Italian concentrate, hand punch, siphon pot, mocha pot? Understand the ever-changing method of brewing coffee!

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Previous articles about all kinds of coffee brewing utensils have attracted the attention of many fans, so today the editor has specially sorted out the different coffee brewing methods that are common on the market: Italian concentrate, hand-made single item, siphon pot, mocha pot? I'll let you understand it for once today!

Espresso

Espresso (Espresso) is the fastest way to extract coffee, and the equipment is the most expensive, ranging from more than 10,000 to hundreds of thousands, which is tantamount to parking a car on the table.

In hot water of about 90 degrees Celsius, about 9 atmospheric pressure (bar) is made of compacted coffee pressed powder, usually only 30 milliliters in weight, with a floating reddish-brown foam oil (Crema), which has the characteristics of fast brewing and high concentration, and needs to be cooked by a special machine.

When coffee powder comes into contact with 90C hot water, it releases carbon dioxide, as well as essential substances such as oils and spices in coffee powder. Because carbon dioxide has its own gas pressure, water also has its surface tension, and high-pressure water at nine atmospheric pressures happens to have a gas pressure equal to carbon dioxide, so it allows water to enclose carbon dioxide, the essence of coffee beans, to form Crema.

Italian coffee utensils

Italian coffee machine: it is recommended to buy at least 10,000 yuan from a large factory with guaranteed quality.

Bean grinder: the choice of blade type is very important, the importance of the bean grinder is even higher than the coffee machine itself, affecting the quality of the ground coffee powder.

Foam steel cup: it is necessary to draw flowers with milk foam. It is recommended to choose twice the capacity of the coffee cup.

Thermometer, measuring cup, timer: due to the extremely fast extraction speed, a slight data difference will have a great impact on the flavor.

Characteristics of Italian coffee

The extraction speed is extremely fast: the average speed of a cup of coffee is 30 seconds, the steps are simple, making a set of SOP is easy to learn, and it has become the preferred brewing method for almost all chain coffee chains.

Variety: direct consumption of espresso is common in Italy (according to statistics, Italians drink an average of seven different forms of coffee a day). In China, espresso is mostly made into latte, macchiato, cappuccino and other fancy coffee to drink.

Expensive equipment: espresso eats more equipment than skill. Unlike hand-brewed coffee, coffee machines with poor boilers and poor pumps are difficult to make a good cup of Espresso.

Unable to show the characteristics of coffee beans: espresso emphasizes rapid extraction, so it destroys the original uniqueness of coffee to some extent. At present, many stores will choose to roast or mix their own coffee beans to show the characteristics of their own espresso.

More Espresoo tips:

Hand-made coffee

In an era when all kinds of coffee machines are springing up everywhere, hand-brewing coffee with simple utensils and hand-feeling skills is like a clear stream of going back to nature, expanding from Japan, which pursues exquisite culture, and fascinates many coffee experts and life experts.

Hand-brewed coffee, as the name implies, is to pour hot water on the coffee powder and extract the coffee through filter paper and filter cup. the whole brewing process is about 3 to 4 minutes. As the flow rate, direction and temperature of the hot water are all controlled by the brewer, the flavor of the coffee brewed is different almost every time. Although the appliance is simple, it pays great attention to technique and experience.

Hand-brewed coffee utensils

Bean grinder: freshly ground coffee is the freshest, and the particle size and evenness of coffee powder are also the key to affect the flavor of hand-brewed coffee. The powder particles suitable for hand-brewed coffee are about the size of No. 2 sugar. The more uniform the particles are, the better the taste of the brewed coffee is.

Filter paper: different filter cups have their own suitable filter paper. Filter paper can absorb some of the smell and oil of coffee, and unbleached filter paper may have some paper smell.

Hand punch: there are hand punch pots of all sizes and materials on the market, which can be selected according to your needs. It is the size of the spout that will affect the cooking results, because it is related to the amount of water. Beginners generally recommend using a small kettle (as shown below), which is easier to control. In addition, each hand punch pot is suitable for different heating methods (induction cooker or gas stove), so you should pay special attention when buying it.

Filter cup: the size and material of the filter cup are also different, mainly divided into three shapes: fan-shaped, tapered and wavy filter cup. The size of the filter diameter at the bottom of the filter cup will affect the flow rate of coffee extraction, and then affect the flavor of coffee.

The fan-shaped filter cup has the advantages of small filter diameter, slow flow rate and mellow taste; the cone-shaped filter cup has large filter diameter, fast flow rate and light taste; the wavy filter cup has a flat bottom with special wave filter paper, which makes the coffee taste the most uniform. What is more special is the metal filter cup, which does not need to be used with filter paper, which can retain more coffee oil and taste thicker, but some finer coffee powder may not be filtered out.

Sharing pot and coffee cup: used to hold filtered coffee, it is best to heat it up to maintain the coffee temperature.

Assistive devices: electronic scales, thermometers and timers can make the coffee brewing process more accurate.

Characteristics of hand-brewed coffee

The extraction speed is fast and efficient: compared with other coffee brewing methods, hand-brewed coffee continues to have fresh hot water passing through the coffee powder in the process of extracting coffee, which is faster and can extract more substances from the surface of coffee. But it is also because of its high speed and poor control, which may lead to excessive extraction. This is the same as frying fish in a pan over high heat. The fish has a large heating area, but if it is not well controlled, it may be scorched.

