The effect of stewing and steaming of hand-brewed coffee the function and efficacy of caffeine

one。 Steaming:

When making hand-brewed coffee, most people pay a lot of attention to the softness of the current and the freshness of the coffee powder, and steaming is also indispensable. Good steaming can fully infiltrate the coffee powder and activate the coffee activity, thus making the coffee extraction process more smooth. The so-called activation is to make the coffee powder have a bulging state similar to a volcanic eruption. the coffee powder rises upward, the air between the coffee particles will be heated and expanded, and the coffee particles themselves will release a large amount of carbon dioxide. bubble-like voids are formed between the particles, which make the coffee powder form a uniform filter layer to provide the space needed for hot water to pass through.

The voids formed by good coffee steaming are approximately uniform, and the flow rate of coffee liquid filtered downward is also uniform. If a good filter layer cannot be formed, then a full penetration of water will be formed, the filtration rate will be slowed down, the extraction time will be prolonged, and then the phenomenon of excessive extraction will be formed. Coffee taste will also be messy, sour-based, coffee itself is difficult to reflect, the taste is thin, with irritation, and the aroma is not dignified enough.

So what are the influencing factors of steaming?

The first is the choice of instruments for production. Good filter cups and filter paper are not only necessary for making good coffee, but also necessary for good steaming. The high-quality brand filter cup design groove can make the air fluidity is good, will not let the gas gush out from the coffee surface, the water permeability of the high-quality filter paper will also make the hot water pass through quickly, will not form the dripping filtration speed sometimes fast and sometimes slow.

Second, it is necessary to have a suitable hand flushing pot, which can well control the outlet speed and flow rate, flow rate, as well as the softness and hardness of the flow.

Third, water quantity. Steaming water does not need too much, only need to wet the surface of coffee, but need to be soft and light, fast and uniform, like spring rain moisturizer, so that the steaming speed can be carried out at the same time.

Fourth, the temperature of the water. I personally think that the best temperature for making hand-brewed coffee is 83 degrees, and the highest temperature should not exceed 90 degrees. This kind of water temperature will not produce too much bitterness or sour taste when steaming, and it can also make the coffee fully expand.

Fifth, the time from the beginning to the end of steaming. I personally think that steaming really doesn't take as long as the theory, and the most important thing is to observe the state. Starting from the expansion uplift, the best first water injection time I personally think should be the best water injection time before the expansion reaches its maximum, but before it stops expanding. If the expansion reaches the maximum, stop the expansion and then inject water, the gap formed will be so large that it will be collapsed by the sudden flow of water and cannot be fully extracted.

The state and taste of a cup of hand-brewed coffee depends largely on whether a good filter layer is formed, that is, whether steaming is sufficient and good, and the greatest significance of coffee extraction is to let hot water evenly pass through the coffee powder.