Coffee Xiaobai classroom: the conditions for making delicious coffee

Coffee powder grinding degree, water temperature, extraction speed and so on will affect the taste of coffee. How to brew delicious coffee with stable taste, what are the methods and conditions?

The so-called "good coffee" is "coffee obtained by properly baking raw beans with flawless beans and properly grinding and extracting roasted beans when they are fresh." The reason to avoid using the term "good drink, bad drink" is that such words have too strong personal subjective consciousness to maintain an objective perspective. There is a saying: "pay attention to 'delicious, bad'." Don't mention 'expensive, cheap'; if you care about 'expensive, cheap', don't pay attention to 'delicious, bad'. Exactly. I am also a believer in "cheap but not good", so I quite like this sentence. Next, I would like to talk about the brewing method of delicious coffee. The "delicious" mentioned here is the "delicious" produced by drinking "good coffee". It has something to do with the making process, not personal preference.

Taste

General people's acceptance of coffee taste is very subjective, a small number of people ask for high-quality delicious coffee, the same cup of coffee will have unlimited feelings because of the taste of different people. There are generally some ways to make a cup of coffee that most people agree with, and most consumers are confused because they lack an unforgettable taste of coffee or don't know how to use coffee utensils correctly. The brand of coffee beans can not guarantee the quality of coffee beans, how to maintain the freshness of coffee and evaluate the quality of coffee packaging is the most important. In order to satisfy consumers' pursuit of perfect taste, a high-quality coffee shop needs to carefully select raw beans, use only the amount needed for baking, leave no stock, grind coffee beans before cooking, and in order to extract the strongest coffee, the correct ratio of coffee powder to water is more important than saving raw materials. The cooking method must be fast and complete, not completely depleted. In minutes, the mellow coffee is poured into the refined coffee cup and finally delivered to the guest within a certain period of time.

Packing

The research report points out that coffee beans can be permanently preserved in a vacuum jar, vacuum bag or package filled with non-oxygen gas, and oxygen is an important factor affecting the freshness, taste and aroma of coffee, so after each package is opened, the freshness of the coffee will be lost rapidly. in fact, when the coffee is extracted into a vacuum, the aroma of the coffee will be extracted. Coffee brewed in coffee shops that are roasted and ground before cooking can retain more coffee aroma than vacuum packaged coffee sold on the market. Some false reports point out that the freshness of ground coffee can be maintained for up to three weeks or more, but it is very absurd to any coffee specialist. although these ground coffee are acceptable to most consumers who have little knowledge of coffee or generally add sugar and milk. Therefore, the taste change of coffee after cooking has a lot to do with freshness, so packaging is very important to the protection of coffee.

Water quality, the ratio of coffee to water

A cup of coffee, water accounts for 99%, if the water contains impurities, or the use of stiff, high concentration of alkali, bad taste, or contains some organic matter (oxygen, odor, or metal), will greatly reduce the taste of coffee. However, the common mistake of not making a good cup of coffee is not measuring the correct amount of water and coffee powder. The correct ratio of coffee to water, in the British weight scale, the ratio of water to coffee is about 1 pound to 2.00 to 2.25 gallons of water, while the metric is 16.7 to 18.8 liters of water to 1 kilogram of coffee powder. In addition, the water absorption of coffee should also be taken into account. Roasted coffee will retain twice as much water, plus the amount of water left in the coffee and filter should be calculated.

Cooking method

Some of the most popular household or commercial cooking methods can destroy all the aromas of premium coffee, such as the long-term placement of large amounts of coffee powder and the mixing of new and old coffee powders.

The main points of cooking include

Speed and time. In fact, fine coffee powder is not easy to get in the United States. Part of the new pressure style of cooking is that uniform coffee can be obtained quickly by making coffee particles rather than mud. Other methods, such as continuous cooking coffee machine, plugged in coffee pot can not evenly blend water with coffee powder, it will affect the taste of coffee.

"Hot water temperature" when using filter paper dripping method, the best taste balance can be achieved when the water temperature is 82 ℃ ~ 83 ℃. Beyond this temperature, some flavors are particularly obvious; without this temperature, delicious ingredients cannot be extracted. Of course, the hot water temperature also varies according to the extraction tools used (for example, Espresso uses high temperature), and the freshness of baked beans also has a great impact. For example, freshly baked beans are still emitting a lot of carbon dioxide, just like a vibrant young horse. This state of coffee powder injected into more than 90 ℃ of hot water, will not produce a general "stuffy steaming" situation, but will spray foam, making the taste worse. (if freshly baked beans use filter paper dripping method, they should be slowly extracted at a low temperature below 80 ℃.) on the other hand, beans that have been baked for more than two weeks (at room temperature) have lost their freshness and must be extracted at high temperature. The water-locking ability of the rancidity bean on the filter paper is poor, so the high temperature of more than 90 ℃ can let it release the taste and aroma to avoid being too thin.

In addition, the water temperature is not only affected by the freshness of beans, but also varies according to the degree of baking. Generally speaking, "Deep baking is suitable for slightly low temperature (75 ℃ ~ 79 ℃) or medium temperature (80 ℃ ~ 82 ℃), and shallow baking is suitable for medium temperature or slightly high temperature (83 ℃ ~ 85 ℃). In other words, the "water temperature" alone will change because of "utensils", "freshness" and "baking degree". The repair of taste is strictly speaking quite hard work.

