悶蒸與排氣 coffee Bloom
悶蒸與排氣 - 悶蒸同時也是在排氣，排除烘豆所留住的二氧化碳。為了均勻萃取，儘可能讓每一粒咖啡粉同時接觸熱水、開始排氣。如果在悶蒸的階段，咖啡粉沒有完全與熱水接觸，就會在接下來的過程中，某些粉已經在萃取、某些粉卻還在排氣，如此導致萃取不均勻且不完整。
Blooming and Degassing - Blooming is also degassing, removing the carbon dioxide trapped in the roasted beans. For an even extraction, try to let each coffee ground contact the hot water at the same time as possible to start the degassing. If the coffee powder is not fully in contact with the hot water during the blooming stage, some powders are already being extracted and some powders are still degassing in the following process, resulting in uneven and incomplete extraction.
In short, blooming works by allowing the hot water to extract the entire coffee grounds to provide an even start.
The roasting process increases the internal pressure of the bean, and the coffee crema is brought into the tiny pores in the cell wall, forming a sealing effect so that the cell wall retains carbon dioxide, other aromatic substances and coffee aroma.
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