Introduction to the treatment methods of several common coffee beans for how long to steam hand-brewed coffee

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Qianjie-Hand brewed coffee steams time, coffee processing method introduction

Steaming has two purposes:

First: to release the gas in coffee particles, mainly carbon dioxide. In general, the closer it is to baking time, the more bubbles there will usually be during pre-soaking. Deeper roasted coffee beans also release more gas during steaming than lighter roasted coffee beans because of their lower water content.

Second: If the coffee particles after the exhaust gas can be uniformly saturated with water, the subsequent extraction can be uniform. In short, the air between the coffee particles is heated and expands during steaming, releasing a large amount of carbon dioxide, and the temporary void layer between the coffee particles will provide the space required for hot water to penetrate the powder layer during formal water injection.

If the initial step of hand washing is less steamy, a large amount of hot water will follow a local and few channels through the powder layer, which will lengthen the drip time, which may lead to excessive extraction, because the extraction time will be longer, more substances will be dissolved, and the taste may be more sour and irritating, or the mouth may be full of impurities. However, once you can pay attention to the steaming action and then start the formal water injection, the hot water can pass through the filter layer composed of coffee powder uniformly, and then achieve the purpose of uniform extraction.

The amount of water used in steaming is preferably 10% of the total amount of water. For brewing 240 ml of coffee, the amount of water required for steaming is about 24 - 30 ml. Steaming time is about 30 seconds to 60 seconds. When the expansion of the coffee powder surface is over and the surface is about to collapse, it means that the steaming is completed and the first water injection can be started.

Features: sun-baked beans yellow color, bean body prone to appear missing angle (caused by shelling machine). During the drying process, it absorbs fructose essence from coffee pulp, so it is fruity, sweet and mellow, which is better than semi-washed or washed beans. But the quality is not good guarantee, often a year good year bad, cleanliness and brightness inferior to semi-washed and washed beans.

Features: washed beans color green, overall more complete, sell excellent phase. Beans usually have a bright acidity and fruity taste and are relatively clean to drink.

Features: Honey treatment method is a method between the sun and water treatment method in the middle. It keeps the coffee clean from washing and adds sweetness and caramel taste despite a decrease in brightness.

Knowledge expansion: In the world of coffee brewing, it is most important to restore the flavor of beans as much as possible. In order to achieve this goal, every link can be full of creativity, so there are many kinds of brewing methods, which are what we often call hand brewing genre.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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