Why does coffee have to be steamed? what's 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. Then, when steaming, you can use a little trick to do a good stew.
The purpose of steaming and stirring
The purpose of this is to make the water quickly and fully contact with the coffee powder when the temperature is still high, release the carbon dioxide in all the coffee powder in the filter cup in a short time, and reduce the temperature loss of the coffee powder bed during stewing. Achieve uniform and fast steaming.
Application scope and effect of steaming and stirring
This technique can be used in shallow to shallow baked, high-density hard beans, fresh beans can have a good effect. The flavor substances in beans can be extracted more easily and evenly in the process of extraction. Make the overall flavor of the coffee more complete and rich, the sweet and sour feeling more balanced, and the taste more full.
- Prev
Are there any varieties of Arabica coffee that taste good? are they bitter? Why Arabica beans are so popular in the market?
Arabica variety family typica is the most classic high-quality Arabica species, which is the source of many commercial improved varieties at present. However, it has poor disease resistance, easy to catch rust leaf disease, and is one of the oldest native varieties in Ethiopia, with high yields in Hawaii. Its parietal leaf is red and copper, also known as
- Next
Boutique coffee ≠ pure handmade! How can the machine be used in the harvest and processing of boutique coffee?
Professional coffee knowledge exchange more coffee bean information Please follow the coffee workshop (Wechat official account cafe_style) sometimes boutique coffee is difficult to get rid of the established impression of refinement and niche, most people's perception is that the best things and the best coffee should be made by hand, not by machine. It is undeniable that labor is indeed an indispensable part of high-quality coffee, but
Related
- Beginners will see the "Coffee pull flower" guide!
- What is the difference between ice blog purified milk and ordinary milk coffee?
- Why is the Philippines the largest producer of crops in Liberia?
- For coffee extraction, should the fine powder be retained?
- How does extracted espresso fill pressed powder? How much strength does it take to press the powder?
- How to make jasmine cold extract coffee? Is the jasmine + latte good?
- Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
- Will the action of slapping the filter cup also affect coffee extraction?
- What's the difference between powder-to-water ratio and powder-to-liquid ratio?
- What is the Ethiopian local species? What does it have to do with Heirloom native species?