The effect of steaming time on Coffee-Why steaming hand Coffee

The effect of steaming time on Coffee-Why steaming hand Coffee

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 and astringent, coffee itself is difficult to reflect, the taste is thin, irritating, and the aroma is not dignified.

The first is the choice of instruments for production. Good filter cups and filter paper are not only necessary for making good coffee, but also necessary for good steaming. The high-quality brand filter cup design groove can make the air fluidity is good, will not let the gas gush out from the coffee surface, the water permeability of the high-quality filter paper will also make the hot water pass through quickly, will not form the dripping filtration speed sometimes fast and sometimes slow.

Second, it is necessary to have a suitable hand flushing pot, which can well control the outlet speed and flow rate, flow rate, as well as the softness and hardness of the flow.

Third, water quantity. Steaming water does not need too much, only need to wet the surface of coffee, but need to be soft and light, fast and uniform, like spring rain moisturizer, so that the steaming speed can be carried out at the same time.

1. Weigh 12g coffee beans, small Fuji (ghost tooth) 2.20 grind and set aside

2. Prepare enough 92 ℃ hot water

3. We divided the experiment into four groups A, B, C and D, and used the same amount of water for steaming at different times.

Group A: add 12g coffee powder to the smart cup, inject 216g hot water at one time, rest the top cover, and the total cooking time is 4min.

Group B: add 12g coffee powder to the smart cup, first inject 40g hot water and steam for 20 seconds, then continue to inject water to 216g, rest on the top cover, the total cooking time is 4min.

Group C: add 12g coffee powder to the smart cup, first inject 40g hot water and steam for 40 seconds, then continue to inject water to 216g, rest on the top cover, the total cooking time is 4min.

Group D: add 12g coffee powder to the smart cup, first inject 40g hot water and steam for 60 seconds, then continue to inject water to 216g, rest on the top cover, the total cooking time is 4min.