Raw coffee beans are heated in a large rotating roasting barrel. After 5-7 minutes of intense heat, most of the water will evaporate and the coffee beans will turn yellow and taste like popcorn. After 8 minutes in the baking drum, the "first explosion" will occur, which will double the overall size of the beans and turn the color into a light comprehensive color. If you try one at this time, you will be disappointed, because it is sour, so its taste is very ordinary, because the rich and multi-cluster flavor has not been cultivated.
After roasting 10- 1 1 min, the coffee beans turn brown on average. By this time of roasting (different kinds of coffee beans are different, but generally between 1 1- 15 minutes), the potential of coffee beans will be brought into play to the most average taste characteristics. When you hear the "second explosion", it means that the coffee beans have almost achieved the effect. Coffee beans are taken out of the roasting drum and transferred to a cooling plate. That moment was incredible! The aroma of freshly roasted coffee beans is diffuse, and the sound of "second explosion" is like high-five, which is amazing!
It's not just the instruments that make delicious coffee, the most important thing is the "four secrets". By mastering these basic secrets, you can make delicious coffee with French press, home drip coffee machine or espresso machine.
proportion
Correct proportion is the most important element of delicious coffee. We suggest adding 100 ml of water to 180 g of coffee. If you like a lighter taste, you can mix it according to the above ratio, and then add a little hot water to the coffee.
(10g coffee =180ml water)
pestle
Different preparation tools need to match different grinding degrees, but generally speaking, the shorter the preparation time, the smaller the grinding degree. For example, the espresso machine only takes 18-23 seconds to make coffee, so it is suitable for very small grinding degree. If the kettle is French press-filtered, coarse grinding should be used, because coffee and water will be in direct contact for 4 minutes.
Extra strong coffee machine-fine grinding degree
Trickle filter coffee machine-medium grinding degree
French press kettle-coarse grinding degree
water
A cup of coffee is 98% water, so you should use the cleanest, freshest and impurity-free water. Only water boiled to 90-96 degrees Celsius can extract the most comprehensive taste of coffee, and water below this temperature is incompetent.
Pure water = coffee is better.
fresh
The biggest enemies of coffee are oxygen, light, heat and moisture. In order to keep coffee fresh, it is best to store it in a light-tight sealed container and keep it at room temperature. This will last for a week. For best results, grind the coffee before making it.
Fresh coffee = drink within one week after opening.
Coffee tasting is mainly about comparison and contrast. If you only taste one kind of coffee at a time, it is difficult to compare.
But if you taste two or three kinds at a time, you can compare them not only according to personal taste, but also according to aroma, acidity, concentration and taste. A tip: when tasting more than one kind of coffee, it is best to start with a low concentration and then taste a higher concentration.
fragrance
The first feeling before tasting coffee. In fact, 90% tasting enjoyment comes from the sense of smell, which is also the reason why coffee tastes so delicate and changeable.
acidity
As far as coffee is concerned, it doesn't mean sour or bitter. Sour taste is a lively and strong feeling in your mouth; From low to high, it is like drinking mineral water from airless to aerated. For example, Super Colombian Narino, a Latin American coffee, will leave a lively and strong feeling in your mouth, and we will include it in high acidity. On the contrary, Sulawesi is mild and smooth, indicating low acidity.
concentrate
This is the weight of the beverage on the tongue, which can be divided into different processes from mild to rich. We often use "syrup-like" to describe Sumatra coffee with rich concentration.
taste
The combination of aroma, acidity and concentration brings the overall feeling. Taste generally refers to a certain feeling that a certain coffee reminds you of. For example, drinking Kenyan coffee, its slightly sour fruit flavor will remind us of grapefruit, but this does not mean that Kenyan coffee is grapefruit-its taste is still coffee. There are many different ways to describe coffee, just as we describe snow. Coffee is a drink made from roasted coffee beans, which is usually hot, but there is also iced coffee as a cold drink. Coffee is one of the most popular drinks in human society.
Processing of coffee beans
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Coffee Fruit in Brazil (Arabica)
Roasted coffee beans
Peeling: remove the peel and most of the pulp by mechanical means.
ferment
dry
Roasting: Coffee green beans can release the special aroma of coffee by roasting. Every coffee bean has its fragrance, acidity, sweetness and bitterness. How to release it fully depends on the baking temperature, from tasteless green beans to the lingering fragrance in the cup. Baking-for every coffee bean, it is an extremely important step in the long journey to outline its personality and nourish its aroma.
