How much is the pre-soaked coffee by hand? The ratio of powder to water
How much is the pre-soaked coffee by hand? The ratio of powder to water
Assemble utensils. Hand-brewed coffee is mainly composed of three parts, filter paper, filter cup and filter pot. If you pay attention to it, there should be an incubator under the filter pot to prevent the coffee from getting cold during brewing. The size specifications of filter paper, filter cup and filter pot should match. For example, filter paper for two people should be matched with filter cup for two people.
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 cannot be formed, then a full penetration of water will be formed, the 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.
First, in order to release the gas in the coffee particles, mainly carbon dioxide. Generally speaking, the closer it is to the baking time, the more bubbles usually occur during prepreg. On the other hand, the coffee beans with deeper roasting degree will release more gas in the steaming process than the coffee beans with lower roasting degree because of less water content.
Second, if the coffee particles after exhaust gas can be evenly absorbed and saturated, the subsequent extraction can be uniform. In short, during steaming, the air between the coffee powder particles expands and releases a large amount of carbon dioxide, while a short gap layer between the coffee powder particles will provide the space needed for hot water to pass through the powder layer during formal water injection.
If the initial step of hand flushing is less steaming, a large amount of hot water will follow a local and a small number of waterways through the powder layer, so that the dripping time will be longer, which may lead to excessive extraction, because the extraction time is longer and more substances are dissolved. the taste may be more sour and irritating, or full of miscellaneous taste. However, once you can pay attention to the action of steaming and then start formal water injection, the hot water can pass through the filter layer evenly composed of coffee powder, and then achieve the purpose of uniform extraction.
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