Three different ways of extracting Coffee essence

Coffee extraction method 1: steaming method

When it comes to bubble cooking, 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. Be careful not to eat the coffee at the bottom of the cup. The advantage of this method is that it is simple and the water temperature is just right. Turkish coffee is an early prescription and is still used in the Middle East, North Africa, East Africa, Turkey, Greece and the Balkans. Ultra-fine coffee powder 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 implies a stopgap measure under humble conditions; however, some people prefer it. This is their traditional cooking method in Finland and Sweden, where per capita consumption of coffee is the highest.

Coffee extraction method 2: pressure method

What we are talking about is the pressurization method. Espresso is made from hot water at 80 degrees Celsius and 96 degrees Celsius through compacted coffee cakes at a force of 8 to 9 atmospheres, usually only 30 milliliters per cup. It is one of the strongest of the common coffee, with a unique aroma and a touch of oil (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 is used in many chain coffee shops or seasoned coffee.

Coffee extraction method 3: gravity method

What I want to talk to you about is gravity, American coffee espresso. In the 1970s, electric circulating filters used different mocha pots: hot water boiled into the top layer, and then passed from top to bottom through the end of hot water many times, and the flavor of this coffee was unstable.

The core process of the extraction principle:

1 grind coffee beans to increase the surface area of coffee in contact with water

2 the coffee powder is fully soaked in the aqueous solution, and the coffee essence is hydrophilically dissolved.

(3) separate coffee solution and coffee grounds.

All modern coffee extraction is the two core processes of soaking and filtration, which belongs to the category of physics, and there is basically no chemical change in the process. The differences in the thickness of coffee powder, the length of soaking time, the method of separation and filtration, and so on, have created a wealth of coffee brewing utensils and techniques.