How to grind deep-baked coffee beans how to make deep-baked coffee beans how much is it

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● deep roasting coffee bean coffee extraction method

Deep-roasted coffee beans (Dark Roasting Coffee) refer to French or Italian coffee roasted after the second explosion in the baking stage. This kind of coffee is to enjoy the strong bitterness, sweetness and lasting aftertaste, so it is more suitable for strong extraction, such as light extraction, it is difficult to enjoy its strong texture.

When extracting deep-roasted coffee, if the concentration is not sufficient, the overall texture will decline, and compared with other flavors, the bitter taste is irritating and prominent, and there will be scorched taste. So if you want to enjoy the lasting aftertaste of deep-roasted coffee, you might as well choose a strong extract.

The bitterness of coffee cannot be removed or reduced, but what kind of bitterness it belongs to is also important. Some bitterness is as cool and pleasant as Yindan or mint, while some bitterness is as bad as antibiotics or traditional Chinese medicine. Only through careful adjustment can we extract the high-quality bitterness that makes people feel happy.

In order to extract a stronger aroma, more coffee is usually used. Increasing the amount of coffee can get more coffee ingredients, thus getting more full-bodied coffee. The author is generally extracting a cup of 120mL using 20g of coffee. If you want to extract more coffee ingredients, you can also extend the extraction time (2.5 minutes). Because this will make the coffee contact with water longer, can dissolve more coffee ingredients. There is also deep-roasted coffee, which has a strong aroma and is usually extracted for a long time at low temperatures in order to improve the texture while suppressing bitterness (80 Mel 82 ℃, 2.5 Mel 5 minutes).

● emphasizes the extraction of fragrance.

Preparation

① water: because the extraction time is long, in order to reduce the bitter taste of stimulation, use about 80 ℃ of low-temperature water.

② Coffee: use 20Mel 30g coffee and grind it into half a sesame seed or a sesame seed size. To adjust the thickness according to the taste, grinding too fine will have an irritating bitter taste, so grind it thicker appropriately.

③ filter cup: use Melitta or Hario filter cup to gather coffee in the middle, and water can extract stronger coffee through the long distance filter cup of coffee.

The early extraction part with the largest dissolved amount of coffee components should be concentrated extraction, and the later extraction part that determines the taste and alcohol thickness should be extracted at the normal concentration. In this way, the early extraction ratio is high, which emphasizes the aroma of coffee. after drinking coffee, the residual aroma in the mouth makes people immersed in the aftertaste of coffee for a long time when taking a deep breath. However, this method of extraction is relatively weak in the later stage of extraction, which will have a needle-like irritation in the mouth and a relatively rough taste.

In order to make the early extraction part more rich, it is necessary to extract slowly. In the early extraction, the first drop of the extraction part slows down the strong extraction until the first drop of the extraction liquid drips down, so that the fragrance can be extracted to the maximum extent. Drip or inject a small amount of water so that the first drop of the extract drips within 50 seconds to 1 minute. The 120mL is extracted about 2 minutes after the first drop, and the coffee surface is evenly injected with water in the usual way.

Here, it is important to observe the dripping speed in the filter cup from time to time and to maintain a stable coffee extraction speed. If the speed of water injection is too slow and the extract is intermittent, there will be excessive extraction; if the water dripping speed of the filter cup is too fast, there will be the phenomenon of non-extraction. Therefore, in order to maintain a stable rate of extraction, meticulous extraction is needed.

1. The water temperature was set to about 80 ℃, and the extract of 120mL was extracted with 20murf 30g coffee.

two。 Do not do anything before extraction, in the way of drip or a small amount of water open injection, use 50 seconds to 1 minute to extract the first drop of extract.

3. Normal water injection begins after the first drop of the extract is dropped, and attention should be paid not to over-extraction in the later extraction, and the overall extraction time should be controlled within 3 minutes.

● emphasizes the extraction of rich flavor.

Preparation

① water: about 80 ℃ of warm water.

② Coffee quantity: use 20MMI 30g coffee and grind it into half a sesame or a sesame size.

③ filter cup: a filter cup using Melitta or Hario.

The early part of the coffee with the most dissolved content should be concentrated extracted, and the later part that determines the taste and alcohol thickness should also be extracted intensively, so that you can enjoy the soft and rich coffee.

The amount of extraction from the previous extraction to 1max 3, which acts as a flavor and alcohol thickness, should be slowed down and strongly extracted. Do not do anything before extraction, by drip or a small amount of water, separate injection, take 50 seconds to 1 minute to extract the first drop of extract, do not over-extract. It is necessary to maintain a consistent water injection rate from the first drop of the extract to 1 stroke 3 of the overall extraction volume. After that, in order to avoid excessive extraction, the usual way of water injection should be used, which is relatively fast compared with the previous extraction. The whole extraction was finished in 3. 5m / m / m 4 minutes.

In the early extraction part, the extraction method that emphasizes the rich flavor is the same as the extraction method that emphasizes the aroma, but the later part that acts as the taste and alcohol thickness should be strongly extracted so that the outstanding texture can be felt when it is contained in the mouth.

1. The extract of 120mL was extracted with about 80 ℃ of water.

two。 Do not do anything before extraction, in the way of drip or a small amount of water open injection, take 50 seconds to 1 minute to extract the first drop of extract.

3. The extraction after 1 stroke 3 of the overall extraction volume uses the usual method of water injection, and care should be taken to avoid over-extraction. The whole extraction time is 3.5ml / min.

Uniform aroma extraction of ● texture

Preparation

① water: use 80 ℃ of lukewarm water.

② coffee: 20Murray 30g coffee is ground into half a sesame grain or a sesame grain size, although the coffee thickness is adjusted according to the taste, it is too coarse, the extract is relatively light and the alcohol thickness decreases, and there is a feeling of acupuncture.

③ filter cup: use Melitta or Hario, etc.

The whole coffee components should be extracted evenly, and should be extracted evenly in the early stage with more aroma and in the later stage with alcohol thickness. Pour in the same amount of water as the prepared coffee and let it stand for about 30 seconds for prior extraction. After the prior extraction, the coffee ingredients are flushed out with a relatively small amount of water around 10mL each time. Always observe the speed of the glass kettle net dripping extract, pay attention to the flow rate is not too fast, not too slow. If the extraction speed is not consistent, the bitterness of the extract will be irritating. In the whole extraction process, the speed should be uniform, so that the extract with uniform aroma and texture can be obtained. The overall extraction time is 3.5 minutes.

1. At a relatively low water temperature (80 murmur85 ℃), 120mL was extracted with 20murmur30g coffee powder.

two。 The same amount of water as the coffee is injected into the coffee and extracted in advance for about 30 seconds.

3. The next time you inject about 10mL of water, when you see the coffee swell and prepare to sink, it feels like pouring water down the coffee ingredients slowly. The first extraction was completed within 50 seconds to 1 minute.

● Deep-baked Coffee beans Brand recommendation

The deep-roasted beans of Qianjie Coffee: Honduran Coffee, Brazilian Red Bourbon Coffee and Indonesian Manning Coffee are fully guaranteed in brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of half a pound 227 grams, the price is only 80-90 yuan. According to the calculation of 15 grams of powder per cup of hand-brewed coffee, 15 cups of coffee can be made in a bag, and each cup of coffee costs only about 6 yuan, which is very cost-effective for coffee shops to sell dozens of yuan a cup.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com