Coffee hand-brewing skill | practical parameters of "steaming" time for coffee extracted with 6 different utensils

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Steaming, which is often expressed as Bloom in English instructions, refers to the preparatory action of wetting a small amount of hot water evenly on the surface of coffee powder during hand flushing before formal water injection. It is at certain stages in the process of making coffee that the coffee is covered, which is also called "steaming" of the coffee.

Whether the flavor of a cup of hand-brewed coffee is pleasant or not depends largely on whether a good filter layer is formed, except for the nature and freshness of coffee beans, while steaming will determine whether the hot water can pass evenly through the coffee powder. Stewing is one of the key steps in coffee extraction.

There are two purposes of steaming:

First, in order to release the gas in the coffee particles, mainly carbon dioxide. Generally speaking, the closer it is to the baking time, the more bubbles usually occur during prepreg. On the other hand, the coffee beans with deeper roasting degree will release more gas in the steaming process than the coffee beans with lower roasting degree because of less water content.

Second, if the coffee particles after exhaust gas can be evenly absorbed and saturated, the subsequent extraction can be uniform. In short, during steaming, the air between the coffee powder particles expands and releases a large amount of carbon dioxide, while a short gap layer between the coffee powder particles will provide the space needed for hot water to pass through the powder layer during formal water injection.

Shallow baked beans as an example, the oil content is low, water absorption is relatively poor, in order to make the extraction efficiency is better, usually grinding will be finer, the water temperature should be higher!

Powder to water ratio: can be adjusted according to individual taste, usually coffee beans (g) to calculate: coffee (c) ratio is 1:15, so a cup of about 15 grams of coffee beans, hand-brewed 225ml coffee

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Siphon kettle

Siphon pot is one of the utensils used in most cafes to make individual coffee, but very often the production staff do not have a deep understanding of siphon pot extraction, which leads to the failure of coffee production. Next, I will explain to you the extraction time of siphon pot when making coffee.

Practical parameters of extraction time:

30 seconds 45 seconds → medium deep baking, deep baked beans

45 seconds 60 seconds → moderate shade, suitable for shallow baking, medium baking, shallow baking

→ concentration, viscosity, aroma and bitterness increased for more than 60 seconds.

The steaming time of the siphon pot is about 40 to 60 seconds, depending on the taste and the degree of baking, the deeper or lighter taste can be boiled for 40 seconds and 50 seconds, while the degree of roasting is shallow, such as Yega, Kenya, for 50 seconds. The Japanese style Competition stipulates that the contestants are required to complete the bubble cooking within 60 seconds, which is limited to 60 seconds, but the finer the grinding powder, the shorter the bubble cooking time.

Heavy flavors like to cook for 70 to 80 seconds, or even for more than 5 minutes. Most people may not be able to adapt to the traditional Chinese medicine-like cooking method, and the extraction rate has exceeded 25%. Although the aroma has become stronger, the mixed bitterness and throat bite are also cooked, however, it can be said that there are hundreds of kinds of people who are addicted to concentration or old smokers alone, but some people regard it as sweet jade liquid.

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Hand drip filtration

If the initial step of hand flushing is less steaming, a large amount of hot water will follow a local and a small number of waterways through the powder layer, so that the dripping time will be longer, which may lead to excessive extraction, because the extraction time is longer and more substances are dissolved. the taste may be more sour and irritating, or full of miscellaneous taste.

However, once you can pay attention to the action of steaming and then start formal water injection, the hot water can pass through the filter layer evenly composed of coffee powder, and then achieve the purpose of uniform extraction.

So what are the influencing factors of hand steaming?

The first is the choice of instruments for production. Good filter cups and filter paper are not only necessary for making good coffee, but also necessary for good steaming. The high-quality brand filter cup design groove can make the air fluidity is good, will not let the gas gush out from the coffee surface, the water permeability of the high-quality filter paper will also make the hot water pass through quickly, will not form the dripping filtration speed sometimes fast and sometimes slow.

