Coffee knowledge the brewing method of high-quality coffee

1. Pressure infiltration:

When the 91 degrees Celsius water comes into contact with the coffee powder, the soul of the coffee begins to wake up…This is a direct presentation of the true color of the coffee beans, showing the essence of the coffee beans and the degree of roasting, the easiest and least skilled brewing method, the so-called "lazy coffee". Pour coffee powder into a glass jug with a press filter on top, heat for about 4 minutes, press the press lever slowly to remove coffee grounds and drink.

2. Siphon:

The most dramatic part of the process of turning coffee beans into coffee is that when the water rises, you will hold your breath and wait for the moment when it becomes coffee to fall. This is the classical and never popular method of coffee extraction.

Siphon coffee pot with the use of siphon principle, boiling hot water rushed to coffee powder, stew coffee flavor.

3. Drip filtration:

Vietnamese coffee brewing method, originated in France, easy to operate. Add the coffee powder to the filter paper on the funnel; heat the water until the coffee powder is soaked; all the hot water flows into the pot and you can drink it.

4. Italian:

Each cup of Espresso(Italian concentrated) extraction is a dialogue between classical technology and modern technology. The appearance and taste of each cup of Espresso is also the general report of coffee bean physical examination. This is a high-pressure way, let the steam quickly through the coffee powder, extract the strong coffee, add the coffee powder to the middle coffee tray, add water to the lower pot, close the upper and lower pots, heat until all the water in the lower pot evaporates, pour out and drink.

5. Hand punch:

First warm the coffee cup and brewing equipment, fold along the bottom edge and side sewing line of the filter paper, open the filter paper and install it on the filter cup, pour the coffee powder into the filter paper, and shake the filter cup left and right to make the coffee powder surface flat, evenly and slowly wet the coffee surface with hot water of about 90 degrees Celsius, steam for 20-30 seconds, 2-3 times from the center to the periphery, and then slowly inject hot water from the periphery to the center.

6. Autofiltration:

Drip coffee machine, hot water driven by electricity, steams to release coffee essence.