Can this make hand-brewed coffee have fat? What role can the lipids of coffee beans play?

Under the high pressure extraction of the espresso machine, espresso can have a very rich golden Crema. This layer of Crema is not only beautiful, but also provides a certain taste for espresso, making it more mellow. So a lot of times we wonder, if the hand-brewed coffee can also have this kind of Crema, will the taste of drinking be improved?

The answer is yes! But the problem is that without the help of pressure, hand-brewed coffee is difficult to have a rich and delicate golden Crema. Therefore, many friends will give up this idea directly when they come here. However, we need to know that giving espresso a mellow feel is not just the appearance of Crema,Crema when carbon dioxide is wrapped. What really gives coffee an "attribute blessing" is actually the lipids (that is, oils) wrapped in carbon dioxide!

What are lipids? as mentioned above, the Crema of espresso is actually the product of oil wrapped in carbon dioxide. The oil, which comes from the coffee bean itself, is the core of Crema. You know, the role of oil is not only to provide alcohol thickness, but also to make the aroma of coffee more easily felt by people. After all, in addition to fine powder, the taste of Crema is mainly provided by it!

In a coffee bean, it contains about 20% oil (Arabica, Robusta has only 10%). These oils will be hidden in the bean body before baking, and as the baking goes on, the degree of baking deepens, and when it returns to normal pressure, it will slowly overflow the bean surface and be caught by the human eye (the deeper the baking, the more oil will spill). Because there are many aromatic aliphatic carboxylic acids that can be dissolved in oils, the presence of oils will improve the aroma and taste of coffee. Therefore, we can know that even without the help of stress, coffee can be blessed by the presence of grease. But we know that the coffee made by hand is very clean and almost free of fat! So, what do we have to do to make coffee by hand to get the fat?

How can I get grease from hand-brewed coffee? I wonder if my friends have tried other ways of making individual coffee, such as French kettle, Philharmonic pressure, siphon pot and so on. Black coffee made in these ways will be covered with a thin layer of grease, which will be more obvious after reflection or condensation. The reason why they are so different from hand-brewed coffee is that the filtering performance of the filtering apparatus is not the same.

Hand coffee uses filter paper, and its filtering performance is very strong! Very fine powder and grease can not overcome this dense "city wall", so the coffee made by hand will be so clean. On the other hand, the pressure pot uses a metal filter, and the filter hole is larger than that of hand-brewed coffee, and the tightness of the filter cloth and Philharmonic pressure used in the siphon pot is the same! So they can make black coffee with grease, but not with filter paper, because the performance of filter paper is too strong! See here, I believe that many friends have found the answer to the question! If we want to make hand-brewed coffee also get grease, then we only need to replace the filter paper with a weaker filter. In the field of hand-brewed coffee, the recommended filters with this characteristic are flannel filter cloth and non-woven filter paper. As long as the hand filter equipment is replaced with them, then the coffee can have a more mellow taste!

Both filter holes / gaps are larger than filter paper, so grease and some of the very fine powder can pass through to enhance the taste of coffee. Flannel filter cloth is more ornamental and more comfortable to wash and cook, but the disadvantage is that it is more troublesome to clean and the price will be higher. So if you do not want so troublesome friends can choose non-woven filter paper, compared with flannel, its price is more suitable, and more convenient ~ of course, it also has some shortcomings, folding problems, and filter cup fitting problems and so on. However, no matter which kind of filter is chosen, they all need to make some adjustments to the original brewing method, so as to ensure that the extraction rate and concentration of coffee can be guaranteed at the same time. So how to choose friends can decide for themselves, and about flannel cooking and the use of non-woven filter paper, you can click the link below to explain "flannel filter" and "non-woven filter paper" in detail. Qianjie will not repeat too much here.

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