Did you use the household coffee pot right? a guide to the use of common simple coffee pots

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I don't want to go out and just want to stay at home, but I want to have a good cup of coffee. I can make it myself. When you brew coffee at home, you don't have a coffee machine. You can make it by buying coffee powder at Starbucks. You've learned a lot. Do you know the three factors that affect hand-made coffee? Do you know how to make coffee in a mocha pot without bitterness? The coffee god is here to teach you how to use these coffee pots.

COFFEE

The most critical moment in the journey from a crop to a cup of coffee is the brewing process. All previous efforts, all the potential in coffee beans and delicious factors can be destroyed by the wrong way of cooking. Unfortunately, it's really easy to spoil a cup of coffee, but as long as you understand the basic principles of brewing, you can get better results and enjoy it more. Here are some of the most common ways to use coffee pots at home, not to mention that you can't make coffee at home.

French filter kettle

The French Press

French filter pots (French press), also known as coffee pots (cafe è re) or coffee piston pots (coffee plunger), are perhaps the most underrated of all coffee brewing methods. It is cheap, easy to operate, and easy to make stable coffee, almost everyone will have one at home.

A unique feature of the French filter kettle is the use of a metal filter to filter out the coffee powder. The metal filter has a relatively large pore size, and many insoluble substances in coffee will remain in the coffee liquid. This kind of coffee has more coffee oil, as well as some suspended fine powder, which tastes thicker and more solid. The disadvantage is that there are a large number of silt-like fine powder at the bottom of the cup, and there will be a very unpleasant sense of rustling particles in the import if you drink it carelessly.

The brewing method introduced below is a French filter pressure coffee brewing method specially designed to brew a cup of the least amount of fine powder dregs. You only need to do a little more action and patience to get a great cup of coffee. Easily lead you to understand all the unique flavor and personality of coffee.

The coffee can be extracted evenly by using a French filter pressure pot, and the metal filter allows the smaller particles to remain in the coffee liquid and continue to come into contact with the water, thus making a cup of coffee with a full and solid taste.

The ratio of gouache to powder is 75 g / ml. To get a concentration similar to that of hand-brewed coffee, I suggest brewing it with a higher proportion than the average gouache.

Grinding thickness: medium (medium) / sugar-like thickness. Many people grind coffee powder thickly when using French filter pots, but I don't think so, unless you use a bean grinder to make a lot of fine powder to make coffee bitter quickly.

1. Coffee beans are weighed and ground before brewing.

two。 Use fresh drinking water suitable for brewing coffee and low mineral content and bring it to a boil.

3. Pour the ground coffee powder into the French filter kettle and place the whole pot on the scale, as shown in figure A.

4. Pour in the correct amount of hot water and carefully observe the weight on the scale as you pour water until you reach the gouache ratio of 75 g / ml. Try to wet all the coffee powder as quickly as possible.

5. Soak the coffee powder in hot water for 4 minutes, during which time the coffee powder will float on the surface to form a layer of coffee powder.

6. After 4 minutes, use a tablespoon to stir up the coffee powder layer, which will allow most of the coffee powder to sink to the bottom of the pot.

7. At this time, the small foam, accompanied by a little suspended coffee powder, will still stay on the liquid surface, remove it with a tablespoon and discard it, as shown in figure B.

8. Keep waiting for 5 minutes. Anyway, the coffee is still hot. While waiting, more coffee powder and fine powder will sink to the bottom of the pot.

9. Put in the metal piston, but don't press it down. The action of pressing down will produce eddy current.

It will stir up the fine powder that was originally sunk at the bottom.

10. Slowly pour the coffee liquid into the cup through a metal strain. there will be a little powder in the coffee liquid when it is almost done. if you can accept not pouring all the coffee, you will drink a cup of delicious and flavored coffee without dregs. As shown in figure C.

