Is your coffee in the best drinking period?

Is the cake you bought the same day, or is the coffee you drink in the best drinking period? At a coffee tasting meeting held at the Women's Garden in Chongqing yesterday, readers of the Morning Post learned not only how to make fancy coffee and cookies, but also how to distinguish the freshness of cake and coffee.

When stewing coffee

See if there are any bubbles.

Li Xu, champion of the Chongqing Division of the 2013 World baristas Competition and mentor at the coffee tasting event, told us that if you want to know if your coffee is in the best drinking period, you can go to see how the clerk makes it. "the main thing is to watch the clerk stew. Because stewing is the most important part of hand-brewed coffee, if you see that the coffee has bubbles at this time, it means that the coffee is very fresh, in the best drinking period, on the contrary, it is not.

In addition, we should also pay attention to the coffee stewing time. "the length of stewing time is directly related to the taste of a whole cup of coffee. Generally speaking, the steaming time of light roasted coffee should be extended to 30ml / 40s, the steaming time of moderately roasted coffee should be 20ml / 30s, and the steaming time of medium and deep roasting should be 10ml / 20s. The deep roasted coffee should not be steamed and filtered directly. The finer the grinding, the steaming time should also be shortened. " Li Xu said.

Fresh cake

The surface is moist.

Coffee and dessert? It's time for Wang Chao, director of West Point Room at Haiyi Hotel, to show his skills. What she brings to everyone is cookie making. "200 grams of powdered sugar, 500 grams of butter, 4-7 eggs, 650 grams of cake powder, first whiten the butter and powdered sugar with an egg beater, the whiter it is, the more crisp it is, then add eggs one by one, finally add cake powder, and then stir into semi-finished products. Divide the semi-finished product into small pieces and put them in the oven, heat 180 degrees, heat 160 degrees, and bake for 17 minutes." Wang Chao said.

Of course, if you don't want to buy it outside, you might as well use the trick taught by Wang Chao. "the cake made that day looks moist and fresh, but the next day it looks dry." If mousse is not fresh, it will swell. "