Optimal extractor cleaning of pressed powder after Coffee extraction
Optimal extractor cleaning of pressed powder after Coffee extraction
one。 Steaming:
When making hand-brewed coffee, most people pay a lot of attention to the softness of the current and the freshness of the coffee powder, and steaming is also indispensable. Good steaming can fully infiltrate the coffee powder, activate the coffee activity, and form a good gap between the coffee particles, thus making the coffee extraction process more smooth. The so-called activation is to make the coffee powder have a bulging state similar to a volcanic eruption. the coffee powder rises upward, the air between the coffee particles will be heated and expanded, and the coffee particles themselves will release a large amount of carbon dioxide. bubble-like voids are formed between the particles, which make the coffee powder form a uniform filter layer to provide the space needed for hot water to pass through.
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-based, coffee itself is difficult to reflect, the taste is thin, with irritation, and the aroma is not dignified enough.
1. Generally speaking, the weight of coffee concentrate is extracted at 25g to 50g.
two。 Some people concentrate to observe milliliters, others to observe gram weight, I personally prefer to gram weight. Although coffee is liquid, milliliters are taken for granted as a unit for measuring the volume of coffee liquid. However, concentrated oil is a major factor that can not be ignored. The oil of coffee beans will gradually decrease with the passage of time, so the milliliter measurement is not accurate enough.
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