How much water does it take to steam coffee by hand? Why is the coffee brewing and steaming time 30 seconds? What is the purpose of steaming coffee?

"How much water is used when steaming? "" It is generally recommended to use twice the amount of water to steam. "" But I saw that some stores would recommend steaming with 4 times the amount of water that is powder, saying that it can make the exhaust more uniform and the coffee that comes out is better! "The above is a conversation between Qianjie and a friend who went to the store to buy beans this morning. So is this really the case? Today, I will take a shallow test from Qianjie to see if the more water you use during steaming, the better the coffee will be.

Brewing sharing This time, Essie Chaka, used in the bean list in the front street meeting, brewed two pots of coffee. The parameters are the same, except for the amount of water used for steaming. One pot is steamed with 30ml hot water, and the other pot is 60ml. The extraction parameters are as follows: amount of powder used: 15g powder to water ratio: 1:15 Brewing water temperature: 92°C Grinding degree: 75%~80% sieving rate of No. 20 sieve Brewing time: 2 minutes The brewing method is still consistent with usual and is a three-stage stage. However, the amount of water injected in one pot has increased during steaming, so the amount of water injected in each stage needs to be adjusted. The amount of water injected in the three stages is: 60ml, 100ml, and 65ml respectively. The steaming time is still 30 seconds. Then, because 2 parts of the water extracted from the main extraction are moved to the steaming stage, in order to control the time to 2 minutes, we need to use a smaller water flow injection when injecting water in the second and third stages.

After the brewing was completed, Qianjie tasted it and found that coffee steamed with twice the amount of powder and water had better taste and taste than coffee steamed with four times the amount of water. Its taste is not only stronger, but also more solid. We can clearly taste the aroma of berries, citrus, white floral flowers, and oolong tea. Coffee steamed with four times water will perform slightly weaker.

In order to verify that this difference is not just a subjective judgment, Qianjie used a concentration meter to measure the concentration and extraction rate of two pots of coffee. The result was that the concentration of the pot steamed with twice the amount of powder was 1.54%, and the extraction rate was 21.2%, while the concentration of the pot steamed with four times the amount of powder was 1.48%, and the extraction rate was 20.36%, which is lower in comparison.

The reason for this difference is that the amount of water used during steaming is more and less.

Why is it that the amount of water used for general steaming is twice the amount of water used? Good! A surprise question came from the front street: Why does hand-brewed coffee need to be steamed? That's right! The purpose of steaming is to remove carbon dioxide from coffee beans, which prevents hot water from extracting flavor substances. If there is a large amount of carbon dioxide in the coffee powder during brewing, then less substances will be dissolved in the hot water, and the taste of the coffee will eventually be less full. To this end, we need to pre-soak the coffee powder with some hot water before formal extraction, so that the carbon dioxide that hinders the extraction can be discharged before formal extraction, so that the subsequently injected hot water can better dissolve the flavor in the coffee. substance.

In other words, the extraction efficiency of the hot water we inject into coffee will be affected by the carbon dioxide content in the coffee powder. When there is more carbon dioxide in coffee powder, relatively less flavor substances can be dissolved in hot water; and when there is less carbon dioxide in coffee powder, relatively more flavor substances can be dissolved in hot water. Because of this, we can't use too much hot water for regular steaming. We need to concentrate it after steaming and inject it when the carbon dioxide emissions are almost the same, because compared with the same period, more flavor substances can be extracted, that is, maximize their efficiency.

The reason why it has twice the amount of water is because the amount of water needed to absorb to dry coffee powder is almost twice its weight, and then it just happens that this amount of water can moisten all coffee powder. Therefore, when people use the conventional brewing method to make hand-brewed coffee, they will default to using twice the amount of water as the powder for steaming. Although the hot water used during steaming will not be completely absorbed by the coffee powder ~

But what everyone should know is that Qianjie does not mean that more water cannot be used for steaming, but under regular cooking, twice the amount of water used for flour will be safer. If you can't ensure that you can use twice the amount of water to moisten the coffee powder, it's best to use more water to steam, because it is still important to fully exhaust the coffee powder. It's just that everyone needs to pay attention to the allocation and injection of subsequent water to prevent insufficient extraction due to excessive use of hot water for steaming.

In addition, in some special brewing methods, Qianjie uses water far more than twice the amount of powder to steam coffee powder, such as stirring. Because the stirring method requires stirring to accelerate the emission of carbon dioxide during the steaming stage, which requires more hot water to achieve the goal perfectly, Qianjie will inject four times the amount of powder when using the stirring method to brew coffee. Hot water to steam coffee powder.

All in all, the amount of water used for steaming is not fixed, depending on your purpose and the brewing method. Whether it's twice the amount of water or four times the amount of water, as long as you can handle it, it's okay ~

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