The factors affecting steaming are the temperature of water, the amount of water, the length of steaming time, the storage of coffee beans.

The factors affecting steaming include the water temperature, the amount of water, the length of steaming time and the storage time of coffee beans.

The height of the water column

The higher the height of the water column, the greater the impact of the water flow, and the difficulty of stable circling will also increase, resulting in greater disturbance in the extraction process, unable to evenly extract coffee powder, resulting in increased astringent taste; if the water column height is too low, the hand punch pot is easy to knock on the filter cup, but if you use low water injection, the speed of the circle is not too slow or pause, because it will make the coffee powder at the bottom tumble up.

On the left, the spout is about 5 centimeters away from the coffee surface; on the right, the spout is about 15 centimeters away from the coffee surface.

The speed of circling

If it is too fast, it will cause great disturbance; if it is too slow, the extraction time will be too long, resulting in a bitter taste (figure 5). Take medium and light baked beans as an example, generally speaking, a little faster, the taste will be brighter; a little slower, the taste will be softer.

The size of the circle

The size of the coil will also affect the extraction rate. If you only circle the middle small circle (about 50 yuan), the amount of water injected into the whole cup will be a little less than what was said before, as for what proportion to modify depends on the actual situation, and the small circle will cause the surrounding coffee powder, there is no way to effectively and completely dissolve out, so if you maintain the powder-to-water ratio at 1:17, it will easily cause excessive extraction. If it is wound to the edge of the filter cup, it is easy for the water to flow directly into the coffee pot without passing through the coffee powder, resulting in insufficient extraction of the whole cup. Therefore, at the beginning of the practice, the water column can be kept at least 0.5 centimeters away from the filter cup.

Try to keep it in the red circle when circling

The level of water temperature

The temperature will affect the dissolution efficiency of the whole coffee, the higher the temperature is, the faster the dissolution rate is, and the more soluble substances are dissolved in the same extraction time, so generally speaking, the water temperature is too high to exceed 95 degrees, which is easy to make the bitter taste and astringent taste dissolve quickly. The lower the temperature, the slower the dissolution rate, and the less soluble substances are dissolved in the same extraction time, so generally speaking, the water temperature is too low, the coffee will be easy to thin, the good taste is not easy to extract, and steaming is not easy to complete.

Ratio of water to powder

Generally speaking, powder: water = about 1:17. Of course, this is just an idea, the proportion can also be used at 1:12. Mainly hope that the extraction can achieve the effective use of coffee powder as far as possible, so as not to waste or overuse, because coffee beans have about 30% soluble substances (figure 6), of which 30% soluble substances also contain all the good and bad flavors, so insufficient extraction will cause flavor imbalance, excessive extraction will cause bitterness and miscellaneous taste, so there is GoldCup's argument that the extraction rate is between 18% and 22%. The concentration is 1.2% to 1.5%.

When there is a large amount of powder (more than three or four cups), the water column of water injection should not be too small, so that the extraction time will not be too long.