Can the freshly ground coffee powder be washed directly? Is it better to boil or rinse coffee beans after grinding?

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For beginners who are new to coffee, I don't know how to make coffee beans after grinding them into powder. This article Qianjie coffee here to share with you: how to brew freshly ground coffee powder?

According to Qianjie, the way of brewing coffee a long time ago is not as much as it is now, but it is very convenient to brew the coffee powder directly, and the true taste of the coffee powder can be preserved. However, the only disadvantage of this direct brewing method is that there are a lot of dregs, which is equivalent to drinking some fine coffee powder directly into the stomach, which also affects people's taste experience of coffee. Therefore, with the pursuit of coffee taste, more and more brewing and filtering equipment have been invented to maximize the aroma of individual coffee and remove coffee grounds.

Now, there are a lot of brewing equipment on the market, and coffee beans are determined according to the contact between water and coffee powder and their particle size. the cooking of coffee powder is classified into five categories: "steaming method", "pressure method", "gravity method", "leaching method" and "ice brewing method".

If the hand-made coffee beans you buy are freshly roasted, Qianjie coffee will generally advise you to grow beans first, and it is most appropriate to taste these beans for two or three days. Growing beans is not troublesome, you just need to put the unopened coffee beans in a cool, dry, light-proof, non-irritating environment, and stick the one-way valve after the bean growing period (with transparent glue). The process of growing beans is important, but it is also important for the preservation of coffee beans, because if the bags that have been opened are not sealed, it is very easy to make coffee beans damp and lose their aroma very quickly. Therefore, Qianjie suggests that you can store it in a sealed jar, preferably in a cool and ventilated place. If there is no sealed jar at home, store the coffee beans in a sealed bag with an one-way exhaust valve. Then put it in a cool and dry place. If you raise good coffee beans, you can choose the right way to brew your coffee according to your preferences.

Qianjie Coffee introduces to you the five brewing methods of freshly ground coffee powder.

1. Soaking method

The easiest way is to put the coffee powder in the cup, add hot water and let it cool while the coffee powder sinks to the bottom. This is an old method, and it is still used in some parts of Indonesia. Be careful not to eat the coffee powder at the bottom of the cup. The advantage of this method is that it is simple and the water temperature is just right. Turkish coffee is an early prescription and is still used in the Middle East, North Africa, East Africa, Turkey, Greece and the Balkans. Ultra-fine coffee powder is boiled with water in a small container, usually seasoned with sugar and cardamom. The espresso in the cup has foam on it and a layer of silted powder underneath.

"Cowboy Coffee" is the coffee powder and water directly boiled in the pot to drink. The name implies a stopgap measure under humble conditions; however, some people prefer it. In Finland and Sweden, where coffee consumption is the highest, they use traditional cooking methods.

2. Compression method

Espresso is made by compacted coffee pressed powder with hot water at 96 degrees Celsius at a force of nine atmospheres, usually only 30 milliliters per cup.

It is the strongest of the common coffee, but with a unique aroma and a touch of oil (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.

The mocha pot, also known as the Italian coffee pot, is a three-layer stove. When the boiling water is boiled at the bottom, the coffee powder is pushed through the middle layer by steam pressure to enter the upper layer, and the coffee concentration obtained is comparable to that of espresso, but there is no oil slick, but if a pressure reducing gasket is installed at the coffee spill outlet, the golden crema can be extracted. The mocha pot and the semi-automatic espresso machine have the same structure, but the way the water comes out is upside down. Remove the fire from the bottom of the pot as soon as possible after the coffee spills about 30--40cc, and then wipe it on the bottom of the pot with a cold towel (do not flush)!

3. Gravity method

American coffee or filter paper method is to put coffee powder on filter paper or metal filter and hot water flows from top to bottom. The concentration of coffee depends on the proportion of water added and the size of coffee powder, but it is generally lower than espresso.

Electric circulating filters were very common in the United States before the 1970s. It is different from the mocha pot mentioned above: the hot water boils into the top floor, then passes through the coffee scraps from top to bottom and goes back to the heating room; it circulates several times. It is precisely because in this method, the hot water passes through the coffee powder many times, which may lead to the poor taste of this kind of coffee.

4. Leaching method

The French kettle (French press French pressure) is a tall glass cylinder with a piston with a filter. Soak the hot water and coffee powder in a cylinder for four to seven 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, featuring the full taste of the coffee.

Qianjie Coffee thinks that the French kettle is still a quite practical appliance. After all, the French kettle is easy to operate and has a high fault tolerance rate. Qianjie coffee suggests that if you use a pressure pot to brew, you can choose more balanced hand-brewed coffee beans, such as Indonesian hand-brewed coffee beans are very good, with Mantenin's unique herbal flavor; there are Colombian hand-brewed coffee beans, Colombia's coffee bean flavor is more balanced, but also very suitable for hand-brewed coffee.

