Black Coffee Teaching lesson 2 know all kinds of coffee brewing equipment

1. Siphon plug kettle (syphon)

Siphon coffee pot appeared around 1950 AD, also known as plug wind, vacuum pot, distilled coffee pot, composed of two spherical glass bottles, separated by a filter with a filter cloth in the middle. The siphon principle is that the water in the lower bottle is heated, and the vapor pressure after boiling the water is sent to the upper bottle through the glass siphon, so that the boiling water reaches the upper layer to make coffee, and bamboo chips are used to stir so that the coffee powder and water can be mixed. After about a minute of brewing, turn off the heat to cool the lower glass bottle in a similar vacuum, absorb the top coffee, filter out the coffee powder through a filter cloth, and dissolve out the aromatic coffee liquid. This method is suitable for individual coffee. Individual brewing skills will influence the taste of coffee.

Siphon coffee cup group, wet dishcloth, coffee cup group

Suitable for coffee beans > shallow roasted to deep roasted coffee beans

Coffee powder consumption and grinding scale > > 15g/ cup 150cc fine grinding (about No. 2 scale) to coarse grinding (about No. 4 scale)

Cleaning and preservation of filter cloth

As long as the filter cloth is used once, it will become an indelible brown color, accumulating protein trade and oil that cannot be removed. If it comes into contact with the air, it will produce an unpleasant smell and seriously affect the taste of coffee. Rinse and remove the pulp over high heat before the first use. after each use, rinse thoroughly with a large amount of water (do not use cleaning agent) and keep it in clean water or in the refrigerator to avoid the smell of oil and dirt after drying.

If there are large bubbles in Ps during cooking, it may be due to grease blocking the filter cloth or destroying the fiber due to cleaning, so you have to replace it with a new one.

two。 Dutch water drop ice brewed coffee

Water drop coffee originates from Europe, through natural osmotic water pressure, adjusting water drop speed, slowly dripping with cold water, leaking for 10 hours with 5 C low temperature extraction chain, so that the original flavor of coffee can be naturally reproduced by fax. The advantage of dripping coffee is that it is not sour and does not hurt the stomach, because using this method to make coffee, most of the coffee beans selected are deep-roasted coffee beans such as Mantlin, because they are "slightly roasted but sour, while deep roasting is bitter but strong." ice drop coffee is another reason why deep-roasted coffee beans are not sour. Ice cubes will be added to dilute iced coffee, so deep-roasted beans must be selected to filter so as not to be strong enough. The reason why the taste of waterdrop coffee is not astringent is because of the use of cold water. Other coffee brewing methods often use hot water, while hot water with too high temperature will break down some chemicals in the coffee and release astringency, while ice drip coffee is completely filtered with cold water, and the coffee is 100% soaked and wet. the extracted coffee tastes smooth but not sour. Another key to the success or failure of ice-drop coffee is the dripping speed. With a slow drip rate of 10 seconds and seven drops, the water and coffee powder have a longer fusion time, so the coffee taste is more full; if the dripping time is too fast, the taste is too light, and at the same time, it will produce stagnant water spillage, on the contrary, too slow will make the coffee ferment, produce sour taste and wine taste.

Should prepare utensils > curling kettle

Suitable for coffee beans > > deep baked beans or Dutch iced coffee beans

Coffee Powder consumption and Grinding scale > Grinding 2: 1.5 in 30g/

In order to avoid fermentation and maintain flavor, ps drip iced coffee must be refrigerated and kept at room temperature for no more than 8 hours. if heated and drunk, it can be heated directly, but be careful not to let the coffee boil when heated.

3. Turkish coffee

The Turkish coffee pot, known as "lbrik", is about 6 inches tall. Its long handle is mostly made of pure copper or brass, and a few are plated inside. Brew Turkish coffee one cup at a time, pour the coffee powder into the Turkish coffee pot, season it with sugar according to taste, then add 1 cup of water, directly boil the pot over low fire until the water boils and foam appears on the surface, quickly remove the fire from the pot, wait until the foam disappears and put it back to boil, repeat three times and pour it into the cup. After drinking the coffee, cover the cup mouth down on the dish and let the coffee dregs precipitated at the bottom of the cup flow onto the dish. The coffee lines formed can be used to predict the luck of the day.

The utensils that should be prepared for brewing Turkish coffee > Turkish coffee pot

Suitable for coffee beans > medium (deep) roasted coffee beans

Coffee powder dosage and grindability > 10g/ cup 120cc grinding about No. 3

Other materials > > crystal rock candy 10g