How to brew coffee powder to taste good? Six tips for brewing coffee powder, you should know!

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Every step from raw beans to a cup of strong coffee is very important.

After you know how to choose the best and most appropriate coffee beans, you must learn to use the correct coffee brewing method in order to make a perfect cup of coffee.

I. Grinding of coffee beans

The grinding method of coffee powder must match the coffee brewing method in order to extract the best flavor from coffee beans.

Usually, the method of brewing coffee powder in contact with hot water for a long time requires thicker particles.

If the coffee powder is too fine relative to the brewing method, the coffee will have a taste of "too bitter, hard and overcooked"; of course, at the other extreme, if the coffee powder is too thick, it will make the finished product tasteless.

In addition, the contact area between the powder and the air is large, and the ground coffee powder is easy to oxidize and degrade.

With the improvement of people's taste in drinking coffee, more and more people tend to grind coffee beans at home and cook them now. Nowadays, many electric coffee pots are highly automated, and some even include the function of grinding coffee beans.

In general, there are three kinds of methods for grinding coffee beans: "grinding", "grinding" and "mortar grinding".

1. Grinding:

This method uses two rotating parts to squeeze and crush coffee beans. The coffee powder produced by the grinding method is more uniform and the taste is more consistent when cooking.

The grinding parts can be disc-shaped or conical.

(1) the design of the conical grinding disc reduces the required speed, which is generally less than 500 revolutions per minute.

The slower the grinding speed, the less heat generated by friction, so the aroma of coffee is not easy to lose. By adjusting the grinding parameters, the cone grinder can be used for the preparation of different kinds of coffee. A better machine can grind the ultra-fine powder needed for Turkish coffee.

And the taper machine is less noisy and less likely to block.

(2) the disc grinding plates generally have higher rotational speed and generate more heat, but they have a wide range of functions, economical and practical, and are suitable for the preparation of most household coffee.

2. Polishing:

Most modern machines actually cut coffee beans into pieces at a speed of 20, 000 to 30, 000 revolutions per minute (some people simply use beaters).

The consumption parts of this kind of blade grinder have a longer life, but the accumulated heat in the grinding and the uneven size of the coffee chips make it difficult to extract high-quality drinks.

In theory, this kind of grinder can only be used for drip coffee pots. The dust they produce can clog the filters in espresso and French press machines.

3. Molar mill:

If you can't find good grinding equipment, all you can do is to use a pestle and a mortar to slowly enjoy the fun of labor.

Second, the method of brewing coffee

All coffee is made from ground coffee powder and hot water; when it is done, the coffee powder is cleaned out. The thickness of the coffee powder required is related to the method of brewing.

According to the contact mode between water and coffee powder, coffee cooking can be classified into five categories: "steaming method", "pressurizing method", "gravity method", "leaching method" and "ice brewing method".

1. Soaking method

(1) "Ibrik" brewing method

It is said to be the earliest way for people to drink coffee, using a long-handle pot made of pure copper or brass and heated through a heat source to fully mix finely ground coffee powder with water. This is a kind of coffee with concentrated, high concentration and strong aroma.

This method was popular in the Middle East in the early 19th century, when Turkish coffee pots, known as "Ibrik", were about six inches tall, with a long handle and a capacity of about three to four people, mostly made of pure copper or brass, and a few with internal tinning.

Because of the geographical environment, transportation mostly depends on camels, so in order to facilitate carrying, a smaller folding Ivlick is developed, which is usually placed on the back of the camel, so that travelers can enjoy the taste of coffee at any time.

Usage: first heat the Yvlik pot, then put one teaspoon of coffee powder and a little sugar into the pot, brew it with boiling water, fully blend the coffee powder and water, and wait for a minute to precipitate the coffee powder. drink the coffee liquid without sediment on the upper layer directly.

As this method has not gone through the filtration process, it is recommended to fine grinding to improve the fusion of coffee powder and water, but if the drinker does not like coffee with some suspended matter, it is suggested to add a filtration procedure to get a purer coffee liquid. Usually seasoned with sugar and cardamom.

