Will this little toy really make the coffee taste better? How does Lily Drip affect coffee extraction?
Hand-brewed coffee has long been integrated into the daily life of most people, and appliances like this that have the chance of turning over will usually give rise to a large number of "plug-in tools" to assist us in brewing, and today's Qianjie brings one of the interesting little toys-- "Lily Drip".
But who would have thought that this cone-shaped auxiliary tool was inspired by a glass bead! A little girl named Lily in Lily Drip likes to watch her father make coffee. One day, when her father was ready to make coffee, she played around and put a glass bead into the filter cup. But his father was not in a hurry to pick up the glass beads, but thought it would be a new experience, so he folded the bottom of the filter paper and put it on marbles to cook. I never thought that with the help of marbles, the coffee would taste better! As a result, her father studied deeply according to the principle.
After two months, the study was completed. Her father changed the sphere of the glass ball to the cone of a warhead so that it could be better applied to the tapered filter cup. Then, this auxiliary cooking utensil was born, and its name was taken from the little girl Lily who inspired her father, and her full name was Lily Drip (Lili Zhu). What is the use of Lily Drip? Lili beads are mainly used for tapered filter cups. With the continuous update, there is now a cake cup exclusive Lili beads!
The reason why it has its use, because when we normally use a tapered filter cup for brewing, coffee powder will accumulate in the center of the filter cup, showing a V-shaped state, the middle of the powder layer is very thick! This can easily lead to steaming, hot water can not penetrate the deeper coffee powder, which can easily lead to uneven extraction; or, in brewing a shallow baked bean, it will have more fine powder, greatly reducing the gap through which water can flow, resulting in water can not infiltrate in time, resulting in blockage, and then the extraction time is extended, and finally the whole cup of coffee is directly over the extraction!
And when you use Lili beads, the coffee powder originally accumulated in the center will be scattered around, so that you no longer have to worry: the extraction is uneven due to the thick powder layer, or because there is not enough room for flow. and the extraction time is too long and too extractive! Compared with the experiment, we go directly to the actual operation! Qianjie will use lightly roasted coffee beans as the target of this comparison! Use V60 and V60 plus Lili Zhu's two times to compare to see if Lili Zhu is really as magical as the legend! Using beans: Yega Xuefei fruit dingding using gram weight: 15g powder water ratio: 1:15 (225ml hot water) water temperature: 92 °C filter cup: V60 cooking technique: three-stage auxiliary props: Lily Drip before using Lili beads, you need to press the bottom of the filter paper in the opposite direction to make it into a "hat", so as to adapt to the intervention of Lili beads.
(after the filter paper is folded normally, use Lili beads to press in the opposite direction from the outer bottom of the filter paper, or use your own cap press)
We first use twice the amount of water (30ml) to steam for 30 seconds, then pour 120ml hot water around the big circle, wait until the bottom is about to see the bottom, then circle around the small circle, inject the remaining 75ml hot water, and wait for the titration to be finished! Use Lili bead to cook in a big circle (after all, only a big circle)!
The cooking time of the V60 is 2 minutes and 18 seconds, while the tasting experience has a light aroma of jasmine, soft citrus acidity, and fresh Longjing tea. It can be said to be a very traditional Yega Chuefei flavor, which is well balanced as a whole.
With Lili bead V60 cooking time is 1 minute 55 seconds, the tasting experience has a bright citrus, a touch of jasmine, as well as the same Longjing tea, round taste, on the whole more inclined to the sweet and sour taste of the fruit!
It can be seen that after V60 is paired with Lili beads, the cooking time is shortened by about 20 seconds, which can indeed solve the problem that most shallow baked beans are extracted for too long due to blockage. The boiled fruit is mainly sour and sweet in the middle of the past, and the taste is round.
The phenomenon of insufficient extraction caused by the use of Lili beads often occurs on the Internet, so we can appropriately increase the water temperature, or fine-grind to enhance the extraction strength. In this way, Lili Zhu can solve the blockage and drink a cup of delicious coffee at the same time.
Front Street Cafe
No. 10 Baoqian street, Yandun road, Dongshankou, Yuexiu district, Guangzhou, Guangdong province
Will the action of slapping the filter cup also affect coffee extraction?
A coffee bean is made up of different flavor substances, such as sour, sweet, bitter, fragrant and so on, and their dissolution rates are different, some fast and some slow. If we want a pot of coffee to collect all these delicacies without showing too much negative taste, we will sum up our past brewing experience and make a good foundation.
How to make jasmine cold extract coffee? Is the jasmine + latte good?
Jasmine, with the sweetness of roses, the tranquillity of magnolia and the elegance of camellias, whenever the white bone blossoms are in full bloom, the fragrance of the flowers permeates the air, making people relaxed and happy. In coffee, we often feel the smell of jasmine, such as washed Yejia Xuefei, emerald green standard rose summer, fresh flower fragrance for the whole cup of coffee.