I believe that after reading the classic three-stage hand brewing coffee demonstration by senior SCA instructor, Mr. Zhuang Huaide, I have a certain understanding of simmering. Today, I will show you how to make simmering in detail. The correct way to steam the hand brewed coffee?

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▎There are two purposes of stuffing

① To release the gas in coffee particles, mainly carbon dioxide. Generally speaking, the closer it is to the baking time, the more bubbling that usually occurs during prepreg. The darker roasted coffee beans have less water content, so the gas released during the steaming process will be much more than that of the lighter roasted coffee beans.

② If the coffee particles after the exhaust gas can absorb water evenly, the subsequent extraction can be even. In short, when steaming, the air between the coffee powder particles is heated and expanded, and a large amount of carbon dioxide is released at the same time, and there is a short interstitial layer between the coffee powder particles, which will provide the space required for the hot water to penetrate the powder layer during the formal water injection. .

If there is less steaming in the first step of hand flushing, a large amount of hot water will follow the local area and a few water channels will pass through the powder layer. As a result, the dripping time will be extended, which may lead to the result of over extraction, because the extraction time becomes longer. More substances are dissolved, and the taste may be more sour and pungent, or full of offensive taste. However, once you can pay attention to the steaming action and start the formal water injection, the hot water can pass through the above-mentioned filter layer composed of coffee powder, and then achieve the goal of uniform extraction.

One: the right water temperature

To make coffee, you need to use hot water at the right temperature, as does steaming. Too high water temperature (above 95 degrees) will destroy part of the taste characteristics of coffee during the process of coffee powder infiltration, resulting in a turbid taste of the extracted coffee, while too low water temperature (below 80 degrees) will cause staleness. Sufficient, insufficient activation of coffee activity, resulting in a monotonous and not rich coffee taste. Generally speaking, it is more appropriate to keep the water temperature of the extracted coffee between 83-93 degrees, and the steaming water temperature should also be within such a range.

Two: the right amount of water

Steaming is just a preparatory step before the actual watering and extraction, just to infiltrate the coffee powder to activate the taste characteristics. So the right amount of water is very important, because strictly speaking this is not extraction. If the amount of water is too much, you will see the coffee liquid flowing out, so that the extraction process has already started, and the steaming process becomes short and insufficient. What happens if there is too little water? Insufficient water, although there is no dripping of coffee liquid, the dry powder will still be seen. Even if the dry powder is not visible on the surface, the bottom and middle part of the powder layer will definitely have insufficient steaming and insufficient steaming, which cannot be fully stimulated. The taste characteristics of coffee. The proper amount of water must not only ensure that the coffee powder is fully infiltrated, but also pay attention not to excessively cause the coffee to be extracted. Generally, a few drops of coffee liquid or a thin layer on the bottom of the coffee container is better.

Three: the right time

The key function of steaming is to stimulate the activity of coffee powder. With the right water temperature and the right amount of water is still not enough, time control is also important. Too much steaming time will cause the coffee powder to infiltrate for too long, the coffee powder taste characteristics are fully stimulated, the bad taste characteristics become active, and the good taste ingredients begin to disappear after being fully infiltrated. If the steaming time is not enough, it will obviously cause insufficient steaming. The taste characteristics that have not been fully awakened will soon begin to be extracted, and the taste will not be well expressed. The best steaming time is 20-25 seconds, or the degree of expansion of coffee powder can be judged by the naked eye, and the extraction starts when the expansion is about to reach the maximum. Don't wait until the expansion reaches the maximum before starting. At this time, the coffee powder inside may be already Excessive steaming.

Four: the correct steaming method

Stuffing, of course, the coffee powder must be stuffed to be called stuffing. This puts forward requirements for the steaming water injection method. In coffee making, a circle is generally drawn from the center to the outside for extraction, and this method should also be used for steaming. However, special attention should be paid to the fact that the water should be evenly distributed on the coffee powder when steaming, not directly on the filter paper. What is the effect of pouring directly on the filter paper? The filter paper is attached to the filter, and the heat is nowhere to be dissipated. It will break through the coffee powder layer and form a cavity. The cold air enters and is destroyed during the steaming process. The good taste of coffee is not so easy to be extracted.

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The above are just a few simple elements that should be noted. When making coffee, it should be adjusted or selected according to the actual situation. For example, fresh coffee beans are ground into powder. The coffee powder can be fully activated without too high water temperature, because the beans themselves are very active, and beans that have been stored for a long time after roasting should be properly steamed with a higher water temperature, so as to make The taste characteristics of beans whose activity is not very high are activated. In short, steaming is a very important part, and taking it seriously will make the whole coffee making process smoother and more successful.

Whether a cup of hand brewed coffee tastes pleasant, in addition to the nature and freshness of the coffee beans, most of it depends on whether a good filter layer is formed, and steaming will determine whether the hot water is sufficiently and well passed through the coffee powder. In Bloom is the prelude to coffee extraction and one of the key steps that cannot be ignored in coffee extraction.

The key to brewing coffee lies in how to control and balance it, and the amount of extraction of various ingredients in roasted beans to make coffee.

Hand brewed coffee is a process of flavour extraction + filtration at the same time, and extraction takes place centered on where the water is poured. The more water, the more extraction. Freshly roasted coffee beans will produce more carbon dioxide. These gases are not conducive to the full contact of water and coffee powder to complete the extraction. Therefore, it must be braised first to avoid uneven extraction of coffee powder and affect efficiency.

▎Novice question

What is the correct posture for steaming and water injection? Why does Hamburg always collapse quickly?

The hamburger's words are not necessarily related to the taste. Possible reasons for easy collapse:

① Too stuffy,

② The water injection force is too large after steaming

③ Baking beans is relatively shallow

The stuffed hamburger collapses quickly after being steamed. It should be related to the technique. For example, the intensity of water injection can break the powder layer or too much water... The amount of steamed water is appropriate to the amount of powder: for example, 15g powder is steamed with 20g or 30g water. Draw a circle from the center to the outside. When steaming, the amount of water is too little, and the coffee powder at the bottom of the filter cup is still dry. When the water is refilled, it is particularly prone to large "volcanic bubbles" when heated.

After the hand brewed coffee is steamed and steamed for the first time, there will be many bubbles. Do I need to stop the water injection at this time?

The main cause of bubbles is that the coffee is relatively fresh and contains a lot of carbon dioxide, so it will produce a lot of carbon dioxide emissions. Therefore, large bubbles are produced. Because carbon dioxide is not tolerant of water under normal pressure, the most important function of steaming is to evenly wet the powder to discharge carbon dioxide and ensure uniform extraction during water injection.

If there is still a large amount of exhaust gas when the water is injected, it should be because the amount of steaming is small, or the steaming time is short, or it is caused by uneven steaming.

If the steaming is not in place, even if the water injection is stopped, the final extraction result will be affected. Uneven extraction may result in lower extraction rate and unbalanced taste.