Judging the brewing parameters of Yega Xuefei Coffee by steaming the right amount of Water and time

Qianjie has talked a lot about the problem of steaming, from how to inject water, how the powder layer expands, to how the time of steaming water affects the flavor. These are all problems observed from the filter cup, this time we will observe the problem from the filter cup.

Or first turn on the repeater mode, steaming this step is mainly to exhaust the coffee powder, and it is known that the coffee powder absorbs twice as much water as it does. Therefore, for beginners, it is more reliable to control the amount of steaming water at 2 times the amount of powder.

However, friends who observe carefully will find that when twice the amount of water is injected into the steaming pot, a lot of coffee liquid will flow into the sharing pot, that is to say, the coffee powder is not fully absorbed.

In fact, this situation is a normal phenomenon. The degree of grinding of hand-brewed coffee is in the shape of sugar particles, which seems to have moistened all the coffee powder, but in fact, only the surface of the coffee particles has been wetted, and some of the coffee powder has not been infiltrated by water, so there will be excess water (coffee liquid) flowing down.

More or less coffee liquid flows into the sharing pot, which is related to the following points:

1. The grinding thickness of coffee beans. When the grinding is relatively fine, the water is not easy to penetrate downward, and it will stay in the powder layer for a little longer, but if it is too fine, there will be stagnant water.

Therefore, it can also be operated in reverse. When two times the amount of water is steamed, the water drops into the sharing pot very slowly, which means that the coffee powder is too fine. if the water drips very fast, there is more water in the sharing pot, and there is a collapse in the middle, then it is too coarse.

2. The baking degree of coffee beans. Under the same circumstances, deep-roasted coffee is more likely to absorb water, so less water flows into the sharing pot. Lightly roasted coffee absorbs water more slowly, so there is a relatively large amount of water flowing into the sharing pot. Generally speaking, 15 grams of coffee powder 30ml steaming water, deep baking about dripping 3-6ml coffee liquid, shallow baking about dripping 5-10ml coffee liquid.

3. The problem of water injection technique. For more information about steaming and water injection, please refer to the article "how to steam water injection is reliable". If there are more outer rings when injecting water, it will cause some water to flow away from the edge; and like some shallow roasted coffee, the expansion effect is not obvious, and the small circle water injection in the center may also make the coffee powder around it not wet. In this way, there will be more water dripping into the sharing pot.

If you inadvertently inject too much water, it will also cause too much steaming, for example, the original plan to inject water 30ml, but the actual injection of 35ml.

In addition to the above problems need to pay attention to, the use of 2 times the amount of water steaming will drop a small amount of coffee liquid is normal, the following extraction will not cause much impact. Of course, some experienced friends will choose to steam with less water, so that too much coffee liquid will not be dripped into the sharing pot in advance. But the novice in Qianjie is not recommended to do so, because it is not completely skilled, less than twice the amount of water is more difficult to completely wet the surface of the coffee powder, so it is safer to honestly steam with twice as much water.

The stifling phenomenon of brewing coffee on the front street is that when the steaming is almost over, the coffee starts dripping (about 7 seconds), and the coffee liquid drips into the sharing pot (sometimes the first second is in the shape of a column of water). Then stop dripping at 15-18 seconds. You can refer to it (not necessarily according to this standard). If you think that too much coffee liquid is dripping into the sharing pot during steaming, you can find the reason from the above three points.