6 best type of brewing coffee. Basic classification of coffee
Espresso produced by a semi-automatic machine. It can be used as a base to make fancy coffee, such as mocha, latte, cappuccino, etc.
Coffee from a single origin (black coffee, clear coffee). Such as Blue Mountain coffee, Costa Rica coffee, Mandheling coffee, Brazilian coffee and so on.
Coffee made with an electric drip coffee machine has a lighter appearance and taste.
Coffee bean quality identification
The quality of coffee beans is scored by the cup testers (Cup) of several international coffee auction organizations and is divided into five levels: First (Cup of Excellence): 84 points or more, small yield and rare special coffee beans (competition-winning beans); Second grade (Specially): 80 points or more, special coffee beans, accounting for only 2%-3% of the total global coffee production; grade three (Good grade commercial): high-quality commercial beans; grade four (Basic Commercial): Ordinary commercial beans, the above two can be found in chain fast food coffee shops; level five: Off-grade coffee beans, coffee beans of poor quality or defective.
How to buy and preserve coffee
Freshness, altitude, soil, climate, variety, and the consciousness of growers are all factors that determine the quality of coffee beans. When purchasing, try to choose suitable types and name them in detail (naming method: origin + manor + variety + organic or not, information The more complete, the higher the coffee bean grade, but some types are scattered by farmers and may not have the name of the manor), coffee beans with high freshness, about 1500 meters above sea level, and suitable planting environment and processing methods.
When storing coffee, consumers should pay attention: broad green beans should not be kept for more than one year; the best drinking period after roasting coffee beans is 4 weeks, and it is best to be exposed to air for more than 3 days. The flavour changes within a week, and after a week, It tends to be stable, and the shelf life is 3 months; the coffee beans should be consumed as soon as possible after being ground into powder. If the drinking rate is slow, you can grind it by yourself or divide the coffee powder into small portions.
6 best type of brewing coffee
The moment the water at 91 degrees Celsius touches the coffee powder, the soul of coffee wakes up… This is the direct presentation of the true color of the coffee beans, showing the essence and roasting degree of the coffee beans, the easiest and least skill-free brewing method, the so-called “lazy coffee”. Use a glass pot with a pressure filter on the top of the pot, pour coffee powder, heat the water for about 4 minutes, press the pressure lever slowly, remove the coffee grounds and drink.
The most dramatic scene is the process of coffee beans turning into the coffee. When the water flow rises, you will hold your breath and look forward to when it turns into coffee and drops. This is a classical and never-removing coffee extraction method. Using a siphon coffee maker, using the siphon principle, the boiling hot water is flushed up to the coffee powder, and the original coffee flavor is stewed.
The drip coffee brewing method originated in France is simple to operate. Add the coffee powder to the filter paper on the funnel; heat the water until the coffee powder is soaked; all the hot water flows into the pot, and you can drink it.
The extraction of every cup of Espresso is a dialogue between classical craftsmanship and modern technology. The appearance and taste of every cup of Espresso is also the general report of the coffee bean physical examination. This is a high-pressure method that allows steam to quickly pass through the coffee powder to extract the fragrant coffee. Add the coffee powder to the coffee grid in the middle, add water to the pot below, close the upper and flower pots, and heat it to the bottom pot. All the water evaporates, pour it out for drinking.
5) Hand punch
Warm up the coffee cup and brewing utensils, fold in half along the bottom and side of the filter paper and place the filter paper on the filter cup. Measure the coffee powder and pour it into the filter paper. Shake the filter cup left and right to make the surface of the coffee powder flat. The hot water of about degrees Celsius evenly and slowly wets the surface of the coffee, steaming for 20-30 seconds, 2-3 times from the center to the surroundings, and then slowly inject the hot water like a circle from the surrounding to the center