Newbie Xiang| How to make hand-brewed coffee better? Things to pay attention to when making single-piece coffee!

Whether it is brewed on ice or hot, in many cases, Qianjie will make an inexplicable little move after making coffee, that is, shake the sharing pot like a hangover and let the coffee liquor spin.

So this caused many customers and friends sitting across the street to inquire about the specific role of the front street, and they finally received no exception: "This can make the taste of coffee appear more quickly. "The purpose of shaking will vary depending on the type of brew, but most of the time, the purpose of shaking coffee liquor on the front street is to improve the consistency of the coffee itself. As we all know, the purpose of our extraction is to use water as a solvent to dissolve the flavor substances in coffee. The dissolved amount of coffee substances will gradually decrease as the extraction process progresses. As long as you have observed the coffee liquor dripping from the filter cup, it is not difficult to find that the color of the coffee liquor will gradually change from the initial dark red to light brown, and the visibility will also change from low to high. This is proof that the mass of the dissolved matter is constantly decreasing.

The reason is that coffee has limited dissolvable substances, accounting for only 30% of its own weight. Therefore, the amount of water that can dissolve will gradually decrease. After all, there is nothing to extract. Then why did Qianjie mention this? It's very simple, because coffee liquids with different concentrations do not blend quickly after brewing! Qianjie once conducted an experiment to compare the difference between coffee that was shaken after brewing and coffee that was not shaken. The result is that shaken coffee is stronger and higher in terms of taste and concentration than unshaken coffee.

The reason is that liquids of different concentrations will be stratified due to differences in concentration, and without the influence of convection, their fusion rate is relatively slow. Therefore, by manually shaking the sharing pot and rotating the coffee liquid to create convection, coffee with different concentrations can be quickly fused, and then the taste and concentration of the coffee can be uniformly expressed. If you pour the liquid in the pot into another cup in one go after making coffee, the shaking action is unnecessary. But if we want to divide the coffee in the sharing pot into several small cups or pour it into small cups multiple times to drink slowly, it is best to shake it after rinsing to improve the overall consistency of the coffee. Otherwise, the cup of coffee poured out first must have a relatively low concentration, and the taste will not be as strong.

In addition to making the taste and concentration of the coffee more uniform, shaking can also accelerate the cooling rate of the coffee. In the experiment mentioned above, Qianjie also measured the temperature of coffee. The results showed that the temperature of coffee shaken for 10 seconds would be about 2°C lower than that of coffee without shaking. So if you want to drink coffee quickly until your mouth doesn't burn, we can quickly cool down by shaking it. Especially when making ice cream, shaking and adding can quickly reach the target temperature ~

Also, shaking will increase the evaporation rate of coffee aroma. We can see on many channels that baristas will shake the coffee beforehand when handing it to customers to smell it. The purpose is to make more aroma volatilize, so that customers can smell more aroma. To sum up, we can know that the main purpose of shaking after making coffee is to better allow the coffee to blend and make the coffee more uniform. At the same time, shaking can also accelerate the drop of temperature and accelerate the evaporation of aroma, allowing us to experience the delicacy of coffee faster ~

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