Coffee review

How to wash fresh coffee beans during the bean cultivation period and coffee beans that have passed the taste appreciation period? What is the reason why it is easy to overpunch?

Published: 2024-05-20 Author:
Last Updated: 2024/05/20, Sometimes, we always want to try the taste of coffee brewed with freshly baked coffee beans that have been left for too long. If we follow the original brewing method to make a hand-brewed coffee, there is a high probability that we will get a cup of under-extracted coffee., or excessive coffee. So, today Qianjie comes to share, new

Sometimes, on a whim, we want to try the taste of coffee brewed from freshly baked / long-placed coffee beans. If we make it by hand according to the original brewing method, there is a good chance that we will get a cup of underextracted or excessive coffee. So, let's come to Qianjie today to share how to flush fresh and stale beans respectively.

How do I flush fresh coffee beans? Baked beans are rich in carbon dioxide, which hinders the extraction of hot water and affects the release of aromatic substances. So, we will eliminate it by steaming. However, when the beans are too fresh, there is too much carbon dioxide, and it is difficult to drain them all in as little as 30 seconds, so we might as well try to lengthen the steaming time so that more carbon dioxide can be discharged. Generally speaking, our steaming time is 30 seconds, so when we cook fresh beans, we can prolong the steaming time by 5 to 10 seconds, depending on the roasting degree of coffee beans. The deeper the roasting, the longer the time.

In addition, we can also slightly improve the extraction efficiency. Because the carbon dioxide that can be emitted by prolonged steaming is always limited, the remaining gas in the coffee bean will still hinder the extraction of hot water. Therefore, improving the extraction efficiency will also be of great help to the cooking. The conventional shallow drying extraction scheme in the former street is as follows: 15g powder, the ratio of powder to water at 1:15, the water temperature at 92 °C, grinding to 10 degrees of ek43, and the filter cup V60. The extraction parameters that can be improved by boiling shallow baked beans are as follows: water temperature, which can be increased by 1 ~ 2 °C; grinding, fine-tuning; or it is also a good choice to prolong the extraction time by adjusting water flow. Just improve one of them! )

There is another negative effect of too fresh coffee beans, that is, it will have a dry feeling! When you drink the coffee, you will feel like choking on the smoke to your throat. So in a situation like this, we can try pre-grinding powder! That is, by grinding the coffee powder in advance and placing it for a period of time (1-2 minutes more than usual). This can help us give off the carbon dioxide and dryness of coffee more quickly. Because after grinding, the surface area of coffee powder in contact with the air has been increased, and at the same time, it will emit gas faster than when it is in the intact state of coffee beans. So it can be placed after pre-grinding to exhaust and weaken the sense of dryness.

How to flush stale beans? When a coffee bean is stored for more than two months, the carbon dioxide is almost lost. In addition to hindering hot water extraction, carbon dioxide can also retain aroma substances. So when the carbon dioxide is completely lost, not only can the hot water extract the substances in the coffee better, but also the aroma of the coffee will run faster. The negative situation that can easily occur in brewing this type of coffee is that it is overextracted and the aroma of the coffee is insufficient.

Then the situation like over-extraction is very easy to solve, we only need to appropriately reduce the extraction efficiency! Because our extraction formula is based on the customized parameters of beans during the best taste period, generally speaking, this extraction formula is more efficient for beans after the best taste period, so it is easy to have the situation of extraction. When a large amount of carbon dioxide dissipates, the substances that hinder the extraction have disappeared, and we do not need to be too efficient for extraction. Therefore, adjusting roughing and grinding and reducing extraction time are the recommended adjustment directions in Qianjie.

Because most of the aroma substances of coffee are volatile, most of the aroma substances will be lost when the beans are placed for too long, and the coffee will show a light and thin condition even if the extraction rate is normal. Then we can use another method to remedy it at this time, that is, "high concentration and low extraction". To put it simply, the original extraction formula is used to increase the concentration by increasing the amount of powder in the formula or magnifying the ratio of powder to water. When the flavor is not obvious, it means that the flavor concentration of coffee is not as high as it used to be, so we can increase the expressive force of the taste by superimposing the concentration.

The specific operation can be to increase the amount of powder (the original 15g powder is injected into 225ml hot water, instead of 16g powder into 225ml hot water), or to reduce the amount of water and the same amount of powder (the original 15g powder is injected into 225ml hot water, instead of 15g powder into 210ml hot water). But Qianjie must be reminded that these are only improvement plans, can only slightly improve the beans without flavor, and can not wash the stale beans out of the fragrant taste of the fresh state. There is no comparability between the two. We must not confuse it with coffee. It is best to drink freshly baked coffee.

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