Steaming is a very important link in the process of making hand-brewed coffee.

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Steaming is a very important link in the process of making hand-brewed coffee. Good steaming can fully infiltrate the coffee powder and activate the coffee activity, thus making the coffee extraction process more smooth.

The steaming time of hand flushing is related to the baking degree, while the steaming time of shallow steaming is lengthened properly, but the opposite is true in deep. But what is uncertain is whether the steaming time will be lengthened or shortened if the beans are kept for a long time.

The main purpose of steaming is to release carbon dioxide and other gases in coffee particles, because even if these gases are exposed to the air, they will not be released immediately, and even if they are ground into powder, there will still be gases in the coffee. When brewing begins, the coffee powder will absorb water, and the water will gradually fill up the internal space and discharge the gas. The obvious effect and large exhaust steam will cause the coffee method to expand and produce what we call "hills".

The following points will be conducive to the smooth achievement of steaming:

1. Before steaming with water, make sure the coffee powder is as horizontal as possible in the filter screen or filter paper.

two。 When steaming, the force of injecting water is not too strong, gently.

3. The amount of water used in steaming should be 10% of the total water. For 240 milliliters of coffee, the amount of water needed for steaming is about 24 milliliters.

4. In the process of steaming, there is as little extract as possible; when there is too much extract in the kettle, the amount of water injected should be reduced, or attention should be paid to the degree of grinding.

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