How to distinguish between good and bad hand-brewed coffee-how to distinguish between good and bad coffee
How to distinguish between good and bad hand-brewed coffee-how to distinguish between good and bad coffee
Freshness, this is the weakness of big brands, but now from the West to our domestic small baking rise very fast, are flexible manufacturing order baking. Express delivery is so developed that it is easy to buy fresh ones. Usually, in order to ensure the quality of beans, world-class chains like Starbucks will bake the beans in their bakery in Seattle and then send them to all parts of the world directly to the airport next door, but for example, it has been 3 to 6 months since they were distributed to stores in China, so Starbucks' coffee of the day, for example, is one of the most difficult coffee I have ever had to swallow. In addition to suffering, there is nothing but suffering.
Time is the killer of coffee, mainly from three points, 1, the escape of aromatic substances. 2. Mena reaction at room temperature. 3. Oxidation of oil. Almost the best solution is to buy fresh, usually experienced the aroma of coffee within a week after roasting, basically can no longer drink old.
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, activate the coffee activity, and form a good gap between the coffee particles, 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 can not be formed, then stagnant water will be formed, the drip 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.
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