1. siphon (siphon): siphon coffee pot is also known as the plug wind pot or vacuum pot, divided into upper and lower two cuts, made of glass, under the water loaded with alcohol lamps or gas lamps to heat up, the coffee beans should be ground into a medium thickness on the top, the interval between the cloth filters, to be the water boiled, the steam pressure forces the water through the pipe to rise, then on the pot of ground coffee and hot water contact, through the stirring action to make it mixed as muddy, dissolved dialysis of the four flavors of coffee, a fragrance. At this time, the coffee bean powder in the upper pot and the hot water contact, through the stirring action to make it mixed like mud, dissolved coffee flavor and aroma. Let the coffee and water soak fully after extinguishing the fire, to be cooled by the air inside the lower ball, a vacuum will be formed, the coffee liquid through the filter cloth sucked back to the base, at this time to pour the coffee into the preheated cups, you can be intoxicated by its unique fragrance, sip its sweet and bitter taste of the taste of both.
The siphon coffee maker always carries a touch of mystery in most people's impression, and in the history of coffee development in Taiwan, the siphon coffee maker has played a pivotal role, and in recent years, the so-called ground coffee (espresso) has become very popular, but this siphon coffee maker requires a higher level of technicality and a more cumbersome procedure, which is gradually declining in the industrial and commercial society that is now in a race to the bottom. The siphon coffee maker has a tendency to decline gradually, but the flavor of the coffee brewed by the siphon coffee maker is incomparable to that of the ground coffee brewed by machines in general.
The general public often has a half-understanding of it, even with the wrong impression, there are usually two extreme views, one is that some people are cautious and fearful of it, and the other is that the use of a siphon coffee maker is not a good idea. That is to think that the use of siphon coffee pot is nothing more than boiling water, coffee powder stirred on it; in addition to some people think that the siphon coffee pot looks dangerous look, in fact, as long as it is not the proper operation of each kind of coffee brewing method have hidden dangers.
When using a siphon coffee maker to make coffee, it is important to pay attention to a few points: the amount of water, the quality of the water, the heat, the amount and thickness of the coffee powder, stirring, and the time, which are explained below.
Step 1: Pour hot water into the glass ball, and boil it over high heat until the water boils.
※The amount of water to be added to the glass is 200 ml for one cup, 175 ml for two cups, and 350 ml for two cups. After pouring the water to dry the glass under the ball with a rag, otherwise it is easy to break the glass.
Step 2: Load the filter into the upper ball.
※Take the filter out of the water and clean it, then press it dry. Hook the hook of the filter to the bottom of the upper ball, and then use the adjusting stick to adjust the position of the filter to the center.
Step 3: After the water boils, insert the upper ball into the lower ball.
※Turn down the heat to low, carefully put the glass upper ball into the lower ball diagonally, make sure the water won't be too rolled and spouted out, then press the glass upper ball straight down slightly and rotate it at the same time
Step 4: Put in the coffee powder when the water rises to the halfway point, start stirring, and then start the timer when you finish stirring.
※ Pour the amount of each cup is 15 grams, and began the first stirring, stirring, do not go around in a circle, should be drawn left and right three-quarters of a circle back and forth, from the top to the bottom of the powder pressed into the water, so that the power of two different directions to hit each other, do not stir for too long, as long as the powdered coffee can be dispersed.
Step 5: Do a second stir at 25 seconds.
Step 6: Do a third stir at 55 seconds and turn off the heat at 60 seconds.
※ cooking single coffee time as long as 50 seconds (20 seconds when the second, 45 seconds when the third) to cook a cup, after turning off the heat quickly pull up the upper ball, the lower ball of the remaining water poured out, and then inserted back into the upper ball, such action is called pouring the bottom of the water, if you don't want to do this step, the water as long as 175 ㏄就可以.
Step seven, turn off the fire immediately after the cold wet towel to wipe the glass under the ball.
Step eight, when the coffee liquid filtration to the end of the fast, the glass on the ball pulled up, do not let the last coffee flow down.
When using siphon brewing coffee, cleaning and preserving the filter cloth is quite a hassle. After its first use, the cloth will change from white to brown, accumulating fat and protein that can't be completely removed, and contact with the air will produce a disgusting stench that will seriously affect the taste of the coffee.
Some people keep this used filter cloth in a cup of water, which is a good method, but should pay attention to change the water frequently. There is good news for users: there are now disposable filter papers to replace the traditional filter cloths, which are hygienic, convenient and cheap, and are a great boon for those who love siphon brewing.
