Six major coffee brewing methods in the world! 1。 Drip filter: The structure of this drip filter pot is very simple. There is only a conical container, much like a cup. The inner edge of the container must be covered with filter paper, and then coffee powder is added and brewed with hot water. This method makes hot water and coffee powder fall into the cup once, so only the substances with high performance can be extracted, so coffee with fragrant smell and minimal odor can be brewed. 2。 American electric coffee pot: There are two kinds of internal containers in general electric coffee pots, one is funnel-shaped and the other is wide and flat cylindrical. I suggest using the former when brewing coffee in small quantities. Coffee powder will concentrate on the narrow bottom, which will slow down the flow of hot water, while the latter, coffee powder can only be laid flat on the bottom of the container, a thin layer, when hot water passes through quickly. No coffee at all. At present, most of the hungry electric coffee makers in the world spray hot water radially around, and the amount of coffee powder is too small, so some hot water can only be sprayed on the filter paper, but not on the coffee powder. So most of them are brewed into a cup of diluted coffee! 3。 French filter press pot (my favorite) I think the filter press pot can best show the original flavor and wildness. Its operating principle is that coffee is brewed directly with hot water and filtered with iron mesh, and almost all the substances that can be extracted are extracted, so a cup of turbid coffee will be formed. And the flavor is very primitive and complicated. General high-quality coffee is very suitable for this brewing method. But inferior coffee beans are tasteless. All that remains is bitterness. 4。 Siphon pot: Many people think that the coffee grounds left in the upper pot must be shaped into a hill to be considered as a successful brewing. But I don't think this statement is necessarily correct. Because the center of the upper pot is the position of the filter cloth, it is actually very simple to form a hill. As long as the siphon pot leaves the fire source, that is, the coffee in the upper pot is ready to stay in the lower pot, just stir it clockwise for a few times with the coffee stirring rod, and of course, the opposite direction is also ok! In fact, the siphon pot is to use a water pipe to move the water in the lower half container to the upper half container with the pressure of air to become a cup of coffee. So it's also called vacuum pot and choke pot. Siphon pots are basically not used in Europe and America, but they are very popular in Japan, Taiwan Province and mainland China. Perhaps we are dancing with glassware on the bar, 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。 Mocha pot: Mocha pot is composed of an upper pot, a filter screen and a lower pot, and the filter screen is between the upper and lower pots. When brewing, water is placed in the lower pot, and coffee is placed in the middle net. When the lower pot is heated, steam is generated and hot water is washed up. Pass through the coffee powder and then enter the upper pot to form coffee. Because its air pressure is relatively high, some people classify it as high-pressure cooking. Some people call it handmade espresso, but it can't make the foam of espresso. But it's really strong coffee. 6。 Italian Espresso machine: Espresso is an easy-to-use technology to brew coffee. According to the standard of a cup of espresso, the coffee powder is about 7 grams, the water temperature is about 95 degrees, the water pressure is about 10 atmospheric pressure, and the brewing time is between 22 and 28 seconds. If the water temperature is too low, it will lead to insufficient extraction, and only a cup of Espresso with insufficient flavor and sour taste can be cooked. But the water temperature is too high, which will cause excessive bitterness and astringency of coffee. However, the alcohol taste mainly comes from its water pressure. The general hot water brewing method can only extract substances that can be dissolved in water from coffee, but can extract substances that cannot be dissolved in water by high pressure. These high pressures completely emulsify the lipids in coffee and put them into 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. After the timeout, the coffee has no taste. It will only dilute Espresso. I've tried to keep it out of the water after the timeout and fill a cup. It tastes like charcoal.