Time is the key factor in brewing a cup of aromatic coffee

There are many people like to make their own coffee, in the coffee fragrance of the preparation process, is a romantic elegant thing, whether it is for yourself or to have fun with everyone.

However, when the design technology is not professional enough, [personal coffee shops] need to master some skills to make good coffee.

The prerequisite for good coffee is good beans, but it is easy to buy good beans, but it is not easy to preserve them. It is better to buy them one week at a time to reduce the trouble of preservation. To grind the beans before brewing, rotate as gently as possible so as not to heat up due to friction, so that the aroma of the beans is scattered everywhere.

Time is the key factor.

With regard to the thickness of the bean grinding, it must be adjusted according to the difference of the brewer, mainly to control the brewing time. For example, the Italian coffee pot with very fine particles, because the meeting time between water and coffee powder is only 25 to 30 seconds, if the time exceeds, it will dissolve more caffeine, and if there is not enough time, the aroma of coffee can not be released.

Then there is filter paper, tea maker, air stopper (siphon), the thickness of each grinding bean must be the same, otherwise the concentration will be uneven.

Water is also closely related to the taste of coffee. Brewing coffee with fashionable mineral water will only be counterproductive, mainly because the mineral water is hard water, which will extract and decompose the bitter taste of delicious caffeine or good tannins and become too bitter.

In fact, after treating the tap water with a water filter, you can make coffee, but it is advisable to use freshly boiled tap water, not secondary boiling water, and boil the water over low heat. Leave the water boiling for a little 30 seconds to one minute, so that the beans will not scorch.