What kind of gas is released by coffee steaming? how much water is poured into coffee by steaming coffee?

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The basic things you need to make coffee by hand are: a hand brew pot, filter paper, filter cup, thermometer, timer, electronic scale and bean grinder. Not only the taste of the coffee beans themselves, but also the temperature, flow rate, direction of the water, the choice of filter paper, the particle size of the powder and many other factors will affect the taste of the brewing.

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

Generally, most of the astringency comes from the later stage of brewing. Too long extraction time leads to astringency, but stuffy steam will still become the source of astringency, and this astringency will be felt from the entrance to swallowing, which will make your flavor defect feel explosive. It is difficult to use hydration and reduce the overall extraction time to cover up. It is really annoying.

Then there is a astringent feeling in the stuffy steam, which means that there is something wrong with the technique?

It can be divided into two main categories:

1. Uneven water supply:

This happens more often with beginners, or if your hand is having trouble controlling the water. When your powder layer draft condition is not even, the exhaust condition will also be uneven, the powder layer is extracted by luck, which place is extracted too much, which place is not extracted enough, and then cause astringency, that is also a matter of course.

The problem of uneven water supply is also quite easy to deal with. Make use of the powder residue after brewing to practice 2.30 times in circles. The next water supply will be a lot smoother.

If it's too difficult to use a hand-made pot, consider changing it. A good pot is worth investing in. A cup of bad coffee is essentially a waste of money.

2. Water too soft/use watering technique

When your water is very gentle, or use the so-called spreading method, gently put water on the powder surface, let the coffee powder completely absorb water, in fact, there is no big problem, this is a very good method. However, special attention should be paid to the fact that too long steaming time may cause astringency. The reason is that when gently supplying water/spreading water, water is placed on the flour surface, and there is not enough force to push the water into the powder. It can only rely on gravity and diffusion to slowly wet the powder layer. Therefore, the contact time between water and powder will be longer than that of strong water supply. If steaming for a long time is used, it may lead to excessive extraction and astringency.

There are only two solutions:

A. Steaming time is revised down to 30 seconds.

Test several times to determine the limit of steaming time, do not exceed this time, basically will not cause astringency

B. Slightly increase the force of water supply

Give water a little more force, or control the water as you like, and let your water flow down the hand flush pot to the bottom of the powder layer. Water increases some strength, it will not stay in the powder layer for too long, and then to explore the limit of steaming time, you can achieve a balance between water softness and steaming time.

And the time of stewing varies according to different beans. For example, deep-baked beans, exhaust is more vigorous, generally steamed to 25 seconds on the same. And shallow baked beans steamed for 30 seconds are not afraid! For example, the gold mantinin in the former street was steamed for about 25 seconds. You could see that the surface of the steamed surface changed from wet to matte. At this time, it represented the end of the steamed surface.

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