Say the important thing again: coffee must be steamed by hand.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

I believe that many people, including editors, know that an essential step in making coffee is steaming when they come into contact with coffee.

For hand-brewed coffee, the steaming process is crucial. Steaming is the starting point of the hand flushing process, so the good or bad of the starting point also has a great impact on the taste of a cup of coffee, and there is no way to make up for the bad at first through other adjustments.

| | the effect of steaming

There are two main functions of steaming:

One: the use of hot water to promote the emission of carbon dioxide in coffee powder as soon as possible. Because carbon dioxide hinders the process by which water molecules enter the fiber structure of coffee powder and bring out coffee flavor substances. In addition, the release of carbon dioxide will also create some large voids in the powder bed, making the water flow unevenly through the powder bed.

Second: let all coffee powder come into contact with water, make coffee powder fully absorb water and expand naturally, in the later extraction stage, the flavor substances can be extracted more easily.

Therefore, a good stew can not only make the coffee powder exhaust quickly, fully and evenly, but also make the coffee powder fully contact with the water, helping the coffee powder to be extracted evenly.

In order to do this, there should be plenty of stewed water in the first place. In addition to the fact that the coffee powder absorbs about twice its own weight during stewing, some of the water leaks along the filter cup or through the powder bed. Therefore, stew should use about 2 to 3 times the weight of coffee powder water, which can provide sufficient water for coffee powder absorption.

What should you pay attention to when steaming?

| the amount of water is just right.

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 the coffee powder is dissolved, the inner layer of the coffee powder or dry hot water seeps into the inner layer of the coffee powder, and the miscellaneous taste and astringency of the outer layer of the coffee powder begin 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.

| do not inject water too gently.

When you inject water very gently, or listen to the so-called "paving" saying, when injecting water, there is not enough strength to let the water penetrate the surface powder layer, but moist the surface, so that the water can only rely on capillarity and gravity to infiltrate into the deep layer. At this time, the time for steaming water to seep from the surface to the bottom will be prolonged, and some of the water will spread from the surface and flow away from the edge ribs. And reduce the actual amount of water obtained by steaming coffee powder, the effect of steaming will naturally be greatly reduced.

1. To increase the intensity of water injection, you can start from two aspects: the size of the water column and the height of water injection. After all, some small-mouth pots are really only suitable for fine flow, and when the flow is large, it is easy for the water column to tilt. At this time, increase the height of water injection. Let the gravity acceleration provide you with enough penetration. Of course, don't splash.

2. Appropriately increase the amount and time of steaming. If the soldiers come to cover up the water and cover the soil, since the penetration is not enough, the actual amount of steaming will be reduced and the speed will be slowed down, so just increase the amount of water and prolong the steaming time.

But is it necessary to add steaming to the hand flushing? Let's compare the effect of steaming and non-steaming on a cup of coffee by taking Yega Chuefeiwaka, which has been baked for 8 days, as an example.

In terms of flavor, the taste of the steaming step is more intense, and the fragrance of the flowers is much more obvious than that of the non-steaming step, and the level is also relatively rich, while the cup [Waka] without the steaming step is somewhat sour, with the smell of grass, and the obvious feeling of insufficient extraction.

However, this is only the summary of this experiment, perhaps some small partners, even if they do not carry out the steaming step, but just make up for the lack of extraction caused by the lack of steaming. The method varies from person to person, and there is nothing absolute about making coffee-this is the charm of hand-made coffee.

Related recommendation: is hand-made coffee really good? Why does coffee smell better than it tastes?