Introduction to the extraction process of hand-brewed Coffee
The following points will be conducive to the smooth achievement of steaming:
Before steaming with water, make sure the coffee powder is as horizontal as possible in the filter screen or filter paper.
When steaming, the force of injecting water is not too strong, gently.
The amount of water used in steaming should be 10% of the total water. In the case of brewing 240ml coffee, the amount of water needed for steaming is about 24ml 30ml.
In the process of steaming, there is as little extract as possible; when there is too much extract in the kettle, the amount of water injected should be reduced, or attention should be paid to the degree of grinding.
The steaming time ranges from 20 seconds to 60 seconds. When the expansion of the coffee powder surface is over and the surface is about to shrink, it means that the steaming is complete and the first water injection can be started.
In an ideal steaming process, the coffee powder will slowly expand in the presence of hot water, as if the coffee powder keeps pushing the hot water to the top. At this time, the surface tension of the water and the pressure caused by the carbon dioxide released by the coffee powder add up to the gravitational acceleration of slightly larger water and the downward pulling force caused by capillarity. The best end time of steaming will be the sum of the surface tension of water and the pressure produced by carbon dioxide released by coffee powder when the expansion reaches the limit, which is slightly equal to the downward pulling force and stable water injection speed caused by the gravity acceleration of water and capillarity. at this time, the void layer in front of the coffee powder particles has not yet collapsed, so it is a good time to start the first water injection. Although the longer steaming time may get a thicker taste, it is also easy to affect the cooking results because of the larger surface area in contact with the air and the rapid decrease of water temperature.
Whether a cup of hand-brewed coffee has a pleasant flavor depends largely on whether a good filter layer is formed, except for the nature and freshness of the beans, while steaming will determine whether the hot water can pass evenly through the coffee powder. In Bloom is not only the prelude to coffee extraction, but also one of the key steps that can not be ignored in coffee extraction.
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