Key points of hand-brewing technique for coffee brewing: introduction of several elements that should be paid attention to in steaming

Steaming is a very important part of the process of making hand-brewed coffee. Good steaming can fully infiltrate the coffee powder and activate the coffee activity, thus making the subsequent coffee extraction process smoother. So how do you do it?

Steaming literally means giving the ground coffee powder a "lid" to "cover" it and let it "react" inside to facilitate the later production. The lid is water, and the reaction activates the coffee powder. This is the same reason as making steamed bread before making noodles. The right ratio of water to noodles, the right temperature, and the right time can fully ferment the noodles, and the steamed bread will be delicious. This step of steaming also requires attention to several elements in order to fully activate the coffee powder activity so that the coffee produced has a good taste.

A: The right temperature.

Making coffee requires hot water at the right temperature, as does steaming. Too high water temperature (above 95 degrees) will destroy some of the taste characteristics of coffee in the process of coffee powder infiltration, resulting in the extracted coffee taste turbid, while too low water temperature (below 80 degrees) will lead to insufficient steaming, coffee activity excitation is not enough, resulting in the extracted coffee taste monotonous and not rich. Generally speaking, the temperature of the extracted coffee is kept between 83-93 degrees, and the temperature of the stewed water should also be within such an interval.

2: The right amount of water.

Steaming is only a preparatory step before the actual watering of the extract, just to soak the coffee powder so that its flavor properties are activated. So the right amount of water is important, because strictly speaking this is not extraction. If the water is too much and the coffee is seen to flow out, the extraction process has already begun, and the steaming process becomes short and insufficient. What happens when there is too little water? Although there is no coffee dripping due to insufficient water, dry powder still exists. Even if dry powder is not visible on the surface, there will definitely be insufficient steaming at the bottom and middle of the powder layer, which will not fully stimulate the taste characteristics of coffee. The right amount of water should not only ensure that the coffee powder is fully soaked, but also be careful not to cause excessive coffee extraction. A few drops of coffee or a thin layer at the bottom of the coffee container is generally preferred.

3: The right time.

The key role of steaming is to make the activity of coffee powder excited, with the right water temperature and the right amount of water is still not enough, and the control of time is equally important. Steaming for too long will lead to coffee powder soaking time is too long, coffee powder taste characteristics are fully stimulated, bad taste characteristics also become active, and good taste components after full infiltration began to disappear. Steaming time is not enough, it is obvious that it will cause insufficient steaming, and the taste characteristics that have not yet fully awakened will soon begin to be extracted, and the taste will not be fully expressed. Steaming time to 20-25 seconds is appropriate, or according to the naked eye to judge the degree of expansion of coffee powder, in the upcoming expansion to the maximum time to start extraction, do not wait until the expansion to the maximum after the start, then the internal coffee powder may have been steamed too much.

4: The correct way to steam.

Steamed, of course, to be coffee powder stifling called steamed. This puts forward the requirements for the water injection mode of steaminess. Coffee production will generally draw a circle from the center to the outside to extract, steam should also be used in this way. However, special attention should be paid to the fact that water should be evenly distributed on the coffee powder when steaming, and cannot be poured directly on the filter paper. What would happen if you poured it directly on filter paper? Filter paper and filter fit together, heat nowhere to emit, will break through the coffee powder layer and out, forming a cavity, cold air enters, the steaming process is destroyed, the good taste of coffee is not so easy to extract.

The above are just a few simple points that should be noted. When making coffee, you should also adjust or choose according to the actual situation. For example, fresh coffee beans are ground into powder. Do not need too high water temperature can also make coffee powder fully activated, because the activity of the beans themselves is very high, and the beans stored for a long time after roasting should be properly used when steaming, so that the activity is not very high The taste characteristics of the beans are activated. In short, steaming is a very important link, serious treatment will make the whole coffee making process more smooth and successful.

Source:

Happy coffee, small blog.