Various utensils and principles for making coffee-1
Filter Coffee: The most popular coffee brewing method for coffee players now, there are numerous ways to play, the general method is to use the coffee powder that has been lightly roasted and coarsely ground into the filter paper (or flannel), slowly inject hot water into the center of the coffee powder to extend around, and then return to the center from the periphery (no matter how much water is injected, it is necessary to be uniform), and then soak the coffee powder in hot water and drop it into the sharing pot to complete the extraction. Each cup of coffee about 8~12 grams of coffee powder, hot water 85-95℃ hot water.
Difficulty factor: ★★ ★★
Playable index: ★★ ★★★
Flavor acquisition: ★★ ★★
Lowest price: less than 200
Equipment required: Hand brewer, filter cup, sharing pot, thermometer, bean grinder
■ Moka Maker: It is a kind of distilled coffee. The coffee brewed by Moka Maker has a stable taste and aroma. Mocha pot is divided into two parts, the lower part of the pot water is boiled to boiling, water boiling due to steam pressure, rising through the filter containing coffee powder to reach the upper part of the pot. When the coffee begins to flow to the top half of the pot, you need to turn down the fire, because too high a temperature will make the coffee produce a scorched taste and destroy its original flavor. The common Japanese stop-air cooking method (siphon pot) also uses the same principle of thermosiphon. I don't recommend cooking mocha pot, mocha pot really has a greater impact on flavor, cooking fine beans is a waste of heaven.
Difficulty factor: ★★ ★ ★
Playable index: ★★★ ★
Flavor acquisition: ★★
Lowest price: less than 200
Equipment required: mocha pot, bean grinder (or buy coffee powder directly)
Espresso Machine: Coffee beverage is an extremely unstable liquid that may change its characteristics and taste at once. This is the main reason why the espresso machine was invented. Espresso machine can continuously extract several cups of coffee, brewing process of high pressure can be coffee beans in the oil and colloid emulsion melt, coffee beans in the essence of the pressure is completely extracted, so that brewed coffee concentration is stronger, taste and aroma is more mellow.
Difficulty factor: ★★ ★★
Playable index: ★★ ★★★
Flavor acquisition: ★★ ★★
Lowest Price:
Equipment required: espresso machine, espresso grinder and a range of accessories
Siphon pot ( Siphon ): Siphon pot generally has two kinds of cooking method, one is to put the coffee powder into the funnel above, then add water into the pot, and then the funnel nozzle tightly into the pot mouth, boil the water, when the boiling water goes deep into the funnel, stir for about 40~60 seconds, and then put out the heating appliance. When the coffee drops back into the pot, remove the funnel and pour out the coffee to drink. The other is to boil water first, wait for water to enter the upper pot and then pour coffee powder into the upper pot, stir and soak for about 40~60 seconds, turn off the heating appliance, wait for coffee to flow back to the lower pot, then remove the funnel and pour coffee for drinking.
Difficulty factor: ★★ ★★
Playable index: ★★★★★★ ★ ★
Flavor acquisition: ★★ ★ ★☆
Lowest price: less than 200
Equipment required: Siphon pot, bean grinder, heating tools (alcohol lamp, gas stove, halogen lamp, etc.)
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French Press French filter pressure pot coffee utensils
French Press is directly translated as French press or French filter press, and some people call it filter press. It is a kind of simple, light and convenient cooking equipment. As long as the coffee beans are fresh, French pressure can also make a cup of mellow coffee. French pressing equipment: glass cup: where coffee powder is mixed with hot water. Filter: there's a metal filter, and there's a pressure bar for you.
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Some common words in extraction basic knowledge of coffee
Blonding: describes the conversion of the liquid from dark brown with tiger stripes to uniform light yellow. This usually occurs in the last 1amp 3 stage, indicating that the extraction operation can be ended. The over-yellowing part of espresso has a light taste and almost no aroma. If it lasts too long, it will dilute the mellowness and is no longer a pleasant taste. Channel effect (ch)
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