The classical method of coffee brewing is recommended.

If the water passes through the coffee only once, the finished product will contain mainly soluble substances (including caffeine). If the water cycle passes through the coffee powder many times (like a common circulating filter), the less soluble substances in the coffee beans will also enter the finished product, causing the taste to be bitter, so this method is not favored by enthusiasts.

All coffee is made from ground coffee and hot water; when it is done, the coffee is cleaned out. The thickness of the minced coffee is related to the cooking method chosen.

Proper water temperature is very important. The recommended temperature is 93 degrees Celsius. If the water temperature is too low, the flavor of the coffee beans can not be fully extracted; the water temperature is too high, the extraction is excessive, and the taste is often bitter.

The common ratio of coffee powder to water in Western countries is 15,30ml coffee powder (one to two tablespoons): 300ml water (six ounces). Coffee lovers often take the upper limit of this ratio. Please pay attention to make appropriate adjustments according to the thickness of the coffee powder.

Continuous heating destroys the flavor of brewed coffee, and degradation also occurs at room temperature. Therefore, it is often a failure to keep the coffee warm. However, in an anaerobic environment, coffee can be preserved for a long time at room temperature. So you can see coffee in sealed packages on the store shelves.

Nowadays, many electric coffee pots are highly automated, and some even include the function of grinding coffee beans.