The conditioning of coffee
Coffee conditioning can be roughly divided into the following three types:
1. Distillation formula (Syphone) as detailed in the manual
2. Drip
A. Manual filtration: see instructions for details.
B. Electrical coffee filter.
Third, vapor compression (Espresso)
Also known as Italian style, very fine coffee powder, with high temperature and high pressure hot water in the instant coffee brewing out, strong aroma and bitter and sweet, covered with a layer of dense fine golden foam.
The above different coffee appliances have different coffee brewing methods, there is no so-called good or bad, only individual preferences, but the following factors will affect the taste of a cup of coffee:
A. The quality of coffee beans…including the quality of raw beans, roasting techniques, heat.
B. Grind a powder to a moderate and uniform thickness.
C. Water-water quality is good (quiet soft water), water temperature should be appropriate.
D. Fire-Fire or steam pressure should be appropriate.
E. Conditioning action-The strength of the stirring or the tightness of the filling will affect the taste of a cup of coffee.
F. Time-In the extraction process, time control is very important, too or not will affect a cup of coffee.
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Introduction of main Coffee (4)
14. Vietnam Coffee (Vietnam Coffee): Vietnam is the first place in Indo-China to grow coffee. Because it was once a colony of France, it has a habit of drinking coffee for a long time, but the general folk way of drinking coffee is very similar to that of Indonesia. At present, its output has leapt to the second place in the world, with Romsda as the bulk. 15. Indian coffee (India Coffee): Indian coffee in recent years
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About the ingredients of coffee
The composition of coffee varies slightly depending on the origin, variety, climate and other factors, and scholars may draw different conclusions in different ways of research. The well-known ingredients are as follows: caffeine, mineral, tannic acid, sugar, water, fat, crude fiber, protein extract ratio 1.5 4 6 8 11 11.5 28 13 17 roasting 1.5 5 4 1.5 2.5 13 29 14
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