Use this method and don't be misled by the name. Don't boil the coffee (at least not for too long), or it will be too bitter.

(2) "Cowboy Coffee"

This method is to add water to the coffee powder and boil it directly in the pot to drink. The name implies a stopgap measure under humble conditions; however, some people prefer it.

This is their traditional cooking method in Finland and Sweden, where per capita consumption of coffee is the highest.

2. Distillation

Espresso is made of 80 ℃ 96 Mel hot water at 9 atmospheric pressures through compacted coffee pressed powder, usually only 30 ml per cup.

It is one of the strongest in brewing coffee, with a unique aroma and a touch of 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.

(1) "Moka"

Also known as "Italian coffee pot", is a three-layer stove.

After the water is boiled in the lower half of the pot, under the pressure of the steam, the boiling water rises through the middle filter filled with coffee powder to the upper half of the pot. 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.

When the coffee starts to flow to the top half of the pot, turn down the fire, because the high temperature will make the coffee scorch and destroy its original flavor.

Basically, the mocha pot is a kind of distillation, and the coffee brewed from the mocha pot has a steady concentration and aroma. The common cooking method of blocking air in Japanese style also uses the same principle.

(2) siphon match kettle (Syphon)

The siphon wind kettle is connected by a heating container (kettle) and a funnel container, and the connecting part is a filter and a distillation type.

When in use, first put the coffee powder into the upper funnel, then add water into the pot; then put the funnel nozzle tightly into the pot mouth, after the water is boiled in the pot, the boiling water enters the funnel container and mixes with the coffee powder; then stir for about 40 seconds to 1 minute, then turn off the alcohol lamp. At this time, the wind kettle cools to form a partial vacuum, and the coffee in the funnel container is pumped back to the bottom through the filter, and then the funnel can be removed and poured out to drink.

When the siphon race kettle is brewed, you can see that the clean boiled water will be sucked into the upper pot, and after a while, you can see the coffee that has turned brown into the next pot, full of visual effects.

The control of firepower and the timing and technique of stirring are the key to brewing good coffee.

3. High pressure method

This method is to use the "Italian espresso machine" brewing type.

Because coffee is a highly unstable liquid, it may change its properties at once, which is one of the reasons why the Italian espresso machine (Espresso Machine) was invented and developed in Italy at the beginning of the 20th century.

The principle of the espresso machine is different from that of the mocha pot: it boils into the top layer with extremely hot but non-boiling hot water (about 90 ℃), then from top to bottom, it is washed and ground into a very fine coffee powder by high pressure (at 9 to 10 atmospheric pressure or bar). The coffee liquid about 30cc is extracted in 20 30cc 30 seconds, and several cups of coffee can be extracted continuously. The high pressure in the brewing process can emulsify and dissolve the oil and colloid in the coffee beans. The essence of the beans is completely extracted by pressure, making the brewed coffee more concentrated, better taste and flavor.

Through the short-time, high-pressure brewing process, the unique flavor of a cup of coffee is stronger than that of other brewing equipment after being concentrated. However, there is less caffeine because of the short quenching time.

Espresso is often used as the basis for coffee drinks mixed with other ingredients (such as milk or cocoa), such as latte, cappuccino, caramel macchiato and mocha, without over-diluting the coffee.

4. Filtration (Filter Coffee)

(1) "hand flushing"

The steps and methods of brewing are as follows:

First, heat the filter cup with hot water, place the filter paper in the center of the filter cup, and then pour in the coffee powder.

B, gently shake the filter cup to make the surface of the coffee powder as smooth as possible.

C. Raise the water injection port of the kettle to a height of about 3murmur4 cm from the surface of the filter cup, and draw a circle from the inside to the outside, along the clockwise direction, to fully wet the coffee powder. According to the principle of judging the amount of water injected, there are "several drops" of coffee in the containers that accept coffee as the standard.

D, if fresh coffee powder is used, an expanded filter layer will be formed on its surface, at this time, it should be noted that the water flow should be kept small and not too strong, whether the flow is appropriate or not can be used as a reference whether the expanded filter layer will collapse.

