Characteristics of several production methods of single Coffee

Original coffee (without any other ingredients)

The method of making single coffee: A. Siphon (with acting effect, the most common method of making coffee)

b. Filter paper dripping type (the simplest method of punching)

c. Steam pressurized (Italian best flavor)

d. Ice dripping (take some time to enjoy the coffee)

e. Belgian style (the most traditional method of making coffee)

f. Coffee leaking style (popular for a time, more popular with Americans)

Siphon type

Features: siphon unique charm, you can enjoy the whole process of brewing coffee beans into coffee, focusing on the process of operation.

1. Check the siphon pot upper / lower seat and filter, filter cloth is in good condition, timer, stirring bar, coffee spoon is complete.

two。 The use of pure water, in order to improve the production speed, can directly heat hot water.

3. Add water according to the scale on the lower seat of the siphon pot (a little more than the actual amount of water).

4. Before heating the fire, dry the water droplets outside the upper / lower seat of the siphon pot with a mouth cloth (to prevent the siphon kettle from being damaged).

5. Add hot water to the coffee cup or put it on a cup warmer to warm the cup (to prevent the aroma and acidity of the coffee from increasing).

6. Use 15 grams (about one and a half spoonfuls) of a cup of coffee and set the grinding scale to (2.5).

7. Place the filter retractor vertically down in the center of the upper seat and hook the glass tube (to prevent coffee grounds from flowing into the coffee).

8. When the water is heated to a small bubble, insert the upper seat of the siphon pot into the water.

9. When the water rises to the upper seat, turn off the fire, remember the time, stir at the same time, and stir 5-6 times clockwise.

10. After 30 seconds, the wooden stirring stick is inserted into the coffee 2Pot 3 for a second stir.

11. Except (Blue Mountain, Kona, Hawaii), turn off the heat for 45-50 seconds, all other coffees are heated for 60 seconds.

twelve。 First release the pressure in the lower seat, and then shake off the upper seat (move slowly to avoid damage to the appliance).

13. Pour the coffee into a preheated coffee cup and attach a coffee plate, coffee spoon, milk grains and sugar packet.

Steam pressurized type

Features: mocha pot uses 2 Bar steam pressure to extract coffee in an instant, the operation technology is simple.

1. Add an appropriate amount of hot water to the base of the mocha pot so that it cannot exceed the safety valve.

two。 Grind No. 1.5 into powder and press it in a container, pad with filter paper, and tighten the upper seat of the mocha kettle.

3. Heat the stove with a large fire, when the extraction sound is interrupted for too long.

Dripping type

Features: it takes a long time to extract the coffee. The store should book the coffee in advance and heat it up a little when it is hot.

1. Add the right amount of coffee powder to the drip, press it gently and pad with filter paper.

two。 Add the right amount of water to the upper seat and adjust the drip speed evenly.

3. Close the lid and drink coffee according to your appetite after 3-4 minutes.

Filter paper dripping type

Features: the method is simple, the filter paper must be changed once, it is clean and hygienic, and the amount of water can be adjusted according to one's own taste.

1. Fold the professional filter paper and put it correctly into the brewing cup.

two。 Use a professional coffee powder spoon to pour the coffee powder into the filter paper according to the number of people, and then flatten the coffee powder surface.

3. Put 95-100 degrees hot water into a special pointed pot and let the hot water slowly soak all the coffee powder.

4. When the coffee is fully expanded, pour hot water into the coffee powder surface for the second time, pay attention to the amount of water used.

5. Remove the brewer when the coffee is almost dripping.