11. Let the coffee cool in the cup for a while, and then you can enjoy it.

Many people recommend that you pour all the coffee liquid when you finish soaking, so as not to let the coffee powder continue to soak and lead to excessive extraction. If you make coffee in the above way, it shouldn't add negative flavor, so I don't think it's necessary.

Hand-brewed or follicled coffee

Pour-over or Filter Brewers

The word "hand flushing" can be used to describe many different brewing methods, the most common of which is filter cooking: hot water is passed through a layer of coffee powder to extract the flavor of the coffee powder on the way, and some materials are usually used to filter the coffee powder. it could be paper or cloth, or even a thin metal mesh.

Simple cup filters may have been used since the history of coffee brewing, but related inventions came later. It started as a filter made of cloth and was invented by MelittaBentz, a German entrepreneur, in 1908.

When brewing coffee by hand, the rate of water supply plays a key role in the whole process.

At present, there are many different series of cooking equipment and brands on the market, all to do the same thing, but also have different advantages and stupidity. On the plus side, the principle behind this brewing method is common all over the world, and the cooking techniques used by different cooking equipment can be easily adjusted. The key principle of using the follicular brewing method is that there are three factors that affect the flavor of coffee, which unfortunately cannot be seen independently, which is why it is necessary to accurately measure the amount and amount of coffee powder and water, especially when you get up in the morning with dim eyes.

1. Grinding thickness: the finer the grinding, the more hot water will be extracted when it passes through the coffee powder, because the finer the coffee powder is, the larger the surface area of the coffee powder is, the slower the water passes through, so the overall contact time will increase.

two。 Contact time: not only how quickly the water passes through the coffee powder layer, but also how long it takes to wait for water to be injected again. We can increase the extraction rate of coffee by prolonging the brewing time with slow water supply.

3. Amount of coffee powder: the more coffee powder you use, the more time it takes for hot water to pass through the coffee powder layer and the longer the contact time.

In order to recreate the flavor of a great cup of coffee, the three variables must be as fixed as possible. For example, if you accidentally reduce the amount of coffee powder, others may mistakenly believe that the brewing time of this coffee is too short because of the wrong grinding thickness. If we don't pay attention, we are very likely to get confused and make bad coffee all the time.

The ratio of gouache to powder is 60 g / ml. I suggest that all hand-made and follicular cooking methods start with this ratio, but please remember to do more experiments to find out your favorite gouache ratio.

Grinding thickness: medium / fine sugar thickness, suitable for 30 grams of coffee with 500 grams of water. If you want to cook a single cup, please grind it more finely; on the contrary, if you want to cook more, please grind it thicker.

1. Coffee beans are weighed and ground before brewing.

two。 Use fresh drinking water suitable for brewing coffee and low mineral content and bring it to a boil.

3. When the kettle continues to heat, put the filter paper into the filter cup and wet the filter paper with a little hot water first, which helps reduce the taste of the paper into the coffee and increases the temperature of the filter cup.

4. Pour the coffee powder into the filter paper, place the filter cup on top of the pot or cup, and then place the entire brewing equipment group on the electronic scale, as shown in figure A.

5. If you brew directly in a hot kettle, boil the hot water and wait about 10 seconds before starting to brew; if you use a hand kettle, immediately pour the hot water in the kettle into the hand kettle.

6. Brew with an electronic scale and pour in hot water about twice the amount of coffee powder. Just make sure the hot water is enough to soak all the coffee powder. Pick up the filter cup and turn it around to make sure all the coffee powder is soaked. You can also carefully stir the coffee powder layer with a spoon. Wait 30 seconds before the next water injection, as shown in figure B.

7. Slowly pour the remaining hot water into the coffee powder layer, pay attention to the weight on the electronic scale and pay attention to the amount of water previously injected. Pour water into the middle of the coffee powder layer and try not to pour it into the edge of the filter cup so that the hot water will flow directly to the lower pot without passing through the coffee powder layer, as shown in figure C.

