Do you want to pour out the steamed coffee? What is the purpose of steaming?

Steaming is a process of fully exhausting coffee powder. It seems to be very important for a cup of coffee, after all, whether steaming, different steaming methods, different amount of water and time will have a big impact on a cup of coffee.

Friends often ask if the steaming coffee liquid is going to be poured out. Then the editor had a whim about what the coffee liquid would taste like when steaming, and what kind of coffee would you get if you removed this part of the coffee liquid? So there is a little experiment this time.

This time we used the Yega Sheffield Orchard to do the experiment. We need to use the filter cup holder in this experiment.

20 grams of raspberry orchard, water temperature 89 ℃, because this time using a filter cup holder, so we only weigh the weight of coffee liquid, coffee powder will absorb about 1.5 times the water, powder water ratio at 1:15, the liquid weight is about 1 13.5.

Through this experiment, we found that when steaming, the concentration of coffee liquid is higher, and the acidity will be stronger, which tastes like drinking espresso liquid. It is precisely because the concentration is too high, the flavor is too concentrated, and only the obvious sour aroma of berries is felt; and removed the steaming coffee liquid as a whole insipid, nothing special. It's like taking a sip of water with a slight berry flavor.

Then we poured this part of the steamed coffee liquid back and shook it well and tried it again. The sweet and sour taste of imported strawberry and blueberry jam, coupled with the aroma of passion fruit and fermented fruit, made it feel like a complete cup of coffee.

To put it bluntly, the extraction of coffee is to bring out the substances in the coffee powder with water, and the easiest thing to extract is some floral fruit acid, while the coffee liquid in the steaming stage is mainly composed of these substances, coupled with not much water supply, so this part of the coffee liquid will drink strong, and the acidity will be relatively high. With the increase of water supply, the substances precipitated later changed from floral acid to sweet and bitter, and the concentration also decreased, so it had no flavor and was relatively light. Through this experiment, the editor feels that it is necessary to steam the coffee liquid in this section, because this coffee liquid is the essence.