Delicious coffee. Five tips. Tasty coffee.

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 a continuous coffee maker and a plugged-in coffee maker, cannot evenly blend water with coffee powder, which will affect the taste of coffee.

Other considerations:

If all the preparation work can be done perfectly, we will find that a lot of coffee is cooked for a long time in a coffee pot in a near-boiling state. Adding sugar and milk will cover the bitterness of the coffee. But if you want good coffee, you'd better have black coffee. The cleaning of coffee-making tools is of course the most basic. Time factor: whether it's roasted coffee powder, instant coffee powder, or a cooked cup of coffee, the most important thing in the process is to cook quickly. The aroma and taste of coffee are very easy to disappear. The most attractive thing about coffee is its elusive and fleeting aroma, which can only be captured in the memory of consumers. The water quality must be good, and the coffee must be cooked quickly and coarsely. During cooking time, any small mistake will destroy the pleasure and satisfaction that a cup of coffee should bring.

Postscript to cooking:

Here are some suggestions for making delicious roasted coffee:

For the thicker the coffee powder, the more inefficient the extraction of coffee by water and the less flavor of the coffee itself, any cooking method that will store the hot coffee for a period of time will greatly reduce the flavor of the coffee. A coffee maker plugged in at home is not a good choice. The cooking pot will cause the aroma of the coffee to be lost with the steam, leaving only the cleaning of the thick coffee cooking equipment, the purity of the water quality, the roughness and fineness of ground beans, the freshness of roasted coffee, the ratio of coffee powder to water, and the length of contact with water will affect the taste of a cup of coffee. The Coffee Cooking Association standard is that a pound of coffee powder can produce 40 to 45 cups of coffee (with a capacity of 150 ml). In Latin America, deep-fried, ground coffee usually produces 30 cups of coffee

Improve the chances of making a delicious cup of coffee

It is not easy to get a cup of coffee with a clean, mellow taste and natural flavor at the right proportion and at the right temperature. If you do not have enough knowledge and use the wrong method, you will cook a cup of coffee that is not palatable. Therefore, the understanding and control of variables can greatly improve the probability of cooking delicious coffee.

The big market and low-priced coffee cannot produce high-quality coffee. Generally speaking, branded coffee does not tell consumers what kind of coffee they really use to buy freshly roasted coffee beans, and the vacuum packaging for commercial use in the market can only maintain short-term freshness before cooking. The aroma of coffee will be lost immediately after opening the can. Therefore, people who buy a small number of boiled coffee need to have enough knowledge about coffee cooking so that they can continue to cook delicious coffee with different water quality in each region. it is possible to reduce the taste of coffee because of different water quality, and randomly guess that the ratio of coffee to water will only lead to a cup of coffee that is too strong or insipid. the coffee in the pot can fill the kitchen with the aroma of coffee. But can not get a cup of delicious coffee, coffee cooked in a plugged-in coffee pot, even if the preparation is perfect, after one or two hours of heat preservation, only pungent and bitter coffee cooking time is very important in any cooking method, such as the cleaning of equipment: the material or the filter paper in the equipment, or the cleaning of plastic gaskets, etc. A good cup of coffee is closely linked to the vision of evaluation: if we don't pay attention to these details, our expectations for coffee will fail. Maybe three or four of them are acceptable, while the rest will not taste good. But if we can focus on the above control factors, we can get a great cup of coffee.