Is "steaming" the key to extracting coffee in the process of hand-brewing coffee?

With regard to the taste, I have recently thought of the powder sieve, which does not appear on the tool list because of my minimalist brewing style (single-point water injection). The non-single-point water injection method will stir the coffee powder, which makes the uneven fine powder extract the miscellaneous flavor more quickly, which makes the coffee washed out by some people have an astringent taste, which is not smooth. The reason for adopting the single-point water injection method, on the one hand, is to "disturb" the fine powder as little as possible, and on the other hand, to control the water in the coffee powder layer just to form convection instead of soaking (soaking, the powder layer floats, fine powder is attached to the paper wall with the current to cause blockage, and water injection stirring will also have this kind of trouble). So that I can save a lot of unnecessary links.

. Hand-brewed coffee is a process of flavor extraction and filtration at the same time, and the extraction takes place at the center of pouring water. The more water, the more extraction. Newly roasted coffee beans will produce more carbon dioxide, these gases are not conducive to the full contact between water and coffee powder to complete the extraction, so it is necessary to stew first to avoid uneven extraction of coffee powder and affect the efficiency.

1. In order to release the gas in the coffee particles, it is mainly carbon dioxide. Generally speaking, the closer it is to the baking time, the more bubbles usually occur during prepreg. Deep-roasted coffee beans release more gas during steaming than lighter roasted beans because of their low water content.

two。 If the coffee particles after exhaust gas can be evenly absorbed and saturated, the subsequent extraction can be uniform. In short, during steaming, the air between the coffee powder particles expands and releases a large amount of carbon dioxide, while a short gap layer between the coffee powder particles will provide the space needed for hot water to pass through the powder layer during formal water injection.

If the initial step of hand flushing is less steaming, a large amount of hot water will follow a local and a small number of waterways through the powder layer, so that the dripping time will be longer, which may lead to excessive extraction, because the extraction time is longer and more substances are dissolved. the taste may be more sour and irritating, or full of miscellaneous taste. However, once you can pay attention to the action of steaming and then start formal water injection, the hot water can pass through the filter layer evenly composed of coffee powder, and then achieve the purpose of uniform extraction.

The following points will be conducive to the smooth achievement of steaming:

1. Before steaming with water, make sure the coffee powder is as horizontal as possible in the filter screen or filter paper.

two。 When steaming, the force of injecting water is not too strong, gently.

3. The amount of water used in steaming should be 10% of the total water.

4. 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.

5. The time of steaming is about 30 seconds.

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. Steaming is not only a prelude to coffee extraction, but also one of the key steps that can not be ignored in coffee extraction.

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