The interior of roasted coffee beans is "honeycomb structure".
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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26 points for attention in siphon pot brewing coffee
1. The next bottle should be dried and there should be no water droplets. When you pull out the upper seat, tilt to the right and pull straight up, do not break 3. The spring under the middle filter should be tightened, the hook should be hooked, and pulled to the center 4. When you plug in the seat, plug it down and hold it tight by 5. Pay attention to water quality: pure water, purified water, magnetized water, distilled water, do not use mineral water 6. The temperature is 80-90 degrees Celsius in this room. Punch time: all 50: 60
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