How to use the coffee machine, how to use the coffee machine, how to use the coffee machine in detail
How to use the Turkish coffee machine
First, let’s introduce what “brewing” coffee is. Boil – put something in water and bring the water to a boil over a fire. But the “boiling” of brewing coffee is the process of “washing” the flavor from the coffee with water at 92-96 degrees. So many people will misunderstand this word. If you actually put the coffee into the water to “brew”, the drink you will get will no longer be a cup of coffee, but a cup of bitter, burnt-flavored water (because the temperature of the water has reached more than 96 degrees at this time), 96 degrees The above temperature can destroy the oil in the coffee, and the taste is acrid and astringent.
1. The grinding degree of coffee is determined by the coffee equipment you choose. Because different coffee making methods require different grinding thicknesses.
2. Use 92-96 degree water.
3. Different production methods require different cooking times.
Turkish Coffee is perhaps the most difficult coffee to make. Real Turkish coffee can only be obtained through complicated procedures. Each cup of coffee requires two tablespoons of coffee and one tablespoon of sugar (if desired). (You should use a small cup for Turkish coffee). Add the coffee and sugar to the Turkish coffee pot “Ibrik” (Jezva) Your spoon measures the water, add as many cups as you need. The coffee maker should only be half full because a lot of foam is created when the water is about to boil. When the coffee boils, remove the coffee maker from the heat to allow the foam to disappear. Repeat the above procedure twice, then slowly add the coffee to the small cup. If you do it carefully, most of the coffee particles should remain in the coffee maker. A true connoisseur of Turkish coffee is able to add a little froth to each guest’s cup, but this can also be done with a spoon.
How to use a French Press
The coffee maker (also Called a brewer or presser) French Press Coffee, which is a traditional brewing method in which the ground coffee and the brewed coffee liquid are in the same container, which allows you to taste the strengths and weaknesses of coffee.
How to: Put the coffee powder that matches the thickness of the press pot into the pot by one cup (8.0 grams), but not more than the coffee pot can brew. limits. Pour 91-96 degrees Celsius water into the pot until the top of the metal frame outside the coffee pot, put the filter rod, soak for 3 minutes and push the filter to the bottom, and a pot of good coffee is brewed.
How to operate a siphon pot
Features:The brewed coffee has good aroma and high body.
Corresponding coffee beans: Non-heavy roasted single-origin and blended coffee beans, such as: Blue Mountains, Colombia, Brazil, etc.
Applicable to the crowd: People who pursue coffee quality, are not afraid of the trouble of washing the pot, and have a spirit of continuous exploration.
Preparation materials:
1. An appropriate amount of purified water; you can use the kind of purified water used in household water dispensers or filtered tap water.
2. A few coffee beans/coffee powder;
The water volume of a cup of coffee in the siphon pot is 110 ml (but the water volume will be reduced by about one-fifth after brewing), the corresponding coffee The powder is about 15 grams;
If conditions permit, it is best to use coffee beans within 10 days of leaving the factory, and grind them into coffee powder before brewing coffee;
The finer coffee powder The degree can refer to the thickness of the “extra fine grain” sugar sold in the market.
3. A set of siphon coffee pot (the Hario TCA-3 type is used here), including: upper cover, upper seat, lower seat, siphon pot holder, filter, alcohol lamp (use concentration of 95 % of industrial alcohol) and alcohol lamp windscreen. Because it is difficult to adjust the firepower of the alcohol lamp during use, it should be adjusted a little smaller (the cotton core only needs to leak 2 to 3 mm from the top).
4. One 10-gram coffee measuring spoon.
5. A bamboo stir stick.
6. A piece of filter cloth or filter paper for the siphon pot; the filter cloth should be scalded with hot water before the first use to remove the odor.
