What are the common ways of coffee extraction? Italian style, soaking, drip filtration, siphon!
Qianjie often says that coffee is like cuisine, with all kinds of "cooking methods"! Even if the same bean is extracted in different ways, the coffee it presents will have a very different feeling! Well, let's take an inventory in front of the street today. In coffee making, some common extraction methods.
Trickle filter type
Extraction method: this is one of the most commonly used extraction methods when making individual coffee! As the name implies, "trickling filter" refers to an extraction method in which the aromatic substances are extracted and filtered to the next pot by constantly injecting hot water / ice water into the coffee powder layer under atmospheric pressure. Extraction characteristics: due to the excellent filtration performance, the extracted coffee is usually very clean! It is especially suitable for shallow roasted coffee beans which are mainly fragrant with flowers and fruits. In addition, it can also be paired with soaked coffee to make the extraction feel fuller and thicker! Suitable for extraction: hand coffee, ice drop coffee, American drip filter, hanging ear coffee
Extraction method: "immersion type", is to use a large amount of water, coffee powder for a certain degree of soaking, the time can be long or short. Compared with the trickle filter, it will be affected by fewer human factors, and it is easier to show the taste of coffee itself! Therefore, the evaluation of coffee beans is generally based on immersion cup test! Extraction characteristics: as the introduction said, it is affected by human factors is the smallest one of the extraction methods! The coffee alcohol extracted by immersion or immersion extraction has higher thickness and more uniform taste, and the flavor of coffee can be presented more completely. Suitable for extraction: smart cup, cold extracted coffee, French presser, Ailo pressure, some hand-brewed coffee, etc.
Extraction method: in the production process, there is not only powder and water, but also pressure will be added for extraction. In this way, the substance of the coffee powder will dissolve quickly because of the pressure. In addition to flavor substances, carbon dioxide hidden in coffee beans will be "forced out" due to great pressure, forming a layer of golden foam with fat to float on the surface of coffee. Extraction characteristics: the extraction process is very fast, the coffee is very rich, and with golden oil, the taste is very mellow! It can be used as a base to make a lot of different types of coffee! Suitable for extraction: mocha pot, Italian coffee machine.
Extraction method: this extraction method is only used on siphon pots! Using the water vapor produced after heating to form pressure, the hot water in the lower pot is pushed to the upper pot, thus the coffee powder in the upper pot is extracted! After the next pot cools, the pressure goes away, and the hot water in the upper pot will return to the next pot with the flavor in the coffee! Extraction features: the coffee extracted with a siphon pot has a mellow taste (with a certain soaking effect) and a clean flavor! And, due to the design of the siphon pot is full of steam color, so, in addition to the coffee drinking experience, it is also very ornamental! Suitable for extraction: siphon pot.
Extraction method: this is easy! Grind the coffee beans and pour them into a container. Add water and cook. After boiling, it can be poured out and drunk. However, because this method is more troublesome, and the taste will be inferior to other extraction methods, so it is difficult to see it on the market. Extraction characteristics: can extract all the flavor substances from the coffee! Suitable for extraction: Turkish coffee, Ethiopian coffee pot.
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