Drip Coffee

The brewing method invented by the Germans. Simply put, the coffee is ground and placed in a funnel or a layer of filter paper, with hot water (ideally between 90C and 95C) poured over it, and due to the earth's gravitational pull, the coffee flows out from underneath. The amount of coffee is usually 7 to 10 grams of powder can make a cup of about 120ml.

Syphon

One of the most popular methods of making coffee in neighborhood cafes. Principle: When the water temperature in the lower container reaches 92°C under the burning of an alcohol lamp, the water flow is sucked into the upper container with coffee powder, and the made coffee is returned the same way by steeping and stirring.

Grind: Slightly coarser than powder, close to extra-fine granulated sugar.

Siphon brewing has a chemistry lab feel to it. Some say it's because it extracts the best parts of the coffee.

Moka Pot

The basic principle of a moka pot uses pressurized hot water to quickly extract the coffee liquid by passing it through the coffee grounds. The earliest Moka Pot was made in 1933 by Italian Alfonso Bialetti, whose company Bialetti has been known worldwide for producing these coffee pots. Mocha coffee pots are more commonly used in Europe.

The moka pot is divided into two parts, the water is placed in the lower part of the boil to produce steam pressure; boiling water rises, through the filter pot containing coffee powder; when the coffee flows to the upper part, the fire will be turned off, if the temperature is too high will make the coffee produce a burnt flavor.

Precautions for use:

1, water level: use warm water, the water level in the safety valve under the 0.5 cm position. The safety valve will automatically relieve pressure when encountering high pressure in the lower pot to prevent safety accidents, the water level if higher than the safety valve, the role of the safety valve can not be played properly.

2, coffee powder: coffee powder using medium-fine grain size, filled with powder tank, loaded with powder when the appropriate vibration powder tank so that the powder is evenly distributed, loaded with a finger gently press the surface, so that the powder is more dense some.

Belgium Royal Coffee Pot (Balancing Syphon)

Belgium pot with both siphon coffee pot and mocha pot characteristics, the performance process is full of see-saw fun. It combines several forces of nature: fire, steam, pressure, gravity, which make the operation of the Royal Belgian Coffee Pot feel even more watchable.

French Press

French Press is a coffee pot that also functions as a tea brewer. Principle: The essence of coffee is released by steeping, through the stewing method of full contact immersion of water and coffee powder. Applicable coffee: Coffee powder with both strong and light flavors. Grind: Coarse granularity.

Disadvantages: Because metal filters can't filter fine powder thoroughly, coffee beans need to be coarsely ground, and the particles of coffee powder become coarser, resulting in a large amount of content that can't be extracted. And long time soaking and extraction transition, bitter, astringent, miscellaneous flavors have come out, so the taste of coffee is slightly inferior.

Electric coffee makers

The common ones on the market are American-style coffee drip machines and Italian-style steam coffee makers. The American-style drip coffee maker, whose price is not comparable to that of a siphon pot, is suitable for medium or partial dark-roasted coffee, with slightly finer grinding particles and a bitter taste. It boils water through electricity and then steeps it, which makes the easiest black coffee, but it has a slightly less flavorful taste because it's made with boiling water. Coffee brewed in an Italian-style steam coffee maker is stronger and hotter, with a heavier flavor than coffee brewed in an American-style drip machine. An espresso steam coffee maker is a type of machine that extracts coffee by allowing steam to pass quickly through the coffee grounds at high pressure and high temperatures, and the optimal temperature for brewing coffee is between 90 and 98 degrees, and espresso coffee makers do a pretty good job of temperature control. Home espresso machines often also come with a spout for frothing milk and making cappuccino; in addition there is often a function to warm the cup. Coffee Cup Usage

The 7 coffee that is consumed at the end of a meal is usually served in a pocket-sized cup. The lugs on these cups are small enough that your fingers can't fit through them. But even if you use a larger cup, don't put your fingers through the lugs before serving the cup. The correct way to hold a coffee cup is to pinch the handle with your thumb and forefinger before lifting the cup.

Sweetening coffee

When sweetening coffee, granulated sugar can be scooped up with a coffee spoon and added directly to the cup; you can also use a sugar holder to hold the sugar cube on the near side of the coffee saucer, and then add the cube to the cup with a coffee spoon. If you add the sugar directly to the cup with the sugar tongs or by hand, you may sometimes spill the coffee, which can stain your clothes or tablecloth.

Use of the coffee spoon

The coffee spoon is designed to stir the coffee, and should be removed when drinking coffee. Don't use a coffee spoon to sip coffee slowly, or to mash sugar cubes in a cup.

Cooling coffee that's too hot

Freshly brewed coffee that's too hot can be cooled by gently stirring it in the cup with a coffee spoon or by waiting for it to cool naturally before drinking it. Trying to cool the coffee with your mouth is an unseemly gesture.

