The common sense of fine coffee the secret of preparing delicious coffee

High-quality coffee beans are the source of delicious coffee. A good coffee bean smells delicious and mellow, looks like full and uniform particles, complete shape and bright color, and is brittle by hand pressure (unbreakable hand pressure is called "dead bean").

At present, coffee is grown in more than 70 countries in the world, and the tropical area with the sea of 1000 to 1500 meters is the best. Famous varieties include Colombian coffee, Brazilian Sandus coffee, Ethiopian mocha, Indonesian Mantenin, Italian blended coffee (blended with more than two varieties of coffee) and so on. The Blue Mountain coffee produced in Jamaica is regarded as the highest grade coffee, with a price of 1200,1300 yuan per kilogram in China.

Coffee trees are evergreen tropical shrubs. The fruit of coffee is dark green at birth, goes through yellow and red, and finally becomes crimson. The pair of seeds contained in the fruit are "coffee beans". After roasting, coffee beans can produce unique aroma and flavor.

Generally speaking, the baking time is short, the coffee beans are light brown and sour; if the baking time is long, the bitterness will be aggravated and the color will be dark brown. Coffee has five flavors: mellow, fragrant, sweet, bitter and sour. Different varieties of coffee have different flavors, and it is necessary to choose the corresponding degree of roasting in order to give full play to their unique flavor, such as standard Colombian coffee and Blue Mountain coffee. medium roasting is generally better, while Indonesia's Mantenin must be re-baked in order to give play to its bitter and fragrant characteristics. After the coffee is opened, it should be put into a sealed jar and stored at a low temperature. It is appropriate to drink it as soon as possible to maintain the best quality.

To control the thickness, quantity, amount and brewing method of coffee powder, fresh coffee beans are freshly ground to make coffee with the best flavor. It takes 12 grams of coffee powder to make a standard cup of coffee (about 4 to 5 ounces). Generally acid beans are roughed and bitter beans are finely ground. When making light coffee, you can grind it thicker, while when making espresso, the coffee is ground more finely, and the feed ratio increases accordingly. There are many ways to brew, the simplest way is to put the coffee powder in a filter bag and brew it in boiling water directly. The coffee produced by this method can retain the fine foam of coffee oil (one of the hallmarks of good coffee), but it is slightly sour. If you brew it in a coffee pot, be careful not to use mineral water and do not cook for too long. Another common siphon method requires the use of special utensils, siphon method of coffee acidity is light, but no coffee oil.

A warm cup accounts for at least 20% of the credit for a perfect cup of coffee. No matter how well the coffee is brewed, as long as it is poured into a cold cup, the temperature of the coffee immediately drops and the aroma is offset by more than half. When you warm the coffee cup in advance, not only the heat of the coffee can be preserved, but also the temperature of the cup is more suitable for brewing aroma, so that the aroma of coffee can be completely released.

There are many ways to warm the cup, you can put it in the dryer, you can soak it in a hot bath, or pour the hot water into the cup and heat it up.

Taste pure coffee, almost taste tea. First smell the fragrance, then blow open the coffee oil and then take a sip, this is the original taste of coffee, and then add sugar and milk as you like. The standard stirring technique is to place the spoon in the center of the coffee cup, circle clockwise from inside to outside, then circle counterclockwise to the center from outside to inside, and then repeat the same technique. This method makes the coffee uniform.