Second, it is necessary to have a suitable hand flushing pot, which can well control the outlet speed and flow rate, flow rate, as well as the softness and hardness of the flow.

Third, water quantity. The amount of steaming water does not need too much, just need to wet the surface of the coffee, but it needs to be soft and light, fast and uniform, so that the steaming rate is usually carried out at the same time. I will stew at the same time according to the proportion of 1:2. For example, 15 grams of flour is steamed with 30 grams of water.

Fourth, the temperature of the water. I personally think that the best temperature for making hand-brewed coffee is 88-90 degrees, and the highest temperature should not exceed 95 degrees. This kind of water temperature will not produce too much bitterness or sour taste when steaming, and it can also make the coffee fully expand.

Practical parameters of extraction time:

10~20 seconds → medium deep roast, deep roast beans (why Starbucks stews for 5 seconds, I tell you stews for 30 seconds)

25~35 seconds → moderate intensity, suitable for light baking, medium baking, light baking taste elegant

More than 40 seconds → light baking

A cup of hand-brewed coffee state and taste is good or bad, mostly depends on whether a good filter layer is formed, that is, whether the steaming is sufficient and good, so that the hot water evenly penetrates the coffee powder is the greatest significance of coffee extraction.

So if too much steam, dripping a large coffee, the situation is that the falling water does not stay but directly brought out the coffee powder outside the substance... The inner layer of coffee powder is dry when the ingredients of the outer layer of coffee powder are dissolved. When hot water penetrates into the inner layer of coffee powder.. Coffee powder outer layer of miscellaneous taste, astringency also began to dissolve out. The coffee thus brewed is weak, but has an over-extracted flavor.

If the steaming water is insufficient, no water drops will fall at all, so that the coffee powder is not saturated with water, and some coffee exhaust is insufficient, which will cause insufficient extraction ~

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Smart Cup

Smart cup brewing methods and suggestions.

Xiaobian personally thinks that the brewing method of smart cups is similar to hand brewing. Simply put, grind, fill the powder to the 1/3 position of the filter cup, pour water, steam, and finally soak in water for a few minutes.

The ratio of water to powder is still 1: 13: 1: 18, the water temperature and steaming time vary according to the beans, the degree of grinding is still moderately ground, the thickness of the filter paper is the same as that of white granulated sugar, the filter paper is specially designed for smart cups, and Melita filter paper is preferred.

The editor summarizes several commonly used cooking methods for you:

A: pour in the coffee powder, steam for 40-60 seconds after injecting water, then soak for 2-3 minutes.

B: pour in the coffee powder, stir immediately after injecting water, then steam for 40-60 seconds, then pour in water and soak for 2-3 minutes.

C: pour coffee powder, steam for 40-60 seconds after water injection, then stir, then water injection, soak for 2-3 minutes, produce.

Careful, can you see the difference between the three methods? The first one is not stirred, the second and the third is that the order of stirring and steaming has changed. You can try all three. The smart cup as a manual entry is definitely the best choice.

It is important to note that:

In addition to water injection, steaming and steaming can also be covered and soaked in the smart cup, and the water injection does not need to be too full.

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the pressure pot

What is the principle of French press? The method of making coffee is to completely soak the coffee in the pot, and then use a press rod with a metal filter to separate the coffee from the coffee grounds. This brewing method gives a very good mellow coffee, can increase the texture and grease, and the final coffee is quite clean.

First, the powder-water ratio is 1:16, if you like the SCAA standard friends can change it to 1:18, such a change will reduce the concentration of coffee. That is, if 500ml water is injected into the kettle, the amount of coffee beans used is 28 grams.

Second, grinding, we grind coffee beans to very coarse granulated sugar particles, so the choice of grinding degree is because the time of soaking and extraction in the pressure kettle is longer, if the grinding is finer, it is bound to reduce the time of soaking and extraction, otherwise the solid soluble substances in coffee powder will be extracted too much, which we call over-extraction.

