Problems of 1 minute, stirring and exhaust in siphon pot boiling

Many people are told a minute when learning a siphon pot, but when you ask why it is a minute, you will find that no one can tell you. If you really investigate the reason, no one can explain it. At best, it is ambiguous words such as "according to years of practical experience, a minute is a more stable time to release the taste."

Although I don't understand, it took one minute to cook for so many years without any trouble, only one minute! But sometimes you will find that 50 seconds is good, 70 seconds is even better, not necessarily a minute! It's elastic! The questions in your mind always come up again after a period of time, and they always come to nothing.

Where does the one-minute computing foundation come from?

Now there are more and more bakeries, and more and more people pursue the so-called ultimate taste. Siphon pot cooking is the best cooking equipment to show the aroma of coffee. If you really can't understand the reason for a minute, you will encounter a bottleneck! Because this minute has a lot to do with your stirring, if you do not stir properly, the so-called one minute has no meaning to explain.

We all know that after coffee beans are roasted, there is a very important action-[exhaust], [exhaust] basically determines the life of the coffee. Fast exhaust means that volatile ingredients such as the aroma of coffee beans are quickly removed, naturally losing the good taste, fast exhaust also means that the inhalation is fast, the good smell is also absorbed into the environment. The invention of the one-way breathable valve mainly solves the deterioration caused by the inhalation of environmental odor and slows down the oxidation of coffee beans during exhaust. But it doesn't slow down the exhaust. It is your baking that determines the exhaust speed, including baking machine type & # 39; baking technology & # 39; baking concept, and so on.

Let's not talk too much today, we know that exhaust is related to the life of coffee beans, we are going to talk about siphon cooking [the relationship between exhaust and time].

Think about it. What will happen if I take a breath in the water today? Is it right that there will be blisters? if you keep vomiting in one breath, the blisters will get bigger and bigger, and what will happen if you don't inhale after spitting? Will [drown]! Right? Is it right for coffee beans to exhaust? is it right for coffee powder to form blisters when exhausting in water? If it keeps venting, the blisters will get bigger and bigger, right? Can the time of this exhaust process be calculated?

Do you understand? Time can be calculated because there is a computable object, and what is the point of calculating time without a computable object.

If you cook a few more times and you are careful enough, the time when the coffee powder is grinded and placed will affect the exhaust time of the coffee powder in the water. The longer the coffee powder is put, the shorter the exhaust time will be, the faster the blisters will become larger, and they will not even have blisters for too long. Why? Because the gas has been exhausted, all that is left is the smell attached to the powder.

If you can observe, the meaning of calculating time disappears. Because what you want to observe is the change of the bubble, time is only a background, maybe in ancient times people casually said it for [about a minute], but when most people didn't understand that they couldn't or couldn't, [one minute] became the standard.

When you know you can observe, the real question comes: [how can the ingredients in the coffee be released completely, fully, evenly and consistently]?

[complete], [sufficient], [uniform], [consistent].

To meet these requirements, the absorbent coffee powder layer must be in a neatly arranged state. It has something to do with your mixing method!

If your mixing method will make a push in the east and a lump in the west. Is there any hope of meeting these requirements with a loose and squeezed powder layer at the same time?

If your mixing method is to avoid this and that, is it possible to meet these requirements?

How do you view your baking if you can't meet these requirements?

The following is the state of water absorption and exhaust after stirring two cups of 4 ladle powder.

After the second stirring

The following is the state of water absorption and exhaust after stirring a cup of two ladles of powder.

The second stirring

After the second stirring, the fire can be turned off after stopping the rotation.

When your coffee is roasted for a period of time, and your mixing is complete, full, uniform and consistent, you will get an approximate value of one minute.

However, please remember that time is only the background of calculation, just a reminder for fear of forgetting in the busy bar work, don't turn cause into effect.