E. inject hot water for the second time, repeat the method of water injection in step c, and be especially careful not to pour hot water around the outside of the previously expanded filter layer.

F, the time point of each water injection is that the expanded filter layer is gradually sunken, and then the remaining hot water is injected, that is, the completion.

This brewing method mainly allows the coffee bean powder to be fully mixed with hot water to dissolve the mellow fragrance of the coffee, and then leak out through the filter paper. this method can filter the fat, protein and bad impurities in the coffee and get the coffee with a refreshing taste.

Although this method seems to be a simple action, but the control of good or bad, brewing coffee taste is very different, but can enjoy delicious at the same time, and can get their own hand-made coffee fun.

For example, the amount of water injected, the time of water injection, the grinding degree of coffee powder and the choice of filter cup will affect the final coffee flavor of this brewing method. Therefore, taking brewing one person as an example, a total of 10 g coffee powder is needed, and the amount of water required is about 100 c. C. .

(2) French filter press

The French filter Press (French press) is a tall thin glass cylinder with a piston with a filter. Soak the hot water and coffee powder in the cylinder for 4 to 7 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.

(3) Coffee bag

"Coffee bag" is a portable package for travel, which is rarely seen at ordinary times.

Malaysians put coffee powder in cotton pockets, soak them in hot water, and then remove the cloth bags from the hot water. This kind of pocket is the same as using filter paper.

This is more suitable for strong local coffee, and the coffee in the bag can be reused.

5. Ice brewing

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 powder. So making a cup of ice-brewed coffee takes a long time and costs a lot, but it tastes great.

Third, the brewing method of fancy coffee

Know how to make the perfect cup of coffee, just as a painter knows how to use his brush, or a scientist knows how to apply scientific equations.

When you have the above expertise, you can change from a simple Espresso (espresso) to a variety of fancy coffee drinks.

(1) indispensable materials for brewing coffee

1. Water

It can be divided into soft water and hard water. After calculating the amount of sodium and manganese dissolved in water, the amount of soft water is less, while the amount of hard water is more.

General water is hard water containing sodium, manganese, calcium, magnesium, etc., because hard water will release caffeine and tannin, which greatly reduces the taste of coffee.

Ordinary tap water can be used as soft water, but the first tap water in the morning, the water taken the day before and the second boiled water should be avoided as far as possible.

Therefore, to brew fresh coffee, the tap water available at home can also make mellow and delicious coffee. Water purifiers and activated carbon screening filters can be used to avoid impurities and odors in the water.

2. Sugar

There are different cubes of sugar, granulated sugar, fine granulated rock sugar, black granulated sugar, coffee sugar and various ingredients of sweetness, so that coffee gives people a richer sense of taste. You can find the sweetness that suits you according to your favorite coffee style. the purpose of adding sugar in coffee is to ease the bitterness and create a completely different flavor according to the amount of sugar.

(1) powdered sugar:

It belongs to a refined sugar, has no special taste, is easy to dissolve, and is usually easy to use in a small package of 8 grams of 5muri. The price is a little higher than ordinary sugar.

(2) Sugar cubes:

Add water to the refined sugar and set it into lumps. Sugar cubes are easy to preserve and dissolve quickly.

(3) White sugar:

White granulated sugar is also refined sugar, it is coarse crystalline solid, white color. The market often comes in small 8-gram packs for each use.

(4) Black sugar:

It is a brown granulated sugar with a burnt taste, commonly used in Irish coffee brewing.

(5) Rock sugar:

It is transparent and crystalline, sweet and not easy to dissolve. It is usually ground into fine particles for use in drinks such as coffee or flavored tea.

(6) Coffee Sugar:

Sugar used exclusively for coffee, brown granulated sugar or sugar cubes, which remain sweeter on the tongue for longer than other sugars.

2) Make delicious coffee

1. Mocha coffee

Mocha coffee in a small cup, showing a strong New York flavor.

[Preparation Method]:

Add 20ml of chocolate syrup and very strong deep fried coffee to the cup. Stir well. Add 1 tablespoon cream to float on top. Garnish with some chocolate syrup and add cinnamon.