Belgium coffee pot
Belgium coffee pot
Belgium coffee pot
Belgium coffee pot
Belgium coffee pot
Belgium coffee pot
Belgium coffee pot
Belgium coffee pot
Belgium coffee pot
Looks like a scale-like artifact. In fact, its operation principle is very simple although it is the same as the siphon coffee!
Step 1: Add the required amount of water to the metal pot, about 350cc for two people, and close the lid tightly.
Step 2: Add 30g of ground coffee for two people to the other end of the glass pot.
Step 3: Lift the metal jug up, open the lid of the alcohol lamp, and use the metal jug to snap the lid of the alcohol lamp, and light the alcohol lamp.
Step 4: When the water heats up, the hot water flows through the siphon tube into the glass jug to contact the coffee grounds, and once the water in the metal jug gets less and less heavy, it finally makes the lid of the alcohol lamp bounce back on the lid to turn off the flame, and the metal jug no longer heats up and cools down, and then separates the coffee from the coffee grounds through a filter on one end of the siphon tube and slowly sucks the water back up out of the glass jug again.
Step 5: Open the tap and enjoy the delicious coffee!
2. High-pressure, that is, Italian-style, originally refers to a high-pressure and fast coffee brewing method, and later the coffee brewed in this way is also known as "Espresso". When brewing coffee in this way, the ground soft powder of uniform particle size is first compacted with a filler, and the ground coffee beans in the filter must be firm and tightly formed into a cake-like coffee block to counteract the pressure of the hot water of 8 to 9 bar during brewing. Under the strong pressure, the hot water will find a way to soak through the coffee blocks. When the coffee blocks are filled tightly and consistently, each grain of coffee bean powder can be extracted by the hot water evenly, and then injected into the cup completely, instantly obtaining a small cup of espresso with a rich and aromatic flavor.
Because Espresso uses 8 to 9 bar pressure to force hot water to pass through the ground coffee quickly, the extraction time for each cup of coffee is only about 25 to 30 seconds, which saves a lot of time and cost, and because the time for the water to pass through the ground coffee is extremely short, the grinding scale needs to be meticulous and stable.
To get good grinding quality, a good grinder is indispensable, because only by using a grinder that cuts the beans quickly, rises the temperature slowly and grinds them uniformly at a fine density, and by matching them with fresh coffee beans, is it possible to get a good cup of coffee.
A good cup of Espresso coffee should be very strong but not overly bitter, with milk and milk foam can get a cup of aromatic milk coffee (Latte or Cappuccino), mellow Espresso and fine milk foam for a short time that attracted a large number of consumers, creating a booming coffee market!
The ground coffee should be ground the most finely, there are only one or two people (single cup) of the family with a small machine, plug-in (such as the Krup brand) or with alcohol lamps.
Moka pot
Semi-automatic espresso machine
The so-called Italian-style espresso, also known as Espresso, has become quite popular in Taiwan in recent years, but in fact, it is not really Espresso that is popular, but rather a variety of coffees derived from Espresso, which is a term used to refer to coffee. Espresso refers to the coffee beans, the coffee roasting method, which can be interpreted as the coffee brewing method, which utilizes high pressure to allow the hot water to quickly pass through the coffee powder, and extract the essence of the coffee in a short period of time.
The machines used to make Italian-style coffee range from the early days when the pump was operated entirely manually, to the simple moka pots, to the many semi-automatic and fully automatic machines that have emerged thanks to technology.
Moka kettle: In the general family, the more economical choice is the moka kettle, and it is quite personalized shape beautiful and does not take up space, but also very popular point, the early material is mostly aluminum, is now changed to more harmless stainless steel plastic material.
Step one, choose Espresso special coffee beans, need to be finer than the American coffee grinding, but not to the extent of powder, still into the granular, if the grinding is too fine, the coffee powder will penetrate the metal filter, leaving a residue, and cause excessive extraction and too bitter, too astringent, if the grinding is too thick, the hot water is too fast through the coffee and caused by the lack of extraction of the flavor is not enough.
Step two, the bottom of the moka pot into the right amount of hot water, (usually cook a cup of Espresso amount will not exceed 60 ㏄)。
Step three, the coffee powder into the moka pot in the middle, like a funnel container, the amount of each cup of about 8 or 9g or so, will be the coffee powder flat, a little squeeze, but do not press too dense, and then into the pot.
Step 4: Tie the top and bottom of the mocha pots together to ensure that the water doesn't seep out of the center while it's boiling, and then heat the pots from the bottom, either by hand or on a special rack, with an alcohol lamp or a gas burner underneath, until the water boils all the way down to the top.
This is quite a suitable method for individuals to use, but its disadvantage is that it is easy to have residue, but now you can buy a special round filter paper on the market, you can put this filter paper in the middle of the coffee powder and the upper seat of the filter to improve the situation, and there is also a point is that in fact, it produces pressure is not enough, so do out of the coffee, in fact, can not be called Espresso.
