What are the five ways of coffee extraction-which brand of coffee grinder is good?

What are the five ways of coffee extraction-which brand of coffee grinder is good?

Siphon kettle, also known as Saifeng kettle, has nothing to do with the siphon principle, but uses water heating to produce water vapor, causing thermal expansion and cold contraction, using water pipes and air pressure to move the water from the lower half of the container to the upper half of the container. after the lower pot cools, the water from the upper pot will be sucked back. The siphon pot can extract coffee in a constant temperature range, making it easier to make mellow coffee. Siphon pot is more ornamental, but there are more parts, and most of the glass is fragile, so the hidden danger is greater.

When heating the siphon pot, it is necessary to ensure that the outer surface of the lower kettle is dry. Direct heating with water can easily cause the lower kettle to break. Every part of the siphon pot cleaning should be removed. It is difficult to clean the lower kettle, reflux pipe and filter cloth, which drives obsessive-compulsive patients like me crazy every minute.

After boiling the water, pour the powder into the pot, stir for the first time, stir for about 30s, and stir for the third time after about 20s. Of course, the time is uncertain, depending on the size of the flame and the water absorption of the powder. When the water rises, the coffee powder absorbs heat, lowers the temperature, and then gradually heats up. The alcohol thickness of the siphon pot is high because of the constant extraction temperature, which can extract most of the aroma and smoothness.

Espresso is made from 80 to 96 degrees Celsius hot water at a force of 8 to 9 atmospheres through compacted coffee cakes, usually only 30 milliliters per cup. It is one of the strongest of the common coffee, with a unique aroma and a touch of oil (Crema) floating on the surface. It can be drunk alone; it can also be further made into a variety of other drinks. Because of its fast brewing speed, high concentration and low caffeine content, this method is used in many chain coffee shops or seasoned coffee.

The mocha pot, also known as the Italian coffee pot, is a three-layer stove. After boiling water in the bottom layer, the coffee powder is pushed through the middle layer by steam pressure to enter the upper layer, and the coffee concentration obtained is comparable to that of espresso, but there is no oil slick, but if a pressurized gasket is installed at the coffee spill outlet, the golden crema can be extracted. The mocha pot and the semi-automatic espresso machine have the same structure, but the way the water comes out is upside down. Remove the fire from the bottom of the pot as soon as possible after the coffee spills about 30~40cc, and then wipe it on the bottom with a cold towel.

Gravity method

American coffee, espresso. (that is, the so-called hand punch)

Electric circulating filter in the 1970s with a different mocha pot: hot water boiled into the top, and then passed from top to bottom through the hot water several times in this method, the flavor of this coffee is more unstable.

Leaching method

The French filter Press (French press) is a tall thin glass cylinder with a piston with a filter. Soak the hot water and coffee powder in a cylinder for four to seven minutes, then press the coffee powder to the bottom by a piston filter, and the top coffee can be poured out to drink. This "complete immersion method" is considered by many experts to be an ideal household method for making coffee.

Coffee bag is a portable package for travel, which is very rare at ordinary times.