Coffee machine coffee powder can be boiled several times _ can coffee be made for a second time _ how to drink coffee powder

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Coffee beans can only be ground and boiled once, although it is a pity that all that is left is tar and caffeine and only brown in color. Coffee powder can not be sealed and stored in a cool and dry place for 2 or 3 days at a time, and it is also said that it can be kept for a week or so, but I personally feel that the taste will be very volatile and there is no fragrance, so it is better to grind it into powder and boil it as soon as possible.

"whatever the secret, it's easy to make a good cup of coffee. Grind the high-quality Arabica beans that have just been baked, boil the pure water to a quick boil, brew the ground coffee powder in the right proportion of two tablespoons of coffee powder to six ounces of water, extract for four or five minutes, and then pour the filtered coffee into the cup. add sugar or condensed milk to your favorite taste. It is quite satisfying to drink it up immediately after mixing it well. This is really the secret of making the perfect cup of coffee. "

-- Mark Pendraste

Left-handed coffee, right-handed world

He spoke too American, about 10 grams for two tablespoons, about 180ml for six ounces, and boiled until about 85 ℃ (note that it's pure water, we still have to bring it to a boil and cool it down to feel more at ease.) What he probably said is to press the pot to make coffee, soak it and filter it. Then the Yankee "drank it off"-- I beg to differ! We all think that good things should be sipped slowly, which can only represent what he thinks is perfect.

He also admits that there are countless details about making coffee, and real coffee fans will never finish talking about it. Indeed, what kind of coffee beans are roasted to what depth, how far to grind, what kind of cooking equipment to match, and what kind of cooking method to use? And brewing a cup of espresso is particularly fastidious, he said, "like a unique art that only Leonardo da Vinci knows, mysterious."

There is no standard for perfect coffee. The "perfect coffee" in the mind of Japanese coffee godfather Taguchi is: freshly roasted beans, freshly ground powder, and freshly brewed coffee. On the other hand, many coffee experts think that as long as you think that what you drink is a cup of mellow, distinct flavor, balanced sweet and sour coffee, and smooth taste, it is the perfect coffee.

Start with the foundation by hand.

Let's start with hand-brewed coffee, which is the most common way to brew coffee and can fully present the flavor of coffee.

Hand-brewed coffee is made from filter cups and hand pots. Coffee fans are very particular about it, there are more than ten kinds of filter cups alone, as beginners of coffee, the three most basic should be mastered. The gods said that if you use the wrong filter cup, you will ruin the rosy summer of the Panamanian Emerald Manor.

Kalita: the basic framework of hand punching

The world's first coffee filter cup was invented by German housewife Mrs. Melitta in 1908. It is a copper filter cup with a hole in the bottom. Using her son's textbook paper as filter paper, she flushed out an unprecedented cup of refreshing coffee and named the cup after herself, thus obtaining a patent and starting a business, leaving an important page in the history of coffee in the world.

Based on the Melita cup, the Japanese invented a three-hole fan-shaped filter cup, which flows more smoothly and is less likely to clog than the Melita cup. To pay homage to Mrs. Melita, she was named Kalita (Karita).

Kalita is currently used in coffee shops or families, because of its first-class stability, brewed coffee, aroma and taste can achieve the best balance.

Kono: siphon extraction

Kono is a tapered filter cup invented by Japanese Toshio Kono ("Kono" is the Japanese pronunciation of "Kono"). Compared with the fan-shaped cup, the tapered cup powder layer is more concentrated and deep, the water stays longer and absorbs water more evenly. When the coffee powder absorbs enough water, the water is added to the "ribs" on the inner wall of the Kono cup, locking the air and not going up, there will be a "siphon effect". Extract coffee with a strong sense of export (it is said that this filter cup can be used as espresso by hand).

HarioV60: press extraction

Produced by Hario (Harrio), there are spiral "ribs" on the inner wall of the cup. The unique feature of this filter cup is to increase the flow rate of the water and the path in the cup through the spiral. when the coffee powder is filled with water, the spiral ribs squeeze the coffee liquid like a towel, thus extracting the coffee with distinct flavor and outstanding aroma.

Application guide for three kinds of filter cups

Flavor

Suitable filter cup

The aroma is mainly sour and sweet

HarioV60

Sweet and sour and balanced taste

Kalita

Solid taste and end rhyme

Kono

Producing area

Suitable filter cup

Africa, Middle East

HarioV60

Asia, Pacific

Kalita

America: Guatemala

HarioV60

Costa Rica

HarioV60/Kono

Colombia

HarioV60/Kono

Mexico

Kono

Panama

HarioV60/Kono

The Caribbean region

Kalita

Treatment method

Suitable filter cup

Water washing

HarioV60

Insolation

Kono

Honey treatment

Kalita

Baking degree

Suitable filter cup

Shallow baking

HarioV60

Medium baking

Kalita

Deep baking

Kono

Any "guide" is only aimed at an average, not a "one-size-fits-all", mechanical treasure book. Each coffee has its own characteristics, and it can only be understood through careful attempt, comparison and summary. in order to find the closest way to perfect brewing.

In order to make a perfect cup of coffee, fulfill the responsibility of the foodie Initiative: to perfectly present the coffee in its most natural state, starting from mastering the use of the filter cup.

END