Use of cups and saucers

Cups and saucers for coffee are specially made. They should be placed on the front or right side of the drinker, with the lugs pointing to the right. When drinking coffee, hold the lug in your right hand, gently hold the saucer in your left hand, and slowly move it toward your mouth to sip. It is not advisable to hold the cup full, swallow it in one big gulp, or bend your head over the cup. Do not make noise when drinking coffee. Do not pick up the cup from the saucer when adding coffee.

Coffee tasting method

The flavor of coffee is strong and light, so you can't drink three or four cups in a row like tea or cola, and the amount of formal coffee cups is the most appropriate. Ordinary coffee to 80-100cc for the right amount, sometimes if you want to drink three or four cups in a row, then you have to dilute the concentration of coffee, or add a lot of milk, but still have to take into account the degree of physiological needs to add or subtract the concentration of coffee, that is, do not cause greasy or nausea, and in the sugar blend may also want to make more changes to make the coffee more delicious. Drinking it while it's still hot is essential to enjoying good coffee, even if it's hot in the middle of a hot summer day.

Coffee in the meeting

In the home invited guests to drink coffee, as the host should not help guests to operate, especially guests are also coffee lovers, let them do it themselves or add milk or sugar, so that the guests also showed respect for the taste. Because they are very careful about it. In addition, you have to be careful to know how to drink coffee for connoisseurs to prepare a cup of cold water, so that guests can alternate between cold water and coffee to taste the flavor of coffee.

When you drink coffee as a guest in a friend's home, you don't have to be polite, just drink the coffee while it's still hot, that's the polite thing to do. However, don't drink it all in one gulp, but sip it slowly. It would be a waste of the host's intention if he or she just chatted and left the coffee to cool down. Flavor: The overall impression of the aroma, acidity, and alcohol.

Acidity: The strong acidity and pungency that characterizes all coffee grown in the highlands. The acidity here is different from bitterness and sourness, and has nothing to do with the pH value. It refers to a fresh, lively quality that encourages coffee to play a role in refreshing the mind and cleansing the palate.

The acidity of coffee is not the acidic or sour flavor of pH, nor is it the acid that makes people uncomfortable when it enters the stomach. When brewing coffee, the performance of acidity is very important. Under good conditions and techniques, a special flavor with refreshing acidity can be developed, which is a must for premium coffee.

Acidity in coffee describes a lively, bright flavor expression, a term somewhat similar to the way it is described in wine tasting. If a coffee bean lacks acidity, it loses its vitality and tastes hollow and lifeless. There are many different acidity profiles, such as those from Yemen and Kenya, which have a fruity flavor and a wine-like texture.

Body: The taste that remains on the tongue after drinking coffee. Body can vary from light to watery to thin, medium, high, fatty, and even syrupy in some Indonesian coffees.

Aroma: The scent and aroma that comes out of the coffee after it has been blended. Words used to describe the odor include caramel, roasted, chocolate, fruity, grassy, malty, and so on.

Bitter: Bitterness is a basic taste sensation, with the sensory zone located at the base of the tongue. The bitterness of a dark roast is deliberately created, but a common reason for bitterness to occur is too much ground coffee and too little water.

Light Bland: Coffees grown in the lowlands are usually quite light and flavorless. Coffee with not enough ground coffee and too much water can have the same bland effect.

Salty Briny: Coffee that is overheated after brewing will have a salty flavor.

Earthy: Usually used to describe a spicy, earthy Indonesian coffee, not a coffee bean with an earthy flavor.

Exotic: describes a coffee that has a distinctive aroma and special flavor, such as flowers, fruits, spices and sweet qualities. Coffees from East Africa and Indonesia usually have this characteristic.

Mellow: A term used to describe coffees with a good balance of medium acidity.

Mild: Used to describe a coffee with a mild, subtle flavor, and refers to all highland coffees except Brazilian.

Soft: Describes a low-acid coffee like Indonesian coffee, also described as aromatic or sweet.

Sour: A taste sensation in which the sensory zone is located primarily on the back of the tongue, characteristic of light-roasted coffees.

Spicy: A flavor or odor reminiscent of a particular spice.

Strong: Technically, describes the abundance of various flavor strengths and weaknesses, or the relative proportions of coffee to water in a particular finished blend.

Winey: The contrast between fruity acidity and smooth mellowness that creates a distinctive flavor. Kenyan coffee is a perfect example of a coffee with a wine flavor.

Additionally: Coffee beans are roasted to make them ready for grinding and drinking, and are generally categorized as light, medium, dark, or extra dark roasted. Coffee processing methods will also affect the flavor of coffee, acidity and mellowness, now the main processing methods are three: washing method, half-washing method and natural drying method, according to different regions, climate, types of coffee beans and other factors and the use of different processing methods, after different methods of processing of coffee beans taste will also show different flavors. Doctors remind, do not drink coffee on an empty stomach, because coffee will stimulate the secretion of gastric acid, especially people with gastric ulcers should be more cautious. Coffee as a drink, drinking, according to individual circumstances, to stop, in general in nutrition or emphasize a balanced diet and less spicy and stimulating food.