Third, soak extraction time, it is recommended to be 3-4 minutes.

Fourth, the water temperature, we use 92 degrees Celsius water.

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Philharmonic pressure

Unlike the drip filter coffee machine, although the soaking time is very short, it can fully soak the coffee particles and exert soothing and gentle pressure during extraction. It draws lessons from the pressure bar principle of the French press, but the coffee liquid is pressed out from the bottom of the apparatus through the filter paper, and the coffee particles are finer than those required by the French press, and the contact time between coffee and water is shorter but the pressure is higher, thus ensuring that the coffee drink is almost free of coffee powder.

It uses the extraction method of an Italian espresso machine, but a layer of filter paper is added to the powder bowl, resulting in lower water temperature and lower pressure, resulting in a simpler structure and a much lower cost. but the extracted coffee tastes richer and softer without bitterness.

In use, we will find:

"Philharmonic pressure" steams for 40 to 50 seconds, but it can be fully soaked to ensure that stronger flavor can be extracted quickly.

"Philharmonic pressure" requires a lower water temperature of-80-85 degrees, which can extract a more supple taste.

The extraction time of "Philharmonic pressure" is only 20 seconds, which is much shorter than that of other utensils (such as the French kettle and the drip filter coffee machine are all at least more than three minutes). Therefore, the coffee extracted does not taste bitter.

The press speed of "Philharmonic pressure" is only about 10 centimeters in 20 seconds, and the movement is gentle, so it can extract the richer taste of coffee.

The thickness of coffee particles. Fine grinding, coffee particles for drip filter coffee machine and espresso machine can be used; if it is found that the pressure bar is difficult to press and the resistance is too high, it is proved that the coffee grinding is too fine.

Due to the low water temperature and short extraction time, the acidity of coffee extracted by "Philharmonic pressure" is less than 1/5 of that of dripping coffee, which is more comfortable for many coffee drinkers.

Steaming, which is often expressed as Bloom in English instructions, refers to the preparatory action of wetting a small amount of hot water evenly on the surface of coffee powder during hand flushing before formal water injection. It is at certain stages in the process of making coffee that the coffee is covered, which is also called "steaming" of the coffee.

Whether the flavor of a cup of hand-brewed coffee is pleasant or not depends largely on whether a good filter layer is formed, except for the nature and freshness of coffee beans, while steaming will determine whether the hot water can pass evenly through the coffee powder. Stewing is one of the key steps in coffee extraction.

There are two purposes of steaming:

First, in order to release the gas in the coffee particles, mainly carbon dioxide. Generally speaking, the closer it is to the baking time, the more bubbles usually occur during prepreg. On the other hand, the coffee beans with deeper roasting degree will release more gas in the steaming process than the coffee beans with lower roasting degree because of less water content.

Second, if the coffee particles after exhaust gas can be evenly absorbed and saturated, the subsequent extraction can be uniform. In short, during steaming, the air between the coffee powder particles expands and releases a large amount of carbon dioxide, while a short gap layer between the coffee powder particles will provide the space needed for hot water to pass through the powder layer during formal water injection.

Shallow baked beans as an example, the oil content is low, water absorption is relatively poor, in order to make the extraction efficiency is better, usually grinding will be finer, the water temperature should be higher!

Powder to water ratio: can be adjusted according to individual taste, usually coffee beans (g) to calculate: coffee (c) ratio is 1:15, so a cup of about 15 grams of coffee beans, hand-brewed 225ml coffee

/ /

Siphon kettle

Siphon pot is one of the utensils used in most cafes to make individual coffee, but very often the production staff do not have a deep understanding of siphon pot extraction, which leads to the failure of coffee production. Next, I will explain to you the extraction time of siphon pot when making coffee.

