Introduction of various methods and utensils for extracting coffee-the basis of coffee introduction

Various methods and utensils for extracting coffee

American coffee machine

It is used for people who are insensitive to caffeine and like to have a cup occasionally.

It tastes lighter and less fragrant, and it is closer to American coffee.

According to the advice and instructions, you can get the coffee you want, usually with boiled beans.

Dali coffee machine

Fast-moving restaurants that can accommodate a large number of people can be found in the restaurant.

The taste is too close, because all use one or more different coffee powder, can not often compare different coffee beans.

The fragrance is a little too mild.

If you use the machine to beat the milk foam, the foam grain is too thick to be too thin.

Practice: use steaming power to brew out the coffee ingredients in an instant, please use it according to the consultation and instructions, and then you can get the coffee you want. Generally speaking, deep-baked soybeans are the main ingredients, and the proportions of each family are different, so the consistency, oil and flavor of expresso extracted from each house will be different.

Mocha

The operation is simple, and it doesn't take much effort.

The taste is awful, but the fragrance is strong.

Practice:

1. Pour the water into the bottom of the coffee bar, put the coffee powder container into the lower bowl, and pour in the coffee powder.

two。 Apply a cup of tea to the mouth of the bottle under the coffee.

3. The top is placed on the top of the bottom, and the rear is placed on the rack.

4. Add alcohol or gas until the steamer rises and the water flameout.

5. Just pour the brewed coffee into the cup.

Cups and cups.

It is suitable for personal use. Simple, convenient, cheap, brewed coffee fragrant, mellow, delicious.

If you spend too much time, you will lose your time. At first, the coffee may be very sour, because in addition to poor water control, the quality of the coffee itself and coarse grain are also important.

Practice: first fold the bottom line of the cup to close the filter, open on the cup, put a coffee cup or orange tea on the bottom, put the coffee powder on the pan, smooth the powder, dig a hole in the center with a long handle spoon as a mark, this is the position of the dripping water, from the center to the outside to pour into the boiling water in a circle.

Siphon coffee brewer

The brewed coffee is fragrant, mellow, dry and sweet.

It takes time.

Need to experience, if the amount of water, temperature, time, the heat is not properly controlled, it will become sour and fragrant.

Practice:

1. The lower part of the siphon coffee bar boils water, burns alcohol, and immediately inserts it into the top pan.

two。 The boiling water in the lower chamber will boil up rapidly. as soon as the water rises to the top, pour in the ground coffee powder immediately, and at the beginning, about 30 seconds, from the fourth to the center in the way of cross method, quickly break up the coffee powder and completely immerse it in water, wait 50 seconds and then turn off again, then turn off in 60 seconds.

3. At this time, there is still unloaded water, first pour out the leftover water, take a rag, wipe the base, and let the coffee drop rapidly in a cold way.

4. In general, simple beans and high-grade green beans are extracted in this way.

Turkish coffee

The ladle dish for brewing Turkish coffee is called ibrik, but it is called briki for Hispanics. On the principle of brewing, put the coffee powder and sugar in a ratio, add water and mix, do not exceed half of the container, because half of the space should be set aside for boiling. After the coffee powder, sugar and water are melted, the ladle is boiled for the first time, and then continue to boil after a while. Because the coffee powder is very weak, you can drink the powder, which is also the main reason why Turkish coffee is so thick. Most people may drink Turkish coffee without powder at first, but the authentic way to drink it is to eat it with powder and dregs. Sweet and pink Turkish coffee is really different from other brewing methods, because it takes too much time and is not easy to prevail.

Billy's Royal Coffee Shop

Its handsome appearance alone makes people pay no attention to it. I believe people who have seen it will be deeply impressed by it. The whole process of operation is dazzling and curious, like a Libra-like product. Its operating principle is certainly the same as siphon coffee, but it is very simple!

Add the required amount of water to the gold pot, share about 350CC, and place it on the ground.

Put about 30g of coffee powder into the glass bowl at the other end.

Pick it up, open the bottle of alcohol, and use it to jam the alcohol and burn it.

When the water is added, the water flows into the siphon to connect with the coffee powder in the glass. Once the water in the bowl becomes less and less, the weight becomes lower and lower, and the alcohol counter is finally turned off. After the metal is no longer cold, the coffee is separated from the coffee grounds by a siphon filter, and the water is slowly sucked back from the glass.

Turn on the water and enjoy the delicious coffee!

Ice drop coffee cuisine

Use step by step

1. Put the coffee powder into the sauce, and you'd better cover it with a spicy sauce. Make dripping water easy to remove.

two。 Load the top with water to 8 minutes, and add the ice cream.

3. The whole dripping speed is about three drops every five seconds.

4. The total dripping time is about six hours, and the ice is put in the refrigerator for four hours to make it have the aroma of wine after fermentation.

5. Add fructose to make a delicious iced coffee.

The flavor is usually extracted from deep-baked mantles or melons.

Source: network