The difference of 36 coffee brewing methods of ice drop, hand brewing and siphon of a cup of coffee

Tasting coffee not only pays attention to the atmosphere in the environment, but also cannot be enjoyed secretly, and even more politely refuses to pass by in a hurry. the continuous stream of cafes and the tacit understanding between operators and regular customers have laid a solid foundation for the way of coffee in China. Every cafe is constantly looking for its own ingenuity, and every guest is lingering in the old shop of the past, with the same seats, familiar faces and paths. What connects is not only the enthusiasm of a cup of coffee, but also a part of life.

Coffee culture has a long history, a wide variety of coffee, various and exquisite production methods, classified by different coffee cooking methods, take you into the capital cafe to see the variety of coffee extraction methods, exquisite techniques, pure flavor.

Nine-flavored coffee & hand-brewing method

The characteristic of brewing coffee by hand is that each brewing coffee tastes different and can feel the surprise brought by subtle changes in taste. Hands-on operation, exclusive modulation, not only full of the sincerity of brewing people, but also a kind of spiritual enjoyment.

Main apparatus:

Hand flushing pot, V60, filter paper, sharing pot

Recommended coffee beans: Yega Xuefei, Ethiopia

The handling of coffee beans:

Ethiopia Yega Xuefei is treated with water washing, which is characterized by light taste, better acidity, stronger fruit flavor and clean taste.

Judge the freshness of coffee powder:

The freshness of coffee powder determines the drinking quality of coffee. Hand-brewed coffee when a small amount of water is injected into the coffee powder, if the flat coffee powder bulges in the shape of a mushroom cloud, it means that the coffee powder is fresh, if the shape is flat, it is not fresh.

The ratio of water to coffee powder:

If you want to make 300g coffee, you need to use 20g coffee powder, the proportion is 1:15.

Requirements for water temperature:

The optimum water temperature for brewing Yejiaxuefei should be controlled at 89 ℃-91 ℃. If the temperature is too high, the extraction is too high; if the temperature is too low, the extraction is insufficient.

Water flow skills in production:

The water injected into the coffee powder is recommended to be virtual on the bottom, and it is better to draw a circle to brew the water.

How to deep roast coffee by hand?

Deep-baked coffee powder takes longer to brew, otherwise it will cause the taste to be too bitter.

The best time to drink coffee beans:

Freshly roasted coffee beans taste best in 2-3 days. It is recommended to drink them within 14 days. After more than 14 days, their fragrance and layering begin to decrease, and it is not suitable to drink after 1 month.

COFFEEHOLIC& siphon method

Coffee oil is the part that best reflects the sweetness of coffee. Using a siphon pot to make Costa Rican coffee will give full play to the sweetness of the coffee. After you experience the beautiful production process and fun watching experience, don't forget that the temperature of the finished coffee is higher. You need to rest for 6 minutes and wait until the temperature drops to about 70 degrees before tasting.

Main utensils: siphon pot

Recommended coffee beans: Costa Rican coffee beans

The handling of coffee beans:

Costa Rican coffee beans are treated with honey, which is characterized by being close to the taste of cocoa and cream, with obvious sweetness and a wine-like finish.

The thickness of coffee powder:

The grinding degree of Costa Rican coffee beans is medium and fine, which can shorten the extraction time.

Operating skills:

When the temperature continues to rise and bead bubbles are formed in the water, the upper pot can be inserted into the lower pot and wait for the water level to rise slowly.

Extraction water temperature:

When the water temperature rises to about 90 ℃, it is the best brewing temperature for coffee. If it is too high, it can be stirred properly to make the temperature drop, and coffee can be extracted when the temperature is stable.

Extraction time:

The longer the extraction time, the thicker the taste of the coffee, but in order to ensure the integrity of the coffee flavor, the extraction time is not easy to be too long, it is recommended to keep it at about 1 minute.

Stirring skills:

Pour coffee powder into water and stir 15 times evenly, not too fast or too slow. the best state after stirring is thicker brown grease layer at the top. After stirring, stand for 45 seconds for steaming, then evenly use the cross pressure method for the second stirring, and finally the remaining coffee foam to form a hill is better.

The best condition that should be:

Because this production method retains the flavor of the coffee very well, the final coffee is in a pulpy state and is placed under the light to show a sense of turbidity.

Siphon VS hand flushing method

Effect on flavor:

Using a siphon pot to extract coffee is more complete than hand-brewing coffee, because the filter paper will filter out the oil in the coffee, compared with the larger gap in the filter cloth in the siphon pot, which will retain more oil and other flavors in the coffee.

The effect on the taste:

The siphon pot preserves the taste and layering of the coffee, while the handmade coffee is characterized by a relatively higher purity of taste.

Yue coffee & ice drop extraction

The cold of ice melts immediately with the heat of coffee, creating refreshing ice drops of coffee. Bit by bit like coffee like fleeting time, offer infinite joy for the people who taste, see the passage of time, drink full of sincerity.

Main utensils: ice drop coffee maker, ice cubes

Recommended coffee beans: Manning

Selection skills of coffee beans:

Mantenin is a kind of coffee beans with heavy flavor, and the coffee will be extracted more fully by using the ice drop method, while the coffee beans with thinner flavor and stronger fruit flavor are not suitable for the ice drop production method, which will make its characteristics disappear.

Caffeine content:

The extraction method of ice drop coffee will result in lower caffeine content in coffee, so it is recommended for people who are worried about coffee insomnia.

Coffee with a dark beer flavor:

When ice drop coffee is mixed with coconut syrup and soda, it tastes as delicious as dark beer and has created a history of being out of stock.

The ratio of water to coffee powder:

The ratio of water to coffee powder for ice-drop coffee is recommended at 1:17, for coffee has a better full-bodied effect.

Extraction skills:

In the process of making ice drop coffee, two filter papers need to be placed above and below the coffee powder to help the coffee extract evenly. During this period, the filter paper is recommended to use hot water to remove the pulp flavor and then cool it.

Extraction time:

Generally, the extraction time of ice drop coffee is about 10 hours, and 550ml can be extracted, about 3 small cups. The extracted coffee needs to be refrigerated in the refrigerator for one night to make the taste more mellow.

Kawa town & semi-automatic coffee machine

AFFOGATO, Afjiadow, is the name of this coffee, which comes from Italian, meaning submerged. Afjiadow fulfills greedy people with both coffee and ice cream. When vanilla ice cream is added to the coffee base solution, coffee is also a dessert. The taste changes from bitter, sour, astringent and fragrant to smooth ice cream. To experience the impact of taste enjoyment, remember to be fast, otherwise the two will be mixed together and lose their flavor.

Main utensils: semi-automatic coffee machine

Recommended coffee beans: Akro coffee beans

Reasons for recommendation of coffee beans:

It has a history of more than 20 years in Beijing and has mature baking equipment, which can control the time from roasting to sale of coffee beans within two weeks, ensuring the best taste and layering of coffee.

Best way to drink:

Usually, it is recommended to drink coffee before eating ice cream balls. Ready-made coffee needs to be presented to the guests within a minute to drink quickly, otherwise it will affect the Italian taste, melt the ice cream balls and affect the flavor.

Production skills:

The production method is to first put the ice cream ball into the cup, and then add double Italian extra strong, in which the coffee base liquid must not pass the ice cream ball, and finally sprinkle with coffee powder or cocoa powder to garnish.

Source: two meals network