How to brew robusta coffee, robusta coffee brewing steps

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Robusta (Robusta)

The main features of Robusta:

● has a poor aroma.

● tends to have a bitter taste after deep baking.

More ● Creama

● has low acidity.

● is high in caffeine.

Robusta kind of Ken has a unique aroma (known as "Rob flavor", some people mainly moldy smell) and bitter taste. If 23% of the coffee is mixed with other coffee, the whole cup of coffee will become Rob flavor (therefore, Robusta coffee beans can not be drunk as individual coffee beans). Its flavor is so bright and strong, but if you want to taste it directly, you have to be prepared. In general, robusta coffee is used in instant coffee (which extracts about twice as much liquid as Arabica), canned coffee, liquid coffee and other industrial coffees. Its caffeine content is much higher than that of Arabica, about 3.2%.

The coffee tree planted by Robusta is a kind of tree between shrubs and tall trees. Its leaves are long and bright green. The tree can be up to 10 meters high, but its roots are very shallow. The fruit is slightly rounder and smaller than Arabica coffee. The bean body is flat and round. The middle pit is straight.

The output of Robusta species accounts for 25% of coffee bean production, which accounts for 25% of coffee bean production. Its main producing country is Indonesia (one of its coffee beans is a kind of coffee bean processed by washing method, which is a hybrid between Robusta and Arabica. It is the only coffee bean on the Chinese market that can be used as a single drink), Vietnam, Africa, (Ivory Coast, Nigeria, Angola as the center of the West African countries), Vietnam has been more committed to coffee production in recent years, and included it in the national policy (Vietnam also produces a small number of Arabica coffee beans).

Robusta coffee brewing steps

Filter paper brewing-- the easiest way to brew

The simplest way to make coffee. The filter paper can be discarded immediately after being used once, which is more sanitary and easy to clean up. The amount of boiled water and the method of injection can also be adjusted. One person can also brew, which is the best way to brew a small number of people. The focus of brewing coffee is similar to that of cloth bag brewing, choosing coffee beans that have been roasted for a long time to grind into powder and brew out the ingredients in the coffee in five minutes. If you like to drink lighter coffee, the amount of coffee beans can be slightly increased, but the particles need to be ground larger, and the brewing time needs to be shortened. Filter paper should be used with filters, which are usually made of plastic and pottery, but if you want to maintain the temperature of boiling water, it is better to use plastic, which is less likely to conduct heat than ceramic. The filter and filter paper can be made in different sizes according to the amount of coffee brewed.

[about apparatus]

The drip can be divided into two holes and three holes. If you use the three-hole style here, you will have it for two or three hundred yuan. Then if you want to have filter paper, you can have it in the supermarket, just a few dozen yuan. The spout for injecting boiled water should be small enough to make the boiling water pour vertically on the coffee powder, which is more appropriate.

[key points of brewing]

Coffee powder per person is about 10-12 grams and boiled water is 120 cc.

People who like light coffee can brew it with a powder amount of about eight grams per person.

For those who like bitter taste, the amount of flour can be 12 grams per person, fully steamed and then slowly injected with boiling water.

The kettle used for hot water injection is easier to operate if it is injected for about seven or eight minutes, while the amount of boiling water is prepared according to the number of people. You can measure the beaker while dripping the required amount of coffee liquid.

Do not drop the filtered extract to the last drop, and stop in the residual state (if all the drops may have smells or impurities, etc.).

Heat the beaker without boiling it and pour it into the coffee cup.

This approach, like syphon, is technologically important. At first, the coffee may be very sour, because in addition to poor control of water output, the quality of the coffee itself (freshness... etc) and particle size are also important factors.

[brewing method]

1. The next part of the filter paper is folded along the seam and placed in the drip.

two。 With a measuring spoon, pour several portions of the coffee powder (about 10 ~ 12g per person) into the drip and tap a few more times before the surface becomes flat.

3. After boiling the river water in a teapot, pour it into a small-nozzle kettle, gently inject boiled water (the water temperature is about 95 degrees) from the central point, and slowly start the boiling water to permeate in a spiral way.

Until it's covered with powdered coffee. Be sure to pour it in slowly.

4. Extract the delicious ingredients and steam the expanded coffee powder (stay for about 20 seconds).

5. The second time the boiling water is injected slowly from the surface of the coffee powder. The amount of water injected must be consistent with the amount of coffee liquid extracted, and the boiling water of the filter paper must be kept at a certain level.

6. The extraction liquid can be stopped as soon as it reaches the number of people, and the state of boiling water left in the filter paper will be discarded.

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Flannel strainer brewing

Flannel filter brewing-- maximize the flavor of coffee

The coffee brewed with flannel filter is the most mellow and delicious. However, special attention should be paid to the arrangement and storage of the filter, otherwise the taste of the coffee will be low.

Steam pressurized coffee maker

Steam pressurized coffee maker-Italian flavor

The steam pressurized coffee maker is characterized in that the coffee liquid is extracted instantly by using steam pressure. Bitter steamed coffee is the basis of all kinds of coffee.

-before making coffee.-have good water to match.

After boiling, fresh water will contain the right amount of carbon dioxide can increase the aroma of coffee, but keep boiling water will reduce the evaporation of carbon dioxide, so the best water temperature is 95 ℃, the water temperature is too low will make the coffee taste can not be completely released, the water temperature is too high will make the coffee ingredients deteriorate, too much or less is not good.

