Honeycomb structure of coffee beans
I read a coffee magazine and one of the interviews was very interesting. Coffee enthusiast, Professor Yukio Hiroase of Kanazawa University in Japan, has a PhD in engineering and specializes in computational mechanics. the boss has studied coffee beans with a hundred and twenty thousand scientific spirit and achieved the following results:
The main results are as follows: (1) the interior of roasted coffee beans is "honeycomb structure", and different roasting methods form different honeycomb structure.
(2) the diameter of honeycomb cavity is basically 0.01mm, that is, about 10 microns.
(3) the active ingredients of coffee are basically attached to the inner wall of the honeycomb cavity. Coffee extraction is the process in which hot water extracts the active components through the honeycomb cavity.
(4) in order to extract effectively, the integrity of honeycomb cavity is very important. The old professor once did an experiment in which the coffee powder was ground to 7 microns, that is, the coffee powder was 10 microns smaller than the cavity diameter, and the cavity structure was basically destroyed. as a result, the extract was as light as white water.
(5) the fiber hole diameter of filter paper is about 20 microns, gold-plated filter mesh 50 microns, filter cloth 80 microns. The old professor thinks that the 50 microns of the gold-plated filter is very suitable for extracting delicious ingredients from coffee while blocking bitter and astringent ingredients.
6 the best steaming time: 30-40 seconds. The best aroma time: 3 days after baking.
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The main points of grinding coffee beans
Coffee should be preserved in the form of coffee beans as much as possible and ground into powder before extraction. The main points of grinding are as follows: 1 the degree of grinding should be average. Uneven grinding will cause uneven extraction and make the extracted coffee liquid taste messy. (2) minimize the friction heat caused by grinding beans. The friction heat produced during grinding can obviously damage the taste and aroma of coffee. It is inevitable to produce heat during grinding.
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Selection of water temperature for filter paper dripping method
When using the filter paper dripping method, the water temperature can best achieve the taste balance in 82C~84C. Exceeding this temperature will make some flavors particularly obvious, and if you don't reach this temperature, you won't be able to extract enough delicious ingredients. The effect of water temperature on taste the water temperature above 88C is too high, it is easy to produce air bubbles, resulting in incomplete steaming. 88 Craft 84 C (suitable for deep and medium baking) has a strong taste.
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