COFFEE
With the weather is getting hot, I don't want to go out, and just want to stay at home. But I really want to drink a good cup of coffee, surely, I can make it myself. But to do so is not because I have a coffee machine. You can buy coffee powder at Starbucks and brew it, and there are quite skills in it. Do you know the three factors that affect pour-over coffee? Do you know how to make coffee with a moka pot without bitterness? The editor will teach you how to use these coffee pots.
The most critical moment in the journey from a crop to a cup of coffee is the brewing process. All the previous efforts, all the potential lie in the coffee beans, and the flavor factor can all be ruined by the wrong way of brewing. Sadly, it's really easy to brew a bad cup, but as long as you understand the basic principles of brewing, you can get better coffee and have more fun doing it. Here are some of the most common ways to use a coffee maker at home. With them, you can never say you can't make coffee.
The French Press
The French press, also known as the cafetière or the coffee plunger, is perhaps the most underrated of all coffee brewing methods. It's cheap, easy to use, and easy to brew stable coffee, which almost everyone has at home.
A unique feature of the French press is the use of a metal strainer to filter out ground coffee. The metal filter has a relatively large pore size, and many insoluble substances in the coffee will remain in the coffee liquid. This coffee has more coffee fat, and some suspended fines, and tastes heavier and more solid. The disadvantage is that there are a lot of silt-like fine powder residues at the bottom of the cup. If you drink it accidentally, there will be a very unpleasant sandy graininess in the mouth.
The brewing method described below is a French filter-press coffee brewing method specially designed for brewing a cup of the smallest amount of fine powder residue. It only takes a little more action and more patience to get a great cup of coffee. Take you to recognize all the unique flavors and personalities in coffee.
Brewing coffee with a French press can get a more even extraction, and the metal filter keeps the smaller particles in the coffee liquid and continues to contact the water, thereby brewing a cup of coffee with a full and solid taste.
Water powder ratio: 75 g/l. To get a richness similar to hand-brewed coffee, I recommend brewing with a higher ratio than normal one.
Grinding size: medium/finely granulated sugar. Many people grind their coffee very coarsely when using a French press, but I don't think so unless the grinder you're using is making so much very fine powder that the coffee becomes bitter quickly.
1. Coffee beans are weighed and ground before brewing.
2. Use fresh, low-mineral drinking water suitable for brewing coffee and bring to a boil.
3. Pour the ground coffee into the French press, and place the whole pot on the scale, as shown in Figure A.
4. Pour in the correct amount of hot water, carefully observe the weight number on the scale when pouring water, until it reaches a water-to-powder ratio of 75 g/l, and try to pour the water at a faster speed to make all the coffee grounds wet quickly.
5. Soak the ground coffee with hot water for 4 minutes, during this time the ground coffee will float on the surface to form a layer of ground coffee.
6. After 4 minutes, use a tablespoon to break up the grounds layer, this will allow most of the grounds to sink to the bottom of the pot.
7. At this time, the fine foam accompanied by a little suspended coffee powder will still remain on the liquid surface, use a large spoon to remove and discard, as shown in Figure B.
8. Continue to wait 5 minutes, the coffee is still hot anyway. As you wait more ground coffee and fines will sink to the bottom of the pot.
9. Insert the metal piston, but do not depress it. The pressing action creates a vortex that stirs the fine slag that had settled at the bottom again.
10. Slowly pour the coffee liquid into the cup through the metal strainer. There will be a little fine powder in the coffee liquid when it is almost finished. If you can accept that the coffee is not all poured out, you will drink it. To a cup of delicious and flavorful coffee, without the residue. Refer to Figure C.
11. Let the coffee cool in the cup for a while, then you can enjoy it.
Many people recommend pouring out all of the coffee when you're done steeping, to avoid over-extraction by letting the ground coffee continue to steep. If you make your coffee as above, it shouldn't add negative flavor, so I don't think it's a necessary step.
