Brief introduction of several excipients of Coffee

Water.

Water can be divided into soft water and hard water, general mineral water is hard water containing sodium, manganese, calcium, magnesium and so on. Hard water releases caffeine and tannins, which greatly reduces the taste of coffee. Ordinary tap water can be used as soft water, but the initial tap water in the morning, the water taken and discharged the day before, and the water boiled for the second time should be avoided as much as possible. If you use a water purifier or a filter with activated carbon, you can also avoid impurities and odors in the water. Therefore, as long as the use of fragrant and fresh coffee beans or coffee powder, tap water can be the same as the mellow coffee.

Types of sugar and how to use it.

Sugar is added to coffee in order to soften the bitterness, and depending on the amount of sugar, it creates a completely different taste. There are mainly the following types of coffee sugar:

1. Sugar powder. It is a refined sugar, no special taste, easy to dissolve, usually in small packages of 5-8 grams for easy use. The price is slightly higher than ordinary sugar.

2. Sugar cubes. Add water to the refined sugar and set it into lumps. Sugar cubes are easy to preserve and dissolve quickly.

3. White sugar. White granulated sugar is also a refined sugar, it is a coarse crystalline solid, white. The market often comes in small 8-gram packs for each use.

4. Black sugar. It is a brown granulated sugar with a burnt taste and is commonly used in Irish coffee brewing.

5. Rock sugar. It is transparent and crystalline, sweet and not easy to dissolve. It is usually ground into fine particles for use in drinks such as coffee or tea.

6, coffee sugar. Sugar used exclusively for coffee, brown granulated sugar or sugar cube, coffee sugar sweet longer lasting than other sugars.

Types of milk and how to use it.

Choosing different milk crystals can give coffee another flavor and enjoy a variety of tastes.

1. Fresh cream. Also known as whipped cream, this is a high-concentration cream separated from fat in fresh milk. It is widely used, such as making butter, ice cream, cake, or brewing coffee. The highest fat content of whipped cream is 45%-50%, and the lowest is 25%-35%. Brewing coffee usually uses whipped cream with fat content of 25%-35%.

2. Frothy cream. Whipped cream is whipped and frothed into a frothy cream, which tastes best with bitter espresso.

3. Condensed milk. Concentrate milk 1 -2.5 times, it becomes sugar-free condensed milk. The canned condensed milk sold in general stores is sterilized by heating, but it is easy to spoil after opening the can and cannot be preserved for a long time. When coffee is brewed, whipped cream will float a layer of fat on the coffee, while condensed milk will settle into the coffee.

4. Milk and creamer. Milk is suitable for blending espresso or as a variation of fancy coffee, the best refrigeration temperature is 2-4℃, creamer is convenient to use and easy to preserve.

No matter what dairy product is used, you can make a delicious cup of coffee according to your personal preference. Add whipped cream to coffee, if the surface appears feathery fat, this is because the high-fat whipped cream, once added to the sour coffee, or the use of stale milk products, the phenomenon of fat separation. Therefore, in addition to paying attention to the freshness of dairy products, high-fat whipped cream should be mixed with coffee with mild acidity.

Other spices.

Coffee is consumed in many different ways depending on local tastes and preferences, and a variety of additives are used to enhance the taste of coffee.

1. Spices. Cinnamon (powder or stick), cocoa, cardamom, mint, clove, etc., of which cinnamon, cocoa is often used for cappuccino.

2) fruit. Orange, lemon, pineapple, banana, etc., used for fancy coffee seasoning and decoration, enriched the alternative enjoyment of coffee.

3. Wine. Brandy, whiskey, rum, mint liqueur, etc., is the magician who mixes fancy coffee.