Coffee extraction Coffee essence Coffee Cooking is classified into five categories

Following the war between water and coffee powder, coffee cooking is classified into five categories: "steaming method", "pressurizing method", "gravity method", "leaching method" and "ice brewing method".

Soaking method

The easiest way is to put the coffee powder in the cup and add hot water. As it cools, the coffee powder will sink to the bottom of the cup. This is an old method, and it is still used in some parts of Indonesia today. Don't eat the coffee powder at the bottom of the cup. The advantage of this method is that it is easy and the water temperature is just right.

Turkish coffee is a late prescription and is still used in the Middle East, North Africa, East Africa, Turkey, Greece and the Balkans. The ultra-fine minced coffee is boiled with water in a small container, usually seasoned with sugar and cardamom. The espresso in the cup has foam on it and a layer of silted powder underneath.

"Cowboy Coffee" is to boil the minced coffee directly in the pot and drink it. The name reveals a century-old plan under crude conditions; however, some people like it. This is their old-fashioned way of cooking in Finland and Sweden, where per capita consumption of coffee is the highest.

Pressure method

Espresso is made from 80 to 96 degrees Celsius hot water at a force of 8 to 9 atmospheres through compacted coffee cakes, usually only 30 milliliters per cup. It is one of the strongest coffee in the sky, with a strange aroma and a touch of Crema floating on the surface. It can be drunk alone; it can also be further made into a variety of other drinks. Because of its fast brewing speed, high concentration, and low caffeine content, this method has been adopted in many chain coffee shops.

The mocha pot, also known as the Italian coffee pot, is a three-layer stove. After boiling water at the bottom, the coffee powder is pushed through the middle layer by steam pressure to enter the lower layer, and the coffee concentration obtained is comparable to that of espresso, but there is no oil slick, but if a pressurized gasket is installed at the coffee overflow entrance, it can be extracted and stored into golden crema. The mocha pot is similar to the semi-active espresso machine, but the way the water comes out is upside down. Remove the fire from the bottom of the pot as soon as possible after the coffee spills about 30~40cc, and then wipe it on the bottom of the pot with a cold towel.

Gravity method

American coffee, espresso. The electric rotary filter is different from the mocha pot used in the 1970s: hot water boils into the top layer, and from now on, the hot water runs out frequently in this method, and this kind of coffee is less tough.

Leaching method

The successive filter press (French press) is a tall thin glass cylinder with a piston with a filter. The hot water and coffee powder are soaked in a cylinder for four to seven minutes. From then on, the end of the coffee is pressed by a piston filter, and the top coffee can be poured out for drinking. This kind of "thorough immersion" is considered by many experts to be an ideal household method for making coffee.

Coffee bag is a portable package for going out to play, which is usually very rare.

Malaysians put coffee powder in cotton pockets, soak them in hot water, and then remove the cloth bags from the hot water. This kind of pocket is the same as the use of filter paper. This is more suitable for local coffee with a strong mouth and stomach, and the coffee in the bag can be used frequently.

The siphon coffee maker (Syphon) is made by adjoining a heating container and a funnel container. The adjoining part is a filter with coffee powder underneath. After the water is boiled in the heating container, it goes into the funnel container and is mixed with the coffee powder; at this time, the heating source is cut off, and the partial vacuum caused by the cooling of the heating container pulls the coffee back to the bottom through the filter.

Ice brewing method

Ice brewed coffee, also known as ice drop coffee, is the biggest difference from the above four, that is, instead of using hot water, ice water, which is made by melting ice cubes, drips through a filter with coffee dust. As a result, it takes a long time and high resources to prepare a cup of ice-brewed coffee, but the taste is excellent.