How can I make coffee without a coffee maker? How do you drink the coffee powder? Would you like your coffee with sugar or milk

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

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 common ways to use coffee pots.

French filter kettle

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 tastier. 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 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 firm 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 very thickly when using French filter pots, but I don't think so, unless the bean grinder you use produces a lot of very 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 pot and place the whole pot on the scale, as shown in figure A.

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

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.

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

Cooking with mocha pot on the stove

Stove-top Moka Pot

The patent for the mocha pot belongs to Alfonso, the inventor of 1933. Bialetti (Alfonso Bialetti), to this day, Bialetti still produces these very popular cooking utensils. 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 hope 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 kettle with cold water from the faucet, and the steam will condense, allowing the internal pressure to disappear.

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.

Now that we have a cup of coffee in hand, would you like milk and sugar? Many people who are interested in coffee have noticed that workers in the coffee industry regard milk and sugar as a taboo. Many people think that this is a snob, and whether to add milk or sugar is often a topic of debate between coffee workers and consumers.

Coffee workers often forget that most coffee actually needs to be paired with something to make it easier to taste. Cheap commercial coffee that is improperly roasted or spoiled tastes unimaginably bitter and has no sweet taste at all. Milk or whipped cream blocks bitterness, while sugar makes coffee easier to taste. As a result, many people are used to the taste of milk and sugar in their coffee, even when they get a cup of interesting coffee that is carefully brewed. This move may lead to frustration for a barista, a professional baker, or a person who simply loves coffee.

Good coffee should come from its own sweetness. Milk can block the bitter taste, but it will also take away the flavor and personality of coffee, masking the hard-working crystallization of coffee producers and the coffee personality produced by breeze conditions. It is recommended to taste the original flavor before adding any sugar or milk. if the flavor of black coffee makes it difficult for you to taste, 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 coffee world. Investing your time and energy in learning how to appreciate the beauty of coffee will give you a great return.