of breath!

It turned out that when the guests extracted coffee, they found that the coffee powder was not very absorbent and the bubbles were not rich enough. So

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RT: "Xiumen Coffee only uses the world's finest and freshest boutique coffee beans!"

So, what's going on with "coffee beans seem to be out of breath"? Let's talk about it.

The abundance of bubbles is the expression of freshness.

Fresh, is the king of delicious coffee.

More and more people are getting used to buying freshly roasted coffee beans directly from bakeries, so there are a lot of tips to teach you about the freshness of coffee beans, the most common of which is:

Whether there are enough bubbles during extraction.

Freshly roasted coffee beans, because the beans contain a lot of gas, strong respiration, in the extraction, the beans released gas, we see is wonderful plump bubbles, there is a very vivid adjective, "blooming". Yes, when fresh coffee beans are extracted, clumps of rich bubbles bloom like flowers of this season.

It is accompanied by the rich aroma of fresh coffee beans.

Re-analysis of whether bubbles are abundant or not

During extraction, the richness of bubbles is positively related to freshness. The fresher the bubbles are, the more bubbles are. However, there is a premise for the same coffee bean. To be exact, it is the same raw beans, the same baking, the same operation.

The fullness of bubbles will be different between different coffee beans, or between different roasting degrees of the same coffee bean, or between different operating coefficients of the same coffee bean.

To sum up: the fresher the same coffee bean, the richer the bubbles; for the same coffee bean, deep roasting is more abundant than shallow roasting bubbles.

And between different coffee beans, apart from the differences in baking degree and other factors, only from their own structure, will also reflect the difference in hydrophilicity, the most intuitive reflected in the speed of water absorption and the degree of blistering.

Extraction suggestion

For the same coffee bean, if the existing operation mode of extraction is not ideal, you can consider: increasing the number of coffee powder, increasing the thickness of the powder layer, increasing the combination time of coffee powder and water; increasing the extraction water temperature, further stimulating the activity of coffee beans; reducing the degree of grinding, grinding a little finer, and increasing the contact area between coffee powder and water molecules.

Of course, the above advice is for fresh coffee beans.

The regulation of each extraction factor will have a certain impact on the final taste of coffee. For the taste of the last cup, we still need to rely on the maker's grasp.

Through the adjustment of many factors, to get the "perfect cup" in mind, regardless of whether the result is achieved or not, the process of pursuing delicacy alone is also a wonderful experience. This is the joy of manual brewing.

I wish you all enjoy the coffee during the journey of making coffee by hand.