Matters needing attention in making coffee

1. The amount of coffee beans

{1}, one cup of hot coffee is 20g, two cups is 35g, and three cups are 45g

{2}, the amount of iced coffee is 30 grams per cup and 55 grams for two cups, which not only ensures the quality and taste of the coffee, but also saves the cost effectively.

{3}, mocha pot {two cups, 120-160ML} 20 grams a pot.

2. Grinding of coffee beans: pay attention to whether the selected coffee beans are correct and the calibration position of the bean grinder. Before grinding beans, it is best to turn on the machine to rinse the residue of the last grinding beans. after grinding the beans, you can let the machine open for 3 more seconds. The size of the coffee powder is very important to the taste of a cup of coffee; if it is too fine, the bad taste of the coffee can easily be boiled with stirring; if it is too thick, the coffee will be mellow and difficult to cook.

3. Requirements for water:

{1}, water quality; the application of treated soft water, generally untreated water contains a lot of impurities, minerals, acidic substances, brewed coffee is easily affected by impurities, so that the taste of the original coffee changed.

{2}, dosage: the amount of water per cup and the amount of water also affect the taste of coffee, neither too much nor too little water, too much coffee taste is too light, less is strong, so the taste can not be guaranteed.

{3}, temperature: the water temperature should be controlled between 90 and 95 degrees. If the water temperature is too high, it will scald the internal composition of the coffee and cook it easily. The temperature of the water is too low to smell the coffee itself.

It is not suitable to use mineral water, pure water and distilled water sold in the market.

4. Requirements for misery:

Texture: porcelain for hot coffee and glass for iced coffee

{2}, volume: hot coffee siphon 145ML 155ML; iced coffee siphon 320ML hot coffee Italian mocha pot 60-80ML; hot coffee Belgian 190ML

{3}, all hot coffee needs to be warmed.

5. Time: when brewing coffee, the time should not be too long, usually between 50 seconds and 60 seconds. If the time is too long, the aroma of coffee is easy to volatilize, but the bitter taste increases; the time is too short to brew the coffee. Light-colored coffee can be boiled for another 5 seconds to extract its mellow flavor.

6. Fire source: simply divided into big fire, medium fire and small fire. When brewing coffee, you should pay special attention to the size of the fire. If the fire is too late or the fire is too big, the water temperature will be too high, and the coffee will have a heavy scorched taste; if the fire is moved too early or the fire is too small, the water temperature is not enough, the coffee extraction is incomplete and the aroma cannot be highlighted.

7. Stirring: the purpose of coffee stirring is to make coffee powder and water fully contact. When stirring, the time should not be too long and the strength should not be even. do not pat the coffee grounds hard, just press the coffee powder into the water and stir well. in the process of extraction, stir the coffee only three times, do not stir the filter cloth.

8. The coffee should be delivered to the guests as soon as possible to ensure the quality of the coffee. Its best drinking temperature is between 65 and 85 degrees Celsius.

9. The siphon pot should be washed every time it is cooked, but do not use detergent or detergent and odorous detergent to wash coffee utensils, so as not to make coffee with bad taste in the future.