Hand-made steaming and steaming time method of pressing kettle, electric dripping filter, Ella pressure and other utensils boutique coffee

The coffee powder layer has been fully soaked and water begins to seep into the coffee powder to squeeze out the carbon dioxide. We can obviously see that the powder layer begins to swell and the carbon dioxide is constantly discharged, but if when is the best time to inject water again, it is the moment when all the carbon dioxide is discharged and the coffee powder layer begins to collapse. But it really needs to be observed very carefully when it collapses, but if you can't observe it for the time being, we suggest that the newer the coffee beans, the longer the steaming time. For example, the steaming time of roasting overnight is even 45-50sec, the coffee beans can be reduced to 30-35sec after three days, and the steaming time of coffee beans after a week is probably only 20sec. If the coffee beans for a long time can not be bulged after water injection, it is recommended to cancel steaming and direct secondary water injection.

Similarly, for the equipment such as pressure kettle, electric drip filter, love pressure and so on, we also hope that the relatively new coffee beans can be extracted more efficiently by adding steaming process, and the amount and time of steaming can be properly referred to by hand, but the amount of steaming water under pressure should be reduced appropriately.