Steaming coffee in a purple sand pot?! There is a new breakthrough in Chinese extraction!

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At this time last year, a coffee shop in Shanghai used a "waterproof stew" to extract coffee, which triggered a heated discussion among netizens.

The principle of waterproof stew and extraction is to stew the coffee powder with a certain temperature in high temperature water for a long time. By controlling the coffee grinding thickness and extraction time, the coffee particles will release pleasant and mellow flavor substances in the waterproof container.

Although it is stewed at high temperature, the temperature in the container will be kept within a certain temperature value, which can effectively control the release of bitter substances in coffee particles and ensure that the extracted coffee tastes rich and mellow, and the taste is smooth without bitterness.

When this method came out, some netizens thought it was a gimmick, but others said that Japan has flannel coffee, Italy has pressurized coffee extraction, and it is a good thing that China can apply traditional cooking techniques to extract coffee. After all, coffee extraction is constantly being innovated and changed.

After the coffee workshop published the relevant article, fans in the comment area below at that time said: you can steam coffee in a cage pot. Here comes the coincidence! When the code clerk was surfing, he saw that some netizens shared that a coffee shop in Xiamen Coffee Festival had launched a very Minnan way of making coffee-steaming coffee in a purple sand pot!

-Martin Horse six

The production method is as follows: 18g hand brewed coffee powder is put into a small purple sand pot, the ratio of powder to water is 1:5, and then ginseng / Angelica sinensis / bergamot (or not) can be added and steamed for 30-40min. Finally, filter with filter paper and add the right amount of water before tasting.

-Martin Horse six

In fact, this way and waterproof stew also have the same place, that is, low temperature slow extraction. Although the temperature in the steamer is very high, the temperature of the coffee in the pot will heat up much more slowly than directly brewing it. At the same time, there is little water to extract coffee, and the coffee liquid is quickly saturated, so the mixed bitter taste of the back part of the coffee is not easy to come out.

-Coffee decision

In addition, the purple sand pot itself has the effect of adsorbing coffee miscellaneous substances, which can effectively reduce the bitter taste of coffee!

Previously, a Japanese company owned by Amazon has developed a device that looks like a teapot but is actually used to make coffee. The pot body uses the 1000-year-old pottery burning process "often slippery" (also known as Japanese purple sand), which is characterized by the use of clay with high iron content. The firing process is not glazed and polished, and the surface is smooth and bright.

Because the glaze is not used, it retains the porous and water-absorbing characteristics of the pottery itself, and can effectively absorb the odorous ingredients in the coffee. Although the Chinese purple sand teapot is different from the materials used in slippery roasting, it can also reduce the bitter taste and retain the aroma and flavor of tea / coffee.

Most of the bitterness in coffee is caused by chlorogenic acid lactone and phenyllindane. Both compounds are produced during the baking process with the decomposition of chlorogenic acid. Light roasted to medium roasted coffee is mainly because there are more chlorogenic acid lactone in the coffee beans, so it produces a bitter taste. As the roasting time increases, the deeper the beans are roasted, the more benzene compounds the beans will contain, and the more phenyllindane, the coffee will have a sharper and more long-lasting bitter taste.

According to many netizens' experimental tests of picking up the purple teapot while their parents were not paying attention, it has been proved that the structure of the purple teapot can also absorb these uncomfortable ingredients, making the taste of the coffee cleaner.

The brewing of coffee is not only changed in the inherent brewing methods of coffee, but also the modulation of creative coffee is not only the change of flavor materials. Innovation needs to step out of the original framework and do something unique in order to be called real innovation.

Photo Source: Internet