Coffee review

Introduction to the production characteristics of Yega Xuefei siphon kettle

Published: 2024-11-09 Author: World Gafei
Last Updated: 2024/11/09, Introduction to caramelization: the sugar in coffee beans undergoes caramelization 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 2. The pyrolysis products are mainly volatiles.

Introduction to the production characteristics of Yega Xuefei siphon kettle

(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.

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