How to make good coffee? Hand brewed coffee steams teaching. What is the purpose of steaming coffee?

There are many beginners who ask a question: why is the coffee steamed? One of the most indispensable steps in making coffee by hand is steaming. The purpose of steaming is to release gas and ensure uniform extraction of coffee, and to know clearly whether the beans brewed are fresh or not. Qianjie focuses on freshly roasted coffee beans, some people will mistakenly think that fresh coffee beans are freshly ground coffee, in fact, it has been secretly changed by the marketing means of some businesses. However, coffee beans are not as fresh as possible. if you get the coffee beans that have just been baked, you still need to keep them for four or five days, so that the coffee flavor can be completely extracted. The coffee beans served in Qianjie are usually served two or three days after the baking date, unless the guest asks for them to be baked on the same day.

Steaming, which is often expressed as Bloom in English, refers to the preparatory action of wetting a small amount of hot water evenly on the surface of coffee powder before formal water injection. Qianjie through the experimental demonstration, there is no steaming, it is obvious that the extraction is easy to be insufficient. Because when extracting coffee, especially when some beans are quite fresh, there are more gases inside the beans, and the main purpose of steaming is to let these gases out. If there is no steaming, a large amount of gas inside the coffee powder will be released as soon as it comes into contact with water, and it will be boiled directly. Because the gas surrounds the coffee powder, it is difficult for the water to come into contact with the coffee powder, so it can only extract the coffee powder on the surface. Constantly scouring the extractable part, it is easy to produce uneven extraction.

So steaming is very important in making hand-brewed coffee beans, so sometimes we can't vaporize, what's the reason?

First point: coffee beans are not fresh.

When the coffee beans are roasted, even if they are not ground into particles, carbon dioxide will continue to be released. So the longer the coffee beans are stored, the more carbon dioxide will be released, and the flavor will run away without the blocking of carbon dioxide.

The second point: the coffee is rough.

When the coffee is ground and thick, a large gap is formed between the coffee particles so that the sound of water flows into the lower pot through the coffee powder layer. The coffee powder is not evenly moistened and the gap between the particles is large, so the gravity of the water will drive the powder layer down.

The third point: too much steam injection / too much water injection

When steaming, too much water is injected or water flows through the metropolis because it makes the coffee powder layer too late to absorb moisture, eventually causing the powder layer to sink when too much water drips down the pot through the powder layer. Qianjie suggests that when steaming, a small flow can be used to inject twice the amount of water.

There is also a special reason: some low-density stiff coffee beans (such as those from Ethiopia and Panama) or lightly roasted coffee beans are in the best taste period (4-30 days after roasting). In the steaming stage, it appears like a pressed hamburger, as if it had expanded, but did not seem to have expanded. In fact, as long as you see it bulge up a little bit and there are bubbles coming out, it is expanding!