How to make Coffee beans Coffee tastes good | teaches you how to make coffee

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Hand-made coffee

Prepare brewing utensils: hand brewing pot, coffee 15g, electronic scale, powder cup, filter cup, hand bean grinder, filter paper, sharing pot.

Weigh 15g coffee beans and pour into a hand grinder for medium grinding to make the coffee powder the same size as granulated sugar.

Place the filter paper in the filter cup and soak it with hot water. In this way, the smell of the filter paper can be removed, and the hot water poured into the sharing pot can preheat the sharing pot.

Pour the hot water from the sharing pot into a prepared coffee cup to preheat the cup. Because the coffee liquid extraction drops into the cup to ensure a warm state, so as to keep the temperature of the coffee from being lowered and retain the original flavor of the coffee.

Pour the ground coffee powder into the middle of the bottom of the filter cup, then place the filter cup on top of the sharing pot, and finally put the filter cup on the electronic scale together with the sharing pot.

Fill the hand pot with suitable hot water (the suitable water temperature is between 88 ℃ and 94 ℃, depending on the coffee beans), draw a circle clockwise in the middle of the filter cup, brew the coffee to 30g in 15 seconds, steam for 25 minutes and 35 seconds, until no bubbles come out.

After steaming, fill the water again in the form of drawing a circle until the coffee is brewed to 230g~240g.

When all the coffee liquid drip filtration is over, you can get a pot of fragrant coffee.

Espresso

In the process of Italian extraction, the proportion and balance of several variables need to be controlled to achieve the taste you like. However, to master these skills for a long time to explore and practice, gouache ratio is one of the key factors. The gouache ratio is the ratio of the total weight of coffee powder to coffee liquid. The changes of the weight of coffee powder and the total weight of coffee liquid affect the taste and taste of coffee to a great extent.

To master the gouache ratio, only one electronic scale is needed, and the electronic scale with the smallest unit of 0.1 grams is more suitable. Of course, there are also professional coffee electronic scales, but the price is more beautiful. The weighing controls the weight of the coffee powder poured into the powder bowl, and the final coffee liquid controls the weighing, in order to find the right proportion and can be reproduced continuously. If it is a commercial product, then the consistency of different baristas needs to be standardized, and a fixed powder weight is necessary to ensure a stable taste in the final cup.

Traditional Espresso (espresso)

1.Espresso coffee

This is what we often call Italian espresso. When we extract Espresso, we often control the extraction time between 25-32 seconds, the ratio of water to powder is about 1:2, that is, 14-16g coffee powder, extract 28ML-32ML coffee, this is the standard espresso in many cafes. (note that it is powder weight, different coffee machine powder bowl specifications vary, according to powder weight calculation, the following example. Do not easily control the extraction time by changing the amount of powder. The powder bowl matched by the coffee machine is set, and the amount of powder is generally within 2 grams, ensuring a suitable and stable amount of powder. On this basis, adjust the thickness of grinding powder and the strength of powder pressing and the amount of extraction, the relationship between extraction time.

Coffee powder uses water at a temperature of about 90-92 ℃ at 9 atmospheric pressure. The strong drink obtained is Espresso espresso, the base of all espresso. Specific to each coffee shop may have its own adjustment. According to the expected taste of different bean varieties, the most common ratio of espresso powder to water is about 1:2 to 1:3. Different concentrations of espresso, after adding water or milk, milk foam or cocoa, etc., the coffee has different changes and flavor.

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