Control the thickness, quantity, water quantity and brewing method of coffee powder. Fresh coffee beans are freshly ground to make coffee, which has the best flavor. It takes12g of coffee powder to make a standard cup of coffee (about 4~5 ounces). Generally, acid beans are roughly ground and bitter beans are finely ground. When making light coffee, you can grind it coarsely, and when making strong coffee, the coffee powder should be ground finely, and the feeding ratio should be increased accordingly. There are many brewing methods. The simplest way is to put the coffee powder in the filter bag and brew it directly with boiling water. The coffee made by this method can retain the coffee oil with fine foam (one of the signs of good coffee), but it is slightly sour. If you brew in a coffee pot, be careful not to use mineral water, and don't cook for too long. Another common siphon method requires special instruments. The coffee produced by siphon method is light in acidity, but there is no coffee oil.

Warm cups are a prerequisite for good coffee.

For a perfect cup of coffee, a warm cup accounts for at least 20% of the credit. No matter how well the coffee is cooked, as long as it is poured into a cold cup, the temperature of the coffee will drop immediately and the aroma will be offset by half. When the coffee cup is warmed in advance, not only the heat can be preserved, but also the temperature of the cup is more suitable for brewing aroma, so that the aroma of coffee can be completely released.

There are many ways to warm a cup, such as putting it into a bowl dryer to warm it, soaking it in a hot water tank, or pouring hot water into a cup to heat it.

Mixing coffee pays attention to technique

Taste pure coffee, almost tea. Smell the aroma first, then blow open the coffee oil and take a sip. This is the original taste of coffee, and then add sugar and milk according to your personal preference. The standard stirring technique is to stand the spoon in the center of the coffee cup, circle it clockwise from the inside out, then circle it counterclockwise from the outside to the inside to the center, and then repeat the same technique. This method makes the coffee texture uniform.