Heat preservation and preservation of coffee

To maintain the temperature of the coffee, you can first heat the cup and plate of the coffee. Drink the coffee can soak the coffee pot in hot water and cook it in boiling water to ensure that the coffee is at its best. If the coffee pot is heated directly on the gas stove, be careful not to boil. Once the coffee is boiled, some ingredients will change chemically, the sour taste will become stronger and the original flavor will be damaged.

Filter paper brewing grinding method: medium and fine

Brewing with filter paper is the most easy and hygienic way to brew coffee, and without buying expensive equipment, you can use the easiest way to make coffee at home, and another advantage is that it is easy to adjust the amount of coffee powder. Hot water quantity and injection method.

Use a kettle to select a fine spout for brewing. Hot water can be injected vertically, and the pot is filled with 7-8 minutes of hot water. When boiling water, pour slowly when the number of coffee is small, and pour faster when the number of coffee is large, so that strong coffee can be brewed.

Brewing steps:

Bend the sealing line of the special filter paper for coffee interactively and put it in the drip coffee pot; put 10g coffee powder in a cup of coffee, gently shake and drip the coffee pot to flatten the coffee surface; carefully pour boiling water on each inch of coffee powder; in order to extract the delicious ingredients of the coffee, it takes about 20 seconds to ripen it; depending on the amount of coffee, put the right amount of hot water outward from the center, inject it once in a round way, and wait for the coffee to be dripped into the tray.

Flannel filter drop bubble grinding method: medium

Its bubble method is more or less the same as filter paper, but the coffee taste is more detailed, it can make the coffee bitter. Sour taste and other characteristics are completely presented, but the inconvenience of flannel filter is in maintenance, cleaning and finishing. When using it for the first time, rinse it with hot water, then boil it in boiling water soaked in coffee powder or tea dregs for 10 minutes to remove the stench of the cloth, then rinse with water, rinse clean with hot water after use, soak in cold water and store. Remember not to use soap or dry directly, otherwise it will produce a bad smell. When refrigerated, it is best to put it in an airtight container so as not to stain the smell of other foods.

Brewing step: remove the filter from the water, gently wring the water with your hand, pour the coffee powder into the filter with the plush facing outward, gently shake, drop the boiling water into the coffee, from the center to the surrounding, do not inject too much at one time, lest the coffee powder begin to expand, produce fine foam from the filter and lower a few drops of coffee liquid from the filter. When the coffee liquid becomes light brown, remove the filter immediately. Sometimes the foam is mixed with impure substances, the taste of the coffee will get worse, after the extraction, the central part will not sink, and there will be no foam left on the surface.

Siphon grinding method: medium and fine

It is a method of using steam pressure to extract coffee, which is interesting because it can fully see through the process of coffee extraction. After boiling, the boiling water in the flask evaporates directly into the funnel, and the coffee extraction process is completed. The extracted coffee flows back into the flask again, as if it is a dramatic performance, not only in taste, but also visually satisfied.

Brewing steps:

Pour the water into the flask, light the alcohol lamp at the bottom, heat it, install the filter on the funnel, pour in the right amount of coffee powder, boil the water, and insert the funnel above the flask (if the water temperature is low, the taste will get worse) after heating, the water evaporates and rises to the funnel. Under pressure, the coffee powder will float above the boiling water and stir the coffee powder deposited below with bamboo slices so that it can completely dissolve and soak in boiling water for 30 seconds, then stir slowly in a concentric circle in the funnel for 6-7 times for 45 seconds, then turn off the alcohol lamp, the coffee in the funnel will flow down to the flask after filtering through the filter, and it is done.

Steam pressure grinding method: very fine

Steam pressurized coffee is the use of steam pressure to instantly extract the coffee liquid, espress represents the meaning of fast, espresso espresso has a strong bitter taste, just brewed coffee, the surface will appear delicate and soft foam, because hot water in an instant, one breath will be drawn out of the coffee caused by bubbles, these bubbles are the unique flavor of espresso.

Brewing steps:

First use the lower half of the pot, pour the water into the pot full (because the water will be absorbed by the coffee powder), pour the coffee powder into the cup and gently press it with a spoon, cover it up and down, and then cover the kettle. Remember to lock it so as not to let the steam or heater leak, put the coffee pot on the gas stove, boil it over high fire and turn it into a small fire after the hot water rises, and remember not to open the lid so that the hot water will overflow and so on when the hot water rises to the upper half. Pour it into the coffee cup quickly before the hot foam disappears.

Water drop grinding method: fine

It mainly uses coffee to dissolve with water and slowly extract it from the water. because it needs to be extracted drop by drop in a coffee distiller, it takes a long time, and the taste of the coffee varies with the degree of roasting. The amount of water. The time is different, so it is suitable for deep-baked coffee beans, otherwise the sour taste will be too strong.

Brewing steps:

Pour the water into the kettle and fix the filter paper in the cylinder filter tube, put in the coffee, and fix the coffee powder by the upper light pressure. All the coffee powder is soaked in the filter tube and assembled with the cup that receives the coffee powder. Adjust the drip suppository (about 40-42 drops per minute) in about 5-6 hours.

Iced coffee grinding method: fine

Brew the coffee liquid in either way, but the concentration should be twice the concentration of hot coffee. Pour ice into the glass and add coffee to freeze quickly. Or put the coffee pot in cold water to cool, and then put in the refrigerator to refrigerate, but it should be noted that the cooling time is too long, it will form ice or cause taste deterioration.

Mix sugar juice

The blending method of sugar juice is to melt sugar and water at the ratio of 4:6 to make it cool naturally. It should be noted that too much water will make the coffee taste lighter, and too little water will not be easy to dissolve with the coffee. After blending, you can keep the sugar machine in the refrigerator for a while.