Hand coffee steaming how to inject water how much water steaming time? Steaming process of shallow roasted coffee

Almost all the mainstream brewing methods around the world include the step of "steaming coffee" (although the description and operation of this step are different).

Today, it is very easy for us to understand the purpose of steaming, which is nothing more than to discharge the gas of coffee powder and improve the subsequent extraction rate.

Although the history of hand-brewing coffee is very short, the practice of steaming in front of the street has not found a literature record of when it was born and promoted, so we can only understand "steaming" by pushing and tapping side by side. At present, all over the world, there is a consensus on the purpose of steaming, but the literal meaning of the name is worth savoring. Recall that when you first came into contact with the word steaming, what did you understand literally? Coffee is steamed, which means "bloom" in English, which literally translates to (flowers) blooming. The literal meaning of this word has nothing to do with steaming. Qianjie believes that the word "bloom" should be related to the change in the state of the coffee powder layer during water injection. When the powder layer is still dry, when hot water is injected, the coffee powder layer will bulge and swell like a blooming flower.

Photo source: solar eclipse and what we call steaming, also known as steaming, for example, cooking in an electric cooker clearly shows that the cooking process has been completed, and when you reach out to turn on the cooker, the old mother usually comes out to stop it and says that the rice should be stuffed again, so that the rice will be softer and tastier. According to the transmission route of hand-brewed coffee, it is boldly speculated here that the word "steaming" in Chinese means that this step should have occurred when learning from Japan in Hong Kong and Taiwan. Japan will use "steamed coffee" when expressing steaming (here is just speculation, and there is no data to prove it. If there is an error, you are welcome to point it out. The reason why most cooking methods have the step of steaming, in addition to improving the extraction rate mentioned at the beginning, another reason is to make the cooking process stable and controllable. Just imagine, we circle the water in the same direction in order to inject water fairly and extract evenly. If there are bubbles in the coffee powder at this time, these bubbles will disturb the coffee powder layer. In this way, there will be an uncontrollable situation (disturbing flow). It is highly likely that the extraction is extremely uneven.

Stuffy steam, but not completely steaming, in the subsequent water injection will continue to produce atmospheric bubbles, so the ultimate goal of steaming is to exhaust these lively carbon dioxide gas, leaving only some mild gas does not matter. For this purpose, everyone shows their magical powers, basically around how to inject water, how much water to inject, and how long it takes to steam. For example, there is a drop of water injection exhaust, there is an one-time injection of more water steaming, some stuffy steaming time is longer. We should be more common is to inject 2 times the amount of water and wait for 30 seconds. For better questions about how to steam and inject water, you can click here [Portal] to put aside those advanced methods of stifling water injection, and only use the common circular water injection. Come to the front street to talk about how much water is steamed and how long it takes to steam. The amount of steaming water basically depends on the amount of coffee powder. In front of the street, there are 1 times water, 1.5 times water, 2 times water, 2.5 times water and 3 times water. In theory, the best state should be twice the amount of water, because coffee powder can only absorb up to twice its own weight. More than twice the amount of water injected is like the saturated rescue in wandering the Earth, which is excessive water injection in order to completely wet the coffee powder, and the excess water will eventually leak into the next pot. Qianjie thinks that 1.5-2 times the amount of water is more appropriate, in fact, if you observe carefully, you will find that if you inject 2 times the amount of water, there will still be coffee liquid flowing into the next pot in advance, that is to say, the interior of some coffee powder is not yet wet. but it can be avoided here. First of all, beans must be raised well, and then according to the law of "the thicker the grinding, the softer and finer the water injection", basically injecting 1.5-2 times the amount of water can drain the active gas.

How long it takes to steam depends on the exhaust effect of the coffee powder, which is usually between 20 and 40 seconds. Under the premise of ensuring that the coffee powder is wet, all that is left is to wait and wait for the coffee powder to vent the gas. Generally speaking, during the cooking period, the gas emissions will be relatively rapid, and a lot of big bubbles will be ejected from the steaming drum, while the exhaust of the raised coffee beans will tend to ease when they are steamed. You can judge the steaming time by observing the expansion state of the coffee powder. during the water injection, the coffee powder will slowly expand, and after the water injection, the middle of the drum will continue to bulge, and the gas will discharge gas, just like breathing. after this state, when the coffee drum no longer changes, it means that the steaming is over. If you do not inject water at this time, waiting for 5-8 seconds, there will be a lot of holes (gaps) in the coffee drum, which means that the coffee drum is oversteaming. Qianjie has also done experiments before, when the steaming time is controlled at 20 seconds, the sweetness of the coffee is not obvious, highlighting the sour feeling, and the aroma tends to be fresh and hazy. The coffee feels astringent when it cools down. When steaming for 28-30 seconds, the coffee has a rich sweet taste, a balanced taste and a long finish. After steaming for more than 40 seconds, the coffee has a bitter taste, and the bitter taste is even more obvious when it is cool.