The significance of steaming expansion of hand-made coffee it is better to steam for how long and how long.

As the saying goes, "if it is stuffy and stuffy, there is no trouble in cooking"! I believe everyone is very familiar with the role of steaming, which is to inject a small amount of water to let the coffee powder exhaust gas, so that more flavor substances can be extracted when the coffee powder is injected formally.

However, it is not a simple thing to make the powder layer wet by water injection evenly. Therefore, scientific water injection is very important. The following Qianjie lists some commonly used methods of steaming water injection, and briefly describes the advantages and disadvantages, we also find a suitable method of water injection according to the actual situation. The ○ center is quickly filled with water in a small circle. Ideally, a small water flow in the center will quickly inject water around a small circle, which looks like "laying water on the surface of coffee powder." the moist coffee powder layer will slowly expand and spread around, achieving the overall steaming effect.

This water injection method is suitable for coffee beans when the grinding is relatively fine, relatively fresh, and has a high gas content, so that the water can be spread out more easily. The requirement for water injection is also relatively high, once the water injection is not standard, it is easy to spread the water in one direction, resulting in the inconsistency of the steaming degree of the whole powder layer. The center of ○ is injected with water in an outward circle. This is a very common way of steaming and injecting water in a slow circle from the center to the outside until the coffee powder on the surface is wet.

This method of water injection can be applied to all kinds of coffee beans, which is a very simple method. But there are also some shortcomings, because the commonly used cone filter cup, the middle powder layer is the last, and the surrounding powder layer is the thinnest, which is easy to cause part of the water to flow into the lower pot through the diversion tank of the filter cup. The ○ is filled with water around the center. It is similar to the method above, but in a different direction, it is to inject water in a circle from the outside to the inside. This method makes up for the shortcomings of the previous method, but it is not suitable for some very fresh or deep-roasted coffee beans, as it will affect the exhaust effect and make the exhaust of the middle coffee powder more difficult.

Dig a small hole in the middle of the ○ and then pour water around the small hole and steam it. This method is suitable for deep-roasted fresh coffee beans. This type of coffee beans have fluffy texture and large steaming expansion. digging a small hole to inject water in the middle is to reduce the thickness of the middle powder layer on the one hand and to control the coffee expansion effect on the other hand.

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So how to judge the steaming state of coffee? In many cases, we will describe steaming as very formulaic, such as using twice the amount of powder and steaming for 30 seconds. If it is for beginners, this formulaic brewing is undoubtedly the best way in a short time. But we all know that the purpose of steaming is to exhaust the gas from the coffee powder. The texture, roasting and freshness of the coffee beans will affect the gas content in the coffee. In other words, such formulaic steaming is not the best way.

So if you want to understand steaming, you must learn to observe. When brewing coffee beans that are too fresh, you will see bubbles coming out of the drum because it contains so much gas that the squeezed drum releases a lot of gas, which is not the case with coffee beans that have been raised. The softer coffee beans will expand more, accordingly, the steaming time should be shortened correspondingly, the coffee beans with harder texture will expand less, and the water will take longer in the center of the powder, so the steaming time can be extended appropriately.

So how to judge whether to complete steaming, give a very simple observation standard, whether the coffee powder and all wet, coffee drum expansion static (no exhalation), represents the end of steaming, you can continue to inject water. It doesn't have to be 30 seconds, it could be 25 seconds, it could be 35 seconds.