There are many influencing factors: although only a few minutes of the process, but including water flow rate, water temperature, coffee powder particles, filter cup shape and so on will affect the final flavor of coffee, need to be fully studied and prepared before brewing.

Coffee flavor diversity: the flavor of coffee is different under different conditions, and different kinds of beans are suitable for different conditions.

When you see this, you may think that making coffee by hand is complicated and skillful, and it doesn't seem to be so easy to use. Yes, making coffee by hand is certainly more difficult than making coffee with a coffee machine, but just like buying your own flour and kneading dough, every detail can be controlled by you, and the flavor of the coffee is naturally unique. And by adjusting the various factors, you can try all kinds of possible flavors of coffee, which is the charm of hand-brewed coffee!

Children who brew items by hand-ear-hanging coffee

Hand red mini version of the law, convenient and fast, cheap. Although it can not express as much aroma as hand-brewed coffee, it can maintain a certain coffee flavor and is ideal for a cup of single-serve coffee when busy.

Before drinking a single product, understand how coffee beans are processed.

siphon pot coffee

Siphon originated in Germany, a tool that uses the pressure generated when water boils to cook coffee. The structure of the siphon pot is an upper pot and a lower pot connected by a pipe in the middle. The lower pot filled with hot water will be heated by alcohol lamp or gas lamp first. Since the volume ratio of 1 gram of liquid water to 1 gram of water vapor is 1:100 under 1 atmospheric pressure environment, when the volume of water vapor in the lower pot increases with temperature, it can easily push the liquid water through the pipe to the upper pot filled with filter cloth and coffee powder, and the water will continue to be supported by the continuous flow of water vapor in the upper pot.

When the heating stops, the air in the lower pot gradually cools and shrinks, while the coffee liquid that has been soaked in hot water in the upper pot will flow back to the lower pot because it has lost the support of steam, and the coffee grounds will be blocked by a filter cloth and left in the upper pot. Finally, remove the upper pot and you can enjoy the coffee in the lower pot.

Siphon kettle appliance

Characteristics of siphon coffee

Full-bodied taste: combined with the full-bodied espresso and hierarchical hand-brewed coffee, it is suitable for brewing individual coffee.

Beautiful utensils: like alchemy, scientific experiments like cooking utensils, put indoors is also a kind of alternative decoration and taste.

Difficult to operate: because the coffee powder will be scorched when the water temperature is too high, the coffee powder will taste bitter, soaking for a long time will produce astringent taste, and excessive stirring will produce sour taste, so the siphon pot needs considerable experience to be able to use the appropriate tool.

Mocha pot coffee

The mocha pot, also known as the stove-top Italian coffee pot, can make perfect coffee using basic physical principles. There are three compartments in the mocha pot, one for water, one for coffee powder, and one for brewed coffee.

The mocha pot is heated on the stove to steam the water, increase the pressure in the bottom compartment, push the water up over the fine grains of coffee, and finally into the upper compartment. When the coffee fills the upper compartment, it can be poured out. The pressure in the inner compartment of the mocha pot is small and will only accumulate to 1.5bar, which is much lower than the 9bar pressure achieved by traditional Italian coffee. However, this coffee pot has a simple design and can make good coffee, so it is widely welcomed by the general public.

Afonso. Alfonso Bialetti invented the mocha pot in the 1930s, reportedly inspired by watching his wife wash clothes. Early washing machines came with a bucket of soapy water that was boiled over a fire. Then the water would be pushed out of the pipe and onto the dirty clothes. Billetti's coffee pot uses the same principle, and his design has not changed much. Since its inception in 1933, mocha pots have sold 300 million units worldwide, becoming a must-have for coffee lovers around the world.

Mocha pot utensils

The left An is the lower pot used to hold water, and the bulge on the outer edge is the pressure relief valve. B on the right is the middle layer, which is used to put coffee powder.

The pot An is used to hold the brewed coffee.

Characteristics of mocha pot

Concentration: between espresso and siphon coffee.

Easy to carry: people who like to go up the mountain and go to the sea must be able to exercise and crash, and can brew coffee of good quality. It is better to have a good cup of coffee in the beautiful scenery of the mountains, and the trace above is the struggle it has experienced with you.

Safety: because of the pressure, we should pay attention to the control of the alcohol lamp when cooking, and the water in the pot can not flood the pressure relief valve.

Other cooking methods

American Coffee Machine & automatic Coffee Machine

The most common coffee machine is easy to operate and should be used by anyone. Compared with other brewing methods, the quality of the brewed coffee is poor and the taste is monotonous.

Capsule coffee machine

No matter how powerful milk powder is, it will not taste better than fresh milk. This is a matter of logic. Don't be brainwashed by the evil bird's nest card.

Three-in-one coffee, instant coffee

In fact, many instant coffee ingredients are not "coffee", what percentage of "coffee" may need to be skeptical. Even if it is real coffee, most of it is made from low-quality coffee beans, so it is a matter of cost-effectiveness. After being branded and packaged, low-quality coffee beans sell at the same price as fresh coffee beans.

Conclusion

The knowledge of coffee is so profound that it is even more complicated than red wine. Different bean species, producing areas, manors, coffee bean treatment, baking methods, brewing methods have evolved tens of thousands of different coffee flavor changes. But in fact, as long as you buy a cup of coffee that you have never drunk every day and try again and again, you can slowly become a small coffee expert. Never lust for convenience, lose the fun of exploring in life and drink bad coffee at the same time.