Basic knowledge of coffee grinding and brewing

The ideal time for coffee grinding and brewing is to grind coffee before it is boiled. Because the ground coffee is easy to oxidize and lose its flavor, especially without proper storage, the coffee powder is also easy to change flavor, so it is naturally unable to brew a strong coffee flavor.

The ideal time to grind coffee is to grind it before steaming. Because ground coffee is easy to oxidize and lose its flavor, especially without proper storage, coffee powder is also easy to change flavor, so it is naturally impossible to brew mellow coffee. Some people are afraid of trouble or do not want to buy a bean grinder. They usually buy ready-made coffee powder when they drink coffee at home. At this time, they should pay special attention to the problem of storage. After opening the coffee powder, it is best not to place it at room temperature at will. The more appropriate way is to put it in a sealed jar. Because the coffee powder is easy to absorb, an accidentally becomes a strange taste of coffee, then no matter how good the quality of coffee is ruined. However, some people put the steamed coffee powder in the refrigerator as deodorant after sun-drying or microwave drying, which is a good way to make the best use of things. When grinding beans, the size of the powder depends on the way it is cooked. Generally speaking, the shorter the cooking time, the finer the grinding powder; the longer the cooking time, the thicker the grinding powder. In terms of actual cooking, the time required for ESPRESSO machines to make coffee is very short, so the grinding is the finest, and the coffee powder is as fine as flour; it takes about 1 to 3 minutes to siphon to cook coffee, and the coffee powder is ground to medium-thick; American coffee pots and hand-brewed bubbles are generally coarse and fine as sugar. The proper grinding degree of coffee powder is very important for making a good cup of coffee, because the extraction of water-soluble substances in coffee powder has its ideal time, if the powder is very fine and steamed for a long time, resulting in excessive extraction, the coffee may be very bitter and lose its aroma. On the other hand, if the powder is coarse and cooked too fast, resulting in insufficient extraction, the coffee will be tasteless because it is too late to dissolve the water-soluble substance in the powder.

There are different brands and types of bean grinders for grinding coffee, and the ideal one is a grinder that can adjust the thickness of the beans. Do not use machete grinder, machete grinder easy to cause uneven thickness. In this way, the coarse powder is not enough to extract the fine powder has been over-extracted. It is conceivable that the coffee brewed in this way must be bitter and astringent, with mixed flavors.

When grinding with a bean grinder, do not grind too much at one time, just enough powder for one time, because the longer the bean grinder is used at one time, the easier it is to heat up, which indirectly causes the coffee beans to be heated in the grinding process and causes the aroma to be released in advance, which will affect the aroma of the steamed coffee. Fresh coffee beans are emerald green and must be roasted, fried, ground into powder, and brewed before they can become the coffee sold by the store. Experts point out that good coffee must be full of color, aroma and taste.

Color-the color of the coffee after brewing is best if it is dark brown with a little amber, which means that the coffee beans are cooked properly.

Fragrance-the unique aroma of coffee, the stronger the fragrance is, the longer the aroma is, the better the quality is.

Taste-balanced and thick in the mouth, long-lasting and obvious, is good coffee, but whether the taste is mellow or not is closely related to the method of brewing, if it fails to cook, it will be counterproductive.

◎ principle of fragrance and delicacy

1. Boil in fresh water (must be filtered) and boil completely.

When the coffee powder is soaked in boiling water, the temperature of the boiling water will drop to about 90 degrees, and then filtered into the coffee pot will become about 85 degrees. After adding sugar and milk, the drinking temperature is about 60 degrees, that is, the appropriate temperature at which the coffee tastes the most delicious. In order to keep the coffee at this proper temperature, it is best to heat the coffee pot and cup in advance to keep warm.

two。 It will be ready in about three minutes.

American coffee pot soaking for too long or too short will affect the taste of coffee. If the time of the bubble is short, the taste will not come, but if the time of the bubble is too long, the taste will be astringent and the powder will be heavy. Do not soak too much at once and then warm it up. Keep it warm for about 20 minutes with a thermostat after soaking, and keep it delicious.

3. The appropriate amount of coffee powder for a single cup of coffee is 15 grams per person. When there is too much coffee powder, the taste is sour and bitter and loses its sweetness. If there is too much water, it will be insipid. 15 grams of coffee for one person, 120cc for one person of boiled water, and 50 grams of 360cc for three.

◎ should have good water before making coffee.

After boiling, fresh water will contain the right amount of carbon dioxide can increase the aroma of coffee, but keep boiling water will reduce the evaporation of carbon dioxide, so the best water temperature is 92 ℃, the water temperature is too low will make the coffee taste can not be completely released, the water temperature is too high will make the coffee ingredients deteriorate, too much or less is not good.

Heat preservation and preservation of ◎ coffee

To maintain the temperature of the coffee, you can first heat the cup and plate of the coffee. The leftover coffee can soak the coffee pot in hot water and cook it in boiling water to ensure that the coffee is at its best. If the coffee pot is heated directly on the gas stove, be careful not to boil. Once the coffee is boiled, some ingredients will change chemically, the sour taste will become stronger and the original flavor will be damaged.