The purpose of coffee steams coffee steams the role of coffee has astringent feeling how should adjust?

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There is a very important but easily overlooked step in the cooking process, and that is steaming!

Generally, the astringent feeling mostly comes from the cooking in the later stage of comparison. Too long extraction time leads to astringent feeling, but steaming still becomes the source of astringent feeling, and this astringent feeling can be felt from the entrance to swallowing, making your flavor flaw explode. It is difficult to cover up with hydration and reduce the overall extraction time, which is really annoying.

1. Let most of the coffee powder eat water and discharge a large amount of air to make the coffee powder appear saturated and enhance the efficiency of extraction.

two。 If the water supply exceeds the water absorption limit of the coffee powder, the later stage of the water supply will push out the water that was first absorbed into the coffee powder.

What is the limit of water absorption of coffee powder?

Different baking degree of beans, grinding degree will be different, coupled with steaming, the outermost powder layer generally will not give too much water, as well as the distribution of powder layer caused by the way of water supply, softness and filter cup shape. And so on will have an impact. Therefore, the stifling water supply given to 1:2 is basically more compatible with most conditions.

The second point is that the water supply exceeds the limit that coffee powder can absorb water, resulting in the phenomenon that the front water is pushed down, but if you are because of the impulse of the hand flushing pot, the rough grinding degree, and the gap between the dry coffee powder is too large. And so on, leading to the dripping phenomenon, even if the water drips through the powder layer, the coffee powder still eats enough water and still achieves the goal of steaming, which can even be said to be necessary. Then even dripping will not cause steaming failure.

1. If the stifling water supply is within the 1:2 limit, you can try all kinds of water supply methods as much as you can.

For example: from the inside to the outside, from the outside to the inside, stay in the middle for a long time, fast circle, slow circle, small water does not circle. A variety of techniques, and with the observation of steaming phenomenon, to find a better exhaust condition can be done. Don't worry about too much water supply, the powder layer has enough ability to absorb water.

two。 If there is a dripping phenomenon during the water supply, it must be observed.

If the water dripping caused by the powder layer is not yet drained and the pores are large, it may be caused by too much water supply at a single point, and it can be improved only by slightly adjusting the position of the water supply force / water supply. Even if the amount of dripping is not large, it can not be improved, which can be regarded as a necessary process to achieve steaming, but if the dripping caused by the powder layer has exceeded the limit of water absorption, it represents the 1:2 water supply (which should be a reasonable amount). Coffee powder absorbs water unevenly, part of the powder absorbs too much water, and part of the powder absorbs not enough water, which will cause uneven exhaust and affect the flow rate of subsequent water supply.

The more typical observation point is. When the water supply is at the end of steaming, the flow rate changes from fast to slow. Or there are abnormal large bubbles floating around the powder layer, which means that the draft of the powder layer is uneven, so it is necessary to return to steaming to think.

And the time of steaming varies according to different beans. For example, deep-baked beans, the exhaust is more exuberant, generally steaming to 25 seconds is almost enough. And shallow baked beans are not afraid of steaming for 30 seconds! The former street gold Manning, for example, steamed for about 25 seconds, you can see the steaming surface from wet to matte, this time represents the end of steaming.

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