Rough grinding suitable for brewing utensils: (), flannel drip filter pot coffee utensils

Rough grinding suitable for brewing utensils: (), flannel drip filter pot coffee utensils

1. The water flow of water injection should be stable, and the water flow should not be large or small, intermittent or continuous. You can first use the filter without filter paper and coffee powder to practice the strength and stability of the wrist, remember to feel the rhythm of water injection, the sense of rhythm of brewing, and control the speed and thickness of water flow, which is the key to brewing your own personal style and flavor.

2. If you brew correctly, watch the coffee powder after filtering, it will look like a concave hole. Around the cavity, there will be a thin layer of coffee powder, and there will be some blisters at the bottom of the hole, which means that the coffee is extracted evenly, and no part of the coffee powder is over-extracted.

Tips:

The taste of follicular coffee is like a gentle gentleman, the taste of Saifeng is like a clean and pure girl, and espresso is like the strength of a gypsy girl, each with its own flavor and style. And for someone who is going to make his first cup of coffee at home, follicular coffee is a good start.

As far as follicular coffee is concerned, it is generally divided into two types: one is filter paper (the color of filter paper is divided into white and brown, it is recommended to use brown, white filter paper is bleached, if the quality is not good, I am afraid it will taste). The other is flannel. Because the pores of the filter paper are small, the taste is thin, and the pores of the filter cloth are larger, the coffee is allowed to pass through more oil and aromatic substances, and the taste is naturally thicker. The brewing temperature is between 95 and 90 degrees, depending on the degree of baking. Adjust the temperature

TIPS: by the way, the Turkish copper pot, shaped like a spoon, is filled with coffee powder, water and sugar and boiled over the fire. This method of extracting coffee, known as "boiling", uses a deeply roasted, finely powdered coffee powder. Why use deep-baked coffee powder? The astringent taste of light-roasted and moderately roasted coffee powder will be enhanced after boiling at high temperature, while using deep-roasted coffee, even if extracted at high temperature, the coffee is completely bitter.

Why do espresso machines use deep-roasted beans to make coffee?

There is another reason why espresso and Turkish coffee use deep-roasted coffee. Because deep roasting will make coffee beans soft and easy to grind a little finer. Although this is a bit superfluous, some Italian-made bean grinders cannot crush lightly roasted hard coffee beans. The grinder is originally designed for deep-roasted coffee beans, which can break down immediately when used to grind light-roasted coffee beans with hard texture. It seems that the performance of the bean grinder also represents the personality of the country.

The grinding of coffee is finished here. I hope it will be helpful to the friends. In future articles, it is more about sharing some tips and knowledge of coffee making with friends.