Five cooking methods of homemade coffee

All coffee is made from ground coffee and hot water; when it is done, the coffee is cleaned out.

The thickness level of the minced coffee required is related to the cooking method chosen. The proper water temperature is of paramount importance.

The common ratio of coffee powder to water in Western countries is 15,30ml coffee powder (one to two tablespoons): 300ml water (six ounces). Happy coffee lovers often take the upper limit of this ratio. Please pay attention to the appropriate adjustment according to the thickness of the minced coffee. Continuous heating will damage the flavor of brewed coffee, and degradation also occurs at room temperature. Therefore, it is often a failure to keep the brewed coffee warm. However, in the case of anaerobic, coffee can be preserved for a long time at room temperature. So sealed coffee can be seen on the shelves of inner shops.

At the moment, many electric coffee pots have a high level of automation, and some even include the function of grinding coffee beans.

According to the contact between water and coffee powder, coffee cooking is classified into five categories: "steaming", "pressurizing", "gravity", "leaching" and "ice brewing".

1. Soaking method

Don't be misled by the name. Don't boil the coffee (at least not for too long), or it will be too bitter.

The simplest way is to put the coffee powder in the cup, put it in the hot water, and let it cool and sink to the bottom. This is an old way, and some places in Indonesia are still in use at the moment. Be careful not to eat the coffee at the bottom of the cup. The advantage of this method is that it is simple and the water temperature is just right.

Turkish coffee is an early prescription and is still used in the Middle East, winter breeze, spring breeze, Turkey, Greece and the Balkans. Ultra-fine coffee powder is boiled with water in a small container, usually seasoned with sugar and cardamom. The espresso in the cup has foam on it and a layer of silted powder underneath.

two。 Pressure method

Espresso is made from 80-96 degrees Celsius hot water at a pressure of 8-9 degrees Celsius through compacted coffee cakes, usually with only 30 milliliters in a cup. It is one of the thickest of the common coffee, with a strange aroma and a touch of Crema floating on the surface. It can be drunk alone; it can also be further made into a variety of other drinks. Because of its fast brewing speed, high concentration and low caffeine content, this method is used in many chain coffee shops or seasoned coffee.

The mocha pot, also known as the Italian coffee maker, is a three-layer stove. After boiling water at the bottom, it is forced to push the coffee powder over the middle layer into the upper layer, and the coffee concentration obtained can be compared with that of espresso, but there is no oil slick, but if a pressure reducing gasket is installed at the coffee spill outlet, the golden crema can be extracted. The structure of the mocha pot and the automatic espresso machine is the same, but the way of the effluent is upside down. After the coffee spills about 30~40cc, remove the bottom of the pot as soon as possible, and then wipe it on the bottom with a cold towel.

The choice of water temperature is related to cooking utensils, coffee bean species, coffee bean baking level, the water temperature is too low, the flavor of coffee beans can not be fully extracted; the water temperature is too high, excessive extraction, mouth and stomach deterioration and often bitter. If the water passes through the coffee only once, the product will contain soluble substances (including caffeine). If the water is reincarnated many times through the coffee powder (like the common reincarnation filter), the less soluble substances in the coffee beans will also enter the product, resulting in bitter taste; this method is not favored by enthusiasts).

3. Gravity method

American coffee or filter paper method is to put the coffee powder on the filter paper or metal filter, hot water from top to bottom. The concentration of coffee depends on the proportion of water and the thickness of coffee powder, but it is generally lower than espresso.

Electric rotary filters were very common in the United States 70 years ago. It differs from the mocha pot mentioned by the cuisine; the hot water boils into the top floor and then goes back to the heating room through coffee scraps from the top down; such reincarnation several times. It is precisely because in this way the hot water passes through the coffee powder many times, and this kind of coffee has poor taste.

4. Leaching method

Coffee bag is a portable package for travel, which is very rare in daily life. Malaysians put coffee powder in cotton pockets, soak them in hot water, and then fish out the cloth bags of hot water. This kind of pocket is the same thing as using filter paper. This is more suitable for local coffee with a strong taste. The coffee in the bag can be used again and again.

The vacuum coffee pot (Syphon) is made by connecting a heating container and a funnel container. The adjoining department is a filter that puts coffee scraps on the table. After the water is boiled in the heating container, it enters the funnel container and assimilates with the coffee powder; at this time, the heating source is lost, and the partial vacuum formed by the cooling of the heating container pulls the coffee back to the bottom through the filter.

The French filter Press (Frenchpress) is a tall, thin glass cylinder with a piston with a filter. Soak the hot water and coffee powder in a cylinder for four to seven minutes, then press the coffee powder to the bottom by a piston filter, and the top coffee can be poured out to drink. This "complete immersion method" is considered by many experts to be an ideal household method for making coffee.

5. Ice brewing method

"Cowboy Coffee" is to boil the minced coffee directly in the pot and drink it. The name implies a stopgap measure under crude conditions; however, some people prefer it. In Finland and Sweden, where coffee makers spend the most, this is their traditional way of cooking.

Ice brewed coffee, also known as ice drop coffee, is not the use of hot water, but the use of ice to slowly melt the ice water, slowly dripping through the filter containing coffee powder. So very slow, there is a cup of ice-brewed coffee, because the cost is high, but the taste is excellent.