What is the reason why the temperature of coffee extracted by coffee machine is too low?
What is the reason why the temperature of coffee extracted by coffee machine is too low?
The extract of the decisive game
After the correct picking, production and baking, we came to the last two gates of import, grinding and extraction. The two processes complement each other. The thickness of the grinding determines the way in which coffee is extracted. Generally speaking, fine powder is the easiest to extract the essence, so it takes the shortest time, which is extracted immediately after being washed quickly with water of 90 degrees Celsius, using an Italian machine and a mocha kettle. For moderate grinding, it is usually drunk by the family. Preheat coffee cups and coffee pots to make the coffee more fragrant. The water temperature is generally 85 to 90 degrees Celsius, mainly hand flushing pots, dripping pots and siphon pots. As for the coarse powder, it should be on the French kettle, which takes the longest extraction time, and the water temperature is also between 85 and 90 degrees Celsius.
The standard of good coffee
Despite the fact that there are a lot of professional terms used to judge coffee, which are comparable to red wine, you can ignore them all, and your tongue is the first judgment. Mr. Liang said that if the coffee is really good, it is actually very simple: it tastes comfortable, clean, odorless, pure aroma, and the most important thing is that the coffee beans should be fresh. If it had been put on for a year and a half, Xi Shi would have become a bell without beauty.
What affects the taste of coffee in a cup of coffee? If you agree with me above, then the answer to this question is that the substances brought out of the coffee powder by water determine the taste of a cup of coffee.
From this, we can also explain the concept that water releases the soluble substances from coffee powder called coffee extraction.
About 30% of the substance in coffee powder can be extracted, which intuitively means that in 100g coffee powder, we can extract about 30g. However, not all 30% of coffee is what we need. Suppose that the substances we extract do not meet a standard, and we cannot fully release the taste of coffee. If we extract more substances than that standard, we will release too many substances. The consequences of these over-extracted substances on the taste of coffee will be disastrous, such as: the taste of coffee will become messy and bitter.
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Comparison table of extraction method and grinding coefficient-grinding and extraction of coffee
Comparison table of extraction method and grinding coefficient-grinding and extraction of coffee the first is the selection 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 grooves designed by the high-quality brand filter cups can make the air flow well and will not let the gas gush out from the coffee surface, and the water permeability of the high-quality filter paper will also make the hot water pass through quickly, no.
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Introduction to the description of taste and flavor of coffee beans treated by sun exposure
Characteristics of sun treatment of coffee beans taste and flavor description 1. The process of natural solarization (Natural/Dried-in-the-Fruit) is the simplest. The fruit begins the process of sun drying without treatment after picking. This is the oldest method of treatment in existence. This method is still used in places such as Ethiopia and Brazil. The natural solarization method is used in
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