Which of the six methods of coffee brewing in the world do you prefer?-Coffee and wine.

Espresso is an easy-to-use technology way to brew coffee. By the standard of a cup of Espresso, the coffee powder is about 7 grams, the water temperature is about 95 degrees, the water pressure is about 10 atmospheres, and the brewing time is between 22 and 28 seconds. If the water temperature is too low, it will cause insufficient extraction and can only boil a cup of Espresso with insufficient flavor and sour taste. However, the excessive temperature of the water will cause excessive bitterness and astringency in the coffee. And the mellow taste mainly comes from its water pressure, the general hot water rinse robe method, can only hold coffee in water substances, and can use high pressure to extract coffee can not hold water substances. These high pressures completely emulsify the lipids in the coffee and enter the water. Its brewing time will determine the characteristics of this cup of coffee. Espresso uses high pressure to extract the flavor of the coffee, which is completed in about 25 seconds. The coffee that flows out after the timeout has no taste and will only dilute the Espresso.

American electric coffee maker

In general, there are two kinds of internal containers of electric coffee pots, one is funnel type, and the other is wide and flat cylinder. I suggest using the former when brewing coffee in small quantities. Coffee powder is concentrated at the narrow bottom, slowing down the flow of hot water, while in the latter, coffee powder can only be laid flat on the bottom of the box, a thin layer, and when the hot water passes quickly through, there is no coffee at all. At present, most of the electric coffee machines in the world have radiant nozzles spraying hot water around, and the amount of coffee powder is so small that part of the hot water can only be sprayed to the filter paper, not to the coffee powder. So most of them are brewed into a cup of diluted coffee. Generally speaking, there are two kinds of internal containers of electric coffee pots, one is funnel, the other is wide and flat cylinder. I suggest using the former when brewing coffee in small quantities. Coffee powder is concentrated at the narrow bottom, slowing down the flow of hot water, while in the latter, coffee powder can only be laid flat on the bottom of the box, a thin layer, and when the hot water passes quickly through, there is no coffee at all. At present, most of the electric coffee machines in the world have radiant nozzles spraying hot water around, and the amount of coffee powder is so small that part of the hot water can only be sprayed to the filter paper, not to the coffee powder. So most of them are brewed into a cup of diluted coffee siphon pot, which uses the air pressure of a water pipe to move the water in the lower half of the container to the upper half of the container to become a cup of coffee. So it is also called vacuum pot and plug air pot. Basically, siphon pots are not used in Europe and the United States, but they are very popular in Japan, Taiwan and the mainland.

The mocha pot is composed of the upper pot, the filter screen and the lower pot, which is between the upper and lower pots. When brewing, the water is placed in the lower pot and the coffee is placed in the middle of the net. when the pot is heated, it produces steam and rushes the hot water up. Pass through the coffee powder, then into the pot to form coffee. Because its air pressure is relatively high, some people classify it as high-pressure cooking. Some people call it hand-made espresso, but it can't make the foam of espresso. But it's really exciting coffee.