In front of the street, I would like to share with you how to use the French kettle:

Step 1: preheat

Pour hot water into the filter kettle for about 8 minutes, preheat the glass bottle, and pour out hot water after about 2 minutes.

Step 2: pour coffee powder and hot water

Pour coffee powder and hot water into the filter pot and place the inner filter at the mouth of the pot. After about 2 ∼ and 3 minutes, press the inner filter down to the bottom of the cup. The inner filter does not press down at the beginning, the purpose is to fully soak the coffee powder before filtering.

Step 3: filter

If you like the cleaner, smooth taste, you can take another pot, put on the filter cup and folded filter paper, and then pour the coffee in the filter pot into the filter.

Why is that? Qianjie coffee analysis this is because the way of soaking and extraction will make the extracted coffee more rich, if you choose coffee with rich flavor levels, it is easy to cause obvious acid because of the high concentration, so it is not suitable.

There is also a more commonly used method of brewing coffee, which is also used in Qianjie coffee shop-hand brewing coffee.

Step 1: preheat the bottom pot

Take a pot and put on the filter cup, pour a little hot water on the filter cup, let the bottom pot preheat and keep warm, put the folded filter paper on the filter cup, then sprinkle with a little hot water, let the filter paper stick with the filter cup, and then pour out the hot water. Filter paper has a blocking effect, so that the filter cup can not be heated, so it is necessary to pour hot water twice before and after putting filter paper on the filter cup.

Step 2: pour coffee powder

Pour the coffee powder into the filter cup and pat the filter cup with your hand to concentrate the coffee powder.

The third step: first of all, use 30 grams of water for steaming, do not use too much water when injecting water, otherwise the coffee powder will be washed away and can not play the role of steaming. When pouring 30 grams of water, the time is exactly 10 seconds, then wait 20 seconds, when the total time reaches 30 seconds, you can proceed to the second step of brewing coffee. Then slowly inject 125 grams of water from the center to the outside with a small flow of water, which takes a total of about one minute. Then after waiting for the powder layer to drop, you can inject water again. The third step is to inject water again, when the total water reaches 225 grams, the time is about two minutes, then the action of water injection can be stopped. The next step is to wait for the coffee liquid of the filter cup to flow into the next pot, then you can remove the filter cup. But it's not over yet. The last action is to shake the pot containing the coffee liquid evenly, so that the concentration of the coffee liquid is evenly mixed together, and you can drink a delicious cup of coffee!

Another is that the siphon coffee maker (Syphon) is made by connecting a heating container and a funnel container. The connecting part is a filter with coffee powder on it. After the water is boiled in the heating container, it goes into the funnel container and mixes with the coffee powder; at this time, the heating source is cut off, and the partial vacuum formed by the cooling of the heating container pulls the coffee back to the bottom through the filter, thus giving birth to a cup of strong coffee.

5. Ice brewing

Ice brewed coffee, also known as ice drop coffee, is not the use of hot water, but the use of ice slowly melting ice water, slowly dripping through the filter containing coffee powder. So very slow, there is a cup of ice-brewed coffee, so the cost is high, but the taste is very special.

These are some common ways to brew coffee, but with the pace of modern life getting busier and busier, people prefer to buy hanging-ear coffee. The history of hanging-ear coffee stems from the invention of hanging-ear coffee by UCC Ujima Coffee in Japan. This kind of hanging-ear coffee is very simple and efficient. In addition, hanging-ear coffee should also pay attention to some minor problems. Many guests often go to Qianjie coffee shop to ask whether the hanging-ear coffee can be recycled and brewed. In fact, a small packet of hanging-ear coffee generally 10 grams of powder, 10 grams of powder can only be brewed once, when you cycle brewing, you may find that the coffee flavor is still very strong, should still be able to drink. In fact, it is not, because when you brew hanging-ear coffee for a long time, because the longer the coffee is brewed, the more caffeine is released, this is because the coffee has been over-extracted, and over-extraction will release the bitter and astringent taste of the coffee. Basically, the best flavor of this coffee is gone, and Qianjie suggests that everyone drink it during the best taste period.

In addition, Qianjie advises that when buying hanging-ear coffee, try not to buy hanging-ear coffee for more than five days, because when the coffee beans are ground into powder, the coffee will soon lose its unique aroma and greatly reduce the flavor of the coffee. Just like the general guests who come to Qianjie coffee to buy coffee beans, we recommend that the coffee beans should be freshly ground, even if the shelf life of the coffee beans is very long, it is best to drink them during the best taste period of the coffee beans. However, there are also a large number of guests who do not have a bean grinder at home and will be ground directly into powder in the shop in Qianjie, but Qianjie still advises everyone to finish it in a short period of time.

Qianjie Coffee suggestion: should the freshly ground coffee powder be boiled or brewed? It depends on the characteristics of the beans you choose and which appliances are convenient.

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