7. A damp rag.
8. An analog clock for timing.
Specific brewing steps:
1. Add an appropriate amount of pure water to the lower seat of the siphon pot (you can use heated pure water to shorten the brewing time). The time to boil water. In this operation, the amount of water added is 2.5 cups, that is, about 280 ml, two cups of water are for guests/friends, and the extra half cup is reserved for brewers to taste in advance. If you feel the taste is abnormal, don’t drink it for the guests, hehe);
2. When the fuel in the alcohol lamp is sufficient, light it and place it directly under the lower seat of the siphon pot;
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3. Fix the filter covered with filter cloth/paper on the upper seat of the siphon pot, and ensure that the position of the filter is in the center (if the position is off, it can be adjusted with a bamboo stirrer);
4. Pour an appropriate amount of coffee powder (2.5 cups of water corresponds to about 37 grams of coffee powder, which can be adjusted according to personal taste) into the upper seat of the siphon pot. Shake the upper seat horizontally a few times to make the coffee powder evenly cover the filter;
5. Insert the upper seat of the siphon pot into the lower seat obliquely, but do not insert it tightly (if the When the upper seat is inserted, the boiling hot water may suddenly spray out, which is quite dangerous, remember!);
6. After the water in the lower seat is completely boiled, temporarily move the alcohol lamp for about 10 seconds, and then Move it back, but not directly under the lower seat, it should be slightly off center. This has two purposes: one is to reduce the water temperature to the most suitable temperature – about 95 degrees; the other is to reduce the firepower of the alcohol lamp (as I said just now, the alcohol lamp is inconvenient in adjusting the firepower, which is also somewhat The reason why people will use two alcohol lamps in turn or use a gas stove with adjustable fire power);
7. p> 8. At this time, the water in the lower seat will flow into the upper seat along the riser of the upper seat due to the increased pressure after heating. When only 1/3 of the water in the lower seat is left, pour the ground coffee powder into the upper seat, and use a bamboo stirring stick to wet the coffee powder from all sides to the middle;
9. After the coffee powder is completely After splashing, start the timer (do not stir the coffee mixture at this time, this stage is called “simmering”);
10. After about 45 seconds, use the bamboo stirrer to quickly stir the coffee solution. Stirring can be stopped after a layer of foam appears on the surface of the liquid. Wait a few more seconds, then the alcohol lamp can be removed and extinguished;
11. Wipe the lower seat with a wet cloth prepared in advance to cool the lower seat; the wiping sequence is to wipe the bottom first and then wipe Around, and do not stay in one position for too long, so as to avoid uneven cooling of the lower seat and burst. If you are skilled, you can wipe the lower seat with a rag in one hand, and stir the coffee solution with the stirring rod in the other hand to accelerate its cooling;
12. After the lower seat is cold, the internal pressure will increase with
13. When the coffee solution in the upper seat is completely sucked back, pull out the upper seat, Pour the coffee liquid in the lower seat into the pre-warmed coffee cup.
When the coffee solution in the upper seat is sucked into the lower seat, in the final stage, some foam will form above the liquid level of the lower seat. By observing the shape of the foam, you can judge whether the heat and extraction are suitable: if there is a lot of fine foam, it means that the heat of the coffee is too high, and the coffee taste will be quite bitter; if it is a large bubble, and If it disappears after a few seconds, the heat is ideal; if there is almost no foam, the heat is insufficient. If it is found that the heat is not suitable, it can be adjusted by increasing or decreasing the “simmering” time in subsequent brewing.
Having said so much, in fact, this is just the basic usage of the siphon pot (there are also double-flushing method, smelling method, viscosity method, etc.) , I believe that everyone will be able to brew a cup of coffee that really suits them.
How to use a Belgian coffee pot:
First, turn on the alcohol lamp Cover, fill with alcohol (burning alcohol) about 60% full. Take out the filter cloth in the attachment, boil it in boiling water for about 12 minutes, then wash it with clean water and wrap it on the filter. Before each use, please wash and wipe all the utensils once, and fill the water container with boiling water to simulate a trial cooking to keep your food hygiene.
Operation 1: Please press the heat-resistant silica gel tightly on the water reservoir to seal it;
Operation 2: Put 5 level spoons of about 40g coffee powder into the glass;
Operation 3: Turn off the water storage plug, pour in about 420cc~440cc of boiling water, and then close the water injection port;
Operation 4: Press the balance rod down, and let the water reservoir Stuck the opened alcohol lamp cover, and finally light the alcohol lamp. When the water boils to 100 degrees, the water will be sucked into the glass (siphon principle). When the weight of the balance bar is greater than the weight of the water accumulator, the water accumulator will be bounced up and raised, and the alcohol stuck in the water accumulator at that time The lamp cover is automatically closed due to the pop-up of the water accumulator (turn off the fire);
Operation 5: When the coffee returns to the water accumulator, slightly turn the water accumulator plug to allow air convection, and then turn on the faucet. Enjoy delicious coffee.
Moka pot operation method
1. Pour hot water Into the lower cup, the height should not exceed the pressure relief valve.
2. Grind the coffee powder, pour the coffee powder into the powder cup, and pour more. Use chopsticks or a bean spoon to smooth out the excess flour.
3. Dip the filter paper slightly with water, stick it on the upper filter, and screw on the upper seat. (You have to tighten the pressure so that it will not leak out). Be careful not to apply force to the handle of the moka pot, which can easily break the handle. ＊It is easy to make the base hot if you add hot water. It is recommended to wrap a towel for assistance.
4. Heat with gas lamp or alcohol stove. Turn to low heat when you see coffee coming out (don’t let it come out too quickly).
5. The coffee is then slowly brewed. When there is no more coffee coming out of the coffee outlet of the upper pot, turn off the fire and enjoy a cup of fragrant coffee.
Semi-automatic coffee machine
An Italian coffee machine that uses pressure to The steam quickly passes through the coffee powder to extract the best components in the coffee, so the time that the steam stays in the coffee powder directly affects the quality of the brewed coffee.
Step 1: Scoop the coffee powder into the coffee filter cover, visually check that the coffee exceeds the horizontal line of the cover, and use a flat knife or spoon to cut off the excess coffee powder.
Step 2: Knock the coffee filter cover flat to distribute the coffee powder evenly, which is why the better Italian coffee machines use heavier metal for the coffee filter cover. Because if it is other materials, it may not be able to withstand too many heavy knocks.
Step 3: Press the coffee powder in the filter cap with a pressure rod. It is best to keep the surface of the coffee grounds level when pressing the ground coffee, otherwise the steam passing through will be uneven. It is best to use the muscles under the thumb to press, it is easier to apply the force evenly. And how much pressure is needed, you can try it several times. It is important to try the same batch of ground coffee a few times before you can grasp the correspondence between your pressing method and the function of the machine.
Step 4: Knock off the coffee powder on the edge of the surface of the coffee powder just pressed down (drum in the horizontal direction), repeat it again and again, and turn it 90 degrees with your wrist while pressing down. Then, clean the coffee grounds around the filter cap.
Step 5: Lock the filter cover, put the water in according to the instructions of the machine, press the switch, and the steam starts to pass through the coffee powder.
How to use the automatic coffee machine
1. Re-coffee beans Add coffee beans to the bin, fill the water tank with water, fill the chocolate bin with chocolate powder, turn on the power, and turn it on.
2. The milk can be directly put into the milk box and put into the automatic suction tube.
3. Press the OK button directly after heating, according to the different design and designated buttons of the coffee machine: cappuccino, latte, American, Italian espresso, chocolate coffee, single cup and double cup can be make.
4. It is very convenient to clean, and it will automatically display when the slag tank is full.
5. Everything is convenient. The advantages of the fully automatic coffee machine are power saving, and the quality and stability of the products produced by the operation are good. Anyone can operate it, and it has truly reached the point of unmanned operation.
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