Coffee excipients introduce the types and usage of water

Classification and use of water

Water can be divided into soft water and hard water. After the conversion of the amount of water dissolved in water, the amount of water is less than that of hard water.

Ordinary mineral water is hard water containing salt, etc., because hard water releases caffeine and tannins, which greatly reduces the taste of coffee. Ordinary tap water can be used as tap water, but the first tap water in the morning, the water taken the day before, and the second boiled water should be avoided as far as possible. If you use water purifier and activated carbon filter, you can also avoid impurities and odors in the water. Therefore, as long as the use of fragrant and fresh coffee beans / powder, the tap water available at home can also make mellow and delicious coffee.

Classification and usage of sugars

The purpose of adding sugar to coffee is to taste bitter and bitter, and depending on the amount of sugar, it will create a completely different flavor.

1. Powdered sugar: it is a refined sugar, has no special taste, is easy to dissolve, and is usually easy to use in a small package of 5 to 8 grams. Generally speaking, the sugar is a little higher in grilles.

two。 Sugar cube: add water to the refined sugar, and then solidify it into sugar. The cube sugar is easy to preserve and easy to dissolve.

3. White granulated sugar: White granulated sugar is also refined sugar, it is a coarse crystal solid, the color is white. More than 8 grams of small packages are available in the market for each use.

4. Black granulated sugar: this is a brown granulated sugar, a little scorched, and is commonly used in the stewed coffee sauce.

5. Rock sugar: transparent crystal, light sweetness, and insoluble. It is usually ground into grains for use in coffee or flavored tea.

6. Coffee sugar: sugar used specifically for coffee, brown granulated sugar or cube sugar, compared with other sugars, coffee sugar leaves sweetness on the tongue more lasting.

Classification and usage of milk

Choose different milk products to give the coffee a different flavor and enjoy the rich taste.

1. Whipped cream: whipped cream. This is a high-quality cream that separates fat from fresh milk and is very useful, such as butter, ice cream, cake, or brewing coffee. The highest fat content of whipped cream is 45% ~ 50 and the lowest is 25% ~ 35. Whipped cream is usually used to brew coffee with a fat content of 25% ~ 35.

two。 Whipped cream: whipped cream turns into foamed cream after mixing and foaming. This cream tastes best with bitter coffee.

3. Milk: whisk the milk one or two. Five times as much, it will be called sugar milk. In general, canned milk sold in stores is added with bacteria, but it is easy to rot after opening cans and cannot be preserved for a long time. When brewing coffee, whipped cream will float a bit of fat on the coffee, and whipped cream will sink into the coffee.

4. Milk and cream: milk is used for stewed coffee or fancy coffee. The best refrigerated temperature is 2-4 ℃. Cream is easy to use and easy to preserve. But no matter what kind of food you use, you can make a delicious cup of coffee according to your preference.

When whipped cream is added to coffee, the appearance of feather fat is due to the appearance of high-fat whipped cream, which is caused by the separation of fat when sour coffee is added, or when unfashionable milk is used. So in addition to paying attention to the freshness of milk products, high-fat cream should be matched with sour and sour coffee.

Other spices and their usage

Coffee is used in many different ways according to people's feelings and preferences in different places. at the same time, a variety of additives are used to improve the taste of coffee.

1. Spices: cinnamon (divided into powders or sticks), cocoa, cardamom, mint, cloves, etc., of which cinnamon can be often used in cappuccino.

two。 Fruit: oranges, lemons, pineapples, bananas, etc., used for fancy coffee seasoning and decoration, enriching the alternative enjoyment of coffee.

3. Wine: brandy, whisky, rum, peppermint liqueur, etc., is the magician of fancy coffee. There is a special fancy coffee called beer coffee. I personally think that some fruity beer is better, which can produce a comprehensive taste of fruit and beer. If you are interested, you can give it a try.