Coffee knowledge and Coffee making techniques

How to make a good cup of coffee

After knowing the coffee beans and brewing utensils, the next priority is to learn how to make a good cup of coffee. Generally speaking, the quality of coffee is largely determined by the selection of coffee beans. At this time, the first task is to ensure the freshness of the material, otherwise the best utensils and craftsmanship can not make good coffee.

(1) Grinding and cooking

For the sake of the reputation of the goods, the baked Kang coffee beans bought back. Do not store at room temperature for more than a week. If the cold storage or vacuum preservation can be extended to two weeks, so do not buy too much cheap hoarding, and that is, grinding and cooking, or the first principle, ground coffee powder is vacuum preservation. No more than a week.

(2) excellent water quality and cleaning appliances

There is nearly 97% water in every cup of coffee. Therefore, the water quality has a great influence on the flavor of coffee, some drinking water often add too much gas, and the water pipes and storage tanks in the transportation process often have sanitary problems, so it is better to be equipped with activated carbon filter to ensure the basic quality of coffee water.

It is not good to brew coffee with clean water, for example, distilled water is not suitable because of its insipid taste, and the water accumulated in the drinking machine the day before will be affected by the machine. It is best to boil moderately purified and softened water directly to brew it more and more. Good water quality not only has a good taste of coffee, but also has a longer annual limit for brewing equipment.

Of course, as the coffee tastes miscellaneous, the components and auxiliary props of the brewing utensils should be clean. Even if there is only residual oil, it will rot by absorbing the stench. If there is milk dirt, the situation is even worse. So wash it thoroughly after each use, and thoroughly wash it with soda water when it is not open for business.

(3) proportion, temperature and time

With a good quality coffee costume. The key to successful cooking lies in how to combine it. No matter what kind of brewing utensils, each person is usually served with two teaspoons of about 10 grams of coffee, with 180 milliliters of 6 minutes of water. In this way, the combination ratio of the two is the most appropriate.

The degree of mixing when cooking is also important. Boiling will make coffee bitter, so do not use boiling water to brew coffee, the best brewing temperature is 90-96 ℃, and do not let the coffee continue to heat, this will change the taste of coffee, the best drinking temperature is about 85 ℃.

Proper brewing time is the last key step in making a good cup of coffee, except that the espresso machine is the finest. The best cooking time was completed in a short period of 25 to 30 seconds, and the average best cooking time for other utensils was 2 to 4 minutes. Cooking tricks vary with different utensils.

Tasting coffee:

1 black coffee

I often drink coffee with too much sugar and cream. Often fall into these sweet traps and ignore the original taste of coffee 'before adding a grid of first cream, you might as well taste a mouthful of black coffee in a way that is forged without packaging. Meet with the coffee cable.

2 sugars

Put sugar before adding cream, so that the sugar can be fully dissolved in high temperature and blend perfectly with coffee.

3 Milk essence

The amount of cream must be taken into account, because it is not enough to set off the flavor of coffee; it is added too much. Will lose the original appearance of the coffee.

Second, grinding and blending of coffee

(1) selection of coffee blending and grinding

The thickness of coffee grinding is based on the adjustment capacity. When the adjustment capacity is about 300 grams, medium grinding is used when using fine grinding of 600 grams, and rough grinding is used when about 900 grams. All kinds of choices are basically based on this, but sometimes they can be decided on a case-by-case basis and cannot be generalized.

(2) the amount of coffee

1 the capacity of each package is 450 grams, depending on individual acceptance.

2 in addition to hobbies, we should also consider solar terms, generally in summer, the coffee should be light, so as not to cause dizziness, irritation and other uncomfortable symptoms due to excessive stimulation. In colder weather, it can be thicker. That's how it tastes. The following examples are used as examples.

Light blending method: 100 grams of coffee to 10 cups is appropriate, so that each packet of coffee can be about 40 cups.

Moderate punch: 130 grams of 10 cups for J baskets, then about 36 cups can be made out of each package.

Deep concentration adjustment: 140 grams and 10 cups. At this time, each bag can recite about 33 cups.

If you take Zantong coffee egg set and coffee cup as clock units. A cup of coffee has a capacity of about 10 cups, while the number of cups of a packet of coffee depends on the situation.

Third, the brewing skills of coffee

(1) the brewing method of siphon pot

Siphon cooking method is also called plug wind. It uses the principle of physical siphon to heat the steam pressure to drive the hot water to rise to filter the younger brother and coffee. The aroma is overflowing with aroma. Looking at the rising boiling liquid in the glass tube sometimes gives people the illusion of being in the laboratory! Therefore, many people always like to sit at the bar of the cafe in order to enjoy the wonderful picture of the blending of water and coffee in the glass kettle.

