Coffee review

General knowledge of Baking of Fine Coffee Honeycomb structure of roasted coffee beans

Published: 2024-11-10 Author: World Gafei
Last Updated: 2024/11/10, Coffee enthusiast, Professor Yukio Hiroase of Kanazawa University in Japan, has a doctorate 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: 1 the interior of roasted coffee beans is honeycomb structure. different roasting methods form different honeycomb structures. (2) the diameter of honeycomb cavity is basically 0.01mm, that is, about 10 microns. three

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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