The secret of good coffee how to make coffee taste good?

The term "fine coffee" was first put forward by Ms. Knudsen of the United States in Coffee and Tea magazine. At that time, Ms. Knudsen, as a coffee buyer of B.C. Ireland in San Francisco, was very dissatisfied with the neglect of the quality of raw coffee in the industry, and even some big roasters mixed a large amount of Robesda beans in the comprehensive beans, so she put forward the concept of fine coffee to advocate the improvement of the quality of the industry. This term is used to describe coffee beans with distinctive flavor characteristics that grow in a special environment. Its use in international coffee conferences makes it spread rapidly.

Coffee quality: to comment on the quality of a cup of coffee, you should have an in-depth understanding of the basic information of coffee, such as the variety of coffee, the place of production and regional characteristics of coffee beans, the height of planting, the process of handling raw beans, bean age, purity, size and water content. However, such detailed information is usually not available, so the taste and aroma become the final criteria, and experience becomes the basis for judging the quality of coffee.

Packaging: the research report points out that coffee beans can be permanently preserved in a vacuum jar, vacuum bag or package filled with non-oxygen gas, and oxygen is an important factor affecting the freshness, taste and aroma of coffee. So after each package is opened, the freshness of the coffee will be quickly lost. In fact, when the coffee is extracted into a vacuum, the aroma of the coffee will be extracted. Coffee brewed in coffee shops that are roasted and ground before cooking can retain more coffee aroma than vacuum packaged coffee sold on the market. Some false reports point out that the freshness of ground coffee can be maintained for up to three weeks or more, but it is very absurd to any coffee specialist. although these ground coffee are acceptable to most consumers who have little knowledge of coffee or generally add sugar and milk. Therefore, the taste change of coffee after cooking has a lot to do with freshness, so packaging is very important to the protection of coffee.

Water quality, coffee to water ratio: 99% of a cup of coffee, if the water contains impurities, or the use of stiff, high concentration of alkali, bad taste, or contains some organic matter (oxygen, odor, or metal), will greatly reduce the taste of coffee. However, the common mistake of not making a good cup of coffee is not measuring the correct amount of water and coffee powder. The correct ratio of coffee to water, in the British weight scale, the ratio of water to coffee is about 1 pound to 2.00 to 2.25 gallons of water, while the metric is 16.7 to 18.8 liters of water to 1 kilogram of coffee powder. In addition, the water absorption of coffee should also be taken into account. Roasted coffee will retain twice as much water, and the amount of water left in the coffee and filter should be calculated.

Cooking methods: some of the most popular household or commercial cooking methods will destroy all the aroma of high-end coffee, such as the long-term placement of a large number of coffee powder, mixed cooking of new and old coffee powder, will have a certain impact on coffee

The main points of cooking include: speed and time. In fact, fine coffee powder is not easy to get in the United States. Part of the new pressure style of cooking is that uniform coffee can be obtained quickly by making coffee particles rather than mud. Other methods, such as continuous cooking coffee machine, plugged in coffee pot can not evenly blend water with coffee powder, it will affect the taste of coffee.