[cooking skills sharing] the hand rushed to the last accumulation of water, how to do?

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I believe many people have had such experience: sometimes shallow and baked beans are particularly easy to accumulate water, and when they are finally injected with water, they will find that the water level drops so slowly that they can't finish dripping. The store also suggested to finish rinsing and waiting in a few minutes, but also afraid of being too extractive; don't wait, it feels like it will taste incomplete again. It makes my hands so stressful and nervous.

Why is shallow roasted coffee more likely to accumulate water and flow more slowly? What should I do when my hand rushes to the last accumulation of water? The reason why it is easy to accumulate water when sharing shallow roasted coffee this time, and the solution for your reference. I hope you will not misunderstand beans after you understand it.

High density of ◆ (light baking is heavier)

There are more substances in shallow roasted coffee, so it is heavier per unit volume, that is, high density, which means it is easier to sink in water.

Light baking because of the short baking temperature and time, the heat weight loss is less, about 10: 13% (that is, 100 grams of raw beans out of 87-90 grams of cooked beans), while deep baking can be as high as 18%, so light-baked beans are heavier! When the grinding scale of the bean mill is the same, we can assume that the volume is the same as the fixed value: 1. Then the formula for calculating density is: density = mass / volume.

Shallow baking = (1-0.13) / 1

Deep baking = (1-0.18) / 1

Things with high density are easy to sink, so it can be inferred that shallow roasted coffee is easier to precipitate in brewing, resulting in clogged filter pores and slow flow rate.

The volume expansion of ◆ is small (light baking is more compact and does not expand)

In the process of roasting, the degree of expansion of light-roasted coffee is relatively small, which means that the cavity in the cell wall of coffee is also relatively narrow, and there is no room to store the gas produced in the reaction as deep roasting, just like blowing balloons. There is less gas in it, so it is more difficult to float.

Compared with deep baked beans, the structure of deep baked beans is loose, the space for storing gas per unit volume is larger, and the exhaust time is longer during cooking, while shallow baked beans are more difficult to float because of their compact structure, high unit density, less gas storage space and short exhaust time.

◆ shallow baked beans have fine grinding scale.

As mentioned above, shallow baked beans have less weight loss, low expansion, high density and compact structure. when shallow baked beans are ground, they need a finer grinding degree than deep-baked beans in order to completely extract the flavor molecules of coffee. Coffee powder particles are small, the flow through the gap is fine, the flow rate is naturally slow, and in the final stage of hand washing, the coffee liquid that can flow through the powder wall through the filter paper will be gradually reduced. The remaining stagnant water can only flow out honestly through all the coffee powder, so it is easy to accumulate water.

So, what should I do when I flush the last stagnant water?

① abandons. The longer the extraction time, the easier it is to produce over-extraction, the extraction of unnecessary and unpleasant wood fiber flavor, resulting in bitterness, and most of the essence has actually been extracted in the early stage, the lower the extraction efficiency of hand-brewed coffee, the less flavor substances can be extracted, so in fact, the part behind the stagnant water, the flavor is light and not very good (if you don't believe it, you can try some residue yourself) The last part of the light coffee liquid, the main use is to dilute and adjust the concentration, so it is not a pity to abandon it, as long as you add some water to the extracted coffee liquid, you can get the same concentration and taste.

② coarse grinding. The main reason for stagnant water is that the degree of grinding is too fine, or too much fine powder clogs the filter paper filter hole, so you might as well re-adjust the balance in the water temperature, grinding degree and stirring, then increase the water temperature, and then increase the water temperature, plus proper stirring, you can avoid stagnant water and achieve close extraction effect.

③ sift fine powder. Sometimes the stagnant water is caused by the poor quality of the bean grinder, resulting in too much ultra-fine powder, so as long as you buy a simple sieve on a certain treasure and sift the ultra-fine powder a little before cooking, you can obviously improve this problem. if you are worried about the waste of the ultra-fine powder, you can re-throw it back into the filter cup before the last stage of water injection, so that it will not be wasted or blocked.

There are many ways to make coffee taste good, and the editor feels that it is also important to understand the logic behind it. The next time you encounter this situation, you might as well drink first to see if there is anything you don't like about the flavor, and then define whether brewing can be improved!

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