How to drink the ground coffee powder? How to grind coffee powder to make good coffee? The brewing of coffee powder

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How to drink the ground coffee powder? How to grind coffee powder to make good coffee? The brewing method of coffee powder?

Espresso:

In recent years, coffee has become popular in countries all over the world, and it has also become a trend in Taiwan. What is the amazing charm of coffee?

Espresso originally refers to a high-pressure and fast method of brewing coffee, and later the coffee brewed in this way is also called "Espresso". When brewing coffee in this way, the ground soft powder of the same size is first compacted with a filler. The coffee bean powder in the filter must be strong and tight to form a cake-shaped coffee block to resist the hot water pressure of 8--9bar when brewing. Hot water under strong pressure, looking for a way to soak the coffee block, when the coffee block filling is closely consistent, each coffee bean powder can be extracted evenly by hot water, complete into the cup, instantly get a small cup of full-bodied and aromatic espresso, whether the pressure and resistance can achieve a balanced symmetry, is an indispensable important factor to brew a cup of thick and delicious Espresso coffee.

Because Espresso uses the pressure of 8--9bar to force hot water to pass through coffee powder quickly, so the extraction time of each cup of coffee only takes about 25 murmur30 seconds, saving a lot of time and cost, because the time for water to pass through coffee powder is very short, so the grinding scale needs to be meticulous and stable.

In order to get good grinding quality, a good bean grinder is indispensable, because it is only possible to get a good cup of coffee by using a bean grinder with fast cutting, slow temperature rise, uniform fine density and fresh coffee beans.

Hand-made coffee:

Preparation before soaking:

Use special filter paper Kallita or Mellita, fold filter paper ─ to take a piece of filter paper, check for damage or moisture.

Fold the side of the filter paper joint forward and press about the width of one joint edge.

To make a good cup of coffee, we have mentioned the importance of choosing beans and how to preserve them. However, owning good beans also requires good craftsmanship to make a cup of mellow coffee. Although you and I are not professional coffee brewers, we only need to master a few key points to avoid drinking bad coffee. GQ asked Uncle Coffee to solve a few doubts about brewing coffee, so that you can easily make a good cup of coffee at home!

Then fold back at the bottom of the filter paper, opposite to the side

The width of the same joint edge is pressed in the direction.

In this way, the fiber of the filter paper in this case

It will be pulled in both directions, and the filter paper will be natural.

Hold it open.

Then spread the filter paper by hand and form it into a funnel.

It is placed in the filter and pasted flat on the filter. Filter paper such as

If it is not closed on the appliance, there is a gap between it (

If there is an air layer, the cavity will hinder the infiltration of boiled water.

The normal passage of coffee liquid. Let both on the filter

There is no gap in order to make him flow naturally.

Smooth.

Take the right amount of coffee beans (about 10 grams per spoonful)

The amount of a cup is about 12Mui 15 grams.

Second, the brewing mode of individual coffee

Hand-made coffee

Preparation before soaking:

Use special filter paper Kallita or Mellita, fold filter paper ─ to take a piece of filter paper, check for damage or moisture.

Fold the side of the filter paper joint forward and press about the width of one joint edge.

Then fold back at the bottom of the filter paper, opposite to the side

The width of the same joint edge is pressed in the direction.

In this way, the fiber of the filter paper in this case

It will be pulled in both directions, and the filter paper will be natural.

Hold it open.

Then spread the filter paper by hand and form it into a funnel.

It is placed in the filter and pasted flat on the filter. Filter paper such as

If it is not closed on the appliance, there is a gap between it (

If there is an air layer, the cavity will hinder the infiltration of boiled water.

The normal passage of coffee liquid. Let both on the filter

There is no gap in order to make him flow naturally.

Smooth.

Take the right amount of coffee beans (about 10 grams per spoonful)

The amount of a cup is about 12Mui 15 grams.

The picture shows a business bean grinder, which will serve the coffee beans you need.

In terms of quantity grinding, the ideal grinding should be in accordance with:

1. Stable grain size

two。 The fever and the amount of fine powder can be controlled to a minimum.

3. Select the particle size suitable for brewing.

4. Use raw materials for fresh grinding

Pick up the filter and tap the filter with the palm of your hand to make the coffee

The powder is sturdy because of the vibration of the tap.

Then put the filter back on the filter pot.

