How to make coffee?

Cooking of coffee and matters needing attention

{1}: Cooking method

1. The principle of choking wind (also known as siphon pot) is to heat the glass bottle with alcohol lamp to make it in a vacuum state, and extract coffee by steam pressure principle; Belonging to a Japanese brewing method.

2. Italian mocha pot: it is a kind of distillation.

3, filter bag brewing method-iced coffee

This method is suitable for commercial iced coffee or when a large amount of iced coffee is used;

Exercise:

{1}, take 2500 ml of boiling water, put it in a kettle, put it on a gas stove, and set it aside by fire.

{2} Rinse the flannel pump with boiling water, press the boiling water dry, and then put it on the pump rack for later use.

{3} 0.5 lbs. -{225g} Super iced coffee beans, put into the bean mill.

{4}, grind 3,0 scales of coffee powder and put it into a punching bag. When the bottom of the punching bag sinks upwards and the surface of the coffee powder is flat, draw the line with your fingers, showing a concave shape with high outside and low inside.

{5}, prepare a container for use.

(6) After the water in the kettle is boiled, wait until the water temperature drops to about 90 degrees;

{7}, start to brew the coffee, and for the first time, use tiny water to brew it from the inside out until the coffee completely absorbs water and expands; Wait until the water starts to drip, and start the second flushing. The water temperature of the second flush is slightly higher than that of the first flush, about 95 degrees. Rinse slowly with slightly larger water in a spiral form from the inside out. When the amount of coffee drops decreases, prepare for the third rinse. The third water temperature is 85 degrees. The washing method is the same as the second time, until the water is washed clean (the amount of water can be adjusted).

{8} Pay special attention to the concentration of water when washing; The water flow remains relatively stable, and it can't be big and small; The amount and speed of water rushing into the bag should be the same as that of coffee flowing downward to ensure the stability of coffee extraction in the bag. In order to ensure the accuracy of each flushing temperature, the minimum temperature should be greater than 80 degrees.

{9} After the water is filtered, take out the punch and quickly cool the coffee.

{10}, foam with an egg beater, take it out with a strainer, and finally filter it into a container.

4. Italian high-pressure steam coffee machine {Espresso}

5. Belgian style (using siphon principle)

6, ice drop type (used for iced coffee, good quality)

{2} Precautions for making coffee

1, the amount of coffee beans

{1}, one cup of hot coffee is 20g, two cups are 35g, and three cups are 45g.

{2} The dosage of iced coffee is 30 grams per cup and 55 grams for two cups, which can not only ensure the quality and taste of coffee, but also keep its flavor unchanged, effectively saving costs.

{3}, mocha pot {two cups, 120— 160ML} 20g.

2. Grinding of coffee beans: Pay attention to whether the selected coffee beans are correct and the scale position of the bean grinder. Before grinding beans, it is best to start the machine and wash the residue from the last grinding. You can turn it on for 3-5 seconds after grinding beans. The thickness of coffee powder is very important to the taste of a cup of coffee; Too fine, the bad taste of coffee is easy to cook with stirring; If it is too thick, it is difficult to make coffee glycol.

3. Requirements for water:

{1}, water quality; Generally, the treated soft water contains many impurities, minerals and acidic substances, and the brewed coffee is easily influenced by impurities, which changes its original coffee taste.

{2} Dosage: The dosage and water content of each cup also affect the taste of coffee. There should be neither too much nor too little water. If there is more water, the taste of coffee will be too weak, and if there is less, it will be strong, and the taste will not be guaranteed.

{3} Temperature: The water temperature should be controlled between 90 and 95 degrees. If the water temperature is too high, it will burn out the internal components of coffee, which is easy to cook. The water temperature is too low, and the aroma of coffee itself can't come out.

{4} Mineral water, purified water and distilled water sold in the market should not be used.

4. The requirements of tragedy:

{1}, texture: hot coffee is made of porcelain; Iced coffee is made of glass.

{2} Volume: hot coffee siphon type145—155ml; Iced coffee siphon 320ML hot coffee Italian mocha pot 60-80ml；; Hot Belgium 190ML

{3}, all hot coffee needs a warm cup.

5, time: when making coffee, the time should not be too long, generally between 50-60 seconds. When the time is too long, the aroma of coffee is easy to volatilize, but the bitterness and acidity increase; Time is too short to make the taste of coffee. Light-colored coffee can be boiled for 5 seconds to extract its alcohol flavor.

6, fire source: simply divided into big fire, medium fire, small fire. Pay special attention to the size of the fire source when making coffee. If the fire moves too late or is too big, the water temperature will be too high and the coffee will be burnt. Too early or too small to fire, the water temperature is not enough, the coffee extraction is incomplete, and the aroma cannot be highlighted.

7. Stirring: The purpose of stirring coffee is to make coffee powder fully contact with water. The stirring time should not be too long, and the strength should be uniform. Don't beat the coffee grounds hard, just press the coffee powder into the water and stir it evenly. Stir the coffee only three times on time during the extraction process, and don't stir the filter cloth.

8. After the coffee is cooked, it should be delivered to the guests as soon as possible to ensure the quality of the coffee. Its optimum drinking temperature is between 65 and 85 degrees.

9. Wash the siphon pot every time it is cooked, but don't wash the coffee utensils with detergent or washing powder and smelly detergent to avoid the bad taste of the coffee cooked in the future.