Do you know the factors affecting coffee presoaking by hand presoaking?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

The word pre-soak is translated into Bloom in English, which refers to the process of wetting the surface of coffee powder evenly with a small amount of hot water before formal extraction, so that coffee powder releases carbon dioxide.

What factors affect the coffee pre-soaking effect?

1. Filter cup and filter paper

A good filter cup and filter paper are not only necessary tools for making good coffee, but also necessary for good pre-impregnation. The grooves designed by high-quality brand filter cups can make the air flow good, so that carbon dioxide gas can be released better. At the same time, the permeability and water permeability of high-quality filter paper can also make hot water and steam pass quickly, and there will be no over-extraction phenomenon during the pre-soaking process.

2. water

The proportion of coffee steams is 1-2 times that of coffee powder, that is, 20g of beans are steamed with 20-40ml of water. If the amount of water is insufficient, the extraction will be insufficient. If it is too much, it will be extracted in advance. The mushroom package structure is unstable.

3. time

The pre-soaking time can vary from half a minute to one minute, depending on the freshness of the coffee and the dehydration of the coffee beans themselves. If the pre-soaked mushroom bag collapses early, it needs to shorten the soaking time.

Finally, add some coffee pre-soaked? common sense and myths.

1. Coffee pre-soaking is not the key basis for judging whether coffee is good or bad. Coffee pre-soaking has a great relationship with its grinding thickness, coffee roasting time and roasting degree. Not all coffee must have mushroom bags, but if there is no mushroom bag too far away from coffee production time, it is necessary to shorten the coffee pre-soaking time appropriately.

2. The coffee pre-soaking method needs to be gentle, and the water flow should not be too high when injecting water, so as not to break up the structure of the coffee and make the taste bad.

3. Coffee pre-soaking water temperature should not be too high, so as to avoid bitter taste, should not be too low, so that water can not completely soak coffee powder, resulting in incomplete extraction phenomenon.