New inventions in the coffee industry emerge one after another. Innovation comes not only from the encouragement of caffeine, but also from the fundamental problems of coffee itself, and someone has to solve them. Here are some coffee cooking guides I have compiled for you. Welcome to read!

1. "Iblik" copper pot (from early Istanbul)

After the water is "boiled", add the "coffee powder". When it boils, just "scoop it out of the fire" and pour it into the cup. Most of the coffee grounds are left in the pot. The longer the pot body, the longer the distance from the spout to the other end of the pot body, so the higher the coffee pot, the better.

But coffee powder always leaks out, the coffee in the pot is empty, and a pile of coffee grounds at the bottom of the pot is also very troublesome. Most coffee can sink to the bottom of the pot, but as long as the coffee pot is unstable, it will easily flow out of the spout, and the final product is thick and turbid, which is often over-extracted.

2. Mocha pot

Only an Italian coffee machine can make espresso. Mocha pots can make very good coffee if every rule is strictly observed. However, it is generally easy to cause excessive coffee extraction and bitter taste.

Principle of pumping percolation tank. Its successor is siphon coffee pot, and the next generation is pneumatic coffee machine.

Some mocha pots improve the excessive astringency and boring taste of extraction by adding a load valve. If the pressure can't reach the set standard, water can't penetrate upward through the valve-be sure to know whether your mocha pot has this function, which is very useful in the brewing process.

Suggestion: brew according to the maximum capacity of mocha pot. The less water goes in, the greater the upper space of the water surface, and the extra pressure will easily push the water up. If the water is pushed away before it is fully heated, it will naturally fail to reach the required temperature.

Press kettle

Its usage is similar to that of other coffee pots, except that a filter plug is added to push the filter down. Coffee liquid can penetrate through the filter screen, and all insoluble fine coffee powder is slowly squeezed to the bottom of the pot. French press pot is a complete soaking method for brewing coffee. Its beauty lies in that it retains the mellow feeling of coffee in large quantities and is easy to control. The disadvantage of autoclave is always that the coffee is not clean enough and the acidity is not as good as that of filter paper brewing.

Suggestion: 1. Choose the autoclave with filter as the selling point of the product. 2. Remember, stainless steel pot dissipates heat very quickly, and the double-layer pot is much better. 3. Nylon filter is superior to metal filter. 4. Buy the smallest pot, which is easy to carry. It is a bad habit to buy a cauldron with only half water, because the material of the cauldron will absorb the heat of boiling water.

4. Brewing method of filter cloth

If properly treated, the filter cloth brewing method can make quite good coffee, which is not inferior to the autoclave in taste, but its service life is limited.

Flavor coffee oil can penetrate into the cup through the filter cloth, which is a big advantage of the filter cloth compared with the filter paper. The disadvantage of filter cloth is that it is easily blocked by fine coffee powder and difficult to clean and maintain. Once the filter cloth is blocked, trouble will come. Coffee is difficult to filter out of the clogged filter cloth. If the situation is more serious, even the whole filtration process will be completely cut off, and the residual coffee liquid will be over-extracted. Similarly, if the coffee powder is too thick, the water will flow too fast, so we should always pay attention to the problem of abrasive particles in the filtration brewing method.

Suggestion: You can make your own filter cloth or buy the wooden neck series of Japanese brand Haoliao. Superbags micron filter bag is also a good choice. Micron filter bags are designed to make your kitchen clean and tidy. Sturdy and durable, there are 100 micron or 250 micron filter sizes to choose from.

5. Siphon tank

The siphon kettle and the pneumatic kettle are formed by vertically or horizontally connecting two layers of containers, and the end of the pipeline connecting the containers is provided with a filtering device (generally filter cloth). The first layer container is supported on a heat source and filled with water; The second container contains coffee powder. With the increase of water temperature, the steam pressure in the first layer container pushes water into the second layer through the pipeline and mixes it with coffee powder. As soon as the heat source is cut off, the steam pressure in the first container drops, and the brewed coffee is pulled back to separate the coffee powder. The air pressure kettle is provided with a cover at the spout, so that the equipment is pressurized and sealed after being dismantled, and the coffee liquid can percolate into the lower container only by gravity.

An important point of this brewing method is that water does not need to be heated to boiling, and the steam pressure generated by hot water is enough to push itself from one container to another. In fact, due to the airtight nature of the equipment itself, from the physical law, the water inside will almost never boil. This is a good thing.

6.iced coffee

Don't confuse it with iced coffee! If you want to explore the ever-changing colorful coffee world, it is a very suitable alternative choice. The extraction rate is proportional to the temperature. Therefore, the production time will not be less than 12 hours. The name of iced coffee is no exaggeration. It is indeed a collection of drops of coffee. You can also drip coffee with ice cubes, such as pressure cooker or Elodea, without relying on heat.

An interesting new way to make iced coffee is to start the whole operating system with hot water. This method can moderately inhibit the acidity loss of coffee. The initial "hot stuffy" helps the coffee to exhaust, and more importantly, it improves the efficiency and speed of the pre-production stage. After the hot stuffy, the rest of the production process is completed with cold water. The prepared iced coffee can be kept in the refrigerator for at least two weeks.

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