Practical parameters of extraction time:

30 seconds 45 seconds → medium deep baking, deep baked beans

45 seconds 60 seconds → moderate shade, suitable for shallow baking, medium baking, shallow baking

→ concentration, viscosity, aroma and bitterness increased for more than 60 seconds.

The steaming time of the siphon pot is about 40 to 60 seconds, depending on the taste and the degree of baking, the deeper or lighter taste can be boiled for 40 seconds and 50 seconds, while the degree of roasting is shallow, such as Yega, Kenya, for 50 seconds. The Japanese style Competition stipulates that the contestants are required to complete the bubble cooking within 60 seconds, which is limited to 60 seconds, but the finer the grinding powder, the shorter the bubble cooking time.

Heavy flavors like to cook for 70 to 80 seconds, or even for more than 5 minutes. Most people may not be able to adapt to the traditional Chinese medicine-like cooking method, and the extraction rate has exceeded 25%. Although the aroma has become stronger, the mixed bitterness and throat bite are also cooked, however, it can be said that there are hundreds of kinds of people who are addicted to concentration or old smokers alone, but some people regard it as sweet jade liquid.

/ /

Hand drip filtration

If the initial step of hand flushing is less steaming, a large amount of hot water will follow a local and a small number of waterways through the powder layer, so that the dripping time will be longer, which may lead to excessive extraction, because the extraction time is longer and more substances are dissolved. the taste may be more sour and irritating, or full of miscellaneous taste.

However, once you can pay attention to the action of steaming and then start formal water injection, the hot water can pass through the filter layer evenly composed of coffee powder, and then achieve the purpose of uniform extraction.

So what are the influencing factors of hand steaming?

The first is the choice of instruments for production. Good filter cups and filter paper are not only necessary for making good coffee, but also necessary for good steaming. The high-quality brand filter cup design groove can make the air fluidity is good, will not let the gas gush out from the coffee surface, the water permeability of the high-quality filter paper will also make the hot water pass through quickly, will not form the dripping filtration speed sometimes fast and sometimes slow.

Second, it is necessary to have a suitable hand flushing pot, which can well control the outlet speed and flow rate, flow rate, as well as the softness and hardness of the flow.

Third, water quantity. The amount of steaming water does not need too much, just need to wet the surface of the coffee, but it needs to be soft and light, fast and uniform, so that the steaming rate is usually carried out at the same time. I will stew at the same time according to the proportion of 1:2. For example, 15 grams of flour is steamed with 30 grams of water.

Fourth, the temperature of the water. I personally think that the best temperature for making hand-brewed coffee is 88-90 degrees, and the highest temperature should not exceed 95 degrees. This kind of water temperature will not produce too much bitterness or sour taste when steaming, and it can also make the coffee fully expand.

Practical parameters of extraction time:

10: 20 seconds → deep baked, deep baked beans (why Starbucks steamed for 5 seconds, I'll tell you to stew for 30 seconds)

25 seconds 35 seconds → is moderate, suitable for light baking, medium baking, light and elegant taste

→ shallow baking for more than 40 seconds

The state and taste of a cup of hand-brewed coffee depends largely on whether a good filter layer is formed, that is, whether steaming is sufficient and good, and the greatest significance of coffee extraction is to let hot water evenly pass through the coffee powder.

So if there is too much steaming water, dripping a large amount of coffee liquid, the situation is that the falling water does not stay but directly brings out the substance outside the coffee powder. When the outer layer of coffee powder is dissolved, the inner layer of coffee powder is still dry. When hot water seeps into the inner layer of coffee powder.. The miscellaneous and astringent taste of the outer layer of coffee powder also began to dissolve. The coffee brewed in this way is not only light, but also has an exquisite mixed smell.

If the amount of stuffy steam is insufficient and no water droplets fall at all, then the coffee powder does not absorb enough water, and some coffee is not exhaust enough, which will cause insufficient extraction.

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Smart Cup

Cooking methods and suggestions for smart cups.

