Basic knowledge of coffee as an entry-level knowledge

1. How to make coffee with excellent flavor at home?

A: with regard to the knowledge of brewing coffee, according to the head of a coffee shop, it is necessary to fully master it. Interpreting the essence of coffee requires at least a year of complete professional training, but at present there is no such training environment in China. If you want to brew a good cup of instant coffee at home, here is a little secret for you: first put a little warm milk into the pot, then add the right amount of coffee powder and boiled water (the proportion is about 3G coffee powder plus 140c.c. Boiled water), heat to a slight boil (be careful not to boil completely), then turn off the heat, and then add sugar as you like, which can eliminate the peculiar smell of instant coffee and make the coffee more mellow with the milk at the bottom.

2. How to buy coffee beans?

No matter what kind of coffee beans, freshness is an important factor affecting the quality. When shopping, grab one or two coffee beans and chew them in your mouth. If the coffee beans are crisp and sound, and the teeth and cheeks stay fragrant, it is the top grade, but it is best to squeeze them with your hands to feel whether they are solid, rather than buying empty-shell coffee.

If the coffee bean has lost its fragrance or smells stale, it means that the coffee bean is no longer fresh and is not suitable for purchase.

Freshly fried coffee beans are not suitable for immediate consumption and should be stored for a week to completely release the gas from the beans.

Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee is the freshest and the Aroma is the best.

In addition, the purity of coffee beans is also another consideration. The expert candidate for coffee is not necessarily to look at the size of the particles, but to grab a handful of individual coffee beans (Regional Coffee), about dozens of portions, to see whether the color of each single bean is the same, and whether the particles are similar in size and shape, so as to avoid buying shoddy products disguised as mixed beans. But if it is a synthetic bean (Blended Coffee), it is a normal phenomenon that the size and color are different. In addition, heavy heat and medium-deep roasting will cause coffee beans to produce oil, but if the lightly roasted beans produce oil, they have gone bad, not only reducing aroma, but also astringent and sour taste. In short, when buying added coffee, we should pay attention to its freshness, aroma and stale flavor, and the ideal purchase quantity is to drink it in half a month.

3. Why does some coffee taste sour?

Whether coffee tastes sour or not is mostly due to the variety of coffee, some of which have high acidity, such as Kenya, Mocha, Colombia, Guatemala and Costa Rica.

The degree of roasting is also related to the acidity of the coffee, usually the lightly fried coffee beans also contain organic acids, so the coffee washed out tastes sour, while the deep-fried coffee beans, because the high temperature of the fried beans has released the organic acids contained in the coffee beans, so the acidity of the coffee is low. The reason why coffee will be sour is that the coffee is stirred too many times when brewing (especially using "plug wind") or the brewed coffee stays on the heat preservation plate for too long.

4. Can pregnant women drink coffee?

A: in 1980, the US Food and Drug Administration (FDA) issued a statement advising women who are or may be pregnant to reduce their caffeine intake. But many subsequent studies have shown that there is no evidence to show that moderate amounts of caffeine have adverse effects on the fetus, and there is no medical report banning coffee drinking in pregnant women, but FDA has not changed its original advice, because pregnant women metabolize caffeine about twice as quickly in the second and third stages of pregnancy than when they are not pregnant, and caffeine crosses the placenta into the fetus. It will also flow into the baby through breastfeeding, so pregnant women and pregnant women are advised to be as cautious about their caffeine intake as possible.

5. Will coffee cause calcium loss?

A: in recent years, due to the promotion of medical care, many people have begun to pay attention to the problem of calcium loss and osteoporosis. The relationship between caffeine intake and osteoporosis is still being studied continuously. There is no direct evidence that caffeine can lead to osteoporosis, but some studies have shown that caffeine increases calcium excretion. So the current suggestion is that coffee lovers should eat more foods high in calcium to supplement calcium. If you can drink milk before drinking coffee, you can also lose less calcium in the body.