How to drink deep-baked coffee powder? How to brew deep-roasted coffee beans? Is there any way to cook it?

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How to drink deep-baked coffee powder? How to brew deep-roasted coffee beans? What kind of cooking method do you have?

The roasting degree of coffee has many names, such as French roasting (French Roast), Italian roasting (Italian Roast), urban roasting (City Roast). Among them, French baking and Italian roasting refer to the degree of baking, not the origin of coffee.

The so-called French roasting usually refers to the relatively shallow espresso roasting, while the Italian roasting belongs to the deeper roasting. But in the United States, the baking degree known as French roasting is usually frighteningly deep, and the coffee tastes bitter, smoky, and sometimes feels like drinking a cup of coal. With its strong bitter taste and unique roasting aroma, it is very suitable for making European coffee such as Olei and Viennese coffee.

City roasting, originated in New York, coffee beans are bright tea-brown, with bitter and sour balanced mellow flavor, is the baking degree that ordinary cafes or families are used to drinking. And Italian roasting is the strongest, coffee beans are almost charcoal black, can taste strong bitterness and strong taste, suitable for Italian espresso, cappuccino.

The above three roasting degrees can be summarized as "deep roasting" coffee beans, deep roasting coffee beans can provide a lot of glycol flavor and aroma, because the longer the deep roasting time, the more caramelization reaction, the more fat and sweetness. This rich taste is sometimes more deep and layered than light brown cinnamon baking, and sweetness can be used to balance acidity, fully showing the delicious ingredients in high-quality raw beans. If you are a beginner, it is recommended that when you buy coffee beans, you can choose according to the flavor, origin and brewing method of the coffee beans. It is best to ask the shop owner directly and let him give advice is the most appropriate way to get a cup of good coffee.

In our actual test, we selected existing coffee, using water temperatures of 93 degrees Celsius, 88 degrees Celsius and 83 degrees Celsius, to brew shallow, medium-roasted and deep-roasted coffee beans, the flavor of shallow and medium-roasted coffee beans was the most obvious and complete at 88 degrees Celsius; the medium-roasted coffee beans were sweet at 88 degrees; and the deep-roasted coffee tasted clean and bright at 93 degrees Celsius.

Generally speaking, it is recommended that deep-roasted coffee should be brewed at a low water temperature, while shallow-roasted coffee should be brewed at a high water temperature. on the one hand, considering that the cell wall structure of shallow-roasted coffee beans is more complete than that of deep-roasted coffee, high water temperature can make shallow-roasted coffee extract more efficiently and evenly bring out pleasant substances from coffee beans. Brewing deep-roasted coffee at low water temperature can also avoid dissolving uncomfortable substances such as scorched bitterness at high temperature.

Filter paper dripping method

Filter paper dripping method

★ tools: 1. Filter cup 2. Filter paper 3. Hand flush pot 4. Coffee pot 5. Measuring cup 6. Thermometer

The extraction conditions of ★ are as follows: 1. Coffee powder-medium and deep-roasted coffee 2. Degree of grinding-moderate 3. The amount of powder-15 grams per person. 4. Hot water temperature-88MUR 92 degrees C 5. Extraction amount 200CC

★ method:

1. Fold the filter paper joint inward and outward and flatten it out.

two。 Put the filter paper on the filter cup, pour in the ground coffee powder, gently shake the filter cup, and let the coffee powder spread smoothly on the surface.

3. When the water is injected for the first time, the hot water falls vertically in the direction of the clock and has the feeling of putting it gently on it.

4. The surface of the coffee powder will form a hamburger-like expansion, when steaming for about 20-30 seconds, there will be a few drops at the bottom of the coffee pot, or a thin layer of coffee liquid

5. For the second injection, draw the size of a 50-yuan coin in the direction of the clock. Do not pour hot water around the outside of the filter.

6. Fresh coffee powder, at this time will produce a lot of subtle foam

7. When the third water injection reaches the required extraction amount, the extraction time should not be too long.

Plug-air pot cooking method

Siphon coffee maker

★ tools: 1. Siphon coffee maker 2. Stirring stick 3. Alcohol lamp 4. Soft water

The extraction conditions of ★ are as follows: 1. Coffee powder-medium and deep-roasted coffee 2. Degree of grinding-moderate 3. The amount of powder-15 grams per person. 4. Extraction amount 200CC

★ method:

1. Pour the hot water into the ball under the glass, bring it to a boil over high heat, and wait for the water to boil.

Add the amount of water under the ball to scale 2 when boiling one cup, and add the amount of water under the ball to scale 3 for two cups. Dry the glass ball with a dishcloth after pouring water, otherwise the glass is easy to break.

2. Load the filter into the ball.

Press the filter dry after cleaning, hook the filter hook to the bottom of the ball, and then use the mixing rod to adjust the position of the filter to the middle position.

3. After the water is boiling, insert the upper ball into the lower ball.

Turn it into a small fire, carefully tilt the ball on the glass into the lower ball, and make sure that the water will not roll too much and spray out, press the ball on the glass slightly straight down and rotate slightly at the same time.

4. after the water rises by half, put the coffee powder, start stirring, and start the clock after stirring.

At the beginning of the first stir, press the powder into the water from top to bottom, stirring left and right, not for too long, as long as the coffee powder is dispersed. Stir for a second time in about 20 seconds. Stir for the third time at 45 seconds, then turn off the heat.

5. Wipe the ball under the glass with a wet and cold towel immediately after turning off the fire.

6. When the coffee liquid is filtered to the end, gently shake the ball on the glass and pull it up so that the last coffee does not flow.