2. Mocha mint coffee

Warm coffee is poured on top of cold cream. The cold cream floats and becomes cold sweet cream. The coffee under it is hot. It is not stirred to keep them at different temperatures. It is very interesting to drink.

This is the American favorite chocolate mint coffee, mint flavor and coffee blend to make a balanced brew.

[Preparation Method]:

Add 20 grams of chocolate, deep-fried coffee, 1 tsp white mint, and 1 tablespoon cream floating on top, peel some chocolate, and finally decorate with a mint leaf. Serve.

3. Cappuccino

The color resembles the turban worn by Italian monks, so it is named cappuccino (coffee with cream). Accompanied by cinnamon and drizzled with lemon juice, it shows complex flavors.

[Preparation Method]:

Preheat deep-fried coffee, pour into a small coffee cup, add 2 tablespoons of sugar, add 1 tablespoon of cream to float on top, drizzle with lemon juice or orange juice, and insert cinnamon stick instead of tablespoon into the cup.

4. Mixed coffee

Equal amounts of coffee and milk are mixed together to make Viennese style cappuccino.

[Preparation Method]:

Add the coffee to the cup, stir it slightly. Pour the same amount of milk into the milk pan and bring it to a boil over low heat. Add the cream before foaming. Do not wait for the foam to disappear before pouring into the coffee.

5. Coffee with coconut juice and cream cubes

Coffee with coconut aroma, coconut aroma is very strong

[Preparation Method]:

Drop 2 drops of coconut essence into the cup, add 60 ml of deep-fried coffee and boiled milk, add a spoonful of cream to float on top, sprinkle with some cooked coconut oil for decoration.

6. How to brew delicious instant coffee

Ordinary instant coffee, you have to re-snack before you can. In a pot of warm milk, pour a proper amount of coffee powder (about 2-3g per person), then pour boiling water (140cc per person), and heat it. After boiling slightly, immediately turn off the fire, so that you can eliminate the peculiar smell of instant coffee and make coffee taste better.

If you need sugar or milk, add sugar first to make coffee taste better.

Four, brewing a cup of delicious coffee tips

Finally, the tips for brewing a delicious cup of coffee are summarized as follows:

1) Use the freshest coffee beans.

It is best to grind before brewing.

2) Use fresh water.

In some areas, filtered or bottled water may be used. Avoid unfiltered water.

(3) To use the grinder correctly.

If ground too fine, the coffee will have a bitter taste; if ground too coarse, the coffee will be lighter.

(4) Use standard coffee.

Generally, the ratio of coffee powder to water common in Western countries is 15- 30 mg coffee powder (one to two tablespoons): 300 ml water (six ounces). Coffee lovers often take an upper limit on this ratio; however, the amount can be adjusted to suit individual tastes and experiences. Please note that appropriate adjustments are made according to the thickness of the coffee powder.

(5) The temperature of water is preferably just below the boiling point of 93 degrees Celsius.

Proper water temperature is also crucial. The choice of water temperature and brewing equipment, coffee beans, coffee beans roasting degree, water temperature is too low, coffee beans flavor can not be fully extracted; water temperature is too high, excessive extraction, taste deterioration and often bitter.

(6) The brewing time is preferably completed within 4-6 minutes.

The use of "hand flushing method" is best completed within 4-6 minutes; the use of "mocha pot" and "siphon pot" brewing method, can be completed in 4 minutes brewing; the use of "electric circulation filter" brewing time should not exceed 6 minutes brewing method, brewing time too long coffee will produce bitter taste.

In addition, if the water passes through the coffee powder only once, the finished product will mainly contain soluble substances (including caffeine); if the water circulates through the coffee powder many times (like a common circulating filter), the less soluble substances in the coffee beans will also enter the finished product, resulting in a bitter taste, which is not favored by enthusiasts.

Remind everyone that continuous heating will destroy the flavor of the brewed coffee, so keeping the brewed coffee warm is often a failure; degradation will also occur at room temperature, so "drinking hot" is a necessary condition for tasting delicious coffee.