1 the operation skill of siphon cooking

(1) preparation materials: siphon kettle, light or gas lamp induction cooker, coffee powder, filter cloth, bamboo spoon and bar, water.

(2) Operation steps:

① takes a cup of coffee as a unit-15g coffee powder, 100ml water

② put the filter cloth into the pot. Fix it in the center.

③ tightens and fastens the spring so that the filter cloth is tightly integrated with the kettle.

④ pours the filtered soft water into the pot, and the stupid coffee powder adds to the top pot of the rainbow pot.

⑤ opened fire to heat the water in the lower pot to 100 ℃ boiling, and then insert the upper pot of the siphon pot into the lower pot.

The water of the porcelain under the ⑥ will gradually rise along the siphon Haozhong tube. When the water of lame 2 has reached the upper pot, the coffee powder located in the upper pot can be fully mixed with water with a bamboo spoon. The kettle can be removed from the fire when the water in the pot is completely up to the top.

⑦ after about 40 seconds to 1 minute, when the upper pot of coffee flows down the mountain, the coffee powder will show a slow quilt hill, at this time, you can open the upper pot and drain the next pot of coffee.

2 tips for siphon pot brewing

(l) the siphon pot has a tall, short, fat and thin shape. In addition to following personal preferences, the bottom of the upper kettle should be avoided, which will make the coffee powder not easy to be fully soaked.

(2) the applicable particles belong to medium thickness, which is about the size of fine sugar grains.

(3) each cup is about 15 grams of coffee with 110 milliliters of filtered water.

(4) the commercial heating with gas flame is faster, and the upper pot containing coffee powder will not be inserted until the next pot boils, so that the flavor of coffee will not be affected.

(5) the filter cloth must be boiled and washed after use. And put it in a sealed container with water and store it in the refrigerator so that the fiber of the filter cloth will not be damaged and contaminated with other odors. When the water in the kettle rises by half, you should start mixing the water coffee powder with a bamboo spoon. If the water rises, the water will bubble. The fire should be turned down.

(6) after the kettle is completely raised to the top, gently stir well and wait for about 1 minute to remove the heat source. In order to soak the coffee powder at the right time. After removing the heat source, wipe the pot with a wet cloth to allow the coffee to flow down quickly and maintain a good flavor.

(7) the filter cloth should be kept clean and dry as far as possible so as not to produce peculiar smell or even bacteria. Affect the quality of coffee.

(2) dripping pot cooking method

Dripping coffee is also called Dutch coffee. The biggest difference from the general method is that the dripping method is enough to make the water slowly and thoroughly. Compared with the coffee brewed by hot water, the taste is particularly mellow. But extraction is generally time-consuming. Usually start dripping the night before, so that you can enjoy a cup of water-dripping coffee with unique flavor when you get up the next morning!

The operation skill of 1 dripping pot is also made.

(1) preparation materials: water drop coffee maker, coffee powder, filter cloth, water.

(2) artificial steps:

The general operating ratio of ① is coffee powder to water at about 1:10: pour water that has been filtered using a filter into the kettle.

② fixed the filter paper in the cylinder filter tube.

③ put in the deep-baked, finely ground coffee powder and gently press the coffee powder to make the surface smooth.

④ pours the water from the pot into the coffee powder. If all coffee powder is soaked, it can be stirred with a wooden spoon.

⑤ put the filter cloth on the coffee powder and pay attention to the combination with the coffee powder surface and the glass tube.

⑥ combines the filter tube with the cup that connects the coffee powder. Adjust the amount of dripping water of the eyedropper plug. Roughly based on 7 drops every 10 seconds. Just add ice when drinking; if you want hot coffee, just heat it, but don't make it boil.

2 the secret of making a dripping pot

(1) Control the quality of filter paper and discard it if there are holes, stains or even moisture. So as not to affect the flavor of the coffee.

(2) the granules of coffee powder are thicker. The amount of coffee powder per cup is about 12~l5 grams. After putting it into the filter, gently pat it to make it dense.

(3) use the water filtered by the filter to boil. But before brewing, use a wet towel to cool it to about 92-95 degrees.

(4) in the long dripping filtration process of dripping coffee. It is best to check the speed of dripping at regular intervals. In order to avoid because the filtration speed is fast and too slow, affecting the flavor of coffee. In order to keep the hot water temperature in the filter pot, it is best to choose plastic products, and remember to warm the pot before use.

