Coffee brewing mode: what is dripping coffee? What are the characteristics of dripping coffee?

There are many kinds of coffee, some people like to drink instant, some people like to drink hand-made, and some like to drink cold and exquisite. Coffee made by different methods has its own characteristics, some with distinct taste and obvious flavor, and some are convenient to brew, and can be chosen according to their own preferences.

Hand brewing coffee is one of the drip brewing methods, in fact, drip filtration is more common in the office and at home, because it is usually relatively simple. Coffee is one of the most popular drinks in the world. "Coffee" includes all drinks made from roasted coffee beans, which of course includes Italian concentrate and cold extract.

At present, the most common brewing method of dripping coffee is hand-brewed coffee, which usually better reflects the subtle and delicate taste of coffee, so people usually taste single coffee by hand, which is what people call black coffee. Qianjie believes that hand-brewed coffee can best reflect the local flavor of coffee. Unlike espresso, drip coffee has lower density and concentration, no layering, pure taste and uniform quality, because hot water can absorb coffee oils and aromas more fully without the influence of pressure. make the coffee taste softer.

The difference between dripping coffee and hand-brewed coffee lies in the concept, brewing method and taste. Drip coffee includes hand-brewed coffee, but it is not limited to hand-brewed coffee, which is a way of brewing coffee, which is the difference between the two concepts; drip coffee is generally made by machine, while hand-brewed coffee is artificially brewed; in terms of taste, the taste of drip coffee is more stable, while the taste of hand-brewed coffee will vary according to the barista's approach.

The so-called extraction is to grind the coffee beans into powder and extract the soluble substances with water. The common extraction methods are trickling, Italian, soaking and boiling.

Dripping coffee: under normal atmospheric pressure, let the hot water pass through a layer of coffee powder to extract the aromatic substances from the coffee powder. Coffee made in this way is also called hand-brewed coffee. Common hand punches include Merita filter cup, Chemex, V60 filter cup and kno cup and so on.

Hand flushing is a mild and natural extraction method, which can faithfully present the natural flavor spectrum of coffee beans. Because the filter paper will block the coffee oil into groups, the final brewed coffee is very clear in color, usually with a dark red hue. Hand-brewed coffee can be regarded as the most cost-effective private coffee brewing scheme. You don't have to spend a lot of money on a coffee maker and you don't have to go out of the house. Hand brewing allows you to experience the rich aroma of boutique coffee, and you can easily manipulate brewing variables. But so many coffee brewing schemes will bring different flavor characteristics, which may focus on the mellow thickness of the taste, or on the clear and clean taste.

According to the principle of hand-brewing coffee, Americans invented the electric drip filter pot, which is commonly known as the American coffee machine. Therefore, the American coffee machine does not make American coffee, but dripping coffee.

Espresso: use an espresso machine to press the hot water to 9 atmospheric pressures and push through the finely ground coffee powder to instantly extract the soluble ingredients. The resulting drink is espresso or Espresso.

If dripping coffee is characterized by cleanliness and clarity, Italian concentration is characterized by strong intensity. Moreover, the lipids in coffee beans will produce caramel-like aroma when emulsified. In addition to being full-bodied, another feature of espresso is that there is a thick layer of foam on the surface-crema. Crema is the result of the combined action of carbon dioxide and pressure changes. The carbon dioxide in coffee beans dissolves a lot in water under the high pressure of the espresso machine, but the coffee liquid that returns to normal atmospheric pressure cannot continue to trap the carbon dioxide. As a result, countless small bubbles emerge from the liquid and remain on the surface, looking like a layer of foam. Crema is an important standard for testing whether coffee beans are fresh. Because the longer the roasting date, the lower the carbon dioxide content in the coffee beans and the less foam in the coffee liquid.

Immersed coffee: instead of letting water flow through the drip filtration and Italian style of coffee powder, soaking utensils soak coffee powder and water together to achieve a more consistent extraction. The coffee made in this way will retain more fat and taste thicker and richer.

Boiled coffee: the equipment needs to be heated continuously on a heat source. typical tools are Turkish coffee pots and mocha pots. Because the water temperature is easy to soar, this kind of tools often make very rich and bitter coffee.

Occasionally, coffee brewed from a mocha pot is also called espresso. But strictly speaking, this is just the way Italians like to brew at home, not the real espresso.

The above are several common extraction methods. In addition, portable, playable Philharmonic pressure and highly ornamental siphon pots are also popular extraction tools.

