Beginner's knowledge of coffee: classification of coffee pots and introduction of several common coffee brewing methods

Ground coffee

In order to enjoy the best taste of coffee, the easiest way is to buy freshly roasted coffee beans and grind them every time you need to make coffee. If you buy coffee beans and grind them in the store, you should let the clerk know what kind of coffee machine you are using at home, piston coffee maker, drip coffee maker or Italian coffee maker, and so on, because different coffee machines require different degrees of grinding of coffee powder. Because coffee beans are made up of tiny fibrous cells, during the grinding process, the fibrous cells are cut open and the flavors of coffee oil and mellow are released at the same time. Therefore, if you want to make a cup of mellow and delicious coffee, the grinding process is very important. There are many kinds of coffee bean grinders on the market, they can basically be divided into two categories: one is cheaper with blades, but you should pay attention to choosing materials and structures with lower friction heat. When grinding, you need to switch on and off several times, and pay attention to jitter evenly, otherwise the coffee will give off a scorched smell, and may also produce other strange smells. The other is a grindstone, which is relatively expensive, but it can be grinded more evenly. When grinding, it should be rotated gently to avoid friction heat. In the process of grinding, it should be noted that the size of the ground particles should be the same, so that each coffee powder can release ingredients evenly during brewing, and achieve the effect of uniform coffee concentration. As for the thickness, it mainly depends on the brewing method and time. Basically, the shorter the brewing time is, the more detailed the grinding particles should be. Because the smaller the particles, the larger the area of contact with hot water, so the shorter the time to brew.

Arabian coffee pot

Coffee beans have spread from the Arab region to all parts of the world, but the method of making Arabian coffee has not spread. The most basic difference between Arabian coffee making and other methods is that according to tradition, Arabs boil coffee three times. Repeatedly brewed coffee will lose some very delicate taste, but as a result, it will win a rare espresso. Arabica coffee is made in an Arabian coffee pot. It is a small copper pot with a long handle. First, heat two tablespoons of fine coffee powder, one spoonful of sugar and a cup of water in the pot. When the water boils, the coffee pot will absorb the heat. Usually after the water is boiled three times, the coffee can be poured out and drunk. According to your personal preference, you can also add a nutmeg to your coffee.

Drip coffee

Trickle filter is probably the most commonly used method of making coffee nowadays, especially in Germany and the United States. Use a hot water kettle in advance, put the filter paper into the filter cup, put the fine coffee powder into the tapered filter, and then pour in nearly boiling water. It is best to pour a small amount of boiling water into the wet coffee powder so that the coffee oil can be released as soon as possible. The boiling water passes through the coffee in the filter, and the triangular filter paper bag filters out all the residue, leaving a clear, pleasant-smelling coffee liquid. The follicle type is suitable for fine coffee grains. The powdered coffee powder will block the filter hole and prevent the coffee liquid from flowing down. Coarse-grained coffee powder will make the water flow too fast, and the coffee taste is very light. The personal filter cup is placed directly on the coffee cup, and the large triangular filter cup is used for the coffee pot. Now it is also possible to use an electric coffee pot to make drip coffee: the electric coffee pot can boil the water, and the coffee produced is generally more uniform and of better quality than the manual drip.

Siphon coffee maker

Rob Naiphir, a British marine engineer, invented the prototype of the siphon coffee maker as early as 1840, but it was not until the early 20th century that it developed into its present form. Siphon coffee pots are usually made up of two transparent glass hemispheres, coupled with the use of alcohol lamps, they look like chemical experimental instruments. Add hot water to the lower hemisphere, coffee powder to the upper hemisphere, and light the lowest alcohol lamp. After the water is boiled, the water in the lower hemisphere rises to the upper hemisphere and stirs gently with a stick to fully mix the water with the coffee powder. After heating for a while, turn off the heat, the coffee liquid in the upper hemisphere is filtered and dripped into the lower hemisphere, and the coffee is ready. As the brewing process is full of performance fun, but also can enjoy the coffee quenching process, so it can add to the atmosphere of drinking coffee. Before heating the siphon coffee pot, the water droplets on the outside of the pot must be wiped clean to prevent the kettle from breaking due to uneven heating after heating. The coffee pot must be washed with clean water immediately after use to prevent the residual coffee oil from sticking to the pot wall and affecting the quality of the next coffee brewing. In addition, the filter cloth is also washed with clean water after use, then placed in clean water and stored in the refrigerator. Fiddling with the glassware of siphon coffee pots and gazing at the coffee falling into the lower hemisphere after filtering requires patience and meticulous care, a bit like oriental tea art; some siphon coffee pots are ingenious in shape and exquisite in workmanship. Siphon is the most popular method of brewing coffee in Japan and Taiwan, and it is also popular in many places in the Chinese mainland region.

Piston coffee maker

The piston pot method is called the pressurization method in France, the American-European force method (Meloir) in the United States, and the coffee pot method (Cafetiere) in Europe, which is a quite good method of coffee blending. Many people like to make coffee in this way, because it preserves all the flavor of ground coffee beans, while other methods are difficult to do this, and even make the coffee taste like filter paper. The piston pot is said to have been invented in 1993 by an Italian named Caliman who sold his designs and patents to Switzerland in order to escape Italy during the war. The method of using a piston kettle is very simple, first use a hot water kettle and put in an appropriate amount of moderately ground coffee powder. The ratio of coffee powder to water is at least 4 teaspoons of coffee powder to about half a liter of water. When entering the freshly boiled water, stir well with a wooden spoon and wrap the coffee pot with a heat jacket to keep warm. Let the coffee soak for three or five minutes, slowly precipitate, and then press the piston with a filter to the bottom of the pot to separate the coffee powder from the brewed coffee. If you like strong coffee, you can use more than four teaspoons of coffee powder. The piston coffee maker is very convenient, second only to the drip filter, and is one of the two most popular ways to make fresh coffee. Cheaper coffee pots use nylon instead of stainless steel as a filter. You will find that the piston pot method can easily dispose of the coffee residue, so that you can fully enjoy the 100% flavor of the coffee. Another advantage is that there are a lot of choices, so when you make breakfast coffee, you don't have to use an eight-cup pot. Its only disadvantage is that it can't keep warm.

Mocha coffee pots every Italian family has several mocha pots of different sizes. Whether you like the coffee or not, the mocha pot looks really beautiful and adorable. The perfect design of the double lid of the mocha pot allows its top to be used for heating. As a result, the mocha pot has the characteristics of both an Italian coffee maker and a coffee filtration pot. After the cold water is heated in a mocha pot, it goes up through a pipe in the pot, and then down through the fine coffee powder. In this way, an espresso coffee can be made in one minute, which can fully meet the needs of coffee lovers. The zero temperature of ice drop coffee seals the original aroma of coffee, and the full rate of 60 drops per minute ensures that every drop contains the essence of coffee, which brings a new challenge to your taste.

Source: network