Semi-automatic espresso machine: the so-called semi-automatic, meaning that the filling of coffee powder must be manually operated, and the other parts are controlled by the machine, in fact, this point is also a key to the whole Italian-style coffee in the semi-automatic coffee machine can be divided into home appliances and business-type of these two. Now there are many home appliance manufacturers have launched a home-type Italian-style coffee machine, the price from a few thousand dollars to tens of thousands of dollars. Business coffee machine belongs to a larger machine, the price from more than 100,000 to hundreds of thousands of dollars, the difference between these two kinds of machines lies in the pressure provided by the machine is sufficient, the standard pressure is nine millibars of atmospheric pressure, small home appliances machine is also constantly improving, but subject to cost, so it produces pressure is still questionable. The advantage of a coffee machine is that it can make a large pot at a time very convenient, but its disadvantage is that if the holding time is too long, usually more than thirty minutes, the coffee will begin to become acidic and bitter, and even better coffee can not withstand a long period of time to keep warm. Many people will think that the coffee made by such a machine can only be said to be the second best thing to ask for.
The first point is to use Espresso coffee beans, ground into a finer powder.
The second point is to put about 8 or 9 grams of each cup into the brewer evenly, and then press the coffee powder into the brewer with the filler, rotating it slightly about 1/4 of a turn at the same time, applying as much pressure as possible, and knocking on the edges of the brewer with the filler, knocking down any powder that is attached to the edges, and then filling the brewer with pressure until the coffee powder is filled and pressed flat.
The success or failure of a cup of Italian-style espresso, the final key to whether the average and appropriate power to fill the pressure of the coffee powder, the same as the front of the mocha pot, the pressure is too solid, resulting in the hot water is not easy to pass through the extraction time is too long and make the coffee too bitter, the pressure of the loose, the hot water will be directly through the coffee, resulting in the lack of extraction, and this is one of the keys to the emergence of Kremer, so the operator's technical experience becomes one of the key to the success of the espresso. The operator's technical experience becomes the biggest variable.
The so-called "Crema" refers to the golden-colored foam on top of the Espresso (not the milk foam on top of a cappuccino or latte), which is often used as a criterion for judging the freshness and success of espresso.
The third point is to attach the brewer, press the switch, you can judge from the speed of the coffee flow out, before the filling of the coffee powder is standard, if it is slowly dripping down, then it means that you fill too tight, if it is very fast on the flow of the end, then it is too loose.
Full-automatic Italian-style coffee machine: full-automatic refers to the amount of water, water temperature, water, water pressure, the amount of coffee, coffee grinds the thickness of the coffee beans, fill the pressure of the coffee powder, brewing, pouring coffee residue, all by the computer automatic control, as long as the computer settings are completed, the button to operate can be, does not involve any technical problems, the current small machine is about 80,000 yuan! At present, the small machine is about 80,000 yuan, and the large business machine from 30,000 to 40,000 to 50,000 to 600,000, and the biggest difference lies in the continuous use, the supply of coffee speed.
3. drip type, with the container above the filter paper or filter, put the coarse grinding powder, water from the top of the pouring in (the skill of adding water is very important), coffee from the bottom of the leak out.
To brew a cup of drip coffee in the simplest way, you only need to prepare a filter (many cafes in the market are sold, divided into heat-resistant plastic, ceramic and metal and other materials, according to personal preference to buy) Next, you just need to take a usual mug, put the filter on the cup, put the filter, and then pour in the ground coffee bean powder, and then prepare a pot of hot water, you can brew a cup of rich and flavorful coffee at home. Brew your own cup of good, hot, freshly brewed coffee at home.
The filter drip brewing method is mainly to let the coffee bean powder mix with hot water, dissolve the four flavors and aroma of coffee, and then drip out through the filter paper, this way to filter the coffee contained in the fat, protein, and undesirable impurities, to get a fresh taste of coffee, enjoying the deliciousness of the same time, taking care of your health.
When you brew your own coffee for the first time, just pay attention to the following things, and you can enjoy the good taste at home easily.
Beans: Good beans make good coffee, so choose the beans that suit your taste, buy them in small quantities depending on how much you use, and store them in an airtight container to maintain their freshness and aroma. Of course, if you have a larger budget, investing in a good bean grinder is definitely worth it. Freshly ground coffee beans provide an airy aroma and a delicious brew that will make your investment worthwhile.