Control of hot water quantity

After talking about the water temperature, the fourth point, "the amount of hot water", is difficult to control. Why is this element the most difficult to control? Because there are too many uncertain factors, such as the amount of water injected, the mode of injection and so on. To control the amount of water as much as possible, it is necessary to reduce uncertainties and minimize the possibility of taste changes. First of all, the amount of water in the small-spout pot is kept constant every time. If the amount of water is sometimes more and sometimes less, the angle and quantity of the water can not be kept consistent when poured into the pot with a small mouth, and it is impossible to keep the water injected with a thin flow. If the amount of water is always maintained at a certain amount, it can continue to inject water at the same angle and the same size. As long as this can make the taste closer to uniformity. The amount of water in the thin-mouth pot is maintained at a certain level, and it can also stabilize the position of extraction. If the pot is filled with water, the weight of the pot will tire the body that continues to make coffee in the same position for a long time. According to the principle of mechanics, raising the head and chest is less tiring, and the overweight of the thin-mouthed pot may cause tendinitis. Posture that is not affected by excess burden is actually quite important.

The amount of water in the fixed pot is in the position of the injector, and the output of the crane-shaped spout will also be fixed. The diameter of the water column is 2mm. Strictly speaking, the diameter of the water column is 2mm at the exit and 3mm at the second half. However, the thickness of the water flow also varies depending on the amount of extraction. For coffee for four to five people, the water thickness can reach 5mm to 7mm. Please keep in mind that the flow of water should be fine when extracting in small amounts.

Next, be careful not to mix air into the injected water. When filling water with a thin-mouth kettle, the water injection position is too high, the water column will have twists and turns on the way, and the twists and turns will be mixed with unnecessary air, which will be ejected from the expanding surface of the steaming coffee powder, causing an opening. Once there is a hole, the hot gas will be lost from the inside of the powder, and the external cold air will enter, so that the coffee can not be fully steamed, and the delicious ingredients can not be extracted. So let the transparent cylindrical water column in front of the twists and turns fall vertically on the coffee powder surface, the distance from the coffee powder surface is about 3-4 cm, and then fully steamed. The success or failure of extraction depends solely on the success of "steaming". To remove as much as possible the elements that cause coffee to stale, as long as you eliminate these elements, you can get coffee with less taste error, an idea that can be used in every step from roasting to extraction.

Other considerations:

If all the preparation work can be done perfectly, we will find that a lot of coffee is cooked for a long time in a coffee pot in a near-boiling state. Adding sugar and milk will cover the bitterness of the coffee. But if you want good coffee, you'd better have black coffee. The cleaning of coffee-making tools is of course the most basic.

Time factor:

Whether it's roasted coffee powder, instant coffee powder, or a cooked cup of coffee, the most important thing in the process is that it must be cooked quickly. The aroma and taste of coffee are very easy to disappear. The most attractive thing about coffee is its elusive and fleeting aroma, which can only be captured in the memory of consumers. The water quality must be good, and the coffee must be cooked quickly and coarsely. During cooking time, any small mistake can destroy the pleasure and satisfaction that a cup of coffee should bring.

Postscript to cooking:

Here are some suggestions for making delicious roasted coffee:

For the thicker the coffee powder, the more inefficient the extraction of coffee by water and the less flavor of the coffee itself, any cooking method that will store the hot coffee for a period of time will greatly reduce the flavor of the coffee. A coffee maker plugged in at home is not a good choice. The cooking pot will cause the aroma of the coffee to be lost with the steam, leaving only the cleaning of the thick coffee cooking equipment, the purity of the water quality, the roughness and fineness of ground beans, the freshness of roasted coffee, the ratio of coffee powder to water, and the length of contact with water will affect the taste of a cup of coffee. The Coffee Cooking Association standard is that a pound of coffee powder can produce 40 to 45 cups of coffee (with a capacity of 150 ml). In Latin America, deep-fried, ground coffee usually produces 30 cups of coffee.

Improve the chances of making a delicious cup of coffee

It is not easy to get a cup of coffee with a clean, mellow taste and natural flavor at the right proportion and at the right temperature. If you do not have enough knowledge and use the wrong method, you will cook a cup of coffee that is not palatable. Therefore, the understanding and control of variables can greatly improve the probability of cooking delicious coffee. Mass market and low-priced coffee cannot produce high-quality coffee. Generally speaking, branded coffee does not tell consumers what kind of coffee they really use to buy freshly roasted coffee beans, and the commercial vacuum packaging used in the market can only maintain short-term freshness before cooking. The aroma of coffee will be lost immediately after the can is opened. Therefore, people who buy a small amount of coffee need to have enough knowledge about coffee cooking so that they can continue to cook delicious coffee with different water quality in each region. it is possible to reduce the taste of coffee due to different water quality, and randomly guess that the ratio of coffee to water will only lead to a cup of coffee that is too strong or insipid. the coffee in the pot can fill the kitchen with the smell of coffee, but you can't get a cup of delicious coffee. For coffee made in a plugged-in coffee pot, even if the preparation is perfect, after one or two hours of heat preservation, only pungent and bitter coffee cooking time is very important in any cooking method, such as the cleaning of the equipment: the cleaning of the material or the filter paper in the equipment, or the cleaning of plastic gaskets, etc. with a good cup of coffee is closely linked to the vision of cultivation and evaluation: if you do not pay attention to these details Our expectations for coffee will be dashed. Perhaps three or four cups of coffee will be acceptable, while the rest will not taste good. But if we can pay attention to the above control factors, we can get a great cup of coffee.

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