Basic knowledge of coffee honeycomb structure of roasted coffee beans
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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Coffee beans basic knowledge beginners how to buy baked beans
How can beginners choose a trustworthy coffee shop and buy their favorite coffee beans? Experts suggest that the first step is to chat with the coffee shop owner and tell him what kind of coffee you usually prefer. A good coffee shop owner will make a cup of coffee based on the information you provide and confirm that it is the flavor you want. You can start with a small amount of 100 grams and half a pound.
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Explain the basic knowledge of coffee in the roasting stage of coffee beans
The key to the popularity of roasted coffee lies in the aroma and taste of roasted coffee, because the coffee bean itself does not have any special taste. Baking is to change and reorganize the substances inside the raw beans to form a new structure and become people's favorite drink with a strong and mellow flavor. The roasting of coffee is a kind of high temperature coking (Pyrol
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