Introduction to the proportion of hand-flushed water and flour in Arabica coffee
Introduction of Arabica coffee beans
The Arab method of brewing coffee is quite different from other methods of brewing coffee. Traditionally, the Arab method is to brew the coffee three times. Coffee made in boiling water can easily boil off the aroma of coffee, but it is the most romantic way to make heavy-flavored coffee. Arabica coffee is always brewed in the same place, a small copper pot with a long handle. Two tablespoons of fine ground coffee, one tablespoon of sugar and a cup of water, mix and boil until the water boils. Wait until it is cold and then heat it up for a total of three times, and then start to pour it out. When drinking, you will add some cardamom to add flavor.
Trickle filter type
Drip brewing coffee is probably the most commonly used method at present.
Put the finely ground coffee on appropriate paper, or in a reusable vertebra-shaped vessel, and pour hot water from it. If you want better quality, you can first wet the ground coffee with a small amount of water (steaming), which can speed up the release of caffeine. Pour the brewed coffee into the cup and you can drink it.
Piston type (French pressure type)
The piston method, some say, was invented in 1933 to extract the most flavorful brewing of ground coffee beans.
The pot should be heated in advance, and then add the rough ground coffee to the bottom of the pot, then add hot water, and then stir for about three to five minutes, slowly and evenly press down the piston, the coffee powder and coffee liquid will be separated and poured out to drink.
Mocha style
In Italy, it can be said that there is no family without all kinds of mocha pots.
This combination of Espresso and filter coffee pot features a wonderful design of a double-layer pot. It can force boiled water into the lower pot, through a pipe, and then into fine ground coffee. When the time is up, hold your hand up to satisfy your craving for coffee and produce enough "Espresso" coffee.
Siphon type
The coffee powder made in this filtered coffee pot is usually rough and heated directly in cold water, so when the water is boiled, it produces steam to the top equipment.
When you listen carefully to the coffee liquid produced through the bubbles, like the gurgling sound of running water, it is a relaxing high-end enjoyment, coupled with the fragrance of volatile coffee, filling the whole space, that feeling is really great.
Espresso
A coffee brewing method invented in Italy is already the fastest growing and most accepted method. Other ways of making coffee are always natural and economical, so you can make a cup of coffee, but if you want to drink espresso, it may not be so easy.
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Flavor description of Yunnan Tieka Coffee Bean introduction to the characteristics of varieties produced in the manor area
The so-called new variety of Yunnan Tieka coffee beans actually refers to catimor (Katimo), which is a hybrid of timor and Arabica from the Roberta family. Compared with the old varieties, it lacks rich aroma and taste, and has a relatively shallow smell of grass and soil, but it has the advantages of resistance to diseases and insect pests, easy to manage, high yield and the highest yield per mu can reach 350kg.
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Determine the characteristics of coffee, four flavors and one fragrance-- five characteristics of coffee
All the color, aroma and taste of coffee are characterized by some chemical changes in raw coffee beans after baking. ◎ bitterness: caffeine, one of the basic flavor elements of coffee. ◎ sour taste: = = tannin acid, the second basic flavor element of coffee. ◎ concentrated alcohol: = = strong coffee. It smells mellow. ◎ sweetness: sugar in raw beans of coffee
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