The weather has cooled down, how to ensure that the brewing of hand-made coffee will not be affected?
Today's Guangdong has finally lowered the temperature under the baptism of the typhoon and really stepped into the autumn climate. But did you know that the cooling of the weather will actually make it a little more difficult for us to make coffee? it's easy to change the flavor of coffee if we don't pay attention to it. So, for us who are about to enter the cold season, what extra details do we need to pay attention to when making coffee?
First, raise the temperature of the water when brewing. In fact, the temperature of the water we inject when brewing coffee is not the temperature in the pot that was originally set. What do you mean? For example, we set the boiling water temperature at 92 °C, that is, the water temperature in the kettle, but when it flows out of the spout, it begins to cool down because it comes into contact with the air outside the kettle, and the water temperature that eventually falls on the powder bed becomes about 87 °C.
However, as the recent temperature has dropped a lot, the air in contact with hot water naturally becomes colder, causing the poured hot water to drop more temperature before touching the powder bed. If you still use the original water temperature for brewing, then the hot water in contact with the powder bed is lower than the original, the extracted coffee will not be as full and the flavor will not be so rich!
Therefore, in order to avoid low temperature and unable to fully extract, we can appropriately raise the normally set water temperature of 1 ~ 2 °C, or lower the height of the water column for cooking, and reduce the contact area of cold air. So that the hot water injected into the powder bed can have sufficient extraction strength. Second, preheat coffee utensils written in the street the day before yesterday (should I use hot water for wet filter paper? In this article, it is mentioned that the preheating of the filter cup is not only the filter cup, but also the container that receives the coffee liquid will have different heat preservation effect after preheating.
Take the sharing pot, for example, without preheating, the temperature of the brewed coffee liquid in the pot is about 69 °C, because the sharing pot at room temperature will absorb a certain amount of calories! When you preheat, the temperature of the coffee liquid in the pot is about 75 °C, which will greatly extend the retention time of the coffee liquid temperature and slow down the rate of temperature loss.
(the temperature of the sharing pot without preheating on the left and the temperature of the sharing pot after preheating on the right) third, the lower the temperature of coffee powder affected by static electricity, the easier it is to form static electricity in the friction and collision between objects, and coffee powder is no exception! The finer the grinding, the easier it is to produce static electricity. There are two consequences due to static electricity, one is agglomeration, and the other is eaten by a bean grinder, that is, 15g coffee beans are ground to less than 15g of powder (partly because static electricity is adsorbed on the coffee machine).
Although many bean grinding machines are equipped with anti-static devices at the powder outlet, they do not have much effect! Then at this time, it's time for "cloth powder needle" and "air blow" to make their debut. Before the extraction, break up the caked coffee powder with a cloth powder needle (or other needle) so that the extraction can be more comprehensive and the taste of the coffee liquid will not deviate too much. Air blowing can blow out the coffee powder adsorbed on the outlet of the bean grinder, so that the beans can be ground to produce coffee powder of the same weight.
In addition to the above details, friends who use the non-temperature-controlled version of the brewing pot had better be able to pour more hot water than the target water to reduce the cooling rate of the hot water in the pot; if they are using the temperature-controlled pot, they can put the kettle back to the temperature-controlled base during the waiting interval of steaming and seeping, so as to maximize the normal extraction of coffee ~-END-
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