Pour 10cc of boiled water into a glass pot at medium temperature. In the brewing process, it is best not to let the temperature of the coffee change only if possible, so it is best to get into the habit of starting with the maintenance of utensils.

Shake the kettle so that the temperature of the glass pot rises and then pours.

Drop, put the filter with coffee powder on the top.

good.

Cool down for the first time-put the kettle on the wet towel and

Add cold water to boiling water to cool for 25-30 seconds, water

The temperature dropped to 93 degrees c. The purpose of cooling is to avoid coffee.

Coffee powder was scalded by direct contact with boiling water.

It affects the aroma and taste of the coffee.

Then, using a very fine flow of water from the center of the filter to spiral out, and then rotate repeatedly in the same direction from the outside to the inside, the flow is stable and uninterrupted.

The amount of water is just enough to wet the coffee powder and stop when the water drops into the glass pot for about 3 drops.

Second, the brewing mode of individual coffee

Hand-made coffee

Preparation before soaking:

Use special filter paper Kallita or Mellita, fold filter paper ─ to take a piece of filter paper, check for damage or moisture.

Fold the side of the filter paper joint forward and press about the width of one joint edge.

Then fold back at the bottom of the filter paper, opposite to the side

The width of the same joint edge is pressed in the direction.

In this way, the fiber of the filter paper in this case

It will be pulled in both directions, and the filter paper will be natural.

Hold it open.

Then spread the filter paper by hand and form it into a funnel.

It is placed in the filter and pasted flat on the filter. Filter paper such as

If it is not closed on the appliance, there is a gap between it (

If there is an air layer, the cavity will hinder the infiltration of boiled water.

The normal passage of coffee liquid. Let both on the filter

There is no gap in order to make him flow naturally.

Smooth.

Take the right amount of coffee beans (about 10 grams per spoonful)

The amount of a cup is about 12Mui 15 grams.

The picture shows a business bean grinder, which will serve the coffee beans you need.

In terms of quantity grinding, the ideal grinding should be in accordance with:

1. Stable grain size

two。 The fever and the amount of fine powder can be controlled to a minimum.

3. Select the particle size suitable for brewing.

4. Use raw materials for fresh grinding

Pick up the filter and tap the filter with the palm of your hand to make the coffee

The powder is sturdy because of the vibration of the tap.

Then put the filter back on the filter pot.

Pour 10cc of boiled water into a glass pot at medium temperature. In the brewing process, it is best not to let the temperature of the coffee change only if possible, so it is best to get into the habit of starting with the maintenance of utensils.

Shake the kettle so that the temperature of the glass pot rises and then pours.

Drop, put the filter with coffee powder on the top.

good.

Cool down for the first time-put the kettle on the wet towel and

Add cold water to boiling water to cool for 25-30 seconds, water

The temperature dropped to 93 degrees c. The purpose of cooling is to avoid coffee.

Coffee powder was scalded by direct contact with boiling water.

It affects the aroma and taste of the coffee.

Then, using a very fine flow of water from the center of the filter to spiral out, and then rotate repeatedly in the same direction from the outside to the inside, the flow is stable and uninterrupted.

The amount of water is just enough to wet the coffee powder and stop when the water drops into the glass pot for about 3 drops.

The amount of water is just enough to wet the coffee powder.

Will swell by absorbing water and give off a fragrant smell.

This step is called steaming. At this time, the holding furnace should be used.

Turn on the switch to prevent the coffee from cooling and affecting the taste.

The second cooling-after steaming, keep the kettle on

Cool the wet towel for 25-30 seconds, and the water temperature drops to 91.

About C is the most suitable for brewing coffee.

According to the way of steaming and flushing, but the current can be thicker.

The biggest technique of brewing follicular coffee is to control the thickness and stability of the water. The stable and moderate flow spirals outward from the central point of the filter, just like a stirring bar stirring the coffee powder and hot water evenly, releasing all the concentrated alcohol sweetly.

Spin and circle to inject the right amount of water, and the water level is just right.

To the edge of the filter, and finally the water is injected at the center of the circle.

Water, that is, complete the perfect brewing. Finished coffee

It will be a little more than the cup, in order to leave a little bit for

The brewer tries to drink. Be careful not to let the water flow before it is moved.

Remove the filter, which will make the coffee astringent.

When finished, the coffee powder left is evenly distributed on the filter paper.

This is why the coffee powder is uniform in the filter.

And proof of full tumbling. So, coffee.

