What is the reason why Colombian coffee cannot be brewed? | how much is a cup of Colombian coffee?

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If you know a little bit about coffee, you must know that coffee is roasted by raw beans at high temperature into the brown beans that we are all familiar with. So why can't coffee just like tea, pour these beans into a pot and boil them, or soak them for a while to make a cup of strong coffee?

We know that coffee is different from tea, it is a seed. Its density is much higher than that of tea, so it can't be eaten directly. It needs to be baked at high temperature, which is actually puffing. Because only the lignocellulosic structure of extruded coffee beans can be opened. Aromatic substances remain in crispy roasted (expanded) coffee beans. Coffee beans become larger and denser, and this process is necessary, otherwise we will not be able to get the taste of coffee (how coffee flavor is formed during roasting, which is too complex to go into detail here).

After the coffee is roasted, it needs to be crushed. The purpose of crushing is to increase the contact area between hot water and coffee powder. This will cause more aromatic substances to be extracted. This phenomenon is called improving the extraction rate, so the whole coffee bean can not be completely extracted from the taste of coffee, so the coffee bean can not be boiled directly.

The next step is to use water to extract the taste of coffee from the coffee powder, and Jiner also has the color of coffee. So we have to drink a cup of coffee, coffee beans need to go through: puffing-crushing-extraction, can be obtained. So coffee needs to be "brewed".

Can coffee be "brewed"?

If we define "boiling" as heating water to 100 degrees and keeping it at that temperature for a long time, then coffee cannot be brewed. Because the source of flavor in coffee (aromatic oil) will be destroyed in the process of "boiling" at high temperature for a long time. Therefore, about 92 degrees Celsius is the ideal temperature for coffee extraction. So whether you are soaking (French pressure pot), or using a coffee machine, or siphon pot and other appliances, the water temperature of extracted coffee can not be higher than 96 degrees Celsius. So coffee can't be brewed in this sense.

In this way, in the production of filtered coffee, we can clearly see that the coffee should be brewed instead of being boiled like porridge. We use a variety of heat sources to heat only the water used to extract coffee, rather than directly boiling the mixture of boiling water and coffee powder (Turkish coffee is outside the scope of this discussion).

Why doesn't instant coffee need to be brewed?

It can be clearly seen from the production process of instant coffee that raw coffee beans are extracted in specific containers after puffing and crushing (but instant coffee is called extraction in this process) into concentrate, filtered, and then dried in two forms, which is why instant coffee is divided into hot-dried instant powder and freeze-dried instant powder. At present, the vast majority of instant coffee in the domestic market is hot and dry instant powder. But in any case, the solid powder we get is exactly the solid soluble substance of coffee. The wood fiber (coffee grounds) of the crushed coffee beans has been filtered out after the preparation of the extract. So instant coffee doesn't need to be brewed. Because the solid soluble substance of coffee is easily dissolved in water. But freshly ground coffee we need to filter out the coffee grounds after the coffee is extracted.

The price of Colombian coffee is different, mainly depending on the quality.

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