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The best flavor of hand-brewed coffee in 40 seconds the flavor of Honduran coffee beans

Published: 2024-11-03 Author: World Gafei

Last Updated: 2024/11/03, The best flavor of 40 seconds for hand-brewed coffee the flavor disadvantages of Honduran coffee beans: due to the fact that the first 1 stroke 3 of the volcano is over-extracted, and the last 2 impulse 3 is underextracted, the coffee liquid is very uneven, so it needs to be fully shaken well after brewing, so that the two failed coffee solutions are mixed together to form a perfect coffee. However, when you shake well, the temperature will drop. If you want to keep the temperature directly, use high temperature extraction.

Disadvantages: due to the volcanic impact of the first 1 stroke 3 is excessive extraction, and the latter 2 stroke 3 is insufficient extraction, resulting in uneven coffee liquid, after flushing, it is necessary to shake well, so that the two "failed" coffee liquid mixed together to form a perfect coffee. However, when shaking well, the temperature will drop, and if you want to keep the temperature directly extracted with high temperature, it will lead to dry coffee.

A bucket of raw coffee beans was poured into a large preheated "stove" and then turned on the switch. About ten minutes later, the sound of "bang-bang" came from the stove, which was the first time that the coffee beans had burst. Previously, they have been undergoing physical changes of "dehydration" in the furnace.

The 45 seconds after the explosion is the most critical moment in the life of coffee beans. During this period, a series of physical and chemical changes will occur in these beans. They continue to dehydrate and swell, and their sugars turn into caramel and carbon dioxide at high temperatures, and their grayish-green bodies turn yellowish brown, full and shiny; and their substances eventually turn into caramel, flavor oils, quinic acid and caffeine. The flavor oil is a "fragrant family" with more than 800 members.

The composition and content of these aromatics vary greatly according to different producing areas, picking methods, peeling and peeling methods, baking temperature and baking time of raw beans. So far, no one knows exactly what happened to these beans in such a short period of 45 seconds.

"Uncle Dou" opened the floodgates before the beans burst for the second time and went into deep baking. A burning smell sprang up instantly, and the coffee beans, like a flood discharge, poured into the large plate at the front of the stove and cooled quickly, driven by the spiral arm.

Making good coffee is only one step more than "instant"

In China, people's understanding of coffee either stays at the "instant" level, or knows the local coffee culture like the back of their hand, looking for expensive coffee beans, fancy and expensive utensils.