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Analysis of the reason why hand-brewed coffee can't swell up

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-hand coffee steaming introduction 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?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Qianjie-introduction to steaming coffee by hand

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 refers to the preparatory action of wetting the surface of coffee powder evenly with a small amount of hot water before formal water injection during hand flushing.

The purpose of steaming

First, release the carbon dioxide-based gas in the coffee particles.

Second, if the coffee particles after exhaust gas can be evenly absorbed and saturated, the subsequent extraction can be more uniform.

The following points will be conducive to the smooth achievement of steaming:

1. Before steaming with water, make sure the coffee powder is as smooth as possible in the filter screen or filter paper.

two。 When steaming, the force of water injection should not be too strong, as gently as possible.

3. Generally speaking, the amount of water used in steaming is about 2g per gram of coffee powder. According to the amount of powder and the degree of baking, the amount of steaming water is about 1 / 2 times the weight of coffee powder.

(for example, if you make moderately roasted coffee, 15 grams of coffee powder can be soaked by injecting 18 ~ 20 grams of water.)

4. In the process of steaming, the extract is as little as possible. When there is too much extract in the pot, the amount of water injected should be reduced, or attention should be paid to the degree of grinding.

There are several reasons why the coffee powder does not expand: 1. The beans are not fresh for a long time. 2. The shallow ones in the baking degree are not too obvious.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

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