Six major coffee brewing methods in the world!

1. Drip filter type: The structure of this drip filter pot is very simple. It only has a conical container, much like a cup. The inner edge of the container must be covered with filter paper, and the coffee powder is put in and brewed with hot water. This method allows the hot water to meet the coffee powder once and then fall into the cup, so only the substances with higher performance will be extracted, so you can brew coffee with a fragrant smell and minimal odor.

2. American electric coffee pot: Generally, there are two types of internal containers for electric coffee pots, one is funnel type, and the other is wide and flat cylindrical. I recommend using the former when brewing coffee in small quantities. The coffee powder will be concentrated in the narrow bottom, which will slow down the flow of hot water. In the latter case, the coffee powder can only be laid flat on the bottom of the container in a thin layer when the hot water passes through it quickly. Didn't get any coffee at all. Most of the current electric coffee machines in the world have internal jet nozzles that spray hot water around in a radial pattern, and the amount of coffee powder is too small. Part of the hot water can only be sprayed onto the filter paper, but not the coffee powder. So most of it is brewed into a cup of diluted coffee!

3. I think the French press pot (my favorite) can best display the original flavor and wildness. Its operating principle is to brew coffee directly with hot water and filter it with an iron mesh, which can extract almost all the coffee. All the substances are extracted, so a cloudier cup of coffee will be formed. And the flavors are original and complex. Generally high-quality coffee is suitable for this brewing method. But low-quality coffee beans have no flavor at all. All that is left is bitterness.

4. Siphon Pot: Many people believe that the coffee grounds left in the upper pot must form a small hill to be considered a successful brew. However, I think this statement is not necessarily correct. Because the center of the upper pot is the position of the filter cloth, it is actually very simple to form a small hill. After the siphon pot is removed from the fire source, that is, the coffee in the upper pot is ready to be left in the lower pot. All you need to do is stir it clockwise with the coffee stirrer. A few turns are enough, of course the opposite direction is also fine! In fact, a siphon pot uses a water pipe to use air pressure to move the water in the lower half of the container into the upper half of the container to turn it into a cup of coffee. Therefore, they are also called vacuum pots and wind-blocking pots. Basically, siphon pots are not used in Europe and the United States, but they are very popular in Japan, Taiwan, and mainland China. Perhaps it is because we dance on the bar with glassware as if we are doing chemical experiments, which makes people think that this is a very profound skill. . I think this way of brewing coffee is the best.

5. Moka Pot: The Moka Pot is composed of an upper pot, a filter, and a lower pot. The filter is between the upper and lower pots. When brewing, water is placed in the lower pot and the coffee is placed in the mesh in the middle. When the lower pot is heated, water vapor is generated and the hot water is rushed up. Pass through the coffee grounds and then into the upper pot, forming the coffee. Because its air pressure is relatively high, some people classify it as a pressure cooking method. Some people also call it handmade espresso, but it cannot brew the foam layer of espresso. But it's really exciting coffee.

6. Italian espresso machine: Espresso is an easy-to-use technology for brewing coffee. The standard for a cup of Espresso is about 7 grams of coffee powder, about 95 degrees of water temperature, about 10 atmospheres of water pressure, and a brewing time of 22- between 28 seconds. If the water temperature is too low, it will result in insufficient extraction and can only produce a cup of Espresso with insufficient flavor and a sour taste. However, if the water temperature is too high, the coffee will be excessively bitter and astringent. The rich flavor mainly comes from its water pressure. The general hot water brewing method can only extract the substances in coffee that can be tolerated in water, but high pressure can be used to extract the substances in coffee that cannot be accommodated in water. These high pressures completely emulsify the lipids in the coffee into the water. And its brewing time will determine the characteristics of this cup of coffee. Espresso uses high pressure to extract the flavor of coffee, which is completed in about 25 seconds. The coffee that comes out after the timeout has no flavor. It will only dilute the Espresso. I have tried before to continue to let it dispense water after the timeout, and fill the cup. It tastes like charcoal.