Analyzing the boiling of Coffee

In 1905, Palestinian coffee was made by mortar mill.

The quality of coffee powder has a great impact on the next cooking process. The grinding method should also match the cooking method, which is the key point to extract the best flavor from the coffee beans. The method of cooking coffee powder with cold water requires thicker granules. If the coffee powder is overcooked in contrast to the cooking method, the coffee produced will be too bitter, hard, and "overcooked". However, on the other side, the coffee powder is too coarse to make the finished product light and tasteless.

Because of the large contact surface between the powder and the air, the ground coffee powder is easy to oxidize and degrade. With the improvement of people's taste in coffee, more and more people tend to grind coffee beans at home. Nowadays, there are many household appliances specially used to grind coffee.

There are three ways to grind coffee beans: "grinding", "grinding" and "mortar grinding".

Grinding: using two transferred parts to grind and crush coffee beans. The grinding parts can be shaped like cymbals or cymbals. The noise of the machine is lower, and the rate of blocking is also lower. The coffee powder produced by the grinding method is better than the average, and the taste is the same when cooking. The design of the grinder reduces the required speed, which is generally less than 500 kph per minute. The slower the grinding speed, the less the amount of friction produced, so it is not easy to lose the fragrance of coffee. Through the parameters of the grinder, the grinder can be used for all kinds of coffee. A better machine can grind the super powder needed for Turkish coffee. Grinders generally have a higher speed and produce more products, but they are versatile and economically practical, and can be used as equipment for most household coffee.

Polishing: most modern machines actually cut coffee beans into small pieces at a high speed of 10,000 to 30,000 tons per minute (some people simply use a machine). The consumption of this kind of blade grinder is longer, but in the process of grinding, the size of the chopped coffee is uneven, so that the best products can be produced. Theoretically, this kind of grinding machine can only be used in dripping coffee bars. The powder they produce can clog the coffee coffee and the French press machine.

Mortar mill: if you can't find good grinding equipment, all you can do is to use a pestle and a molar to slowly enjoy the fun of labor.

Cuisine

All coffee is made from ground coffee powder and "water"; when it is done, the coffee powder is cleaned out. The roughness of the coffee powder required has something to do with the cooking method used. The right amount of water is very important. The choice of water is related to the cooking utensils, varieties of coffee beans, and the degree of roasting of coffee beans. If the water is too low, the taste of coffee beans cannot be fully extracted; the water is too high, the extraction is excessive, and the taste is often bitter. If the water passes the coffee powder only once, the finished product will mainly contain soluble substances (including caffeine). If the water passes through the coffee powder many times (like the usual tracking machine), the less soluble substances in the coffee beans will also enter the finished product, causing the taste to be bitter, so this method is not favored by the developers. The common ratio of coffee powder to water in Western countries is 15,30ml coffee powder (one to two tablespoons): 300ml of water (six ounces). Coffee lovers often take the upper limit of this ratio. Please pay attention to the proper adjustment according to the roughness of the coffee powder. Holding fortified coffee will break the flavor of brewed coffee, and degradation can also occur under the room temperature. Therefore, the protection of brewed coffee is often called coffee. However, in an oxygenated environment, coffee can be preserved under the chamber for a long time. So you can see sealed coffee on the shelf of the store.

According to the way water and coffee powder are connected, there are four types of coffee: "steaming method", "adding method", "gravity method" and "soaking method".

Soaking method

Don't be led by that name. Don't boil the coffee (at least not for too long), or it will be too bitter.

The easiest way is to put the coffee powder in the cup and add hot water to let it cool while the coffee powder sinks to the bottom. This is an old-fashioned method that is still used in some parts of Indonesia. Be careful not to eat the coffee powder at the bottom of the cup. The advantage of this method is that it is simple and the water is just right.

Turkish coffee is an early prescription and is still used in Central Africa, North Africa, Africa, Turkey, Greece and Pakistan. The super coffee powder is boiled with water in a small container, usually with sugar and cardamom flavor. There is foam on the coffee in the cup and a cloud of silted powder underneath.

"Cowboy Coffee" is to boil the coffee powder and water directly in the pot. The name implies a measure of entitlement under poor conditions; however, some people prefer it. This is their traditional cooking method in Finland and Sweden, which have the highest per capita consumption of coffee.

Addition method

Espresso coffee is made from 80-96 degrees Celsius water through real coffee powder with an effort of 8-9 degrees Celsius, usually only 30 milliliters per cup. It is one of the most popular coffee, with a special fragrance and a touch of Crema floating on the table. It can be used alone, or it can be further turned into a variety of other products. Because of its fast cooking, high whiteness, and low caffeine content, this method is used in many coffee shops or tasty coffee.

Mocha, also known as "Italian coffee shop", is a tool with a three-dimensional structure. The boiling water is fed into the top by the coffee powder pushed by the steam after the bottom is opened, and the coffee quality obtained is comparable to that of the espresso, but there is no oil slick, but if a spoon is installed at the coffee spill outlet, the golden crema can be extracted. The structure of the mocha coffee machine and the semi-automatic coffee maker is the same, but the way to get out of the water is always over. after the coffee spills about 30~40cc, remove the bottom fire quickly, and then wipe it on the bottom with a cold towel.

Gravity method

American coffee or filter paper method is to put coffee powder on filter paper or metal filter and hot water flows from top to bottom. The concentration of coffee depends on the proportion of water added and the size of coffee powder, but it is generally lower than espresso.

Electric circulating filters were very common in the United States before the 1970s. It is different from the mocha pot mentioned above: the hot water boils into the top floor, then passes through the coffee powder from top to bottom and goes back to the heating chamber; it circulates several times. It is precisely because the hot water passes through the coffee powder many times in this method, this kind of coffee has poor taste.

Leaching method

The French filter Press (French press) is a tall glass cylinder with a piston with a filter. The hot water and coffee powder are soaked in the cylinder for four to seven minutes, then the coffee powder is pressed 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.

Malaysians fill the pockets of cotton cloth with coffee powder, soak them in hot water, and then remove the cloth bags from the hot water. This kind of pocket is the same as using filter paper. This is more suitable for strong local coffee, and the coffee in the bag can be reused.

The vacuum coffee pot (Syphon) is made by connecting a heating container and a funnel container. The connecting part is a filter with coffee powder on it. After boiling in the heating container, the water goes into the funnel container and mixes with the coffee powder; at this time, the heating source is cut off, and the partial vacuum formed by the cooling of the heating container pulls the coffee back to the bottom through the filter.