Application method of grinding degree of siphon kettle A brief introduction to the method of proportional mixing of water powder

Application method of grinding degree of siphon kettle A brief introduction to the method of proportional mixing of water powder

1. Water temperature; especially when it comes into contact with coffee powder, the extraction time of sour taste and bitter taste is different, the sour taste comes out very quickly, and the bitter taste takes a long time. The higher the water temperature, the faster the extraction rate and the more obvious the bitterness.

Even if it is the same cup of coffee after brewing, the bitter and sweet taste is more obvious at high temperature, but the bitter and sweet feeling will drop slightly after cooling, and the sour taste will be more obvious.

two。 The longer the extraction time, the more obvious the bitterness, but the sour taste has no obvious change. In addition to the particle size of coffee powder, the filter rack is another important factor affecting the extraction time. The larger the pore area of the filter rack, the extraction time will be relatively low, and it is not easy to have retained liquid. (1 large hole > 3 small hole > 1 small hole)

1. There is no other odor in the refrigerator. This is mainly because coffee is a good flavor absorbent, which will absorb other flavors as well as the attractive smell of coffee. If there are other foods with too strong flavor in the refrigerator, such as kimchi, the taste of coffee is bound to be affected.

2. The packaging of coffee beans should be unopened, and several layers should be wound around the outside of cling film. The principle is the same as above.

3. Coffee powder is not recommended to be stored in the refrigerator.

When making siphon coffee, use a hand grinder, which is more emotional and can meet the demand. Adjust the fineness before use, and control the fineness of the coffee by adjusting the gap between the rotor and the powder. If the beans fall too fast, or if they remain unchanged for a long time, they all need to be adjusted. After boiling water, start grinding, so that the water in the siphon coffee pot can be ground before it boils, so that the coffee powder sends out aromatic substances in the air for the shortest time and can best maintain the original flavor of the coffee.

Siphon coffee focuses on taste and aroma. Therefore, the grinding speed can not be too fast, too fast and easy to overheat, overheating will accelerate the volatilization of aromatic substances in coffee powder, nor too slow, coffee powder exposed to the air for a long time, of course more volatilization; to contact the progress of heating, master a degree, moderate grinding speed; generally after a few turns can be reversed

The process of flavor extraction and filtration is carried out at the same time, and the extraction takes place around the position where the water is poured into. The more water, the more extraction. Newly roasted coffee beans will produce more carbon dioxide, these gases are not conducive to the full contact between water and coffee powder to complete the extraction, so it is necessary to stew first to avoid uneven extraction of coffee powder and affect the efficiency. The principle of extraction is that the coffee ingredient enters the water from the surface of the coffee powder, and with the decrease of the surface concentration, the coffee component is transferred from the center of the powder to the surface.