Common instruments and methods for making coffee

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Coffee extraction methods: "steaming method", "pressure method", "gravity method", "leaching method", "ice brewing method".

The following is a brief introduction to several single coffee extraction tools and how to use them.

a. Siphon pot (with acting effect, the most common method of making coffee)

b. Filter paper dripping (also known as hand flushing, the simplest method of punching)

c. Steam pressurized kettle (the best flavor in Italy)

d. Ice drip kettle (take some time to enjoy the coffee)

e. American filter drip pot (popular for a time, more popular with Americans)

f. French filter kettle (the most common household coffee extraction method in France)

Siphon pot (Syphon)

Features: siphon unique charm, you can enjoy the whole process of brewing coffee beans into coffee, focusing on the process of operation.

The siphon pot is connected by a heating container and a funnel container. The connecting part is a filter with coffee dust on it. After boiling in the heating container, the water goes into the funnel container and mixes with the coffee powder; at this time, the heating source is cut off, and the partial vacuum formed by the cooling of the heating container pulls the coffee back to the bottom through the filter.

1. Check the siphon pot upper / lower seat and filter, filter cloth is in good condition, timer, stirring bar, coffee spoon is complete.

two。 The use of pure water, in order to improve the production speed, can directly heat hot water.

3. Add water according to the scale on the lower seat of the siphon pot (a little more than the actual amount of water).

4. Before heating the fire, dry the water droplets outside the upper / lower seat of the siphon pot with a mouth cloth (to prevent the siphon kettle from being damaged).

5. Add hot water to the coffee cup or put it on a cup warmer to warm the cup (to prevent the aroma and acidity of the coffee from increasing).

6. Use 15 grams (about one and a half spoonfuls) of a cup of coffee and set the grinding scale to (2.5).

7. Place the filter retractor vertically down in the center of the upper seat and hook the glass tube (to prevent coffee grounds from flowing into the coffee).

8. When the water is heated to a small bubble, insert the upper seat of the siphon pot into the water.

9. When the water rises to the upper seat, turn off the fire, remember the time, stir at the same time, and stir 5-6 times clockwise.

10. After 30 seconds, the wooden stirring stick is inserted into the coffee 2Pot 3 for a second stir.

11. Except (Blue Mountain, Kona, Hawaii), turn off the heat for 45-50 seconds, all other coffees are heated for 60 seconds.

twelve。 First release the pressure in the lower seat, and then shake off the upper seat (move slowly to avoid damage to the appliance).

13. Pour the coffee into a preheated coffee cup and attach a coffee plate, coffee spoon, milk grains and sugar packet.

Filter paper dripping

Features: the method is simple, the filter paper must be changed once, it is clean and hygienic, and the amount of water can be adjusted according to one's own taste.

1. Fold the professional filter paper and put it correctly into the brewing cup.

two。 Use a professional coffee powder spoon to pour the coffee powder into the filter paper according to the number of people, and then flatten the coffee powder surface.

3. Put 95-100 degrees hot water into a special pointed pot and let the hot water slowly soak all the coffee powder.

4. When the coffee is fully expanded, pour hot water into the coffee powder surface for the second time, pay attention to the amount of water used.

5. Remove the brewer when the coffee is almost dripping.

Steam pressure kettle

Features: mocha pot uses 2 Bar steam pressure to extract coffee in an instant, the operation technology is simple.

Espresso is made from 80 to 96 degrees Celsius hot water at a force of 8 to 9 atmospheres through compacted coffee cakes, usually only 30 milliliters per cup. It is one of the strongest of the common coffee, with a unique aroma and a touch of oil (Crema) floating on the surface. It can be drunk alone; it can also be further made into a variety of other drinks. Because of its fast brewing speed, high concentration and low caffeine content, this method is used in many chain coffee shops or seasoned coffee.

The mocha pot, also known as the Italian coffee pot, is a three-layer stove. After boiling water in the bottom layer, the coffee powder is pushed through the middle layer by steam pressure to enter the upper layer, and the coffee concentration obtained is comparable to that of espresso, but there is no oil slick, but if a pressurized gasket is installed at the coffee spill outlet, the golden crema can be extracted. The mocha pot and the semi-automatic espresso machine have the same structure, but the way the water comes out is upside down. Remove the fire from the bottom of the pot as soon as possible after the coffee spills about 30~40cc, and then wipe it on the bottom with a cold towel.

1. Add an appropriate amount of hot water to the base of the mocha pot so that it cannot exceed the safety valve.

two。 Grind No. 1.5 into powder and press it in a container, pad with filter paper, and tighten the upper seat of the mocha kettle.

3. Heat the stove with a large fire, when the extraction sound is interrupted for too long.

Ice drip kettle

Features: it takes a long time to extract the coffee. The store should book the coffee in advance and heat it up a little when it is hot. Ice brewed coffee, also known as ice drop coffee, is the biggest difference from the above four, that is, instead of using hot water, ice water produced by slowly melting ice is dripped slowly through a filter containing coffee dust. So making a cup of ice-brewed coffee takes a long time and costs a lot, but it tastes great.

1. Add the right amount of coffee powder to the drip, press it gently and pad with filter paper.

two。 Add the right amount of water to the upper seat and adjust the drip speed evenly.

3. Close the lid and drink coffee according to your appetite after 3-4 minutes.

American trickling filter (Percolator)

This kind of pot was used in the United States since the pioneering era of the West in the 19th century and was popularized in the average family at an alarming rate in the 1950s. Just put the coffee and hot water on the fire to cook, this simplicity is not available in other utensils.

It is quite easy to use. First of all, put the extremely coarse ground coffee powder into the filter cup, the weight of the powder is about 10 grams per person. Then put the filter cup into the pot, add the hot water to a height of about 1 cm from the filter cup and begin to heat. When the hot water boils, the steam climbs along the central pipe and ejects from above. Hot water produces convection on the coffee powder in the filter cup, and the coffee ingredients are extracted.

The use of steam pressure is somewhat similar to the proposed espresso mocha pot, but there is one difference: the coffee extract of the drip filter falls into the pot through the hole in the filter cup and is then pushed up again to infiltrate the coffee powder. that is to say, it is not extracted at once, as long as the engine is not turned off, the coffee liquid continues to circulate up and down. The longer you stay on the fire, the stronger the coffee will be. in order to avoid excessive extraction, the fire can be turned off in 2-3 minutes after boiling.

French filter kettle (French press)

It is a tall, thin glass cylinder with a piston with a filter. Soak the hot water and coffee powder in a cylinder for four to seven minutes, then press the coffee powder to the bottom by a piston filter, and the top coffee can be poured out to drink. This "complete immersion method" is considered by many experts to be an ideal household method for making coffee.

The filter kettle is not a new invention, it was originally mainly used in black tea, so it may be regarded as a new invention to use it in coffee. It is very popular in Europe and the United States, especially in France, where almost every household uses this kind of filter kettle.

Of course, the reason for the rapid popularity of filter pots has something to do with simplicity. Put the medium to medium coarse ground coffee powder and hot water (90 ℃ ~ 95 ℃) in the pot, stir gently with a spoon, close the lid, pull the pressure bar up and let it simmer for about 4 minutes. Then hold the handle of the pot, press the pressure bar slowly and it is done. The difficulty is that it is more difficult to confirm the freshness of coffee powder than trickle extraction. Trickle extraction can judge whether the coffee powder is fresh or not by the state of the expansion of the coffee powder, but the filter kettle extraction is to soak the powder in water, so it is impossible to judge.