Does it take 30 seconds to steam hanging coffee? What is the difference between hanging ear coffee and hand-brewed coffee? How to make hanging coffee well?

Two days ago, Qian Jie shared with everyone the importance of "steaming" step for coffee brewing. Then, a friend asked Qian Jie when buying Kaye: Does Kaye coffee also need to be steamed?

The reason why the friend asked this was because he thought that as a simplified version of hand-brewed coffee, all aspects of brewing should be simpler, so it was a matter of course that there was no steaming. But unfortunately, when we brew hanging ear coffee, we also need to steam this step. The reason is also very simple. Although hanging ears are a simplified version of hand-brewed coffee, the simplified content is only some of the things that need to be done during the preparation stage. During the brewing process, we still need to steam and inject water just like making hand-brewed coffee. The purpose is to brew a better cup of hanging coffee!

The comparison between brewing and cooking is easy to understand. A small experimental comparison can intuitively see the difference between steaming and not steaming garner coffee. In this experiment, the hanging ear used in Qianjie was Qianjie Chaka Guixia hanging ear coffee, which has a very high rating on Taobao Tmall. The brewing parameters were as follows: powder and water ratio 1:15, and brewing water temperature 92°C.

The boiling process with steaming is: steaming for 30 seconds with twice the amount of water to be poured, then dividing the remaining hot water to be injected into three sections and injecting it in a small water flow around it. The extraction time is 2 minutes. The boiling process without steaming is as follows: divide the total water injection into four sections. Each section of water injection also uses a small water flow circling around it, and then inject the next section after the hot water injected in each section has completely penetrated. The extraction time is 1 minute and 45 seconds.

From the measured concentrations, we can clearly see the difference between them. The concentration of steamed Chaka rose coffee is 1.51%, and that of unsteamed coffee is 1.34%. As you can imagine, the difference in taste will be equally obvious. The flavor of the steeped Chaka rose summer is balanced, and you can obviously drink berries and citrus. The flavor of flowers is very good, with a long aftertaste and light taste; while the unsteeped Chaka rose summer has sweet and sour taste. You can also drink the flavor of berries and citrus, but it is not as rich as the former, and the taste is relatively thin and the aftertaste is short.

This is the difference between steaming and steaming without steaming. The reason why steamed coffee performs better in all aspects is that the steaming step discharges carbon dioxide that hinders extraction in the coffee powder in advance, and the subsequent injection of hot water can more efficiently absorb a large amount of flavor substances in the coffee. Dissolve it; Without steaming, hot water cannot extract the flavor substances in the coffee well. Because carbon dioxide has been continuously discharged during the extraction process and hinders the extraction, not so much coffee is washed out. It will be relatively inferior to drink. To sum up, you can know that steaming is still very necessary for hanging ears. Of course, most hanging coffee doesn't take too long to steam. Because carbon dioxide begins to lose rapidly after the coffee beans are ground, after all, as the surface area increases, there are many more channels for carbon dioxide to flow outward.

The hanging ears use pre-ground and early-ground coffee powder. A lot of their carbon dioxide has been lost during storage, so we can appropriately shorten the steaming time, which will be almost in about 20 seconds ~

So, the above is all the content shared on Qianjie this time. To sum up, it is best to add steaming to brew the ear, but we can adjust the steaming time as appropriate according to the state of the coffee powder ~

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