What's the use of steaming coffee by hand? Will it taste better if the coffee is steamed? Teaching of hand-brewing coffee brewing skills.

What's the use of steaming coffee by hand? Steaming allows coffee powder to fully release carbon dioxide. Hand-made coffee "steaming" makes coffee particles quickly release carbon dioxide and volatile aromatic substances by injecting a small amount of water into the coffee powder layer. at the same time, soluble sour substances will also be released in the steaming stage. Carbon dioxide will block the contact channel between water and soluble substances during coffee extraction, hindering the whole extraction process. The most important purpose of steaming is to help coffee powder release most of the carbon dioxide, which is conducive to stable extraction in later stages. So steaming coffee is better.

So what's the reason why the coffee doesn't evaporate?

It may be that the coffee beans are not fresh, and when the coffee beans are roasted, carbon dioxide will continue to be released even if they are not ground into particles. 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.

Maybe the coffee is rough when the coffee is coarse, there is a large gap between the coffee particles so that the water can flow into the next 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.

It is also possible that there is too much water injected by steaming, too much water is injected during steaming, or the injected water flows through the metropolis because it will make the coffee powder layer not have time to absorb and moisturize, eventually causing the powder layer to sag when too much water drips down the pot through the powder layer.