Different coffee extraction methods and utensils

Since coffee was cited as a beverage by human beings, there have been a variety of coffee production methods, which so far are roughly divided into the following categories, each of which has its own typical utensils and characteristics no matter how it tastes.

One, boil

Ethiopian long potted pot

Turkish kettle

The most primitive and oldest way of making coffee is still used in some parts of Africa and the Middle East, because the taste of boiling water until coffee is of course bitter, but putting aside the factors of cup review and caffeine, coupled with the combination of ancient and unique utensils and local cultural traditions, it is unique.

Second, burn

Siphon kettle

Belgian kettle

The reason why this method is called "burning" is that it is heated by an alcohol lamp, which is a bit like doing a chemical experiment in middle school. The analysis of its principle is really based on the siphon principle of physics. The alcohol lamp is used to heat the hot water to push the hot water through the coffee powder. After removing the heat source, the coffee liquid falls into the coffee pot to get the extracted coffee.

The Belgian pot uses the same principle as the siphon pot, but at that time Belgian craftsmen made it more refined in pursuit of artistic beauty, and the craft was more advanced than siphon. After the water boiled through the coffee powder, the alcohol stove could be turned off automatically.

Three, pressure

Mocha pot

Espresso machine

Espresso capsule machine

The espresso machine is the most typical way to extract coffee using the principle of compressed air. The coffee powder is driven by water vapor through the coffee powder at 9 atmospheric pressure to extract the aroma components of the coffee. Espresso itself means "pressure" in Italian.

The mocha pot has the same principle, except that the pressure is only 2pm and 3 atmospheres, so you can't get the beautiful coffee grease on the surface of espresso, which is generally used for home use.

In recent years, the newly launched espresso capsule machine actually has the same principle as espresso, but it is more stable and convenient to process coffee powder into capsules and put it into a specific machine, thus putting aside the influence of human filling coffee powder, the taste of each cup of coffee is the same, as for the taste, it can only be said to be "stable"!

Four, drip

Ice drip kettle

Also known as the Dutch coffee machine, was originally invented by the Dutch. What is special about this approach lies in two points:

1, ice water extraction: this makes the coffee less bitter and more refreshing, and more importantly, caffeine cannot be dissolved in ice water, so it is a kind of decaf coffee.

2, water drop extraction, slow workers can do fine work: it takes a lot of time to penetrate the coffee powder with ice water, up to about 10 hours, but the coffee extracted in this way is really mellow and mellow, mixed into iced coffee with a refreshing aroma of red wine.

Five, bubble

French pressure kettle

Vietnamese kettle

Although there is a slight difference in the mode of operation between the two, one of the most important processes is the process of soaking coffee powder in water, but the pressure needs to push down the filter to separate the coffee powder and the coffee liquid from the Vietnamese pot will automatically flow into the lower coffee pot.

Six, go.

Compared with the previous way, this is less soaking, cooking ingredients, just let the water quickly through the coffee powder, is a "flushing" way, through "flushing" and then "filtering".

American dripping kettle: the simplest and easiest way to operate, lazy coffee.

Hand vesicles: velvet follicles

Filter follicles: Melita, Karita, kono

Swiss gold: with holes, it combines the dual functions of filter and filter paper, and the taste is less adjustable.