8. After adding enough hot water, the height of the coffee liquid is about 3cm below the edge of the filter cup. Gently stir the powder layer with a spoon, which will make the fine coffee powder adhere to the filter paper fall off, as shown in figure D.

9. Keep the water in the filter cup dripping until there seems to be no water, at which point the surface of the coffee powder layer in the filter cup should look relatively flat.

10. Throw away the filter paper and coffee grounds, put the filter cup away, and you can start enjoying your coffee.

If you are not satisfied with the quality of the coffee, please think carefully about what parameters you want to change. I suggest you start by changing the grinding thickness. If the coffee tastes bitter, it may be over-extracted. The next time the coffee is brewed, the grinding scale must be changed to thicker. If it tastes light, sour or astringent, try to grind it finer next time. Soon, you will find the grinding thickness setting that best suits you.

Cooking with mocha pot on the stove

The patent for the mocha pot belongs to Alfonso Bialetti (Alfonso Bialetti), the inventor of 1933, and Bialetti still produces these very popular cooking utensils to this day. Most of the mocha pots are still made of aluminum (you may have heard some rumors about aluminum products a few years ago), although most people want to buy stainless steel.

The mocha pot described below is a little different from the way most people use it, but it is likely to be useful to people who are already satisfied with their own coffee. The most unacceptable thing about the mocha kettle is that it causes the hot water to reach too high a temperature, thus extracting very bitter compounds. Some people may love the bitterness, but some people hate the mocha pot because of it. The brewing techniques described below can help people find a respectable reason for this long-forgotten brewing device and enjoy mocha pot coffee from another angle.

To make a good mocha pot, choose a lighter espresso roast or beans at a lower altitude to avoid making coffee that tastes too bitter.

However, because of the high gouache ratio of the mocha pot and the relatively short brewing time, it is still difficult to make some coffee with light baking, high density or particularly sour and fruity. I suggest using lightly roasted espresso beans, or beans from slightly lower elevations. I will avoid deep-roasted beans because the mocha pot is easy to boil bitterness.

The ratio of gouache to powder is 200 g / ml. In most cases, you can't really control the gouache ratio, you can only fill the filter with coffee powder, and then pour the water into the base below the level of the pressure relief valve, so there is not much room to change the brewing quality.

Grinding thickness: fine grinding / refined salt thickness. I do not recommend using a fine grinding scale as espresso. This is a topic debated by many people. I prefer a bit thicker because I want the bitterness of the coffee to be minimized.

1. Grind it before you start to brew. Fill the coffee powder into the filter and flatten the powder, do not fill it.

two。 Make a pot of fresh drinking water suitable for brewing coffee and low mineral content. The advantage of using hot water is that the whole mocha pot is heated on the stove for a short time, and the coffee powder will not be spoiled by heat, which can reduce the intensity of bitterness.

3. Pour hot water into the base of the mocha kettle to reach the water level under the pressure relief valve. Never let the water exceed the pressure relief valve, which is a safety device that will discharge too much pressure from the base, as shown in figure A.

4. Put the filter full of coffee powder in place, make sure the round rubber washer is completely clean, and then carefully assemble the whole mocha pot. If the upper and lower seats are not fully closed, the cooking process will not proceed smoothly, as shown in figure B.

5. Put the mocha pot on the stove, turn on medium and medium heat, and keep the upper lid open. When the water in the lower seat begins to boil, the pressure generated by the steam will push the hot water up from the hollow pipe in the middle to the position of the coffee powder layer. the greater the firepower, the greater the pressure, and the faster the brewing process will be completed, but not too fast, as shown in figure C.

6. In the upper seat of the mocha pot, you should see the coffee coming out slowly. Listen carefully. When you hear a grunt, you should turn off the fire and stop cooking. This purr means that most of the water has risen, and steam begins to pass through the coffee powder layer, which will produce more bitterness.

