History of Coffee Brewing Method

Cooking

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 choice of water temperature is related to cooking utensils, coffee bean species, coffee bean baking degree, the water temperature is too low, the flavor of coffee beans can not be fully extracted; water temperature is too high, excessive extraction, taste deterioration and often bitter. 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. The common ratio of coffee powder to water in Western countries is 15,30mg coffee powder (one to two tablespoons): 300ml of 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.

According to the contact mode between water and coffee powder, coffee cooking can be classified into five categories: "steaming method", "pressurization method", "gravity method", "leaching method" and "ice brewing method".

Soaking method

Don't be misled by the name. Don't boil the coffee (at least not for too long), or it will be too bitter.

The easiest way is to put the coffee powder in the cup and add hot water. As it cools, the coffee powder will sink to the bottom of the cup. This is an old method, and it is still used in some parts of Indonesia. Be careful not to eat the coffee at the bottom of the cup. The advantage of this method is that it is simple and the water temperature is just right.

Turkish coffee is an early prescription and is still used in the Middle East, North Africa, East Africa, Turkey, Greece and the Balkans. Ultra-fine coffee powder is boiled with water in a small container, usually seasoned with sugar and cardamom. The espresso in the cup has foam on it and a layer of silted powder underneath.

"Cowboy Coffee" is to boil the minced coffee directly in the pot and drink it. The name implies a stopgap measure under humble conditions; however, some people prefer it. This is their traditional cooking method in Finland and Sweden, where per capita consumption of coffee is the highest.