How to cook freshly ground coffee powder and share which way to brew coffee is the best?

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Qianjie-Introduction to Single Product Coffee Hand Brewing Method

Italian coffee base: Espresso

Espresso coffee in recent years, popular in various countries around the world, in Taiwan has become a trend, what is it amazing charm?

Espresso originally referred to a high-pressure and rapid method of brewing coffee, and later coffee brewed in this way was also called "Espresso." When brewing coffee in this way, the ground fine powder of uniform particle size is first compacted by a pressure filler. The coffee beans in the filter must be firm and compact to form a cake-like coffee cake to resist the hot water pressure of 8~9bar during brewing. Hot water under strong pressure, looking for a path to soak coffee block, when the coffee block is tightly packed, each coffee bean powder can be extracted by hot water evenly, complete injection into the cup, instantly get a cup of rich taste and aromatic espresso, whether the pressure and resistance can achieve a balanced symmetry, it is an indispensable important factor to brew a cup of thick and delicious Espresso coffee.

Since Espresso is at a pressure of 8~9bar, forcing hot water to pass through the coffee powder quickly, the extraction time of each cup of coffee is only about 25~30 seconds, saving a lot of time and cost.

The coffee powder has a very short time, so the grinding scale needs to be fine and stable. To get good grinding quality, a good grinder is indispensable, because only the use of rapid cutting beans, slow temperature rise, and grinding fine density of the grinder, with fresh coffee beans, it is possible to get a good cup of coffee.

A good cup of Espresso coffee should be strong but not too bitter, with milk and milk foam can get a cup of fragrant milk coffee (Latte or Cappuccino), mellow Espresso and fine milk foam in a short time that attracted the majority of consumers love, creating a booming coffee market!

II. Brewing method of single-item coffee

hand-washed coffee

Pre-bubble preparation:

Use special filter paper Kallita or Mellita, fold filter paper-take a filter paper and check for damage or moisture. Fold the sides of the filter paper joint forward approximately one joint width. Then fold back the lower edge of the filter paper, folding the same width of the joint edge in the opposite direction to the side edge. In this case, the fibers of the filter paper will be pulled in two directions, and the filter paper will naturally open.

Then open the filter paper by hand and form a funnel shape. Put it in the filter and stick it flat on the filter. If the filter paper is not tightly attached to the appliance, leaving a gap (air layer) between them, the cavity will hinder the penetration of boiling water.

(Normal passage of coffee). There is no gap between the two filters in order to make it flow naturally and smoothly.

Measure to grind, ideal grinding should meet:

1. Stable particle size 2. Heat generation and fine powder can be controlled to a minimum 3. Select the particle size suitable for brewing 4. Use freshly ground raw materials

Pick up the filter and tap it with your palm to make the coffee powder firm due to the vibration of the tap. Then put the filter back on the strainer. Pour about 10cc of boiling water at 100 ℃ into a glass jug to warm it. In the brewing process, it is best not to change the temperature of the coffee only if possible, so it is best to develop the habit of starting from the maintenance of the appliance. Shake the body of the pot to raise the temperature of the glass pot and pour it out. Place the filter with coffee powder in place.

The first cooling ~ put the kettle on a wet towel and add cold water to boiling water to cool for 25-30 seconds, the water temperature drops to 93 degrees C. The purpose of cooling is to prevent coffee powder from being scalded by boiling water and affecting the aroma and taste of coffee. Then, use a very fine water flow from the center of the filter to spiral outward, and then repeat the rotation in the same direction from the outside to the inside. The water flow is stable and uninterrupted. Water to just wet the coffee powder can be, until the water drops into the glass pot about 3 drops can stop.

The amount of water is just enough to wet the coffee powder. The coffee powder will swell due to water absorption and emit an aromatic smell. This step is called steaming. At this time, the oven switch should be turned on, so as not to affect the taste of coffee cooling.

After the second cooling ~ steaming, the kettle will continue to be placed on a wet towel to cool for 25-30 seconds, and the water temperature will drop to about 91 degrees C. It is most suitable for brewing coffee. By steaming flush mode, but the water flow can be coarse.

The biggest skill of brewing follicular coffee is to control the thickness and stability of the water flow. The stable and moderate water flow spirals outward from the center point of the filter, just like a stirring rod evenly stirring coffee powder and hot water, releasing all the concentrated alcohol and sweetness.

Rotate the circle to inject the right amount of water, the water level is just to the edge of the filter, and finally the water is collected at the center of the circle to complete the perfect brewing. The finished coffee will be a little more than the cup size, in order to leave a little for the brewer to taste. Be careful not to remove the filter until the water runs out, as this will make the coffee astringent.

After completion, the coffee grounds left behind are evenly applied to the filter paper, which is proof that the coffee powder is evenly and fully rolled in the filter. In this way, coffee is not easy to produce miscellaneous flavor can also be a complete extraction of coffee four flavors and one fragrance. Stable and uniform water flow control is the key to proper coffee grounds!

II. Brewing method of single-item coffee

Siphon brewing pot

Siphon coffee brewing method is also known as plug pot or vacuum pot, because of its beautiful shape, brewing process is full of drama and strong coffee aroma. A corkscrew consists essentially of two glass spheres, one placed over the other and separated by a filter cloth. First of all, in the lower glass ball filled with boiling hot water, depending on the size of the coffee cup used to determine the amount of hot water, an average cup of coffee about 140~ 150 c. of water, then hook the filter cloth on the base fixed, pour the ground coffee bean powder, by alcohol lamp or other heat source to heat the water in the pot.

When the water boils, the steam pressure forces the water to rise through the pipe. At this time, the coffee bean powder in the pot comes into contact with the hot water, and the stirring action makes it mix like mud, dissolving the four flavors of coffee and one fragrance. Let the coffee and water fully soak and extinguish the fire source. After the air in the lower ball cools, a vacuum state will be formed. The coffee liquid will be sucked back into the base through the filter cloth. At this time, pour the coffee into the preheated cup, and you can indulge in its unique fragrance.

When coffee is brewed in a siphon way, cleaning and preservation of the filter cloth is a troublesome job. After the first use, the cloth quality will change from white to brown, accumulating fat and protein that cannot be completely removed. Contact with the air will produce a disgusting stench, which seriously affects the taste of coffee. Some people will use this filter cloth stored in a cup of water, is a good way, but pay attention to frequent replacement of water. The good news for users is that disposable filter paper can replace traditional filter cloth, which has the advantages of hygiene, convenience and cheapness, which is a great boon for those who love siphon brewing.

Knowledge development: kono filter cup is suitable for brewing medium and deep roast coffee, which can brew rich and rich taste.

In brief: Qianjie is a coffee research center, happy to share knowledge about coffee with everyone, we share it without reservation only to let more friends fall in love with coffee, and there will be 3 low discount coffee activities every month, because Qianjie wants to let more friends drink the best coffee at the lowest price, which is also the purpose of Qianjie for 6 years!

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