Blue Mountain Coffee is the best coffee, which is produced in the Blue Mountain of Jamaica. The mountain gets its name from the blue light that reflects the blue waters of the Caribbean. This kind of coffee has all the characteristics of good coffee, which is not only rich and mellow in taste, but also has no bitterness at all because of the perfect combination of sweet, sour and bitter flavors of coffee, only a moderate and perfect sour taste, and is generally drunk as a single product.
Colombian Coffee
The roasted coffee beans, which originated in Colombia, will release a sweet fragrance, which has the good characteristics of sweetness in acid and moderate bitterness. Because of the appropriate concentration, they are often used in high-grade mixed coffee.
Mocha coffee
Produced in Ethiopia. Beans are small and fragrant, with strong sour and mellow taste, moderate sweet taste and special flavor. Washed coffee beans are well-known high-quality coffee and are often drunk as single items. However, if mixed coffee can be blended, it is an ideal flavor comprehensive coffee.
santos coffee
Mainly produced in Sao Paulo, Brazil. This caffeic acid, sweet and bitter taste is neutral, with moderate concentration, moderately sour taste, elegant and special taste. It is the best bean for blending, known as the backbone of caffeic, and the single product has a good drinking flavor.
mandheling
Produced in Sumatra, Indonesia, it has a moderate acidity and a very heavy fragrance. The taste is bitter, but it has a strong alcohol content. Coffee lovers generally drink single products, but it is also an indispensable variety when blending mixed coffee.
Java coffee
Produced in Java, Indonesia, it belongs to Arabica coffee. After baking, the bitterness is still strong and the fragrance is extremely light, but no sour taste is felt. This taste is deeply loved by the Dutch. This kind of coffee bean is most commonly used for mixed coffee and instant brewed coffee.
guatemalan coffee
Produced in Guatemala. This kind of coffee bean belongs to bourbon, which is one of the varieties with strong acidity. It tastes mellow and slightly wild, and is most suitable for blending into mixed coffee.
Kangna coffee
It is produced in the Conner area of Hawaii. The taste is rich and mellow, with a slight wine smell and a very special flavor. The top-selected Connor coffee has a moderate sour taste, gentle and rich taste, and a unique mellow flavor. Due to the decreasing output, the price is catching up with Blue Mountain Coffee. Baking coffee beans We often indulge in the rich fragrance and mellow taste of coffee, which both come from the roasting process of raw coffee beans, which is the origin of the pleasure that coffee brings us. During the baking process of coffee beans, some chemical changes will occur: the starch in raw beans is converted into sugar, the protein is destroyed, and the coffee oil is released due to heat. Coffee oil is what we enjoy when drinking coffee, and it is both volatile and water-soluble. If the baking is overheated, the coffee oil will be burnt; If the temperature is too low, the coffee oil cannot be released. The classification of baking process can be roughly divided into three stages: light frying, medium frying and deep frying. Generally speaking, the lighter the baking degree, the heavier the sour taste; With the deepening of baking, the sour taste gradually disappeared and the bitter taste became more prominent. The depth of roasting must depend on the types, characteristics, brewing methods, usage and, most importantly, personal preferences of coffee beans to determine the most appropriate roasting degree. For example, Ethiopian coffee beans will spoil their taste if they are roasted deeply, but Mexican coffee beans are particularly suitable for deep roasting. The best way to judge the baking degree is L value, which is a numerical value based on the color depth: L 100 for white and L0 for black, and the closer to black, the lower the numerical value. Using the L value, the baking degree can be accurately judged. Adele: (smiling) Knowing the basic knowledge of coffee beans, now we can learn how to make coffee. Commonly used coffee brewing methods generally include the following: bag-type hot coffee brewing method.
You can prepare hot coffee for many people in advance, and you must also pay attention to the skills such as the thickness of coffee powder-water temperature, water quantity and brewing method. It is best to use a pointed-mouth kettle, which has a better effect. At the same time, after the drip of coffee liquid is completed, the temperature must be returned to 80~90℃ to achieve the best drinking flavor.
Materials and utensils: coffee powder, small punching bag (filter bag), small punching frame, kettle, coffee spoon, pointed mouth kettle.
Production: pour the coffee powder into the punching bag, first pat the bottom to make the powder even, then dig a small concave hole in the center of it, pour the coffee powder with 90℃ hot water around the circle, then pour the water with 95℃ hot water around the circle, and finally pour it with 85℃ hot water aiming at the center from low to high.
Filter cup type hot coffee brewing method
Use light and simple brewing equipment, high-quality filter paper (the edge must be folded first) and pointed kettle to control the water temperature, water quantity and coffee powder. You can brew delicious coffee, which is very suitable for home or office use, convenient and fast, and is a very popular coffee brewing method at present.
