The brewing method of Arabian or Turkish coffee

In the brewing of coffee, it is not said which is the best way; everyone has what they think is the best way to make coffee. Coffee is already a part of our daily life, so it must suit our way of life; it can also meet the economic benefits of each person. Making coffee is not only a ritual, but also a practical problem in our lives. Unlike tea or cocoa, coffee is famous for allowing everyone to brew it in a unique way. But in any method, the basic principle is the same, such as using hot water to extract natural essential oil and caffeine from ground coffee beans; and these are the principles that enable coffee to produce wonderful aroma and taste. In a word, coffee is made by brewing.

The brewing method of Arabian or Turkish coffee

Although coffee beans have spread all over the world from Arabia, the Arab method of making coffee is less famous. The Arab method of brewing coffee is basically quite different from other methods of brewing coffee: traditionally, the Arab method is to brew the coffee three times. Coffee made in boiling water can easily boil off the aroma of coffee, but it is the most romantic way to make heavy-flavored coffee. Arabica coffee is always brewed in the same place, a small copper pot with a long handle. Two tablespoons of fine ground coffee, one tablespoon of sugar and a cup of water, mix and boil until the water boils. Wait until it is cold and then heat it up for a total of three times, and then start to pour it out. When drinking, you will add some cardamom to add flavor. Filtration Today, drop or filtration is probably the most commonly used method. Put the finely ground coffee on appropriate paper, or a reusable vertebra-shaped vessel, and then pour the boiling water from it. If better quality is required, you can wet the ground coffee with a small part of the water first, so as to speed up the release rate. The brewed coffee can be drunk by pouring it into a regular cup or mug. The ground coffee is also stored in round vertebrae. Now an electronic machine is used to brew this method, because it can automatically perform all brewing procedures, including heating the water, to make coffee of better or more stable quality than pure handmade coffee. The most commonly used countries are Germany and the United States.

Piston coffee brewing method

The piston method, some say, was invented in 1933 to extract the most flavor of ground coffee beans. Heat the pot in advance, add the rough ground coffee to the bottom of the pot, add hot water, then stir and boil for about three to five minutes, separating the ground coffee powder from the coffee drink before the piston has completely lost its strength. This method is only a little more convenient than filtering, but it is also one of the top two ways for more and more people to make fresh coffee.

Stewing method

Stewing can be said to be the easiest way to make coffee. That is, just put the rough ground coffee and hot water together. It is very similar to piston coffee brewing, except that there is no piston pot that can separate the ground coffee powder from the coffee drink. Stewing has become more and more accepted and used because it is always a good way to serve everyone. ESPRESSO AND CAPPUCCINO, a coffee brewing method invented in Italy, is already the fastest growing and most popular method. Other ways of making coffee are always natural and economical, and you can make a satisfactory cup of coffee. But if you want to drink espresso, I'm afraid it won't be so easy. Espresso's machine forces hot water through the finest compressed coffee, while the coffee is extracted. A good Espresso machine is expensive, because in order to extract the most complete aroma of coffee, you have to use quite high pressure, so the machine is expensive. If you want to grade the Espresso machine, the most important thing is not to extract coffee too much, that is to say, the power-off system of the machine itself should be very fast, otherwise it will not be good. If the color of the coffee is light brown liquid, it is perfect. This liquid is the "essence of coffee", which exists only on the surface of the underlying black coffee. "the essence of coffee" will disappear within minutes after the coffee is brewed, and within the remaining few minutes, it will tell you the quality of all Espresso coffee. If it is too light, or too strong or not strong enough, it means that the quality of such Espresso is inferior. For some people, Espresso may have become their religion. The gap between a really good Espresso and a not-so-good Espresso can be said to be something else. Each of us has spent a lot of money in seeking the best quality to improve our standard of living. And Cappuccino can be said to be an Espresso-based product; it is to add Espresso's coffee to brew coffee with a long ladle to make a thick milk foam. A good Espresso doesn't look as significant as foamed milk in Cappuccino, but the quality of coffee is still an important factor. As far as milk is concerned, it is best to use semi-skimmed milk, which should be added to a kettle with holes through which steam can be ejected. Do not open the air pressure control valve if the surface of the milk is not already higher than the steam jet hole. Once the steam flows under the milk, shake the kettle quickly, otherwise the milk will easily go bad. The purpose of heating milk is to make it easier to beat cream. When the milk is to be poured into the cup, the cup must be warmed first, otherwise the foam will disappear. This is the basic skill. So they are usually stored upside down in Espresso machines. The foamed and steamed milk should be poured on top of the coffee in the cup and poured very carefully, as if to wrap the coffee. Even the last drop of milk has to be poured. After that, we can have the perfect Cappuccino.

