[shop visit] full record of hand brewing, siphon and Italian concentrated production of Nichi Nichi day coffee

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When Starbucks first entered Taiwan, there was an instant craze for crazy coffee. At that time, it was almost a cup of coffee for everyone to walk down the street, and it became a fad. At that time, many films began to add some content and plots related to coffee shops, and even took coffee shops as the main scene of the whole film, fuelled by the whole environment. many unique cafes have sprung up like bamboo shoots after a spring rain. At that time, it can be regarded as the best period for the germination and development of Taiwan's coffee culture. Different from the chefs who interviewed restaurants in the past, the editor chose the coffee shop as the theme for the interview, so that everyone can not only learn more about gourmet restaurants, but also add some other food-related knowledge and information.

Day Coffee is located in the alley of Xinguang Sanyue Business District, Zhongshan District, Taipei City, about a five-minute walk from Zhongshan Station on the MRT fresh water line.

The sign of coffee is so low-key that it is easy to pass by without careful observation.

Walking in from the only independent door, the first thing you can see is a long upward staircase, which seems to have some mystery. With the gradual climb up the process, the light around gradually becomes brighter, there is a kind of atmosphere from darkness to light, which is quite interesting.

From the second floor to the downstairs entrance and exit, there is also a different feeling.

The whole cafe only has the space of the whole floor on the second floor, but because it is surrounded by a large piece of clear glass, it looks quite open and comfortable, and it doesn't feel oppressed or crowded at all.

The main tone of the whole space is composed of black, white and wood colors, and the lines are also very simple and neat.

The floor-to-ceiling glass design of the whole wall makes the lighting of the whole space very natural and bright. Looking out of the seat by the window, you can also see a large area of park green space. Try to imagine sitting in a high chair by the window enjoying the sun and drinking coffee on a sunny afternoon. This wonderful time really makes the editor look forward to it very much.

In the store, you can also see some old European chairs with a sense of design and other distinctive objects hidden in every corner of the store.

This time, the store of Tiantian Coffee will share some basic knowledge of coffee with you. At the same time, it will also demonstrate three different ways of brewing coffee, so that everyone can share this experience so that they can easily brew delicious coffee at home.

About coffee beans.

Before actually brewing the coffee, the large volume makes a simple identification of the beans currently owned by the coffee. The lighter ones on the left are medium-light roasted coffee beans, generally speaking, the lightly roasted coffee beans still have a slightly fresh acidity, while the darker ones on the right belong to deep-roasted coffee beans. the flavor of deep-roasted coffee beans tends to be more smoky and bitter. Of course, the flavor of coffee beans will not only vary according to the degree of roasting, but there are many other potential factors that will affect the overall flavor of coffee beans, such as the variety of coffee beans, the way they are treated and the areas where they grow.

Special note: coffee beans in terms of use, of course, the fresher the state to cook and taste is the best (if you can grind and flush it now, so much the better). And the preservation of coffee beans is also very important, if the coffee beans have been placed tasteless or oil, then it is recommended not to boil the coffee beans. If you can, it will be more beneficial to determine the storage time if you can grasp the baking time information related to coffee beans. It is recommended that coffee beans should not be kept for more than one or two weeks and packed in sealed and shaded packaging. Only in this way can we maintain a relatively complete flavor and quality of coffee.

Coffee bean grinding

When brewing coffee, it is necessary to grind the coffee beans into powder. The big roll also mentioned that the coffee beans are most afraid of being exposed to air and oxidizing, so it is usually emphasized that it is best to brew coffee in the way of fresh grinding and brewing. Because the area of coffee beans and coffee powder exposed to oxygen is about 10,000 times, so in the case of freshly ground coffee powder, the aroma of the beans will disappear in about five minutes. However, the key to determining the grinding thickness of coffee beans lies in the cooking equipment used. Different brewing utensils have their own coffee powder suitable for brewing. Grinding too coarse or too fine will affect the flavor of the coffee brewed by the final extraction. For the coffee that ordinary consumers are more often exposed to, they are probably mainly concentrated, hand-made and siphoned coffee pots. Large rolls also use different tools to grind coffee beans into coffee powder suitable for these three brewing methods for your reference.

The machine in the photo below is a tool that can be used to grind coffee beans into a tool suitable for brewing all kinds of coffee (espresso requires the finest grinding of coffee powder). However, this kind of large bean grinder is usually common in business premises. Next to the relatively small bean grinder, is the general coffee players will buy home to use the machine (commonly known as Pegasus, Little Eagle or Little Fuji).

Most coffee lovers who do not use electric bean grinders at home will choose hand-held bean grinders to grind out coffee powder. On the one hand, it takes up no space and is easy to use, on the other hand, there is no need to grind the coffee beans to a very meticulous need (most people who brew coffee at home are mostly hand-brewed and siphoned coffee pots). At present, the grinding plate material of the hand-type bean grinder is generally metal steel and ceramic as the main material, while the large roll individuals usually use the hand-type bean grinder which belongs to the ceramic grinding plate.