(5) according to the principle that the amount of water per cup is about 180,200ml, the water shall be brewed in a kettle within 1 cm of the diameter of the effluent, and the center of the circle shall be spirally poured outward.

The water output should be stable, uniform and uninterrupted. Let the coffee powder get wet, tumble and sag to complete the first stage of steaming.

(6) to keep the water output stable, it is best to hold the pot in a standing position, clamp your arms, and use the rhythm of the upper body to brew. It's easier to control.

(7) after about 20 to 30 seconds, the water temperature has dropped to about 85 ℃, and the watering action of 180ml is repeated. Wait for the coffee to drip.

(3) the brewing method of electric coffee pot

Features: convenient, simple and flexible.

As long as the various accessories are installed, the coffee can be made automatically. The only skill that needs to be mastered is time and temperature control. The time for brewing coffee is controlled at about 3 minutes. The temperature is controlled at 83 ℃. There are no restrictions on the rest, which can be decided according to the different characteristics of different kinds of coffee.

2 Note: do not grind the coffee beans too much, otherwise the too fine coffee powder may block the filter and deteriorate the taste of the coffee.

Fourth, the making skills of several classic coffees

(1) hand-made iced coffee

Utensils: fluffy filter cloth, triangular punch frame, long tail clip, steel basin, fine pot, egg beater, filter screen

Materials: beans for iced coffee (rough grinding) 1lb (450g), hot water 6000 ml

Practice:

1 put the fluff filter cloth on the punch rack (fluff but outside), fix the surrounding area with a clip, and put the punch frame into the steel basin.

2 grind coffee powder with special beans for iced coffee. Spread evenly on the filter cloth.

3 put the hot water into the small pot, start to pour the water for the first time, pour from the center of the coffee powder, circle in the clockwise direction from the inside to the outside, until the coffee powder is soaked in the outer ring.

4 at this time, the coffee powder will expand, wait for about 1 minute, until the center of the coffee powder begins to sag, and the speed of the coffee liquid below becomes slower, then you can start to pour water for the second time and pour in from the center of the coffee powder. Circle slowly in the clockwise direction from the inside out. Go all the way to the outer ring and then back to the center to let the coffee continue to filter.

Wait until the speed of the coffee liquid below becomes slower. Start pouring water for the third time, in the same way as the second time. However, after the water column is wound back to the center, you need to dress up the kettle up and down three times, and increase the water. Pour the water to evenly extract the thicker coffee in the middle.

6 when the coffee liquid flows quickly, remove the punch rack and move the steel basin into the ice water. Cool down through water.

Beat the coffee liquid with an egg beater. Foam the coffee. Then remove the coffee with a filter. After the coffee is completely cooled, put it in the refrigerator and set aside.

(2) Hot coffee is brewed.

Weight: 2 cups of coffee

Utensils: siphon coffee maker set,; dishcloth, coffee cup

Materials: 30 grams of comprehensive coffee beans, 300 ml of hot water, 2 packets of sugar, 2 balls of fresh cream

What to do.

Pour a little heat into the coffee cup. Warm cup.

2 pour hot water into the lower pot of the siphon coffee pot, wipe the pot with a dishcloth and wipe the water off the surface.

3 put the filter into the upper pot and hook the filter hook to the bottom of the pot.

Heat the pot of water and grind the coffee beans at the same time.

Pour the ground coffee powder into the upper pot. After boiling, insert the upper pot into the lower pot. After the water rises, start the clock and stir with a wooden spoon for the first time (3-5 laps).

6 at the 20th second, start stirring for the second time (3-5 laps). In the 50th second, stir for the third time (3-5 laps). Turn off the engine immediately and wipe the lower pot with a dishcloth to make the coffee liquid flow quickly from the upper pot to the next pot.

Pour out the coffee cup to warm the cup water. Pull out the pot carefully, pour the coffee liquid into the coffee cup, and attach sugar packets and whipped cream balls.

(III) Hot Cappuccino

Division of weight: l cup

Utensils. Italian coffee maker, coffee cup

Materials: espresso 45ml, milk 100ml, sugar packet l

Practice:

First brew espresso with an espresso machine and steam the milk into hot milk and milk bubbles.

Warm the coffee cup with hot water, pour out the water, add espresso, sprinkle with cinnamon, then slowly pour in the hot milk, and finally pour in the foam. Sprinkle with a little meat powder. Enclose the sugar packet.

(4) Hot latte

Weight: 1 cup

Utensils: Italian coffee machine, coffee cup group

Materials: espresso 45ml, milk 180ml, sugar packet l

Practice:

First brew espresso with an espresso machine. And steam the milk into mature milk and milk foam.