Napoleon's Mocha style

In Italy, it can be said that there is no family without mocha pots of all sizes, and no matter what you think of coffee, the vision of the Italian is unparalleled. This combination of Espresso and filter coffee pot features a wonderful design with a double-layer pot. It can force boiled water into the lower pot, through a pipe, and then flow to the finest ground coffee. When a skillful hand is held up, coffee cravings can be satisfied and enough "Espresso" coffee can be produced in just one minute.

Filter coffee pot cooking method

Brewing coffee in a filtered coffee maker is a civilized and progressive way for the Great West; after the recent coffee revolution, it has naturally become the most widely accepted way in the United States. and almost every family has a standard filter coffee maker. The coffee powder cooked in this filtered coffee pot is usually rough and heated directly by cold water, so when the water is boiled, it will produce water vapor and form bubbles into the top part of the equipment. When you listen carefully to the coffee liquid produced through the bubbles, like the gurgling sound of running water, it is really a relaxing high-end enjoyment, coupled with the aroma of the coffee that is permeated by the flavor of the most volatile coffee, which fills the whole house. that's a great feeling. To be honest, there may be no way worse than the coffee brewed in this way.

Dissolving method, or instant coffee

Instant coffee was first invented in 1901 by Satori Kato, a Japanese-born American chemist in Chicago. It was not until Nestl é began commercial marketing in 1938 that this method was widely accepted. Also because the quality of instant coffee has also improved by leaps and bounds in a short period of time, so everyone can have a good cup of coffee at any time. Instant coffee has many advantages compared with freshly brewed coffee, especially in terms of simplicity and convenience. It is relatively fresh, and it is not easy to destroy the original flavor, although it is difficult to try it, but it is always very fast, cheap, and clean to wave to people. Instant coffee, like other coffee, is made from ground coffee. First, it prepares anhydrous coffee extracts, whether heat-treated or frozen, and then produces fine particles of soluble powder. After dehydration, the essence of the coffee may also disappear; however, the lost essence will also be absorbed by the next wave of coffee to be processed. Seasoning Coffee there is a kind of brewed coffee that is attracting people's interest and growing rapidly on the market, which is called seasoned coffee. Today, there are more than 100 different flavors of coffee on the market. While coffee connoisseurs are still using their sharp noses to smell the coffee they consider sacred, it is just in time for seasoned coffee with chocolate or cinnamon. It is good to taste coffee alone, but it also shows great courage when it is mixed with other products. In fact, seasoned coffee is an old trick. In the Middle East, people traditionally add cardamom spices to their coffee; in Mexico, people have been drinking coffee with cinnamon spices for years. The continuous growth of seasoned coffee proves one thing, that is, coffee itself is versatile and has many advantages. The seasoning is added directly while the coffee is roasted and then sprayed with a special flavor to preserve the protective oil during transportation. Coffee made by this method is the ideal coffee drink in summer, because it can be refrigerated, such as canned iced coffee: frozen coffee with ice, or crushed ice. By far, milk is by far the most seasoned with coffee in the world. Although Arabica coffee does not add milk, pure caffeine people do not add cream, but for most people, coffee with milk is a perfect match for pride.

McVeigh follicular roasted coffee

Maiwei Coffee is the easiest way to enjoy the purest coffee-the convenience of instant coffee and the mellow taste of roasted coffee! Maiwei Coffee is a follicular ground roasted coffee, which is simple, hygienic, mellow and delicious. Maiwei Coffee uses a professional manual bean selection method to select high-quality coffee beans and roast them by carbon, infrared and other methods (roasted coffee accounts for about 70% of the coffee consumed worldwide every year) and ground into coffee powder (to meet the needs of different tastes, each box is equipped with a packet of cream and sugar). In the process of drinking roasted coffee, everyone can add the right amount of cream, sugar, wine, cream, ice cream, chocolate and so on according to their preferences to find the enjoyment that suits their taste. 90% of the world's famous coffee products are roasted coffee. The special "disposable roasted coffee brewer" for Maiwei Coffee has applied for a national patent; coffee beans are all professional hand-selected imported and domestic high-quality beans; professional baking; fashion value orientation: brand visual elements put "It's my way!" The cultural value of coffee, which can be tasted and felt slowly, is as rich in taste as Chinese tea-coffee is definitely not just an instant and monotonous beverage, it is not just a coffee-flavored drink with a lot of milk, sugar, ice and so on.