Effects of Steaming and Duration on Coffee Brewing (Part 1)

Usually, many experiments have been done in the store, but the results have not been sorted out. with the passage of time, many of the theoretical and experimental results are not as deep as they used to be, so this time Qianjie partners decided to be rigorous. Try to minimize the deviation to do an experiment, and the data and results will be sorted out and shared with you, so that we can remember and discuss together.

We think we should start with the steaming in hand extraction, which is an important beginning in the process of hand extraction. How great is the influence of steaming on coffee brewing. What happens if you don't steam? What is the difference between short-time and long-term steaming? Apart from the senses, what effect do they have on the extraction rate? There are two subjects in this experiment: first: the difference between steaming and non-steaming in coffee brewing; second, the difference between steaming time 20s, 40s and 60s. We will sort out the experimental results into a table below, so that we can compare them more clearly and intuitively.

In order to minimize the human factor, first of all, we do a group of experiments with the Smart Cup, which mainly look at the basic data. Let's name this group of experiments as the first group of experiments.

The first group of experiments:

Prepare for the lab:

Before carrying on the formal hand flushing experiment, we first use the consistent more stable smart cup to carry on the preliminary preparation experiment, in order to draw the data conclusion that can be used for reference, so as to have a more accurate prediction of the results of the formal experiment.

The steps of the experiment:

1. Weigh 12g coffee beans, small Fuji (ghost tooth) 2.20 grind and set aside

2. Prepare enough 92 ℃ hot water

3. We divided the experiment into four groups A, B, C and D, and used the same amount of water for steaming at different times.

Group A: add 12g coffee powder to the smart cup, inject 216g hot water at one time, rest the top cover, and the total cooking time is 4min.

Group B: add 12g coffee powder to the smart cup, first inject 40g hot water and steam for 20 seconds, then continue to inject water to 216g, rest on the top cover, the total cooking time is 4min.

Group C: add 12g coffee powder to the smart cup, first inject 40g hot water and steam for 40 seconds, then continue to inject water to 216g, rest on the top cover, the total cooking time is 4min.

Group D: add 12g coffee powder to the smart cup, first inject 40g hot water and steam for 60 seconds, then continue to inject water to 216g, rest on the top cover, the total cooking time is 4min.

Experimental results:

Result analysis:

Based on the above experimental results, it can be seen that with the increase of steaming time:

The concentration and extraction rate of ● coffee solution decreased in turn, and the reasons were as follows:

1. When the total cooking time is fixed at 4min, the actual extraction time decreases with the increase of steaming time.

two。 When steaming, the temperature of the coffee powder layer in the cup will inevitably drop. The longer the steaming time is, the greater the temperature drop is, and when the water is injected again, the water temperature in the kettle will drop to a certain extent. Therefore, during the whole cooking process, the extraction temperature in the smart cup of the four groups A\ B\ C\ D decreased in turn.

With the increase of steaming time, the acidity of ● decreased, while the sweetness and stickiness increased. The overall flavor gradually moved backward, and more complex.

In the first set of experiments, we used the Smart Cup to practice some basic data of steaming from our preset theme. But we all know that although the smart cup can reduce human factors and get a more objective experimental data, but the smart cup itself is closer to the follicles. So in the next issue, we will also use the HARIO v60 filter cup to carry out the hand-washing experiment, and do the same as this experiment, and compare the data with the sensory records. In addition, we do experiments and come up with a theory, but we will not give you any final summary, nor will we tell you which way is the best, because each brewing can show different tastes. I hope you can understand these data. and make reference when brewing coffee at ordinary times, different beans have different methods, different methods have different flavors, and there is nothing dead in the coffee world. That's the fun part, isn't it. In the meantime, if you have any questions about the experiment, you can also ask us through Wechat or Weibo. We will also edit the data and text of the next issue as soon as possible.

Front Street Cafe

Experimental operation: Xiao Hei

Data collation: Lao Lin

Text editing: Jingjing

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