It is not easy to produce miscellaneous smell and can be extracted completely.

The coffee has four flavors and one fragrance. There should be coffee powder with stickers.

Slag, stable and uniform flow control is an important key!

Finally, the coffee is poured into the cup at about 85 degrees C and sent to the guest's table at 80 degrees Celsius. Please remember that the coffee is placed in a hot cup.

So please warm the coffee cup in advance to ensure the temperature of the coffee.

Please enjoy a cup of follicular coffee while it is hot!

, 3, siphon pot brewing:

Siphon coffee brewing method, also known as air stopper or vacuum pot, is used by many coffee companies in Taiwan because of its beautiful shape, dramatic brewing process and strong aroma of coffee.

The plug kettle is basically composed of two glass balls, one on top of the other, separated by a filter with a filter cloth in the middle.

First of all, put boiling hot water in the lower glass ball, depending on the size of the coffee cup used to determine the amount of hot water, the average cup of coffee needs about 140--150c.c. After that, fix the pot with the filter cloth on the base, pour in the ground coffee bean powder, and heat the water in the pot by alcohol lamp or other heat source.

After the water boils, the steam pressure forces the water to rise through the pipe. At this time, the coffee bean powder in the upper pot comes into contact with hot water and mixes it like mud through the action of stirring, dissolving out the four flavors and one fragrance of coffee. Let the coffee and water fully soak and extinguish the fire source. After the air in the lower ball cools, a vacuum will be formed. The coffee liquid will be sucked back into the base through the filter cloth. At this time, the coffee will be poured into the preheated cup, and you can indulge in its unique fragrance and sip its taste of both joys and sorrows.

When using the siphon method to brew coffee, the cleaning and preservation of the filter cloth is quite troublesome. After its first use, the cloth changes from pure white to brown, accumulating fat and protein that cannot be completely removed. Contact with the air will produce a disgusting stench, seriously affecting the taste of coffee.

Which kind of water is suitable for brewing coffee?

What kind of water to use to brew coffee has always been a doubt in the minds of many people. In fact, the taste of coffee brewed by different water will be different, and everything depends on personal preference. Many people will think that there are too many impurities in tap water, which will affect the taste of coffee, so they switch to RO reverse osmosis water, but because the reverse osmosis water is too clean to extract the essence of coffee, the coffee taste is relatively poor; it uses trace mineral water to make coffee, but it tastes better, and some people will use mineral water to brew it. However, I personally think that there are some filter kettles on the market, using filtered water to make coffee, the taste is the best, you might as well try it. But I still want to remind you that you still have to make a judgment according to how you drink.

What is the water temperature suitable for brewing coffee?

Often see that many people will directly boil the boiling water to brew coffee, in fact, this kind of water is not very suitable, the coffee taste will be too bitter, not easy to import. The water temperature that is really suitable for brewing coffee is about 85 degrees Celsius to 92 degrees Celsius. If the water temperature is too low, it will taste sour. On the contrary, if the temperature is too high, it will be bitter, because the water with higher temperature will have more coffee powder extract. Although it is generally believed that the more the extract is, the stronger the flavor is, but it is not the best taste, and there may be miscellaneous flavors dissolved into it.

When brewing coffee, how to handle the ratio of water to coffee powder?

Hand-brewed coffee has become more and more popular in recent years, but some people still don't know the ratio of coffee powder to water when brewing, or they are still groping to adjust it. In fact, the better powder-to-water ratio is 1:10, that is, 10 grams of coffee powder. 100cc water is recommended, and the coffee tastes best. However, some people will use a method to make the coffee taste more layered. For example, today, 30 grams of coffee powder is used, but only 280cc water is used to brew it, and finally pour into 20cc boiled water. Since there is only 280cc in the water passing through the coffee powder, according to reason, this cup of coffee will be more full-bodied, but after being mixed with plain boiled water of 20cc, the original rich flavor can be pulled away and the taste will be more layered. As for the powder-to-water ratio of espresso is different from that of hand-brewed coffee, we often hear that Espresso is also paired with three terms Single, Double and Ristretto, all of which represent different concentrations of coffee. Common Single is about 9 grams of coffee powder will rush out of 30cc coffee; Double is 18 grams of coffee powder washed out of 60cc coffee; as for coffee with a Ristretto of about 14 Ristretto and 16 grams of 30cc, the taste and phase will be thicker than Single.