Materials and utensils: pointed spout kettle, coffee powder, filter paper, filter cup, coffee pot (teapot) and coffee spoon.
Production: Fold the two sides of the filter paper first, so that it can be attached to the filter cup after being put in. Put the coffee powder into the filter paper and dig a small concave hole in the center. First, slowly rotate with a small water column and pour 90℃ hot water on the coffee powder to make it soak and foam. Then slowly pour the hot water in a circle with 95℃ hot water. Finally, aim at the center with 85℃ hot water and slowly pull it up and pour it in.
Steam pressurized Italian hot coffee brewing method
Based on the principle of high-pressure steam, the boiled hot water passes through the coffee powder (fine grinding) through a conduit, and the Italian coffee is brewed from bottom to top or from top to bottom. This method was introduced from Italy and is quite popular at present. Suitable for those with strong taste, we must pay attention to the blending quality of coffee beans, grind coffee powder carefully, and master the brewing time and water quantity.
Materials and utensils: Italian coffee powder, Italian coffee pot (mocha pot), pot holder, alcohol lamp (or gas stove), filter paper, upper gland and coffee spoon.
Production: First, pour hot water into the sink of the coffee pot base. Then put the coffee pot base into the bottom pot, add the ground Italian coffee powder, add a layer of filter paper on the coffee powder to prevent the powder from rushing up, put it into the upper gland, press the coffee powder tightly, tighten the upper pot body and the lower pot body, and cook on high heat until the upper pot body emits steam and the coffee liquid flows into the pot body. At this time, you can turn off the fire and pour the coffee into the cup.
Siphon (distillation) cooking
It consists of two spherical glasses arranged up and down, which are widely used in families, hotels and coffee shops. It is the greatest charm to enjoy the coffee while enjoying the brewing process.
Medium-deep baking degree; Fine and medium grinding degree; Single product coffee and mixed coffee features: mellow and delicious, but the sour taste is too heavy. Generally speaking, siphon cooking is more suitable for single coffee.
Practice: (Coffee for two) Pour 240c.c of boiling water into a spherical beaker, wipe the water drops on the outside and heat them with an alcohol lamp. Put a suede filter cloth on the bottom of the funnel-shaped refining cup, pull the spring to the front end of the siphon to fix it, and put 20 grams of coffee powder (which can be increased or decreased according to personal taste) in the refining cup. After the boiling water at the bottom is completely boiled, turn the refining cup into a beaker and fix it. When the boiling water rises to the refining cup, stir the coffee powder evenly with a bamboo ladle to completely release the ingredients of the coffee powder. Pay attention to avoid turbidity caused by excessive stirring. After about 20 to 30 seconds, the coffee liquid will be filtered by the filter cloth and flow to the beaker. After the coffee in the refining cup flows down, it can be removed. Gently shake the beaker to make the coffee liquid uniform. About 87 degrees is the ideal drinking temperature, and you can pour it into the heated coffee cup to enjoy.
Precautions:
Repeated brewing of coffee should be avoided, because after the second brewing, you can only get brown water with smoky smell instead of coffee.
When the beaker is in high heat, it should avoid contact with cold water and cause breakage, and it should be noted that when there is no water or coffee in the cup, it should not be ignited and baked to prevent breakage.
Filter cloth should be thoroughly washed after use and stored in water or refrigerator to avoid oily smell after drying.
Because the mouth of the beaker is very small, the key to cleaning is to brew it with lukewarm water or lemonade immediately after use, so that the coffee grease can be completely washed away and placed in the shade to dry. Boiling method
It is to add water and coarse coffee powder to the pot, boil it and filter it before drinking. Turkish coffee is the representative (using deep fine ground coffee). It is the oldest and most primitive method in history.
Practice: coffee for five people
First, fill a pot or kettle with 650 c c water for heating, then pour 40 g (lightly ground) coffee powder after boiling. Stir with a bamboo ladle for about 20 seconds, temporarily leave it for two minutes, and immediately turn off the fire before the foam in the pot disappears. Pay attention to avoid excessive stirring, resulting in turbidity. After the flameout, the coffee juice must be filtered by a filter bag, then heated to 88 degrees on the stove, and then poured into a cup for drinking.
Precautions:
Whether the coffee powder is boiled with deep fine grinding or light coarse grinding, attention should be paid to the control of time, otherwise it will produce bitter taste, astringent taste and Grimer taste due to excessive seepage, which will deteriorate the coffee taste.
