How to make coffee? Avoid bad taste

First of all, we would like to introduce what is called "brewing" coffee. Boil-put something in water and boil it over fire. But the "boiling" of brewing coffee is the process of "washing" the taste of coffee with water of 92-96 degrees. So many people will misunderstand this word. If you really put the coffee into the water to "brew", the drink you get will no longer be a cup of coffee, but a cup of scorched bitter water (because the temperature in the water has reached more than 96 degrees). The temperature above 96 degrees can destroy the oil in the coffee and taste bitter and astringent.

-there are several points to pay attention to when making coffee at home.

1. The degree of grinding of coffee is determined by the coffee equipment you choose. Because different coffee making methods require different grinding thicknesses.

2. Use 92-96 degrees water.

3. Different production methods require different cooking time.

-use a small household coffee machine.-Coffee is FilterCoffee- through filter paper or gold filter.

1. The use of the small funnel: put a piece of filter paper on the inside of the funnel and put a cup of coffee powder (8-10) into the filter paper pocket. (to prevent coffee from entering the interlayer between the filter paper and the funnel wall) wet the coffee powder with water at the right water temperature, and then add water later (water should be added slowly to prevent the coffee dregs from flushing into the coffee above the edge of the filter paper) until a cup of coffee is intact.

2. Electric drip coffee machine: preheat the coffee machine before making coffee every day, add half a pot of water in the sink and turn on the power; first, pour out the stale water in the machine; second, clean the boiler and the pipes of the cooking system; third, clean the coffee funnel; fourth, preheat the coffee pot. Put a matching piece of filter paper inside the funnel of the coffee machine, press each cup of 7-9 grams of coffee powder into the filter paper (be careful that the coffee powder enters the filter paper and the funnel wall), and close the funnel door. Press 175 ml per cup to add to the sink and turn on the power supply.

Coffee powder thickness: through filter paper or pot strainer: medium

-Coffee maker (also known as tea maker or press) FrenchPressCoffee-

This is a traditional soaking method, in which the coffee powder and the brewed coffee liquid are in the same container, which can taste the advantages and disadvantages of coffee.

Practice: put the coffee powder that matches the thickness of the press pot into the pot according to the amount of (80.0g) cup, but do not exceed the limit of the coffee pot. Pour water from 91 to 96 degrees Celsius into the pot until the top of the metal rack outside the coffee pot, place the filter rod, soak for 3 minutes and push the filter to the bottom. A pot of delicious coffee is ready.

Avoid problems:

First, the choice of the coffee pot: according to the current coffee cultural atmosphere is slowly developing, the coffee brewing equipment market is not very sound. When buying, we must pay attention to the uniform thickness of the glass of the coffee pot, the cup and bucket is vertical, and the caliber is the same. The metal shelf outside should be strong and hard.

Second, water temperature: too high water temperature will deteriorate the oil quality of coffee, make coffee bitter, too low water temperature can not boil coffee taste coffee will be sour and astringent. So the normal water temperature is 91-96 degrees Celsius.

Third, coffee powder grinding thickness: this is a soaking method, need to soak for 3 minutes, so coffee powder should be coarse.

Fourth, downward pressure: you need to make this action carefully, press the pressure bar with the palm of your hand, and apply it vertically and uniformly down the bottom of the pot. Remember to push evenly, too hard will burst the coffee pot. Fifth, coffee powder can not be boiled twice: the standard first cooking, brewing delicious coffee, the second time is bad water. Any kind of coffee is made by washing the taste of coffee (water-soluble and insoluble organic and inorganic substances) out of the coffee for the second time.

The thickness of coffee powder: coarse type.

-Italian coffee maker home espresso (also known as "stove espresso) MokaPotEspresso-

Basically add the coffee to the top of the halogen cup, but press it gently. There should be some space at the top of the halogen cup because the coffee will expand after soaking in water. Cook over medium heat until you hear the sound of water in the pot. Remove the pot and make coffee.

The thickness of coffee powder: Italian espresso: medium to fine.

-Italian espresso, machine-made ItalianEspresso-

Add seven grams of coffee to the halogen cup and gently compact it, leaving some space at the top, because the coffee will expand after soaking in water. Add water and observe the color of coffee oil (Crema) when it comes out of the coffee maker. When the coffee oil begins to change from golden brown to white, stop adding water. The whole process takes 22 to 28 seconds. Please remember that a real espresso is a very small cup of coffee (40 to 50 milliliters or 1.5 ounces). Coffee should start to flow out in five seconds. Flow like hot honey at the bottom of a coffee spoon. If it takes too long to start to flow out, try not to press the coffee too hard, or switch to thicker particles. If the coffee comes out too fast, make it a little tighter, or use finer particles instead.

Coffee powder thickness: Italian espresso: fine.

-Italian Milk Coffee Cappuccino-

The spirit of Italian foam coffee comes from Italian espresso. If the strong coffee is ready, the coffee will taste good. If the coffee is not standard, it will also be affected. The prepared foam coffee is divided into three steps.

The first step is to prepare espresso in the above way. Espresso should account for 1/3 of the drink (not 1/3 of the cup because the impassable cup has impassable capacity).

The second step is to add 1/3 hot milk (it should be the same amount as espresso).

