Coffee knowledge Piston Coffee making method

The piston method, some say, was invented in 1933 to extract the most flavor of ground coffee beans. Heat the pot in advance, add the rough ground coffee to the bottom of the pot, add hot water, then stir and boil for about three to five minutes, separating the ground coffee powder from the coffee drink before the piston has completely lost its strength. This method is only a little more convenient than filtering, but it is also one of the top two ways for more and more people to make fresh coffee. Stewing can be said to be the easiest way to make coffee. That is, just put the rough ground coffee and hot water together. It is very similar to piston coffee brewing, except that there is no piston pot that can separate the ground coffee powder from the coffee drink. Stewing has become more and more accepted and used because it is always a good way to serve everyone.

Now this method of brewing coffee, invented in Italy, is already the fastest growing and most accepted method. Other ways of making coffee are always natural and economical, and you can make a satisfactory cup of coffee. But if you want to drink espresso, I'm afraid it won't be so easy. Espresso's machine forces hot water through the finest compressed coffee, while the coffee is extracted. A good Espresso machine is expensive, because in order to extract the most complete aroma of coffee, you have to use quite high pressure, so the machine is expensive. If you want to grade the Espresso machine, the most important thing is not to extract coffee too much, that is to say, the power-off system of the machine itself should be very fast, otherwise it will not be good. If the color of the coffee is light brown liquid, it is perfect. This liquid is the "essence of coffee", which exists only on the surface of the underlying black coffee. "the essence of coffee" will disappear within minutes after the coffee is brewed, and within the remaining few minutes, it will tell you the quality of all Espresso coffee. If it is too light, or too strong or not strong enough, it means that the quality of such Espresso is inferior. For some people, Espresso may have become their religion. The gap between a really good Espresso and a not-so-good Espresso can be said to be something else. Each of us has spent a lot of money in seeking the best quality to improve our standard of living. And Cappuccino can be said to be an Espresso-based product; it is to add Espresso's coffee to brew coffee with a long ladle to make a thick milk foam. A good Espresso doesn't look as significant as foamed milk in Cappuccino, but the quality of coffee is still an important factor. As far as milk is concerned, it is best to use semi-skimmed milk, which should be added to a kettle with holes through which steam can be ejected. Do not open the air pressure control valve if the surface of the milk is not already higher than the steam jet hole. Once the steam flows under the milk, shake the kettle quickly, otherwise the milk will easily go bad. The purpose of heating milk is to make it easier to beat cream. When the milk is to be poured into the cup, the cup must be warmed first, otherwise the foam will disappear. This is the basic skill. So they are usually stored upside down in Espresso machines. The foamed and steamed milk should be poured on top of the coffee in the cup and poured very carefully, as if to wrap the coffee. Even the last drop of milk has to be poured. After that, we can have the perfect Cappuccino.