The Italian concentrated coffee powder ground by an electric bean grinder is as follows, and it can be seen that it has been ground into a very fine powder.

The fineness of coffee powder made by hand pulping and siphon coffee pot grinded by hand grinder is as follows, it can be seen that the coarse and fine degree of grinding is thicker particles.

After talking about the basics of coffee beans, we are going to move on to today's coffee brewing demonstration. As mentioned earlier, the large volume will demonstrate the brewing methods of espresso machine, hand-brewed coffee and siphon coffee maker respectively, and share with you what you need to pay attention to when brewing.

Espresso espresso

Espresso is usually brewed with an espresso machine, which is divided into fully automatic and semi-automatic espresso machines on the market. As the name implies, the fully automatic espresso machine means that the espresso will be automatically extracted by the machine at the press of a button, and the semi-automatic espresso machine must be artificially powdered before it can be put on the machine for coffee extraction. Since Day Coffee uses a semi-automatic espresso machine, the espresso brewing machine shared this time takes the semi-automatic espresso machine as an example, and the brewing process can be roughly divided into the following steps.

1. Turn on the semi-automatic espresso machine and wait for the warm-up to finish.

two。 Grind the coffee beans into coffee powder and put them in the filter handle of the Italian coffee machine.

3. The act of filling and pressing the coffee powder in the filter handle.

4. Insert the filter handle into the Italian coffee machine to begin coffee extraction.

5. It will be finished when the extraction process is over.

The special bean grinder for grinding espresso powder can be seen in almost all cafes.

At first, put the filter handle on the outlet of the bean grinder, and then start grinding the coffee beans, filling the ground coffee powder into the filter handle.

Fill the whole filter handle with as much powder as possible (the extra part can be scraped off), and then use the palm to tap around the filter handle so that the coffee powder can be distributed more evenly in all places. The reason for slapping this action is that the ground coffee powder will still have some stickiness, and it is difficult to guarantee that the coffee powder at the bottom will create a gap because of sticky caking, so the intention of this action is to ensure that the coffee powder can be more evenly distributed in the filter handle.

Then flatten the protruding coffee powder directly with your finger, and the height of the flattened coffee powder is horizontal with the height of the edge of the filter handle. if there is too much powder, you can directly push the excess coffee powder out of the filter handle.

Finally, use the coffee powder filler to squeeze down the coffee powder that has been evenly distributed in the filter handle to squeeze all the coffee powder more tightly. If there is no exact packing pressure, during the high-pressure extraction, the high-pressure water will quickly drill through the gap channel between the coffee powder, resulting in uneven coffee extraction. In addition, when extruding downward, we should also pay attention to maintaining the horizontal state of the filter handle and the extruder, and avoid tilting and uneven as far as possible, so as not to affect the final extracted coffee flavor.

When the coffee powder in the filter handle has been squeezed evenly, you can insert the filter handle into the groove of the brewing head and clamp it tight, and then you can begin the extraction step of espresso.

General semi-automatic coffee machine in the high-pressure brewing extraction process, will be about 90 degrees Celsius hot water, coupled with 9 Bar of water pressure for high-pressure extraction, the average extraction time is about 25 seconds, and the average extracted espresso is about 30ml. (according to different habits and regions, the extraction time will be slightly different, the extraction time of large rolls is about 28 seconds.)

After the extraction, the coffee powder shows a complete and compact shape of coffee cake. it can be seen that the gap between the coffee powder becomes closer after filling and high pressure extraction.

After brewing and extracting espresso, there will be a fine layer of coffee oil on the surface, and this layer of coffee oil will also bring a subtle sweetness to this cup of espresso. In the case of the base beans of Day Coffee (a mixture of Bolivian, Ethiopian Sidamo, Mantenin and Costa Rica), this espresso can taste a very obvious spice and acidity. Sip can immediately feel the mellow flavor of espresso, but also bring a smooth texture.

After drinking espresso, the traces of coffee oil left in the coffee cup are very beautiful.

Hand-made coffee

Hand-brewed coffee can be regarded as the most commonly used way of brewing coffee for ordinary coffee lovers, on the one hand, because the necessary utensils can be easily prepared, on the other hand, it can be brewed easily and quickly. However, because most of the hand-brewed coffee is mainly operated by people, it may not be as good as the machine brewing state in terms of stability. In order to brew coffee with the same and stable quality more accurately, more attention must be paid to the amount of coffee powder and the amount of water brewed. So in terms of tools, electronic scales and measuring cups with scales have become necessary aids for making coffee by hand.

Another important item for hand-brewing coffee is filter paper. The purpose of using filter paper is not only to hold coffee powder, but also to effectively prevent coffee powder from running into coffee that has been extracted during brewing. After folding the filter paper and putting it into the filter cup, you can put the ground coffee powder directly into the filter paper, and then you can prepare to start the process of hand flushing.