In addition, it is worth noting that people with high blood pressure should avoid drinking caffeinated beverages during times of stress. This is because the caffeine in coffee may lead to an increase in blood pressure, which, when combined with emotional stress, can have a dangerous multiplying effect. Diseases such as hypertension, coronary heart disease and arteriosclerosis - long-term or large amounts of coffee consumption can cause cardiovascular disease.

Elderly women - coffee can reduce calcium and cause osteoporosis. After menopause, women need to add ten times the amount of calcium per day.

Stomach disease patients - drinking too much coffee can cause worsening of stomach disease.

Pregnant women - drinking too much coffee can lead to fetal malformation or miscarriage.

Vitamin B1 deficient people - Vitamin B1 can maintain the balance and stability of the nervous system, and coffee has a destructive effect on it.

Cancer patients - excessive intake of caffeine poses a cancer risk to normal people.

Whether coffee affects health is a topic of great concern to many people, and has been the subject of much debate among scientists over the years. But so far, scientific research has found no conclusive evidence that drinking coffee in moderation is harmful to human health. Between 1970 and 1980, the results of these studies were generally negative. Widespread media coverage made people uneasy about the caffeine in their diets.

Entering the 1990s, these studies have been able to clear up some of the unresolved debates in previous studies, thanks to more rigorous and accurate testing procedures and a greater understanding of other aspects, such as alcohol consumption, exercise habits, and cigarette smoking. In particular, it has provided much new knowledge about caffeine and health. A university in England asked 300 volunteers to take part in a study in which coffee addicts and non-coffee addicts were divided into two groups and stopped drinking coffee 16 hours before the test to observe changes in their concentration. After 16 hours of "coffee cessation", only the coffee addicts were allowed to drink coffee, while the non-coffee addicts were not allowed to drink it, but the results showed that the concentration of those who drank coffee was the same as that of the non-coffee addicts, which was only at a normal level. Therefore, even if non-coffee drinkers consume coffee, it will not help to improve concentration or work efficiency.　　According to the academics responsible for the survey, the human body harbors adenosine, which slows down reaction time. The reason why people feel "refreshed" after drinking coffee is that caffeine stops adenosine from entering the cells, making them less likely to feel drowsy. Research also suggests that caffeine narrows blood vessels, speeding up blood flow and causing headaches. Some coffee drinkers who don't drink coffee experience headaches, irritability, muscle tightness and nervousness.

Whether drinking coffee affects sleep

Many people have had the experience of not being able to sleep after drinking coffee due to mental stimulation. This is because there is a conductive substance called adenylglycolic acid in the body, which is capable of controlling neural activity, slowing down respiration, weakening moods, lowering gastric acid secretion and diuretic effect. And caffeine will fake adenosine, so that the body thinks that the role of adenosine has taken place, so that you feel energetic, stomach acid increase, more frequent urination, naturally, also less able to fall asleep, it is worth noting that this caffeine caused by a short period of wakefulness, does not mean that the physical strength is really restored. In addition, each person's metabolic rate of caffeine is different, the sensitivity to it also varies, so some people do not feel sleep is affected after drinking coffee. Thus, a hot cup of coffee after waking up in the morning can invigorate the mind and body and make you feel more relaxed, whereas at night it may cause insomnia.

Whether it causes calcium loss

As people are becoming more and more aware of the problems of calcium loss and osteoporosis, they are also quite skeptical about coffee. The relationship between caffeine intake and osteoporosis is still being studied, and there is no direct evidence that caffeine causes osteoporosis, but some studies have shown that caffeine can increase calcium loss. Therefore, it is recommended that coffee lovers should eat more high-calcium foods to replenish calcium, such as preparing custard tablets or custard cake to enjoy with coffee, which not only replenishes calcium, but also makes the coffee more delicious.

Coffee and beauty

No study has shown that caffeine and melanin in coffee have an absolute relationship with increased melanin in the skin or aging of the skin. On the contrary, a moderate amount of caffeine can speed up metabolism, promote digestion, improve constipation, and improve skin roughness. About caffeine can accelerate the metabolism, there is a theory that coffee will accelerate the burning of calories, to achieve the effect of weight loss, basically the theory is correct, but this calorie burning is not enough to let the weight loss, if the coffee is also added sugar and creamer, from the calorie calculation is even more not in line with the principle of weight loss.

Coffee is a good friend of fitness

Another advantage of coffee is that it boosts stamina, which helps you work out longer and makes the workout more effective. Caffeine is essential in group exercise because it enhances concentration and reflexes. Drinking too much coffee, combined with intense exercise, may lead to tachycardia and excitement, triggering symptoms such as insomnia and nervous disorders.

Frequent coffee easy to cause sub-health

Survey found that the phenomenon of white-collar sub-health has been extremely prevalent, about 98.8% have varying degrees of sub-health, of which 26 ~ 30-year-old people are the main force of heavy sub-health, the proportion of up to 64.2%. First-tier cities, in particular, are the champions of heavy sub-health rate. Economic and emotional pressure on both sides, so that white-collar workers have to overdraw the cost of health in exchange for success, resulting in a multitude of social problems.