The extraction method of individual coffee bean market coffee price China Coffee Trading Network

Coffee extraction editor

Original (without any added ingredients) coffee

Coffee extraction methods: "brewing method","pressure method","gravity method","leaching method","ice brewing method".

The following is a brief introduction to several single-item coffee extraction tools and how to use them

A. Siphon pot (with a stylistic effect, the most common way to make coffee)

B. Filter paper drip (also known as hand flushing, the simplest method of flushing)

C. Steam kettle (Italian best flavor)

D. Ice drip maker (take some time to enjoy your coffee)

E. American drip chamber (popular with Americans)

F. French press (France's most common home coffee extraction method)

Syphon

Features: Siphon unique charm, you can enjoy the whole process of coffee beans into coffee, focusing on the operation process.

Siphon pot is made up of a heated container and a funnel-type container connected. The connecting part is a filter on which coffee grounds are placed. The water boils in the heating vessel and enters the funnel to mix with the coffee grounds; at this time, the heating source is turned off, and the partial vacuum formed by the cooling of the heating vessel draws the coffee in the funnel back to the bottom through the filter.

1. Check whether the siphon pot upper/lower seat and filter, filter cloth are in good condition, timer, stirring rod and coffee measuring spoon are complete.

2. Pure water is used. In order to improve the production speed, the water can be heated directly.

3. Add water (slightly more than the actual amount) according to the scale on the bottom of the siphon pot.

4. Before ignition and heating, wipe off the water droplets on the outside of the upper/lower seat of the siphon pot with a mouth cloth (to prevent damage to the siphon pot).

5. Add hot water to the coffee cup or place it on a cup warmer to warm it (to prevent the aroma and acidity of the coffee from increasing).

6. A cup of coffee is 15 grams (about a spoonful and a half), and the grinding scale is adjusted to (2.5).

7. With the filter hook vertically down, install it in the center of the seat and hook it into the glass tube (avoid coffee grounds flowing into the coffee).

8. When the water is heated to the point where small bubbles emerge, insert the siphon pot seat into the water.

9. When the water rises to the top, turn off the heat, time it, stir at the same time, stir clockwise for 5-6 cycles.

10. After 30 seconds, insert the wooden stir stick into the coffee 2/3 and stir for a second time.

11. Except (Blue Mountain, Hawaii Kona) heat 45-50 seconds off the fire, other coffee are heated 60 seconds off the fire.

12. Release the pressure in the lower seat first, then shake the upper seat down (move slowly to avoid damage to the appliance).

13. Pour coffee into a preheated coffee cup 8 minutes full. Attach coffee tray, coffee spoon, milk grains, sugar packet. [3]

Filter paper drips

Features: simple method of production, filter paper must be changed once used, clean and sanitary, but also according to their own taste to adjust the water.

1. Fold the professional filter paper and place it correctly into the brewing cup.

2. Use professional coffee powder measuring spoon to pour coffee powder into filter paper according to the number of people, and then smooth the surface of coffee powder.

3. Put 95-100 degrees hot water into a special pointed pot and let the hot water slowly soak all the coffee powder.

4. When the coffee is fully expanded, pour hot water into the surface of the coffee powder for a second time, paying attention to the amount of water.

5. Remove the brewer after the coffee drips almost completely. [3]

steam autoclave

Features: The mocha pot uses 2 Bar steam pressure to extract coffee instantly, and the operation technology is simple.

Espresso is made from hot water at 80 to 96 degrees Celsius at 8 to 9 atmospheres pressure through compacted coffee grounds, usually only 30 ml per cup. It is one of the strongest coffees in common, with a distinctive aroma and a touch of Crema floating on the surface. It can be drunk alone; it can also be further made into a variety of other drinks. Due to the rapid brewing, high concentration characteristics, and low caffeine content, in many chain coffee shops or flavored coffee are used in this way.

Mocha pot, also known as "Italian coffee pot", is a three-layer structure of the stove. Boiling water in the bottom layer after steam pressure pushed through the middle of the coffee powder into the upper layer, the coffee concentration can be compared with espresso, but no oil slick, but in the coffee spill if the pressure pad, you can extract golden crema. The structure of the mocha pot and the semi-automatic espresso machine is the same, but the way of water is reversed. After the coffee spills about 30~40cc, the fire source at the bottom of the pot should be removed as soon as possible, and then wipe it with a cold towel at the bottom of the pot.

1. Fill the base of the mocha pot with hot water, not exceeding the safety valve.

2. Grind No. 1.5 into powder and put it into a container for compaction, pad with filter paper, and tighten the seat of the mocha pot.

3. Heat the stove with high fire, when the extraction sound intermittent too long. [3]

ice drip pot

Features: It takes a long time to extract coffee, the store drinks this coffee in advance to order, hot drinks can be heated slightly. Iced coffee, also known as iced coffee, differs from the four above in that it does not use hot water, but ice water produced by the slow melting of ice cubes, slowly dripping through a filter containing coffee grounds. So making a cup of iced coffee takes a long time and costs a lot, but it tastes great.

1. Add coffee powder to the dripper, press gently and cover with filter paper.

2. Add proper amount of water to the seat and adjust the dripping speed evenly.

3. Cover and wait 3-4 minutes before drinking coffee to your liking. [3]

Percolator

This pot was used in the United States from the 19th century western pioneer era, and in the 1950s it became popular in the general family at an alarming rate. Just put coffee and hot water on the fire to boil, this simplicity is not available in other appliances. [4]

It's fairly simple to use. First of all, very coarse ground coffee powder into the filter cup, the weight of powder is about 10 grams per person. Then put the filter cup into the pot, add hot water to a height of about 1 cm from the filter cup and start heating. When hot water boils, steam climbs along the central tube and spouts upward. Hot water is generated to flow onto the coffee powder in the filter cup, and the coffee ingredients are extracted. [4]

The use of steam pressure is somewhat similar to the recommended espresso maker, but with one difference: the coffee extract from the drip pot falls through the hole in the filter cup and is pushed up again to penetrate the coffee powder, which means that it is not extracted in one shot. As long as the flame is not turned off, the coffee extract will continue to circulate up and down. The longer the time on the fire, the stronger the coffee brewed. In order to avoid excessive extraction, it can be extinguished after 2~3 minutes of boiling. [4]

French press

It's a tall, thin glass cylinder with a piston with a filter. The hot water and coffee grounds soak in the cylinder for four to seven minutes, then the piston filter presses the coffee grounds to the bottom, and the upper coffee can be poured out for drinking. This "full immersion method" is considered by many experts to be the ideal home method for brewing coffee.

The press pot is not a new invention. It was originally mainly used for black tea, so it may be a new invention to use it on coffee. It is quite popular in Europe and America, especially in France, where almost every household uses this filter pot. [4]

The reason for the rapid popularity of the press pot is, of course, related to simplicity. Put medium to medium coarse ground coffee powder and hot water (90℃~95℃) into the pot, stir gently with a tablespoon, cover, pull up the lever, let it simmer for about 4 minutes. Then hold the pot handle, press the pressure lever slowly to complete. The difficulty is that it is more difficult to confirm the freshness of coffee grounds than drip extraction. Drip extraction can judge whether the coffee powder is fresh or not through the expansion state, but the filter pot extraction is to soak the powder in water, so it is impossible to judge.