Introduction to the requirements of grinding scale in the production method of Yega Xuefei coffee bean siphon pot

Introduction to the requirements of grinding scale in the production method of Yega Xuefei coffee bean siphon pot

Mocha pot: close to the Italian method, direct heating, after all, there is still a big gap between pressure and temperature control. A lower starting point, more than 300 can be bought, and qualified Italian machine 2000 start than save money, if you do well, you can pull flowers.

Hand brewing: the third trend of coffee culture, the necessary equipment includes hand brewing pots, filter cups and filter paper. For coffee lovers, hand brewing can better show the flavor of different places, different estates and different coffee. Boutique coffee will be the main trend of coffee development in the world in the future. The same beans, different people and methods, come out of the taste is very different, relative to the stability of siphon, the hand is changeable. Different beans and different parameters may bring more taste, which is also the pleasure of making coffee by hand. Like Italian style, it needs a certain degree of skill, easy to get started, but it still needs to be studied and improved.

The Italian method has the most oil, in fact, it is mocha, and there is a little bit of French pressing and dripping filtration. there is no inevitable relationship between oil and the delicious degree of coffee. Oil is mainly related to practices and utensils, and it also has something to do with the variety and baking degree of beans.

(1) Caramelization: the sugar in coffee beans is caramelized at about 170-200 ℃, which is exactly the melting point of sucrose (185 ℃) and the temperature of the explosion stage when coffee beans are roasted. The product of caramelization is divided into two parts:

1. The dehydration product of sugar is caramel or sauce.

two。 The pyrolysis products are mainly volatile aldehydes and ketones.

Generally speaking, fire-roasted aroma, caramel and color are produced in the caramelization reaction, as well as other aromatic substances such as maltol, Cyclotene, furan and so on. These compounds can also be found in red wine, fruit juices, cream and other foods. However, if caramel is too much in the baking process is not a good thing, but will cause carbonization, making the coffee dry and choking. If the caramel is not enough, it will make the aroma monotonous and lack of layers.

In fact, the siphon pot does have its unique side. As we all know, the temperature of the coffee brewed in the siphon pot is very high, which can generally reach more than 90 degrees. In such a high temperature environment, the substance extracted from the coffee will be more, and the concentration will be correspondingly higher. Have you found that the coffee brewed in the siphon pot is very black? Therefore, it will feel particularly fragrant and smooth, and the coffee will be relatively bitter, which is suitable for the taste of many veterans.

Will all the coffee be so fragrant and smooth when brewed? In fact, not necessarily, we usually use siphon pot coffee beans are Brazil, Mantenin, Blue Mountain and other moderately roasted coffee beans, and these coffee beans have a very thick oil, more heat-resistant, oil will not be too easy to deteriorate. In other words, these coffees are easier to brew, but if you use a siphon pot to boil Columbia, Yega Chuefei and other coffee beans with less fat and roast shallow coffee beans, it will be difficult to control the heat, and the coffee may be spoiled if you are not careful.

Therefore, some beans are boiled in a siphon pot, and the coffee will be particularly delicious. If you want to know more about coffee beans suitable for siphon pot cooking, you need to have a certain understanding of the ingredients and characteristics of coffee beans.