Electric coffee brewing method
Easy-to-use, fully automatic cooking method, the coffee brewed by electric coffee machine has a weak taste and is suitable for drinking in large cups.
Practice: coffee for five people
Pour 600c.c water into the water tank of the coffee machine. The filter is filled with a layer of filter paper and evenly sprinkled with 50 grams of coffee powder. When the coffee pot is installed and the power is turned on, when the water is heated to 92-93 degrees, it will flow down through the conduit in the automatic coffee maker and drip coffee from the filter. Adele: (Damn it! Why do I have to smile ...) Now that you know how to cook coffee, let's introduce several common coffee practices, please try them yourself! Mocha Coffee Mocha Coffee, named after the earliest export port of coffee, is made by adding chocolate to latte. Chocolate was born in Mexico, where Aztecs lived first. Chocolate is an indispensable drink in their daily life, and coffee beans are also used as coins. 15 19, Spanish general Dutch doc Curtis led his troops into central America to explore, and there was a fierce battle with the aztecs. As a result, the kingdom of aztecs was destroyed and chocolate was introduced to Europe. The chocolate drink that Aztecs drink is a bitter drink made by adding corn or pepper to the powder of cocoa beans and then sprinkling boiled and ground vanilla spices. This practice has been circulating in Mexico until now, so the combination of coffee and chocolate may have originated from this ancient drink. Brewing steps of mocha coffee: Step 1: Add 1/2 ounces of chocolate sauce to the mug. The amount of chocolate sauce can be increased or decreased according to personal preference.
Step 2: Pour the Italian coffee into the mug, and the amount of coffee is about 30cc.
Step 3: Stir the coffee and chocolate sauce evenly in the same direction, so that the chocolate sauce is completely integrated into the coffee.
Step 4: Pour in the soaked hot milk until it is 8 minutes full, and then add two tablespoons of fine milk foam.
Step 5: Add the whipped cream from the top to the inside in a spiral way, and make the whipped cream slightly higher than the cup mouth.
Step 6: Finally, make a composition with chocolate sauce on the whipped cream, resulting in a visual effect of sharp contrast between black and white. Mocha Frost Coffee In Europe, as long as "mocha" is mentioned, it means coffee with chocolate added. As the name implies, Mocha Frost Coffee is an iced coffee with chocolate added. Break the ice cubes and ice cream with a fruit sweat machine to create a dense visual effect, which makes the mouth feel fine and smooth; In taste, the combination of coffee and chocolate is also an excellent combination. Finally, add the pre-brewed iced coffee to make a cool and mellow mocha frost coffee. In the hot summer afternoon, a cup of iced coffee is enough to enjoy a cool afternoon. Brewing steps of Mocha Frost Coffee: Step 1: Put the ice cubes into the blender.
Step 2: Pour in 150cc of fresh milk.
Step 3: Pour in a proper amount of cocoa powder.
Step 4: Add about 20cc of syrup.
Step 5: Add 80cc of iced coffee. Cover the lid of the blender and start the switch to make the ice cubes break and mix evenly. Pour the finished product into a glass. Cappuccino In the early 20th century, Italian Archibucha invented the steam pressure coffee machine and also developed cappuccino. Cappuccino is made by pouring steamed milk on strong coffee. At this time, the color of coffee, just like the monks of Cappuccino Church put a turban on their dark brown coats, gave coffee its name. There are monasteries of Cappuccino Church all over Italy, the most famous of which is the Skeleton Temple in Rome, which was built in 1624. If you have a chance to visit Rome, don't forget to visit the Bones Temple to see the monks' costumes! Brewing steps of cappuccino: Step 1: Pour the brewed Italian coffee to about five minutes full, and then pour the hot fresh milk that has been foamed to eight minutes full.
Step 2: Pour the milk bubbles on the upper layer of the steel cup. Finally, sprinkle a little cinnamon powder or chocolate powder according to your personal preference. Ma kiya coffee in Italian espresso, without whipped cream and milk, just add two tablespoons of thick and soft cream to the coffee, so it is a cup of Ma kiya coffee. Ma kiya Duo tastes heavier than cappuccino because it only adds milk foam without heating milk. It is worth mentioning that the milk bubbles on the surface are rough because the milk bubbles on the surface are mixed with air violently when the milk bubbles are whipped. At this time, the rough part of the milk bubble surface can be scraped off, so that you can drink the most detailed part. In addition, because the milk foam will affect its cotton density when it comes into contact with air, Ma kiya should drink it as soon as possible after it is ready. Brewing steps of Ma kiya flower: Add 3 tablespoons of milk foam to a small cup of Italian coffee, thus completing a cup of Ma kiya flower.