7. To stop cooking and continue, cool the base of the mocha pot with cold water from the faucet, and the steam will condense, allowing the internal pressure to disappear, as shown in figure D.

8. Enjoy your coffee.

Before taking apart and cleaning the mocha pot, make sure it is cooled to a safe temperature range. After cleaning, you must make sure that all parts are dry, and do not lock all the structures during storage, which will make the rubber gasket age faster.

Electric filter coffee machine

The Electric Filter Machine Method

The biggest advantage of the electric coffee machine is that it saves a lot of guesswork and improves a lot of reproducibility, but it still needs to maintain a stable amount of coffee powder, and pay attention to adding a fixed amount of cold water to the machine. These two points aside, we can trust the machine for the rest of the work.

However, most home electric coffee machines (especially the cheaper ones) often make bad coffee, mainly because the cheaper ones can't heat the water to the right temperature. To buy a coffee maker, make sure it reaches the proper brewing temperature. Organizations like the American Fine Coffee Association and the European Coffee Brewing Centre certify machines, and I highly recommend buying brewing machines certified by both organizations.

It is better to adjust the coffee taste by changing the grinding thickness in the same way as hand brewed coffee.

I also try to avoid buying a machine with a thermal pad. Keeping a pot of coffee warm on a thermal pad will boil out the flavor of the coffee and cause some unpleasant flavors to appear. You can choose a model with a double vacuum pot.

Water powder ratio: 60 g/l. I recommend that all hand brewed and follicular coffee brews start with this ratio, but remember to experiment to find your favorite ratio.

Grind thickness: medium/fine granulated sugar thickness, if you want to brew 500 ml to 1 liter of coffee at a time, grind the scale to be thicker, there are many models can brew to 1 liter or more at a time.

1. Coffee beans are weighed and ground before brewing begins.

2. Put the filter paper into the filter cup and turn on the hot water button to wet the filter paper.

3. Push the filter cup back into position inside the machine and pour fresh drinking water suitable for brewing coffee, low in minerals.

4. Turn on the power. The brewing process must be kept in mind at the beginning, as long as there is a part of the coffee powder is not moist, stir it with a spoon as soon as possible.

5. Wait until the cooking is finished.

6. Discard coffee grounds and filter paper.

7. enjoy coffee

It is better to adjust the coffee taste by changing the grinding thickness in the same way as hand brewed coffee.

Milk? Whipped cream? Sugar?

Milk? Cream? Sugar?

Now that we have a cup of coffee in our hands, would you like some milk and sugar? Many coffee enthusiasts note that coffee industry workers regard milk and sugar as taboo. Many consider this snobbery, and whether coffee is served with milk or sugar is often the subject of debate between coffee drinkers and consumers.

Coffee practitioners often forget that most coffee actually needs something to make it easier to drink. Cheap commercial coffee that is improperly roasted or boiled tastes unimaginably bitter and has no sweetness at all. Milk or whipped cream has the function of blocking bitterness, and sugar makes coffee easier to drink. Many people get used to the taste of milk and sugar in coffee, even when they get a cup of carefully brewed coffee. This move may frustrate the barista, professional roaster, or a simple coffee lover.

Coffee professionals don't like to use milk and sugar to steal the flavor of coffee itself. If you want to enter the coffee world, it is recommended to taste the brewed coffee first, then add milk and sugar.

Good coffee should have its own sweetness, milk can block bitterness, but it will also take away the flavor and personality of coffee, masking the crystallization of coffee producers and the coffee personality produced by micro-terroir conditions. I would recommend tasting the original coffee before adding any sugar or milk, and if the flavor of the black coffee state is too hard for you to drink, add milk or sugar further. If you want to explore the beautiful world of coffee, you must start with drinking black coffee, otherwise it is difficult to understand the beauty of the coffee world. Investing time and effort in learning how to appreciate coffee will pay off tremendously.

Written by James Hoffman

World Barista Championship 2007