Coffee roasting knowledge the interior 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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Drinking more coffee and tea can reduce the liver damage caused by alcohol.
For regular drinkers, drinking more coffee and tea can reduce alcohol damage to the liver, according to a new study released by US scientists. The study was conducted by the national glycosuria of the United States.
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Coffee bean roasting theory fine coffee roasting
Grab a handful of coffee raw beans smell, there is always a pungent smell, very different from the impression of the charming smell of coffee. However, after roasting "fragrance" correctly, raw beans will emit the strongest aroma in the world. The small high-altitude Arabica coffee raw beans are like a warehouse full of chemicals. At present, scientists have identified more than 2,000 known ingredients, including 700 to 700.
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