2 after warming the coffee cup with hot water. Pour out the water, add espresso, slowly introduce the hot milk, and finally scoop the foam. Just attach the sugar packet.

(5) mellow coffee

Utensils: siphon coffee maker, wet rag, coffee cup set

Suitable for coffee beans: coffee beans roasted from shallow to deep

Coffee powder dosage and grinding: 15g / cup (150ml). Fine grinding (about 2) to rough grinding (about 1)

1 add a little hot water to the pot, warm the pot and pour out; at the same time, add the right amount of hot water to the coffee cup and set aside.

2 pour a cup (about 150 ml) of hot water into the pot. Dry the outside water droplets and heat them with an alcohol lamp and a coffee gas stove.

3 load the filter into the bottom of the upper pot. And pull the spring through the siphon to the front end to hook and fix.

4 put the coffee beans into the bean grinder. Grind the coffee beans into a suitable coffee powder according to the type of coffee beans.

5 put the coffee powder into the pot. And insert the upper pot obliquely on the lower bottle.

6 after the water in the bottle boils. Press the upper bottle down slightly and insert it gently into the lower bottle.

7 after the hot water rises completely into the upper pot, stir evenly with bamboo slices (outward clockwise when stirring. Press the powder into the water from top to bottom. Don't stir for too long, just spread the coffee powder. Accumulate into pieces, such as coffee powder, in the process of stewing. You can stir it again.

8 turn off the coffee after it is fragrant, stir the coffee in the pot twice and gently apply the pot with a wet dishcloth to lower the temperature. Let the coffee flow back to the pot through the filter cloth.

9 after the coffee flows back to the next pot, grab the armrest of the pot and push the bottle diagonally. Get it out of the next bottle.

10 remove the upper bottle and pour the coffee into the warm cup

The purpose of stirring after cooking is to let the coffee flow down quickly, and the coffee grounds can show a perfect hill shape. But in fact, there is no absolute relationship between the shape of coffee grounds and the quality of brewed coffee. After proficiency, you can cook a perfect shape. Glass is very fragile at high temperature to avoid percussion and contact with cold water. At the same time, do not burn empty if there is no water or coffee in the pot. So as not to break.

V. blending of comprehensive coffee and matters needing attention

Except for a few kinds of coffee, it is only suitable for individual preparation. Most of the coffee can be mixed. And after blending, the flavor is more varied, which can meet the needs of more people. But it's important to note that. When different kinds of coffee are mixed with each other, it is important to know the characteristics of each kind of coffee. In order to select the appropriate amount in the deployment to highlight or complement each other. At the same time, it is also to avoid suppressing the strengths or advantages of a certain aspect because of the fault of choice, so that the quality is reduced.

The blending of comprehensive coffee is also a very skillful job. It's not a simple mixture of several kinds of coffee. Its ultimate goal is to combine the advantages of all kinds of coffee. To make a more perfect flavor of coffee. This is also the fundamental principle of comprehensive coffee making.

In addition to the most obvious characteristics of each kind of coffee, there will be some differences in taste due to the different degrees of roasting. And then produce another flavor. For example, the taste of lightly roasted coffee is significantly more acidic. On the other hand, the coffee with deep baking is more bitter. Therefore, the blending of comprehensive coffee, in addition to pay attention to the basic characteristics of individual coffee. Also pay attention to the effect of different roasting degrees on coffee.

The deployment of comprehensive coffee is also divided into protagonists and supporting roles, usually choose their own favorite coffee beans as the main supplies. Then add several other characteristics of coffee to mix and set off. The blending of comprehensive coffee is varied, and the most common blending method is three kinds of coffee beans. There are as many as five or six, and at least there are only two. Too many varieties will make it more difficult to prepare, so it is often inappropriate to choose too many kinds of coffee beans when blending coffee.

Here are some collocation methods of comprehensive coffee blending, which are also some problems often encountered in the process of blending.

1 coffee with low flavor: add about 10% manning coffee.

2 low-sweet coffee: add about 10% Colombian coffee.

3 coffee with low concentration: add about 10% Guatemalan coffee.

4 low-flavored coffee, add about 10% of the light roasted Manning coffee.

5 bitter coffee: add about 10% Colombian coffee.

6 fishy coffee: first rough grind the coffee, then blow off the inner membrane of the coffee and then grind it carefully, and then mix it.

7 substitutes for blue mountain beans: Columbia coffee with a little mandolin coffee, or Kilimanjaro coffee.

8 Colombian coffee substitute: brother Stariga Coffee.