The editor personally thinks that the cooking method of the smart cup is similar to that of hand brewing. To put it simply, grind the powder, load the powder to the 1x3 position of the filter cup, pour water, steam, and finally soak in water for a few minutes, produce!

The ratio of water to powder is still 1: 13: 1: 18, the water temperature and steaming time vary according to the beans, the degree of grinding is still moderately ground, the thickness of the filter paper is the same as that of white granulated sugar, the filter paper is specially designed for smart cups, and Melita filter paper is preferred.

The editor summarizes several commonly used cooking methods for you:

A: pour in the coffee powder, steam for 40-60 seconds after injecting water, then soak for 2-3 minutes.

B: pour in the coffee powder, stir immediately after injecting water, then steam for 40-60 seconds, then pour in water and soak for 2-3 minutes.

C: pour coffee powder, steam for 40-60 seconds after water injection, then stir, then water injection, soak for 2-3 minutes, produce.

Careful, can you see the difference between the three methods? The first one is not stirred, the second and the third is that the order of stirring and steaming has changed. You can try all three. The smart cup as a manual entry is definitely the best choice.

It is important to note that:

In addition to water injection, steaming and steaming can also be covered and soaked in the smart cup, and the water injection does not need to be too full.

/ /

French pressure kettle

What is the principle of French press? To make coffee in a pressure pot, the coffee is completely soaked in the pot, and then a pressure bar with a metal filter is used to separate the coffee from the coffee grounds. The coffee obtained by this brewing method is very mellow and can increase the price, texture and oil. And the final coffee is quite clean.

First, the powder-water ratio is 1:16, if you like the SCAA standard friends can change it to 1:18, such a change will reduce the concentration of coffee. That is, if 500ml water is injected into the kettle, the amount of coffee beans used is 28 grams.

Second, grinding, we grind coffee beans to very coarse granulated sugar particles, so the choice of grinding degree is because the time of soaking and extraction in the pressure kettle is longer, if the grinding is finer, it is bound to reduce the time of soaking and extraction, otherwise the solid soluble substances in coffee powder will be extracted too much, which we call over-extraction.

Third, soak extraction time, it is recommended to be 3-4 minutes.

Fourth, the water temperature, we use 92 degrees Celsius water.

/ /

Philharmonic pressure

Unlike the drip filter coffee machine, although the soaking time is very short, it can fully soak the coffee particles and exert soothing and gentle pressure during extraction. It draws lessons from the pressure bar principle of the French press, but the coffee liquid is pressed out from the bottom of the apparatus through the filter paper, and the coffee particles are finer than those required by the French press, and the contact time between coffee and water is shorter but the pressure is higher, thus ensuring that the coffee drink is almost free of coffee powder.

It uses the extraction method of an Italian espresso machine, but a layer of filter paper is added to the powder bowl, resulting in lower water temperature and lower pressure, resulting in a simpler structure and a much lower cost. but the extracted coffee tastes richer and softer without bitterness.

In use, we will find:

"Philharmonic pressure" steams for 40 to 50 seconds, but it can be fully soaked to ensure that stronger flavor can be extracted quickly.

"Philharmonic pressure" requires a lower water temperature of-80-85 degrees, which can extract a more supple taste.

The extraction time of "Philharmonic pressure" is only 20 seconds, which is much shorter than that of other utensils (such as the French kettle and the drip filter coffee machine are all at least more than three minutes). Therefore, the coffee extracted does not taste bitter.

The press speed of "Philharmonic pressure" is only about 10 centimeters in 20 seconds, and the movement is gentle, so it can extract the richer taste of coffee.

The thickness of coffee particles. Fine grinding, coffee particles for drip filter coffee machine and espresso machine can be used; if it is found that the pressure bar is difficult to press and the resistance is too high, it is proved that the coffee grinding is too fine.

Due to the low water temperature and short extraction time, the acidity of coffee extracted with "Philharmonic pressure" is 1/5 of that of dripping coffee, which is more comfortable for many coffee drinkers.