Pour-over or Filter Brewers
The term "hand brew" can be used to describe a number of different brewing methods, the most common being filter brewing: let hot water flow through a layer of ground coffee, extracting the flavors of the ground coffee along the way, often using a Some materials filter coffee grounds, which may be paper or cloth, or even a very fine metal mesh.
Simple on-cup filters may have been in use since the history of coffee brewing, but related inventions came later. At first it was a filter made of cloth, and it was only in 1908 that a German entrepreneur, Melitta Bentz, invented the paper filter.
When brewing coffee by hand, the water feed rate plays a key role in the process
There are many different series and brands of brewers on the market today, all designed to do the same thing, each with their own advantages and disadvantages. On the plus side, the principle behind this brewing method is universal, and the brewing technique used by different brewers can be easily adjusted. The key principles include the three factors that affect the flavor of coffee when using the filter brewing method. Unfortunately, they cannot be viewed independently. This is why it is necessary to accurately measure the amount of coffee powder and water, especially when you wake up in the morning with blurry eyes. The thing is when brewing coffee.
1. Grind size: The finer the grind with a kitchen grainder, the more the hot water will be extracted as it passes through the coffee grounds, because the finer grounds have more surface area and the water will pass more slowly, so the overall contact time will increase.
2. Contact time: Not just how fast the water passes through the grounds, but how long it takes to refill. We can extend the brewing time by slowly feeding the water to improve the extraction rate of the coffee.
3. Amount of ground coffee: The more ground coffee is used, the more time it takes for the hot water to pass through the ground coffee layer and the longer the contact time.
To reproduce a great cup of coffee, the three variables must be as fixed as possible. For example, if you accidentally reduce the amount of ground coffee, others may mistakenly believe that the brewing time is too short due to the wrong grind size. If we're not careful, we're very likely to get confused and keep brewing bad coffee.
Water powder ratio: 60 g/l. I recommend starting with this ratio for all hand and filter brew methods, but remember to experiment a bit to find your favorite water-to-powder ratio.
Grinding size: medium/fine sugar-like thickness, suitable for 30 grams of coffee with 500 grams of water. Grind finer for single-cup servings; grind coarser for larger servings.
1. Coffee beans are weighed and ground before brewing.
2. Use fresh, low-mineral drinking water suitable for brewing coffee and bring to a boil.
3. When the kettle continues to heat, put the filter paper in the filter cup and wet the filter paper with a little hot water first, this will help reduce the taste of the paper into the coffee, and also increase the temperature of the filter cup.
4. Pour the ground coffee into the filter paper, place the filter cup on top of the pot or cup, and place the entire brewing device set on the electronic scale, as shown in Figure A.
5. If brewing directly with a kettle, wait for about 10 seconds after the hot water boils before starting to brew; if using a hand brewing pot, please pour the hot water in the kettle into the hand brewing pot immediately.
6. Use an electronic scale for brewing and add hot water that is about twice the amount of ground coffee. Just make sure the hot water is enough to soak up all the coffee grounds. Pick up the filter cup and turn it around to make sure all the coffee grounds are soaked. The ground coffee layer can also be stirred carefully with a spoon. Wait 30 seconds before proceeding with the next water injection, as shown in Figure B.
7. Slowly pour the remaining hot water into the ground coffee layer, pay attention to the weight on the electronic scale while pouring water, and pay attention to the amount of water injected previously. Pour the water into the middle of the ground coffee layer, try not to pour it to the edge of the filter cup, so that the hot water will flow directly to the lower pot without passing through the ground coffee layer, as shown in Figure C.
8. After adding enough hot water, the height of the coffee liquid level is about 2~3 cm below the edge of the filter cup. Gently stir the powder layer with a spoon, which will make the coffee fine powder adhering to the filter paper fall off, as shown in the figure D.
9. Let the water in the filter cup continue to drip until there appears to be no water, at which point the surface of the ground coffee layer in the filter cup should look relatively flat.
10. Discard the filter paper and coffee grounds, remove the filter cup, and you are ready to enjoy your coffee.
To be contiuned.