[photo] does the steamed coffee liquid in hand-brewed coffee need to be removed? Step diagram of coffee steaming guide

In many cases, when injecting 2 times the amount of hot water for steaming, some coffee liquid will flow into the next pot, so will the coffee liquid affect the flavor of the coffee and need to be poured out?

Why is coffee liquid dripping into the pot when steaming?

The water absorption rate of coffee powder is twice that of itself, so if we inject twice the amount of water, there should be no excess coffee liquid dripping into the pot. The answer is that the saturated water absorption of coffee powder is twice as high as that of itself. it takes time for water to penetrate when it comes into contact with coffee powder. when the coffee powder is thicker, the water falls into the pot before it is fully permeated.

Of course, this also has something to do with your stifling water injection method. The thicker coffee powder is paired with a larger water injection flow, and the coffee seeps into the coffee particles more slowly, so that more coffee liquid will be dripped into the next pot; if paired with a smaller water injection flow, give more time to infiltrate into the coffee particles, although there will still be coffee liquid dripping, but the amount will be less.

Then some students will ask, can we use less water to steam? Yes, as long as you can make sure that the coffee powder is all wet. In fact, in reality, there is no lack of people who use 1 or 1.5 times the amount of water for steaming, but compared to using 2 times the amount of water, the former is more difficult to ensure that the coffee powder is all wet, that is, steaming is not complete. So, if you're not sure, honestly use twice as much water for steaming.

So does the steaming liquid need to be poured out?

A group of comparative experiments were done on the previous street, in which one cup was brewed normally (keep the coffee liquid), and the other group was poured out the steamed coffee liquid and then brewed normally. The selection of beans, cooking parameters and techniques tend to be consistent as far as possible.

In the choice of beans, we used the Panamanian butterfly of Qianjie coffee to conduct a comparative experiment. This is a cost-effective coffee bean containing 70% roses. Qianjie uses medium and shallow roasting, highlighting the flavor of citrus, honey, flower and oolong tea.

The parameters are 15g coffee powder, the theoretical ratio of coffee powder to water is 1:15, the degree of grinding is hand-impact medium-fine grinding (the passing rate of standard sieve 20 is 80%), and the water temperature is 91 ℃. The filter cups are all V60U01, and all adopt three-stage water injection.

Keep the coffee liquid: first inject 30g of water and steam for 30 seconds, then inject 95g of water around the center of the second stage, and the liquid level reaches the root of the ribs of the filter cup section. When the liquid level drops to 1 stroke 2, the third stage of water injection is carried out, and 100g water is injected outward in the center. After the coffee liquid is dripped into the pot, remove the filter cup and end the extraction. It takes two minutes.

Pour out the steamed coffee liquid: first inject 30g of water and steam for 30 seconds, about 20-23 seconds, the steaming liquid is dripped into the pot, pour the coffee liquid into a container (useful later), and the electronic scale returns to zero. Then 95g water is injected outward in the center of the second section, and the liquid level reaches the root of the ribs of the filter cup section. When the liquid level drops to 1 stroke 2, the third stage of water injection is carried out, and 100g water is injected outward in the center. After the coffee liquid is dripped into the pot, remove the filter cup and end the extraction. It takes two minutes.

Flavor comparison

Retain coffee liquid: the concentration is 1.39%, citrus, honey, jasmine, tea and other flavors, clean and clear.

Pour out the steamed coffee liquid: the concentration is 1.22%, and the weight of the steaming liquid is 14.6g. Coffee liquid as a whole is light, various flavors are weak, there are citrus, honey flavor, flower fragrance is not obvious.

We know that in the process of brewing, the concentration of coffee liquid extracted at the beginning will be very high (high per unit flavor substance), and the closer to the end, the less matter will be extracted. Therefore, the steamed coffee liquid contains a lot of flavor substances, of course, the concentration is also very high. Abandoning it will affect the flavor and taste of the coffee.

Of course, the steaming liquid is dripping as little as possible, and the more it drips, the less water the coffee powder absorbs, and it is prone to insufficient steaming. The normal and ideal steaming state is to pour hot water into the 30ml for about 8 seconds and drop a small amount of coffee into the pot for about 13 seconds.