Water flow: The biggest trick to brewing filter coffee is controlling the thickness and stability of the water flow. A steady and moderate water flow spirals outward from the center of the filter, like a stirring rod evenly stirring the coffee powder and hot water, releasing all of the richness and sweetness. If you're already hooked on the filter coffee brewing method, you might as well buy a beautiful brewing pot, whose most distinctive feature is its long, thin spout, which allows people who have never used it before to easily pour out a thin, steady stream of water, helping you to instantly have the brewing level of a professional coffee drinker, which makes this cup of coffee even more delicious.
Warming the cup: Another reminder to all coffee lovers is that hot coffee should always be consumed while it is still hot, as it is the most flavorful part of the coffee. The action of warming the cup can prolong the preservation of the heat of the coffee, as long as the first hot water into the coffee cup, through the temperature of the hot water to make the cup is warm, pour out the hot water and then injected into the freshly brewed hot coffee, you can help to maintain the heat of the coffee, to prolong the enjoyment of the delicious coffee moments.
If you want to brew your own filter coffee at home, now is the time to do it! You will find the process is so simple and full of fun, in the strong coffee flavor in the taste of their own DIY delicious coffee, leisure holiday afternoon is also a poetic up.
4. Boiled, the Greek or Arabian directly to the powder and water boiling, drink the coffee after the bottom of the coffee grounds do not have to drink. Some people drink it and pour the coffee grounds on the table for divination.
5. Cold, according to the third principle of water to the very slow drip into the coffee powder, a whole night, to get the coffee is to drink cold. It's hard to get this on the market.
A lot of friends started to make their own coffee, can not help but wonder, what are the secrets of good coffee? In fact, making good coffee is not difficult at all! As long as you master the following tips, you are the envy of your friends and family in the eyes of the coffee expert!
One, choose your favorite coffee brewing method
Don't care what others say, as long as you use the smooth, easy to cook, drink happy, for you, is the most suitable coffee brewing method. Some people love to use a convenient and fast American-style coffee pot to make coffee, some people prefer to enjoy the romance and elegance of a siphon pot (siphon) of coffee, and some people are fond of the simplicity and purity of the French press, the righteousness of a mocha pot, or the flavor of a hand-brewed filter coffee.... In any case, the brewing method that suits other people may not necessarily be the most suitable for you, so choosing the coffee brewing method that suits you best and that you like the most is the first and foremost condition for enjoying the fun of DIY coffee brewing.
Buy only freshly roasted coffee beans with labeled roasting dates
The idea that coffee beans are fresh food has become quite popular abroad. Freshly roasted coffee is the life of a good cup of coffee! Freshly roasted coffee beans retain the most aromatic and charming coffee flavor, and can easily produce a cup of the most flavorful coffee; coffee beans that are not freshly roasted have already lost their flavor, and can only produce a cup of bitter black water that is not sufficiently flavorful, and may even be out of taste. If you don't buy bread that was baked a month ago, now is the time to refuse to buy coffee beans/powder that is not clearly labeled with a roasting date, or that has been roasted for more than seven days.
Three, use "good water" to make coffee
In a cup of coffee, more than 98% of the ingredients are "water". There is no doubt about the importance of water! If you use bad (e.g., unclean, foul-smelling) water to make coffee, it's a waste of effort to use even the best coffee beans - because bad water can ruin the best coffee. Even a simple water filter can filter out many bad substances from the tap water, making the coffee more flavorful, strong and mellow. As with tea, avoid distilled water, and if the tap water in your area is of poor quality, clean spring water is ideal.
Four, put enough coffee
The amount of coffee beans used must be enough, using too little coffee powder may lead to bitter or tasteless, but do not have to put too much at once. The standard amount of coffee used is: two level tablespoons (about 15 grams) of coffee beans (powder) to make one cup (about 180cc) of coffee. Please follow this ratio to adjust the amount of coffee you use.
5. Appropriate water temperature
Generally speaking, the most suitable water temperature for brewing coffee is between 88 and 94 degrees Celsius, so avoid using freshly boiled water to brew coffee. Let the water stand for 1 to 2 minutes after boiling before using it to brew coffee.
Sixth, at any time to keep the coffee equipment clean
Never take the tea "pot" concept to coffee equipment! Every time you use a coffee appliance, you need to clean it immediately and put it in a ventilated place to keep it clean and dry. If you use the concept of "keeping a pot" on your coffee appliance, you will get a cup of bad coffee full of strange oil odor.
Seven, boiled coffee within ten minutes to drink
Don't believe that your coffee can be placed in the coffee pot's "electric heat preservation plate" on top of the "heat preservation" for half a day! The longer you keep your coffee, the more it loses its flavor, and the more you lose it. If you can finish your coffee within 10 minutes after it's been brewed, you'll be a pro who knows the ropes.