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Collect the aroma of coffee-stew

Published: 2024-11-03 Author: World Gafei

Last Updated: 2024/11/03, The smell of coffee is easy to dissipate in the air, and I always want to try my best to preserve it in various ways. Searching the method and process of coffee making in my memory, I finally found a way that might help me retain more coffee aroma.

Stew. It is at certain stages in the process of making coffee that the coffee is covered, which is also called "steaming" of the coffee. I understand that this method comes from a coffee machine with a segmented water supply design, that is, a coffee machine with pre-soaking function. First, give a small amount of water to the coffee pressed powder without relieving pressure, so that this part of the water can taste and stew the coffee in advance. This kind of coffee extraction has many advantages. I think the most important thing is to make the coffee extract the essence more fully and lock the coffee aroma as much as possible. However, there is a misunderstanding, some coffee machines without segmented water supply function design, if the use of manual two-stage extraction, not only can not achieve steaming, but take care of one at the expense of the other. Because the first part of the water can touch the coffee, but with the action of turning off the extraction key, the stewed water and the first extracted coffee liquid are discharged into the sewer by the machine's pressure relief and reflux system. This method, not only can not better extract coffee, but also makes part of the essence of coffee lost.

Hand-brewed coffee also has a steaming concept. Before water injection, dig a hole in the middle of the coffee powder, and then inject very little hot water, using the coffee powder to expand with water to form a "pot lid" to stew the coffee powder for the first time. After the "pot lid" collapsed, the second water injection formed a larger "pot lid" and stewed again. After two times of stewing, a large amount of water injection extraction began. This way of extracting coffee, seemingly simple, actually requires the operator to have a very deep kung fu.

The American drip filter coffee machine also introduces the steaming operation. The first two ways of extracting coffee are stewed before the coffee is extracted, while the American drip filter is stewed on a heat preservation plate after the coffee is extracted. Although the stewing sequence is different, it is also the same.

In retrospect, when I was giving opening dinners for many cafes, in order to meet the needs of customers to drink coffee, I used to use siphon pots to extract a large amount of coffee and store it in thermos, waiting for customers to need it, and then pour it out. This is a good way to avoid the embarrassment of a shortage of coffee. For a moment of emergency, but accidentally got the stewed coffee, coffee aroma is extremely rich, taste is very smooth, almost can not feel convergence.

The exploration of coffee stewing has just begun. I have only briefly experienced the process and results of coffee stewing, while the chemical and physical reactions of caffeine stewing and the new aroma arrangement and taste of coffee produced by stewing are still a mystery to me. I'm afraid I can't crack it for the rest of my life. Perhaps it is precisely because the mystery of coffee is difficult to crack, so that I wait for coffee gluttons do not do their job and flock to it!

... The steaming of the Belgian royal coffee pot.