Five essentials for making delicious coffee

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Grinding

Roasted coffee beans have a lot to do with the result of grinding. Coffee beans can not be ground immediately after baking, because they are not hard enough. If they are ground immediately, they will be broken, flattened and damaged. Coffee beans can only be ground when they cool and harden. Coffee beans are softer when they have a certain percentage of water; when they are cooled in the air and do not have much moisture, they are the hardest. Lightly fried beans are sticky, soft, tough and elastic; they are less likely to be as fragile as hard fried beans.

Ground coffee powder is easy to absorb moisture in the air and is a very good desiccant. In order to evaluate the characteristics of roasted coffee in the grinding process, the nature of coffee must be taken into account, such as moisture, baking technology, hardness, softness, advantages, elasticity, fiber, fragility, shape, size, aroma and so on.

Cooking

Taste

General people's acceptance of coffee taste is very subjective, a small number of people ask for high-quality delicious coffee, the same cup of coffee will have unlimited feelings due to the taste of different people. There are generally some ways to make a cup of coffee that most people agree with, and most consumers are confused because they lack an unforgettable taste of coffee or don't know how to use coffee utensils correctly.

The brand of coffee beans can not guarantee the quality of coffee beans, how to maintain the freshness of coffee and evaluate the quality of coffee packaging is the most important.

In order to satisfy consumers' pursuit of perfect taste, a high-quality coffee shop needs to carefully select raw beans, use only the amount needed for baking, leave no stock, grind coffee beans before cooking, and in order to extract the strongest coffee, the correct ratio of coffee powder to water is more important than saving raw materials. The cooking method must be fast and complete, not completely depleted. The time is calculated in minutes, and the mellow coffee is poured into a delicate coffee cup and finally delivered to the guest within a certain period of time.

Here are five essentials for making delicious coffee:

Coffee quality: to comment on the quality of a cup of coffee, you should have an in-depth understanding of the basic information of coffee, such as the variety of coffee, the origin and regional characteristics of coffee beans, the height of planting, the process of handling raw beans, bean age, purity, size and water content. However, such detailed information is usually not available, so taste and aroma become the final judgment criteria, and experience becomes the basis for judging the quality of coffee.

Packaging: the research report points out that coffee beans can be permanently preserved in a vacuum jar, vacuum bag or package filled with non-oxygen gas, and oxygen is an important factor affecting the freshness, taste and aroma of coffee. So after each package is opened, the freshness of the coffee will be quickly lost. In fact, when the coffee is extracted into a vacuum, it will also extract the aroma of the coffee. Coffee brewed in coffee shops that are roasted and ground before cooking can retain more coffee aroma than vacuum packaged coffee sold on the market. Some false reports point out that the freshness of ground coffee can last for up to three weeks or more, but it is ridiculous to any coffee specialist. although these ground coffee are acceptable to most consumers who have little knowledge of coffee or generally add sugar and milk. Therefore, the taste change of coffee after cooking has a lot to do with freshness, so packaging is very important to the protection of coffee.

Water quality, coffee to water ratio: a cup of coffee, water accounts for 99%, if the water contains impurities, or the use of stiff, high concentration of alkali, bad taste, or contains some organic matter (oxygen, odor, or metal), will greatly reduce the taste of coffee. However, the common mistake of not making a good cup of coffee is not measuring the correct amount of water and coffee powder. The correct ratio of coffee to water, in the British weight scale, the ratio of water to coffee is about 1 pound to 2.00 to 2.25 gallons of water, or 16.7 to 18.8 liters of water to 1 kilogram of coffee powder by metric standards. In addition, the water absorption of coffee should also be taken into account. Roasted coffee will retain twice as much water, plus the amount of water left in the coffee and filter should be calculated together.

Cooking methods: some of the most popular household or commercial cooking methods will destroy all the aroma of high-end coffee, such as the long-term placement of a large number of coffee powder, mixed cooking of new and old coffee powder, will have a certain impact on coffee

The main points of cooking include: speed and time. In fact, fine coffee powder is not easy to get in the United States. Part of the new pressure style of cooking is that uniform coffee can be obtained quickly by making coffee particles rather than mud. Other methods, such as a continuous coffee maker and a plugged-in coffee maker, cannot evenly blend water with coffee powder, which will affect the taste of coffee.

Other considerations:

If all the preparations are done perfectly, we will find that a lot of coffee is cooked for a long time in a coffee pot in a near-boiling state. Adding sugar and milk will cover the bitterness of the coffee. But if you want to taste good coffee, it is best to taste black coffee. The cleaning of coffee-making tools is of course the most basic.

Time factor: whether it's roasted coffee powder, instant coffee powder, or a cooked cup of coffee, the most important thing in the process is to cook quickly. The aroma and taste of coffee are very easy to disappear. The most attractive thing about coffee is its elusive and fleeting aroma, which can only be captured in the memory of consumers. The water quality must be good, and the coffee must be cooked quickly and coarsely. During cooking time, any small mistake will destroy the pleasure and satisfaction that a cup of coffee should bring.