Coffee common sense the inside of roasted coffee beans is "honeycomb structure"
Coffee enthusiast, Professor Yukio Hiroase of Kanazawa University in Japan, has a PhD in engineering and specializes in computational mechanics. the boss has studied coffee beans with a hundred and twenty thousand scientific spirit and achieved the following results:
The main results are as follows: (1) the interior of roasted coffee beans is "honeycomb structure", and different roasting methods form different honeycomb structure.
(2) the diameter of honeycomb cavity is basically 0.01mm, that is, about 10 microns.
(3) the active ingredients of coffee are basically attached to the inner wall of the honeycomb cavity. Coffee extraction is the process in which hot water extracts the active components through the honeycomb cavity.
(4) in order to extract effectively, the integrity of honeycomb cavity is very important. The old professor once did an experiment in which the coffee powder was ground to 7 microns, that is, the coffee powder was 10 microns smaller than the cavity diameter, and the cavity structure was basically destroyed. as a result, the extract was as light as white water.
(5) the fiber hole diameter of filter paper is about 20 microns, gold-plated filter mesh 50 microns, filter cloth 80 microns. The old professor thinks that the 50 microns of the gold-plated filter is very suitable for extracting delicious ingredients from coffee while blocking bitter and astringent ingredients.
6 the best steaming time: 30-40 seconds. The best aroma time: 3 days after baking.
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The terminology explanation of Fine Coffee words about coffee
About coffee beans: coffee cherries: coffee trees are not beautiful, because the skin color is bright red, and the shape is very similar to cherries. Round beans: coffee is not beautiful in fact, in the process of growing up, one of the seeds of Langzhu developed very well, and the other seed was eaten missing, making the coffee beans that should be oval into a circle. Elephant beans: the body is bigger than the average coffee bean year.
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Coffee common sense whether coffee is layered or not is only related to the way it is presented.
Layered coffee is actually the use of different raw materials of different proportions, by slowly pouring into the cup to achieve a sense of layering between different raw materials, so whether the coffee layering is only related to the presentation, has nothing to do with the taste. Even half of it, I think the taste of layered coffee will be slightly worse than that of non-layered coffee. When we order a cup of layered coffee at the coffee shop, we can press
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