Coffee beans take about 120 minutes (inversely proportional to the temperature), and the temperature is as high as 200 degrees Celsius. In the process of talking with the fiery enthusiasm, they have undergone many chemical changes, making a sound like popcorn and losing moisture. From raw beans, shallow roasting, medium roasting to deep roasting, water is released again and again, and the weight is reduced, but the volume slowly expands and swells, the color of coffee beans deepens, the sesame oil is gradually released, and the texture becomes brittle. Raw beans contain a lot of hydrochloric acid, which will gradually disappear with the baking process, releasing familiar and pleasant fruit acids, such as acetic acid, citric acid and malic acid contained in wine. Baking will properly present these beautiful sourness.
Shallow roasting-when bean generate makes the first light sound, the volume expands at the same time and the color becomes delicious cinnamon. Acidity dominates the flavor of shallow roasted beans, and the texture and taste are not fully exerted, so it is generally used as canned coffee.
Moderately roasted coffee beans are elegant brown. This baking method is also called city baking. Moderate roasting can not only retain the original flavor of coffee beans, but also release the aroma moderately. Therefore, Jamaica's Blue Mountain, Colombia, Brazil and other single coffee products often choose this baking method. After 20 minutes, the oil began to surface, and the beans were roasted into bright dark brown by fire, which was called Mancheng Roast. At this time, the acidity, sweetness and bitterness of coffee reached a perfect balance point, and the character of coffee beans was clearly portrayed.
Deep roasting-The darker the coffee beans, the sweeter the taste. At this time, the oil has turned into caramel, which is most suitable for brewing strong espresso, so it is also called Italian baking. Moderate roasting gives life to coffee beans and turns them into charming sweetness and bitterness when entering the mouth. People who are sensitive to caffeine may wish to choose deep-baked beans, because in the process of deep baking, caffeine will slowly escape, so the lower the caffeine content of deep-baked beans. The caffeine content of a cup of espresso is only half that of other medium-roasted coffee, and the general espresso has a small capacity. If it is equivalent to the capacity of ordinary coffee, the caffeine content is much higher.
pestle
The quality of coffee powder has a great influence on the next cooking process. The grinding process should also be combined with cooking methods, which is the key point to extract the best flavor of coffee beans. Cooking methods in which coffee powder is in contact with hot water for a long time require coarse particles. If the coffee powder is too fine compared with the boiling method, the coffee will be too bitter, too hard and "overcooked". Of course, at the other extreme, too strong coffee powder will make the finished product tasteless.
Because of the large contact area between powder and air, ground coffee powder is easy to be oxidized and degraded. With the improvement of people's taste in drinking coffee, more and more people tend to grind coffee beans at home and drink them now. Now there are many household appliances specially used to grind coffee.
There are three grinding methods for coffee beans: grinding, grinding and mortar grinding.
"Grinding" refers to squeezing and crushing coffee beans with two rotating parts. The grinding part may be disc-shaped or conical. Tapered machinery has low noise and is not easy to block. The coffee powder produced by grinding method is more uniform and tastes more consistent when cooked. The design of conical grinding disc reduces the required rotation speed, which is generally lower than 500 revolutions per minute. The slower the grinding speed, the less heat generated by friction, so the aroma of coffee is not easy to lose. By adjusting the grinding parameters, the cone grinder can be competent for the preparation of all kinds of coffee. A better machine can grind the superfine powder needed by Turkish coffee. In general, the higher the rotating speed of the disc grinder, the more heat it generates. However, they are widely used, economical and practical, and can be used to prepare most household coffees.
"Grinding": Modern machines actually cut coffee beans into pieces at a high speed of 20,000 to 30,000 revolutions per minute (some people simply use a beater). The service life of this blade grinder is longer; However, it is difficult to produce high-quality drinks because of the heat accumulated during grinding and the uneven size of coffee powder. Theoretically, this grinder can only be used for dripping coffee pots. The dust they produce will clog the filter screens of espresso and French press machines.
"Mortar grinding": If you can't find good grinding equipment, you can only use pestle and mortar to enjoy the pleasure of labor slowly in the form of "Jade Rabbit".
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