The third step is to add another 1/3 foam.

The thickness of coffee powder: do not use the powder, just use the fragrant coffee that has been made.

Turkish coffee TurkishCoffee is probably the hardest coffee to make.

Real Turkish coffee can only be obtained through complex procedures. Each cup of coffee requires two tablespoons of coffee and one spoonful of sugar (if necessary). You should use a small cup to drink Turkish coffee. Add coffee and sugar to the Turkish coffee pot "Ibrik" (Jezva) your boy measures the water and adds as many cups of water as you need. The coffee pot can only be half full, because there is a lot of foam when the water is about to boil. When the coffee boils, remove the coffee pot from the fire to make the foam disappear. Repeat the above procedure twice, then slowly add the coffee to the small cup. If you do it carefully, most coffee particles should be left in the coffee pot. The real connoisseur of Turkish coffee can add a little foam to each guest's cup, but this can also be done with a spoon.

Did you know that 2/3 of coffee drinkers drink Turkish coffee (or Greek coffee, depending on where you come from).

The thickness of coffee powder: ultra-fine.

Legend has it that one day when Mohamed was about to be conquered by the sleepy, his angel commander # 39; Gabriel & # 39 Immediately serving a cup of brewed coffee, the strong aroma of coffee greatly inspired "Mohamed". It made him-- subdued 40 warriors and made 40 women happy-- and did not explain how Gabriel made this magical drink in this story, but based on centuries of experience When brewing coffee-the temperature and pressure of water, the time of contact between coffee powder and water-are important factors affecting the quality of coffee.

-the way coffee is made: the brewing methods of coffee are generally classified as the following-

Evellick brewing method (TurkishLbrikCoffee):

This is a kind of coffee that is concentrated, highly concentrated and with a little aroma. How to make it-heat the copper coffee pot, put an appropriate amount (1 teaspoon per cup) and grind the coffee powder and sugar, then brew it with boiling water. The total contact time is about 1 minute and the pressure is 1 atmosphere.

There are two ways to drink this coffee:

1. Start drinking when the insoluble part is still suspended on the surface.

two。 Wait for precipitation before drinking.

Filtered coffee (FilterCoffee):

1.5 ounces of lightly roasted, coarse ground coffee powder is put into the filter paper, and boiling water is slowly injected into the center of the coffee and around, and then back to the center from around. The ground coffee powder is then dripped into the pot, using about 8 grams of water per cup. The boiling water temperature is 100℃.

Mocha:

As a distilled type, coffee brewed in a Mocha pot has a steady concentration and aroma. The mocha pot is divided into two parts. The water is boiled in the lower half of the pot until it boils. When the water boils, it rises through a filter containing coffee powder and reaches the upper half of the pot by the pressure of steam. When the coffee starts to flow to the top half of the pot, turn down the fire, because the high temperature will make the coffee scorch and destroy its original flavor. The common cooking method of blocking air in Japanese style also uses the same principle.

Napoletana:

For a kind of filtered coffee, put the moderately ground coffee powder (5 grams / cup) into the filter in the Napoletana pot, cover the filter and put it into the water cooker. After the water boils, the pot is removed and turned upside down. The coffee powder in the 100 ℃ boiling filter is dripped into the cup (as shown). The contact time between the boiling water and the coffee powder is between 2 minutes and 4 minutes. Napoletana coffee is not very thick, but it is full and round.

-Espresso Italian machine brewing-

Coffee is an extremely unstable liquid and may change its properties at once. This is one of the reasons why the espresso machine (EspressoMachine) was invented. The espresso machine can extract several cups of coffee in a row. The high pressure in the brewing process can emulsify and dissolve the oil and gum in the coffee beans, and the essence of the beans is completely extracted by pressure, making the coffee more concentrated, better taste and flavor.

Siphon:

First teach the coffee powder to put into the upper funnel, then add water into the kettle, then put the funnel mouth tightly into the kettle, and boil the water, when the boiling water rises into the funnel, stir and soak for about 40 seconds to 1 minute, then turn off the alcohol lamp. At this time, when the coffee falls back into the pot, the funnel can be removed and poured out to drink.

Coffee lovers all know that buying good coffee is only the first step in making good coffee. Proper storage, grinding and brewing of coffee can ensure the quality of coffee.

-you should pay attention to the following points when making coffee-

Boiling will make the coffee bitter, so never boil the coffee. The proper brewing degree should be slightly lower than 96 ℃.

Coffee can not be reheated, when brewing, you should pay attention to only the amount needed for each time, and it is best to drink it when it is just cooked. The best drinking temperature for coffee is 85 ℃.

Water accounts for 98% of a cup of coffee, so it is best to use filtered water to brew coffee, especially not chlorinated water.

Do not repeat the use of coffee residues, the brewed coffee grounds leave only an unpleasant bitter taste.

Make the correct coffee grinding according to the coffee maker used. Too fine grinding will make the coffee more bitter and it is easier to block the coffee maker. If the grinding is too rough, the coffee will be tasteless. In the case of filter punching, the dripping time of properly ground coffee powder should be 2-4 minutes.

Recommended dosage-2 tablespoons round tablespoon coffee powder / 6 ounces of water.