The principle and function of coffee steaming hand brewed coffee brewing scheme novice introduction hand brewed coffee tutorial

Coffee is delicious, this is what Qianjie said, of course, first of all, it must be brewed well, then high-quality coffee can be brewed well! Of course, there will be a lot of factors, and the cooking method of hand flushing is one of them. Although it looks very simple, it is only to inject water in a circle, the key of which must be paid attention to. This is the meaning of the so-called layman watching the hustle and bustle and the expert watching the way.

The purpose of steaming in coffee is to help coffee powder discharge carbon dioxide smoothly. In order to achieve this goal, the amount of water needed must be the right amount, and gently let the water stop on the coffee powder and let it squeeze into the coffee powder to force the discharge of carbon dioxide to ensure the smooth extraction.

For hand flushing with this production method, the amount of steaming water is the best to master. The amount of steaming water is just enough to soak the powder layer until the lower edge of the powder layer begins to drip. But at this point, there are high requirements for the way of water injection, which requires that water injection must be gentle, stable and fast, and it is best that the surface of the foggy powder layer does not blister. Because if blisters, it means that the local high water injection leads to the flow directly through the powder layer flow, and the powder particles are not evenly immersed in water.

At this point, 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.

How much is the amount of water injected into the steam?

Because it is to apply a small amount of hot water to discharge carbon dioxide, the amount of water can be controlled at 2 times the weight of coffee powder or 10% of the total water. Our Qianjie coffee is usually steamed with 15 grams of powder and 30 grams of water for 30 seconds.

Steaming in the end is the first time in the steaming, or steaming in the timing?

Some people always ask the editor this question. Take the 15 grams of flour most commonly used in Qianjie as an example, usually about 30 grams of water is injected, and the steaming time is 25-35 seconds.

If it is an unconventional method of steaming water injection, it will generally indicate how much water injection time + steaming time. In any case, the time of the water injection process will not be counted as the steaming time. Water injection is returned to water injection, and stuffy steam is returned to stuffy steaming, and the time of the two is calculated separately.

If the time is counted again from the end of water injection, 10 seconds of water injection + 30 seconds of steaming = 40 seconds; it will be 10 seconds longer than my default steaming.

If the timing starts from the beginning of water injection, then 10 seconds of water injection + 20 seconds of steaming = 30 seconds will be 10 seconds less than my default 30 seconds of steaming.

So the question is, what is the impact of steaming by 10 seconds on flushing extraction?

Take [Qianjie Coffee Yega Xuefei Guoding] as an example.

For better comparison, the parameters are the same.

Filter cup: V60

Amount of powder: 15g

Gouache ratio: 1:15

Temperature: 92 degrees

Degree of grinding: BG#6S

[Qianjie coffee brewing technique]

In the first cup, first time and then steam 30 grams of powder for 30 seconds, circle water injection to 125 grams, water level dropped by half, then continue to water injection to 225 grams, extraction time 2 minutes 10 seconds.

In the second cup, after 30 grams of water injection, steam for 30 seconds, circle water injection to 125 grams, water level dropped by half, water injection 225 grams, extraction time 2 minutes.

[flavor description]

The first cup has citrus and black tea at the entrance. With the change of temperature, there are cream, caramel and almond aftertaste.

The second cup of imported black tea, citrus, taste some astringency, temperature changes also have cream, caramel, almond aftertaste, Huigan is not so obvious but the taste is also clean.

[summary]

Generally speaking, as long as the water temperature and grinding are correct, the steaming operation is not wrong, and the slight deviation of the steaming time (within 10 seconds) is not as obvious to the results of the whole hand flushing as everyone thinks. even if the two cups are not compared together, you may not be able to drink the difference.

In fact, the real purpose of doing this experiment in Qianjie is not to let everyone pick the steaming time of about 10 seconds, but to seriously observe the surface state of the powder layer during steaming to judge the end time of steaming. After all, different baking date, water temperature and grinding degree will affect the effect and duration of steaming. The suggestion of 30 seconds steaming time given by editor. It is only for the state of the best flavor period, the error before and after is allowed to be a few seconds.