Coffee technology hand-brewed coffee making steps

(1) prepare appliances and boil water.

(2) grind coffee powder and set it to the filter.

(3) preheat the kettle and adjust it to the appropriate water temperature.

(4) brewing:

1. Steaming. Soak the coffee in a small amount of water to make it fully expand.

2. water injection for the first time when the expansion reaches the peak. (60%)

3. The second water injection when the expansion surface falls to the plane.

4. The third water injection.

5. Separation filter.

(5) pour the coffee into the cup and clean the utensils.

Several elements that should be paid attention to in steaming

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.

So how to do a good steaming?

Steaming literally means to give the ground coffee powder a "lid" to "cover" it and let it "react" in it to facilitate the production of the back. This "lid" is water, and the so-called "reaction" is to activate the activity of coffee powder. This is the same as making noodles before making steamed bread, the right ratio of water to noodles, the right temperature, the right time can fully ferment the noodles, and the steamed bread will be delicious. This step of steaming also needs to pay attention to several elements in order to fully activate the activity of coffee powder to make the coffee have a good taste.

First, the right water temperature: to make coffee, you need to use hot water at the right water temperature, and so is steaming. Too high water temperature (above 95 degrees) will destroy part of the flavor characteristics of coffee in the process of coffee powder infiltration, resulting in turbid taste of extracted coffee, while too low water temperature (below 80 degrees) will lead to insufficient steaming and insufficient activation of coffee, resulting in monotonous and unrich taste of extracted coffee. Generally speaking, it is more appropriate to keep the water temperature of hand-brewed coffee at 83Mel 85 degrees, and the water temperature of steaming should also be in such a range.

Second, the right amount of water: steaming is just a preparation step before you really start watering and extracting, just to infiltrate the coffee powder and activate its flavor characteristics. So the right amount of water is very important, because strictly speaking, this is not an extraction. If there is too much water, see the coffee liquid flowing out, so that the extraction process has already begun, and the steaming process becomes short and insufficient. What happens if there is too little water? Although there is not enough water to drop the coffee liquid, we can see that the dry powder still exists. Even if there is no dry powder on the surface, the bottom and middle part of the powder layer will certainly suffocate under steaming. This can not fully stimulate the taste characteristics of coffee. The right amount of water should not only ensure that the coffee powder is fully infiltrated, but also be careful not to cause the coffee to be extracted excessively. In general, it is better to drop a few drops of coffee liquid or a thin layer at the bottom of the coffee container.

Third, the right time: the key role of steaming is to stimulate the activity of coffee powder, with the right water temperature, the right amount of water is still not enough, time control is also important. Steaming for too long will lead to coffee powder soaking for too long, coffee powder taste characteristics are fully stimulated, bad taste characteristics also become active, and good flavor components begin to disappear after full infiltration. If the steaming time is not enough, it will obviously cause insufficient steaming, and the taste characteristics that have not yet been fully awakened will soon begin to be extracted, and the taste can not be fully expressed. Steaming time is appropriate for 25 seconds, or according to the naked eye to judge the degree of expansion of coffee powder, then the internal coffee powder may have been steamed too much.

Fourth, the correct way of steaming: steaming, of course, it can only be called steaming if the coffee powder is suffocated. This puts forward the requirement for the way of steaming water injection. Coffee production will generally draw a circle from the center to the outside to extract, steaming should also be used in this way. However, special attention should be paid to the fact that when steaming, the water should be evenly distributed on the coffee powder, not directly on the filter paper. What is the effect of pouring it directly on the filter paper? When the filter paper is attached to the filter, the heat will break through the coffee powder layer and form a hole, the cold air will enter, and the steaming process will be destroyed, so the good taste of the coffee will not be extracted so easily.

The above are just a few simple elements that should be paid attention to. The actual production of coffee should also be adjusted or selected according to the actual situation. For example, fresh coffee beans are ground into powder. Coffee powder can be fully activated without too high water temperature, because the activity of beans is very high, and beans stored for a long time after baking should be properly steamed with higher water temperature. only in this way can the flavor characteristics of beans which are not very active be activated. In short, steaming is a very important link, serious treatment will make the whole coffee making process more smooth and successful.