Common brewing methods for the principle of coffee making

The way of making coffee the way of making coffee is generally classified as the following.

■ Evellick brewing method (Turkish Coffee):

This is a kind of coffee that is concentrated, highly concentrated and with a little aroma. Heat the copper coffee pot. Put an appropriate amount of coffee powder and sugar in the pot (1 teaspoon per cup) and grind them, then soak in boiling water for about 1 minute, wait for precipitation before drinking.

■ filter (Filter Coffee):

1.5 ounces of lightly roasted, coarse ground coffee powder is put into the filter paper, boiling water is slowly injected into and around the center of the coffee, and then back to the center from around. The boiling water drips into the pot through the ground coffee powder, using about 8 grams of water per cup. The boiling water temperature is 100℃.

■ Mocha (Moka):

As a distilled type, coffee brewed in a Moka pot has a steady concentration and aroma. The mocha pot is divided into two parts. The water is boiled in the lower half of the pot until it boils. When the water boils, it rises through a filter containing coffee powder and reaches the upper half of the pot by the pressure of steam. When the coffee starts to flow to the top half of the pot, turn down the fire, because the high temperature will make the coffee scorch and destroy its original flavor. The common cooking method of blocking air in Japanese style also uses the same principle.

■ Napoletana:

As a kind of filtered coffee, put the moderately ground coffee powder (5g / cup) into the filter in the pot, cover the filter and put it into the water cooker. After the water is boiling, remove the pot and turn it upside down. The coffee powder in the 100 ℃ boiling filter drips into the cup. The contact time between boiling water and coffee powder is between 2-4 minutes. Napoletana coffee is not very thick, but it is full and round.

■ Espresso semantic machine brewing:

Coffee is an extremely unstable liquid and may change its properties at once. This is one of the reasons why the espresso machine (Espresso Machine) was invented. The Italian espresso machine can extract several cups of coffee successively. The high pressure in the brewing process can emulsify and dissolve the oil and gum in the coffee beans, and the essence of the beans is completely extracted by pressure, making the brewed coffee stronger, better in taste and flavor.

■ plug (Siphon):

First put the coffee powder into the upper funnel, then add water into the pot, then wrap the funnel mouth tightly into the kettle, and boil the water. When the boiling water goes deep into the funnel, stir for about 40 seconds to 1 minute, then turn off the alcohol lamp. At this time, when the coffee falls back into the pot, the funnel can be removed and poured out to drink.