Method of making coffee in a pot Parameter sharing: Can coffee powder be brewed and drunk?

In the world of cooking, "cooking" refers to the process of continuously heating and ripening food in a cooker with water, which is widely used in the preparation of all kinds of dishes.

In the category of coffee, although the word "brewing" is often mentioned in Qianjie, except for the extremely "heavy" Turkish coffee, most domestic extraction methods actually make use of the principle that coffee powder releases soluble substances after brief contact with hot water, so it cannot be regarded as "boiling" in the real sense, but "brewing" or "brewing" at most.

Since coffee is a kind of food and needs to be exposed to hot water, it can also be used for cooking, so what will be the effect if we "cook" coffee by cooking instant noodles? In order to find out, Qianjie successfully borrowed a cooking pot from Qianjie, and then pulled out the usual electric ceramic stove in the store, OK, and the whole work began.

As a first attempt, Qianjie first chose a moderately baked Brazilian red bourbon for cooking. This bean often shows creamy cookies, fried peanuts, caramel and other baked aromas. Therefore, it is also suitable for mocha kettle, French pressure kettle, siphon and other methods of extraction.

In terms of setting parameters, considering that the coffee powder needs to be poured into the boiled water before cooking, the release rate of soluble substances will be faster than that of conventional extraction at 100 °C, so in order to avoid excessive extraction of coffee, the first round of Qianjie will be tried with the grinding degree of crude salt, the scale of the corresponding store EK43s is 12, and the over-screening rate using China's No. 20 sieve is 60.65%.

The same is true of other details. In order to keep the final concentration in a more palatable range, Qianjie will control the time at 1 minute, while the powder / water ratio will be adjusted to 1:18. The parameters of the first round of pot brewing coffee are as follows:

Coffee beans: Brazil Red Bourbon

Powder content: 18g

Powder / water ratio: 1:18

Degree of grinding: EK43s- 12 grid

Planning time: 1 minute

The first step is to pour 324g normal temperature drinking water into the pot in front of the street and heat it to a small bubble with the highest grade. When the temperature rises to 96 °C, pour in all the ground coffee powder immediately and start the clock.

After the coffee liquid boils completely, immediately adjust the electric ceramic stove to a minimum and move it up and down or left and right with a small spoon to make the bulging powder as fully in contact with the hot water as possible.

Unfortunately, when the time was approaching one minute, a guest came into the store (coffee was needed in front of the street), and the whole boiling time was far beyond the plan, so we quickly removed the pot from the heating source and used a stainless steel filter to separate the coffee grounds. You can taste it while it's hot.

Before tasting it, we measured the TDS of the whole pot of coffee as 1.53%. From the outside, this cup of coffee is very turbid, and because the front street uses a metal filter with large holes, it retains a little foam from boiling on the coffee. The taste of the coffee is relatively low, with the scorched fragrance of Guoba in the majority, almost no flavor, a slight sense of powder, and bitter, jumbled and rich as a whole, which is obviously seriously over-selected.

Although the flavor and taste of the coffee is not ideal, but after the first practice, we also have some experience, no longer worry about the coffee tastes bad and tiptoe (because we have already drunk the worst).

In the second round of attempt, in order to get rich pot coffee, Qianjie also tried to adjust other parameters, first increasing the concentration of powder and water, adding clockwise stirring in the boiling process, further speeding up the release efficiency of flavor substances, and most importantly, accurately controlling the boiling time of 1 minute. To sum up, the parameters of the second round of pot-brewing coffee:

Coffee beans: Brazil Red Bourbon

Powder content: 18g

Powder / water ratio: 1:16

Degree of grinding: EK43s- 12 grid

Time: 1 minute

Finally, in order to make the brewed coffee taste cleaner, Qianjie will use a filter cup with a finer density of nonwovens to separate the dregs, shake it well and then taste it while it is hot.

The adjusted pot coffee liquid is obviously more clear than the first pot, there is no foam in the upper layer, and the TDS value is 1.35%. Coffee entrance has obvious fried peanuts, dark chocolate, cookie flavor, taste rich and solid, slightly bitter with a little sweet, mellow thickness, clean finish, it can be said to be a good cup of black coffee.

Since the medium-baked coffee powder can still show a good flavor after cooking, and there is no sign of excellence, Qianjie can also be bold in choosing beans and try to focus on the type of light baking. Just these two days started a Peruvian production area of water-washed rose summer, the cup test showed a rich fragrance of jasmine and grape juice, fresh flavor, obvious sense of fruit juice, must be also suitable for other extraction methods.

The hardness of coffee beans at high altitude is on the high side, and this rose summer uses medium-light baking. In order to coordinate the extraction of flavor substances, Qianjie refines its grinding degree by half a lattice, and the other parameters remain unchanged. It is not too late to start cooking right away:

Coffee beans: Peruvian Rose Summer

Powder content: 18g

Powder / water ratio: 1:16

Degree of grinding: EK43s- 11.5

Time: 1 minute

The final pot-boiled rose summer has a TDs value of 0.94%, which is the clearest of the three pots of coffee. Originally thought that the coffee would not be extracted enough, but unexpectedly, the entrance was rich in aroma. First of all, the aroma of flowers and grape juice was light, accompanied by the flavor of black tea and western plum. The taste was round and sweet, although the mellow thickness was weak, but the flavor was quite elegant. The level is not lost.

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