How to solve the problem of steaming coffee by hand without drumming hamburger? influence on the flavor of steaming coffee

Steaming is the first stage of hand flushing to let the coffee powder exhaust and bulge a "big hamburger". Steaming also has an important effect on the flavor of a cup of coffee. To make a good cup of hand-made coffee, the details of steaming are destined not to be ignored.

Will the coffee that is steamed and not bulging taste bad?

It is believed that most of our friends have tried to steam the "hamburger" and most of them blame the stale coffee beans. The freshness here refers to the length of time after the coffee has been roasted.

The reason why coffee powder expands with water is that the baked beans contain carbon dioxide gas, which expands and releases carbon dioxide gas when exposed to water. Carbon dioxide in coffee is a double-edged sword, on the one hand, the rich gas in beans will hinder the volatilization of coffee substances, that is to say, the gas can protect coffee flavor substances, but for brewing, it is preventing us from extracting coffee flavor substances, so there is steaming, which exhausts the gas in coffee powder, which is conducive to dissolving coffee flavor substances.

And when the gas runs out, there is no resistance to the flavor substances, which flutters with the wind. In general, coffee flavor substances will dissipate with the emission of gas. That is, in most cases, when the coffee can not afford a "hamburger", the coffee will not taste good.

You think it's over?

The fact that the coffee is not fresh is just one of the reasons why hamburgers do not boil. For example, the more common reason is that the grinding is too rough. As mentioned earlier, the coffee powder can expand because the gas is discharged, and the gas can be discharged because the coffee particles are drenched.

Rough grinding results in a longer time for the water to reach the inside from the surface of the particles, and a larger gap between the particles, which causes the coffee powder to fall into the pot before the water is completely wet. So it won't be able to expand. Of course, the coffee won't taste good in this situation.

When you make deep-roasted coffee, when you bulge a huge "coffee burger", it also depends on the impression of a coffee burger with pride. But what we must know is that deep-roasted coffee is easier to absorb water drum because of its loose structure, and the bulging bag is often very large and cured.

On the other hand, for coffee beans with shallow roasting and hard beans, such as Rosa, the "coffee burger" is not too obvious even if it is in the steaming stage of the best taste period. compared with the "hamburger" of deep-roasted coffee, it can be said that it has no sense of expansion. But this does not affect the flavor of the coffee itself.