The way in which coffee is tasted.

One of the important reasons why coffee is widely drunk and enjoyed all over the world is that it can be made in different ways and can meet the needs of different tastes.

Coffee brewing apparatus

Although the variety of coffee determines the natural flavor of coffee, in order to show the unique flavor of coffee, we must be skilled and correctly use brewing utensils. At present, the main coffee brewing utensils are hydraulic kettle, flannel drip, filter pot, siphon coffee pot, mocha coffee pot and so on.

Filter kettle:

It is a simple, light and convenient brewing appliance, as long as there is hot water and coffee powder (or coffee beans and small grinder), you can make a cup of strong coffee at any time.

Flannel drip:

It is a kind of apparatus for filtering coffee extract with soft flannelette with thickness. due to the simplicity of the apparatus and the way of filtering coffee with both hands, the coffee becomes more mellow.

Filter drip pot:

It is a coffee brewing utensil popular in restaurants and ships in the middle of the 20th century. it is simple in structure, convenient in brewing, and can produce fragrant, clean and clear coffee with the least miscellaneous flavor.

Siphon coffee maker:

It is a kind of instrument that uses the siphon phenomenon in physics to make coffee. Siphon coffee pot is suitable for medium-roasted and medium-deep roasted coffee beans. The coffee brewed has a unique fragrance, both sweet and bitter.

Mocha coffee maker:

The principle of steam pressure is used to extract coffee, which can make the pressurized steam pass directly through the coffee powder, let the steam pass through the cell wall of the coffee powder in an instant, and extract the inner essence of the coffee. The brewed coffee has a strong aroma and strong bitter taste.

Coffee cup:

Coffee beans from all over the world, after different processing methods, have formed a variety of flavors and styles of coffee drinks. Tasting coffee is like tasting wine, there is a set of clear and clear methods.

The quality grade of coffee is mainly evaluated according to the number of defects of coffee beans and cup products. If the total number of defects is not up to standard, the sample will not be cupped. The defective bean standard and cup method of each company are different, but the index of cup product is the same.

Coffee cups are brewed with a quantitative container (150ml) and a quantitative baking degree of freshly ground coffee powder (12Mel 15g) and hot water (92Mel 96 °C). The number of people participating in the cup should be more than 4. During the cup, the samples were scored independently and quietly, and finally a comprehensive score was obtained for the samples.

Different varieties and producing areas have different taste of coffee, each sample mainly from the aroma, flavor, acidity, viscosity (mellow, thick), aftertaste, sweetness, balance, consistency, cleanliness to determine the comprehensive taste.