Coffee three-style hand-made

-----Appliances----

Hand brewed coffee machines include coffee bean grinders, coffee brewing pots (filter cloth type), coffee cups, spoons, coffee sugar, vacuum coffee makers, filter bags and drippers (drip type), cream balls.

-----Cooking method-----

There are three common cooking methods: siphon, drip and filter cloth. Each method produces coffee with different flavors.

1. Siphon type: This is two spherical containers connected up and down by glass tubes, and the bottom of the upper glass container (funnel) is placed with a filter cloth that does not drop coffee powder into the lower container (long-necked flask). Water is heated in a long-necked flask. The water in the long-necked flask boils at a higher pressure than normal pressure. When it passes through the tube, the boiling hot water rises and contacts the coffee powder in the funnel and is extracted. After that, keep the flask away from the fire, the air in the expanded flask will contract, and the coffee extracted from the funnel will fall into the flask again. In this way, the fragrant coffee will appear!

2. Drip style: Drip style is very popular in Europe, Japanese families also use this method, most of today's extraction equipment has been converted to drip style. The dripper has a groove on the inside and three holes in the bottom. It is a very simple method to pour boiling hot water on top of a few portions of coffee powder with filter paper inside.

3. Filter cloth type: In fact, it is also a kind of drip type, but the required materials are slightly different from the previous method. The previous method requires filter paper, and this method requires filter cloth (flannelette filter). After washing the filter cloth once, wring it out as much as possible, spread out the fluffy part on the outside, put in the coffee powder, and make the surface flat, put the boiling water completely to about 95 degrees, and then pour it in a small coffee pot from the center of the coffee powder to the outside in a vortex shape. When the coffee powder is completely soaked in boiling water, stop for 10~20 seconds to wait for its expansion. When the coffee powder stops expanding, pour the second boiling water. At this time, the amount of boiling water is about twice that of the first time. When foaming on the surface, continue to pour the third time when the foam has not completely disappeared. The third boiling water is the same as the second time. At this time, it is not allowed to pour boiling water directly to the flannel on the outside, and the coffee will be cooked. The bean grinder is particularly important.