Special additional note: because the use of filter paper is a single consumable material, based on the factor of environmental protection, reusable flannel and metal mesh hand filter cups have come out one after another, so that hand filter cups have more choices.

The suitable water temperature for hand-brewed coffee is about 85 to 90 degrees. When the water temperature is heated to the top temperature suitable for brewing, the process of hand-brewing can be started, which can greatly reduce the loss of water temperature and affect the quality of brewed coffee.

There are many versions of hand-brewed coffee. Large rolls of coffee are brewed in a clockwise direction and at a steady flow rate. Take 25 grams of coffee powder as an example, the amount of coffee extracted by brewing is about 240ml, and the hot water of hand-brewed coffee is not certain, because in the process of brewing, the hot water will be consumed to a certain extent because it is initially absorbed by coffee powder, so the observation point of hand-brewed coffee can be placed on the amount of coffee extracted, as long as the extracted coffee is about to reach the required amount of coffee. The amount of hot water can be adjusted according to the situation. This is why most hand-brewed coffee almost always uses a graduated measuring cup to hold the coffee.

Finished coffee extracted by hand.

You can see that the coffee powder after hand brewing is concave, while the coffee powder around the edge is tightly stuck to the filter paper, which means that in the process of brewing, the coffee powder is evenly boiled and extracted.

The color of the coffee is clear and clear, so we can see that in the brewing process, the filter paper separates the coffee oil from the coffee grounds thoroughly.

Siphon coffee

Siphon coffee makers are also another way to brew at home, but the utensils you need to prepare are a little more troublesome than hand-brewing coffee. However, because the brewing process and changes of siphon coffee are quite special, it still attracts some supporters who are very addicted to siphon coffee. Traditional siphon coffee uses alcohol lamp as heat source, but it has been replaced by siphon coffee small gas stove or special halogen lamp for safety reasons. (the photo below is the siphon halogen lamp used by Day Coffee.)

First of all, fill the lower pot of the siphon coffee pot with 220ml water, and then start to heat the water.

While the water temperature is heated, the upper pot can be obliquely inserted on the top of the lower pot to wait for the water temperature to rise, and when the water in the lower pot begins to bubble, the upper pot and the lower pot can be tied tightly.

While fastening the upper pot to the lower pot, hot water will be injected into the upper pot because of the principle of siphon and pressure. when all the hot water is injected into the upper pot, cold water from 40ml will be added to the upper pot, and then you can begin to brew. Pour the pre-ground coffee powder directly into the pot. Also take 25 grams of coffee powder as an example, the amount of coffee extracted by brewing is about 240ml. In the process of brewing, the coffee powder can be extracted evenly by stirring a little with a wooden spoon at first and then setting it up immediately. The method used to determine whether the siphon coffee has been extracted is determined by the aroma when it is brewed, as long as the aroma is about to reach the degree he wants. the pot will immediately remove the heat source and cover it with a wet dishcloth at room temperature (because it will take some time to cool down, so it will be removed in advance in order to avoid over-extraction of coffee powder) On the other hand, the coffee that is brewing in the upper pot will begin to flow down the pot because of the drop in temperature and pressure, and the cup of coffee brewed in a siphon coffee pot will be finished.

Special note: because the amount of water in siphon coffee brewing is fixed, it is necessary to accurately calculate the overall amount of brewing water and consumption, so as to ensure the quality of the brewed coffee. Large rolls take 25 grams of coffee powder as an example, all the water is 260ml, which includes the 220ml contained in the next pot, plus cold water with 40ml, the amount of coffee brewed is about 240ml (where 20ml is the consumption of water absorbed by coffee powder). In addition, it should also be mentioned that because the heated water temperature is about 90 degrees, and the large rolls are accustomed to brewing at a temperature below 90 degrees, cold water from 40ml is reserved for cooling.

The finished coffee extracted from a siphon coffee pot.

The color of the coffee is as clear and clear, almost the same as the coffee brewed by hand.

After the siphon coffee pot is brewed, the state of the coffee powder will bulge upward as shown in the photo below. this is the so-called hill in the siphon coffee brewing world. When the brewing is finished and the hill is seen, it is also tantamount to brewing a good cup of coffee.

It has been a long time since the editor came into contact with coffee, and after continuous contact with all kinds of cafes, he has gradually developed an interest in drinking individual coffee. even at home to experience the process of roasting coffee beans. However, there are many ways to brew coffee, and there are different proportions, recipes and techniques in different places. Of course, the flavor of brewed coffee also has its own unique characteristics. I think this is the most fascinating thing about coffee. The coffee knowledge shared in Day Coffee is introduced in the way they are used to brewing, so there is no absolute right or wrong. After all, there are too many factors that can affect the flavor of coffee. The best way is to continue to brew and taste. After a certain period of experience accumulation, we will be able to find out the way, proportion and bean species that best suit our taste. It is hoped that through the enthusiastic sharing of large volumes, more people who love coffee or want to get in touch with the coffee world can try to make their own coffee at home and enjoy the wonderful process of talking to the coffee.