According to the contact mode of water and coffee powder and its particle size, coffee cooking is classified into five categories: "steaming method", "pressurization method", "gravity method", "leaching method" and "ice brewing method".

Soaking method

The easiest way is to put the coffee powder in the cup, add hot water, let it cool and sink 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 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 to boil the minced coffee directly in the pot and drink it. 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.

Pressurization

Espresso is made from 80 to 96 degrees Celsius hot water at 8 to 9 atmospheres through compacted coffee pressed powder, 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. After boiling water 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)!

Gravity method

Filter coffee or hand-brewed coffee 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 thickness of coffee powder, but it is generally lower than that of espresso.

Drip coffee machines 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.

Leaching method

The French filter press (French press French pressure) is a tall glass cylinder that formulates 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 for drinking. 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.

Ice brewing method

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.

Drip filter coffee is a method invented by Germans, and there are coffee pot filter papers selling Melita everywhere in supermarkets, which is the brand founded by the Germans at that time. The practice of dripping coffee is simply to grind the coffee and put it in a funnel and pour hot water on it. Due to the gravity of the earth, the coffee flows out from the bottom. (traveling in space, it would be troublesome to do so without gravity.) in fact, most coffee machines on the market make coffee in this way, but use electricity to heat water. However, there is a problem with these electric coffee pots, that is, most of the products are not powerful enough, the heated water temperature is not ideal enough to brew the water temperature, and the coffee often has a sour taste.

The ideal brewing water temperature for most coffee is between 88 and 92 degrees. The best brewing water temperature varies with the variety and roasting degree of coffee beans, but it is basically within this range. If the water temperature is low and the coffee is not extracted enough, it will be sour. If the water temperature is too high and the coffee is extracted too much, the coffee will be bitter.

The water temperature of coffee beans roasted by hand in front of the street is 88 degrees, while the water temperature of medium-and shallow-roasted coffee beans is 91 degrees.

Knowing this principle, if you use an electric coffee maker, and the power of the coffee pot is relatively small, you should try to choose coffee with low acidity and deep roasting to brew.

It is also easy to brew drip coffee by hand, and it costs very little. A good coffee mill can grind coffee beans into a more uniform powder, a kettle, you can boil water, and you need something that can filter coffee powder. There are many kinds of filters, some can use filter paper, some do not use filter paper. Filter paper is more controversial, some people think that the coffee filtered with filter paper tastes cleaner, while the filter screen often has coffee grounds into the cup, which is unpleasant. Some people think that filter paper will filter out the fragrant grease in coffee, as well as the nasty smell of filter paper. But the controversy over these tastes is purely a matter of personal preferences.

Trickling filter is characterized by continuous extraction through water injection, in addition to being affected by time factors, the size and height of water injection is also one of the factors affecting the taste of coffee.

Drip filter coffee is the coffee that people in most parts of the world except the Arab region and the Balkans used to drink before espresso became popular. This kind of coffee tastes much lighter than espresso, but it may be more acceptable to beginners. Because the production of espresso is too complicated, few people can master it well so far. So although espresso seems to be popular all over the world, by far the most people drink drip filter coffee. Especially when families and individuals make coffee, drip coffee is also the most traditional and easiest coffee to make. And no layering, pure taste, uniform quality, this is due to the absence of pressure, hot water can more fully absorb coffee oil and aromatic substances, making the taste of coffee softer.

Perhaps drip filter coffee, a lighter coffee, is more acceptable to people who come into contact with coffee for the first time, and it is also a common way for families to make coffee. Of course, the choice of these two kinds of coffee also depends on your personal preference. Some people like the silky taste of milk-based coffee, while others like the pure taste of filtered coffee.

For example: Qianjie uses more of these two cups, one is V60, the other is Kono cup.

V60 cup is very suitable for emphasizing the acidity and floral aroma of coffee. Although filter paper is used, it can still retain a considerable amount of coffee oil and alcohol thickness through V60. For example: Ethiopian coffee, Kenyan coffee, Panamanian Rosa coffee and so on.

Kono cup is very suitable for medium and deep roasted coffee beans, which can highlight the mellow and smooth taste of coffee beans. For example: blue Mountain Coffee, Manning Coffee, Columbia Huilan Coffee and so on.

Suggestions for making coffee in front of the street:

No matter what kind of coffee is brewed, the freshness of coffee beans is very important. Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex