COFFEE MAKER

A coffee machine is a device for the kitchen preparing coffee without water boil in a separate container. Although there are many different types of coffee machine with a number of different brews principles, in the most common devices, coffee grounds are placed in a paper or metal filter in a funnel, which is more than a glass or ceramic coffee machine. Cold water in a separate chamber, which is then heated to the boiling point, and set up in the funnel. This is also called automatic drip-feed system brew.

Brewing coffee through the ages

Making a cup of coffee is a deceptively simple process. Take simply roasted and ground coffee beans, add hot water, and the infusion consume. In the course of the 19th And also the beginning of the 20th Century, it was considered adequate to ground coffee to hot water in a saucepan, boil until it smelled right, and with the brew in a cup.

The first modern method for the production of drip coffee-brewing is more than 125 years old, and its construction had barely changed. The "Biggin", about originating in France. 1800 was a pot on two levels keep coffee in an upper compartment, in the water poured through the drain holes in the bottom of the department in the coffee machine. Around the same time, the French developed the "Pump coffee machine," in which a boiling water in the lower chamber itself forces a pipe and then trickles (filters) through the ground coffee in the lower chamber.

Vacuum brewers

Other popular coffee brewing equipment in the entire nineteenth century, including machines with different applications of the vacuum principle. The Napier Vacuum Machine, invented 1840, was an early example of this type. While the rule is too complex for everyday use, vacuum equipment were sought for the production of clear beer, and were actually quite popular until the mid-twentieth century.

The principle of the brewery was a vacuum to heat water in a lower expansion forced to ship the contents through a narrow tube into an upper vessel with ground coffee. If the lower vessel was empty and enough time had elapsed brews, the heat was removed and the resulting vacuum would the coffee through a sieve back into the lower chamber, from which they could be decanted. The Bauhaus design of this device can be in the Gerhard Marcks' Sintrax coffee machine from 1925.

An early version of the technology, a balance siphon was that the two chambers arranged side by side on a kind of scale-like device, with a counterweight attached to the first (or heating) chamber. Once the near-boiling water was forced by the heating chamber in the brewing, the counterweight was activated, causing a spring tension snuffer come over the flame so that they "made" the heat, and allowing the cooled water to return to the original chamber. In this way, a kind of primitive automatic brewing method has been achieved.

Percolators

Percolators began to be developed from the mid-nineteenth century, with James Nason patenting a version in Massachusetts 1865. In both biggin and coffee machine tools, however, similar functional requirements are at the heart of the gravity or pressure is used to water in touch with coffee for a sufficient amount of time to infuse an acceptable amount of flavor, and then the same forces act, the coffee from the grounds, as far as possible, be kept separate from the finished product. Domestic electrification simplifies the operation of percolators and vacuum systems and made them ubiquitous in American homes. A crucial factor in the success of the electric coffee machine was the creation of safe and secure fuses and heaters. In an article in the house furniture Review, May 1915, Lewis Stephenson by Landers, Frary and Clark described a modular plug security, which in his company Universal equipment, and the emergence of numerous patents and innovations in the temperature and power switches for the success of many new coffee machine and vacuum. Notable new models include Farberware's Coffee Robot (in 1937), Knapp Monarch Therm---Magic (1931), and the very popular Sunbeam Coffee Master in 1940. Sunbeam was one of the first manufacturers away from the all-glass construction (desires for the maintenance of the purity of taste), nickel-plated copper.

Design considerations in coffeemakers

While coffee percolators particular were apparently locked in a very traditional design vocabulary, vacuum coffee machines were in a position to a more diverse expression, as the colonial coffee machine was not a concrete form for this type of device, the required two completely separate chambers joined in an hourglass Configuration. Interest in this technique for 1914-1916 with the increasing popularity of the "Silex" brand, based on models provided by the Massachusetts housewives Ann Bridges and Mrs. Sutton. The use of Pyrex the problem of the fragility and breakability had made that this type of machine commercially unattractive. The popularity of Pyrex glass and bullets during the Second World War, as aluminum, chromium and other metals, which in traditional percolators was limited in availability. The slim and simple shapes drew positive attention from critics design influenced by the Bauhaus functionalism, and the requirements of the war. Science influence as a motive in the post-war era design was felt in the manufacture and marketing of coffee and coffee makers. Guides stressed that the ability of the device to the standards of temperature and brewing, and the proportion of soluble elements between brew and grounds. The industrial chemist Peter Schlumbohm expressed the most purely scientific motive in his "Chemex" coffee machine, which from its initial marketing in the early 1940's used the authority of science to a sales tool that describes the product as "pharmacy way, coffee," and discuss detail about the quality of their products in the language of the laboratory: "The funnel of the CHEMEX creates ideal conditions for the hydrostatic unique ... Chemex extraction." Schlumbohm unique brewery, a single vessel shaped Plexiglas To hold a proprietary filter cone, resembled nothing more as a piece of laboratory equipment, and became wildly popular in the technology-obsessed 1950 budget.

Drip coffeemakers

A drip coffee machine can be also referred to as an dripolator. A number of different machines for the automation of these methods have been around to the middle of the 20th Century. In 1972, the first automatic drip-feed system brew coffee machine for home use, Mr. Coffee, (Brown came with an automatic drip-feed system brew machine for the commercial use in the year 1963). It combines aspects of both water flow and gutters brew seeping through the process with the additional feature of the water heater with an electrical element in a separate chamber. Since that time, the number, type and size of the devices have increased dramatically.

From wikipedia

Coffee preparation

Coffee preparation is the process of the implementation of coffee beans in a drink. The specific steps depend on the type of coffee you want, and work with the raw material (eg spot vs. Whole Bean).

The agricultural and industrial processes for the manufacture of whole roasted coffee beans is usually well as coffee.

Grinding

The fineness of the grounds has a major influence on the brows, and compares the consistency of the grind with the brewing method is critical to extracting the optimum amount of the flavor of roasted beans. Brewing, in which the reasons for coffee hot water for a longer duration of a coarser grind faster than brewing methods. Beans, the fine for the brewing method, in which it is used, too much space for the hot water and produce a bitter, harsh, "extracted about" taste. At the other end of the spectrum, a very rough grind is a weak, watery, to taste result.

The rate of degradation increases when the coffee is ground, as a result of the larger surface area exposed to oxygen. With the rise of gourmet coffee as a beverage, it has become much more popular to grind the beans at home before brewing, and there are many household appliances, for the process.

There are three methods for the production of coffee grounds for brewing.

Burr-grinding

This method is based on the ridge, with two rotating elements crushing or tearing "the bean, and with less risk of burning. Burr grinders can either bike or conical, with the latter are quieter and less likely to clog. Burr grinders "mill" the coffee at a reasonable size accordance with a promotion, albeit more brewed.

• Conical burr mills, the most aromatic and very fine and consistent reasons. The complicated structure of steel ridges allows high gear to slow the speed grinding. The slower the speed, the less heat gives the ground coffee, thus preserving the maximum amount of flavor. Because of the large number of these mills grind settings are ideal for all types of coffee equipment: espresso, drip, percolators, French press. Better conical burr mills can grind extra fine for the preparation of Turkish coffee. Grinding speed is usually under 500 rpm.
• Burr grinders with hard edges grind type is usually a faster speed than conical burr mills and as a result tend to create a bit more heat in the coffee. They are the cheapest way to a consistent grind in a wide range of applications. They are well suited for most home coffee preparation.

Chopping

Most modern "grinders" actually chop the beans into pieces (and some coffee drinkers just a house mixer to do the job). Although a much longer life before wearing the sheets, the result is dramatically less effective in the production of a homogeneous grind, and therefore will be a degraded product in the cup.

Blade grinders "smash" the beans with a sheet with very high speed (20000 and 30000 rpm). The ground coffee is larger and smaller particles and is warmer than ground coffee from burr mills. Blade grinders create "coffee dust, which can clog up screens espresso machines and French press. These mills are (in theory) only suitable for drip coffee makers although the product worse as a result. In addition, a great job for grinding spices and herbs. They are not for use with pump espresso machines.

Pounding

Turkish coffee is infused with sake of almost powdery fineness. In the absence of a sufficiently high quality burr grinder, the only reliable way to achieve this is to pound the beans in a mortar and pestl.

From wikipedia

Brewing

Coffee can be brewed in various ways, but these methods can be divided into four groups, depending on how the water on the coffee grounds. If the method allows the water, just once through the grounds, the resulting brew, especially the soluble components (including caffeine), while, if the water is cycled back through the beans (as with the common coffee machine), the brew More will contain the relatively less soluble compounds in the bean, the more bitter because this type of process is less favored by coffee lovers.

Coffee in all these forms will be with coffee grounds (coffee beans, roasted and ground), and hot water, the reasons behind either still or filtered out of the cup or mug on the main soluble compounds were removed. The fineness of the grind required varies according to the method of extraction.

Water temperature is crucial for the proper extraction of flavor from the ground coffee. The recommended coffee brewing temperature is 93 ° C (199.4 ° F). Any cooler and some of the solver, the flavor will not be extracted. If the water is too hot, some undesirable elements are extracted, affect the taste, especially in bitterness.

The usual ratio of coffee to water for the style of coffee most frequently in Europe, America and other western nations (evident in publications such as textbooks and manuals on coffee for drip-feed system brew machines) is between one and two tablespoons of ground coffee each six ounces ( 180 ml) water, a full two tablespoons per six ounces rather be recommended by experienced coffee lovers. Note that the size of grinds has an effect on the strength and the amount of coffee needed, and adjusted if necessary.

Coffee is continuously heated rapidly in taste, even at room temperature, deterioration will occur. For this reason lovers frown on the hotplate, which sometimes used to warm coffee before serving. However, if it is in an oxygen environment, it almost indefinitely at room temperature, and sealed containers of brewed coffee are sometimes commercially available in the food retailing in America or Europe, with Frappuccino is generally available convenience stores and grocery stores in the United States.

Electronic coffee machines boil the water and brew the infusion with little human help, and sometimes after a timer. Some even grind the beans automatically before brewing.

Boiling

Despite the name, care should be taken not to actually boil the coffee (or at least not for too long) because that would make it bitter.

• The simplest method is to the ground coffee in the cup for hot water, and leave it to cool, and the reasons to fall down. This is a traditional way for a cup of coffee, yet in parts of Indonesia. One should not drink this until the end, unless you want to "eat" the ground coffee. The advantages of this method are that it is simple, and that the temperature of the water is just right.
• Turkish coffee was a very early method, coffee, and is still, in the Middle East, North Africa, East Africa, Turkey, Greece and the Balkans. Water is all together with very finely ground coffee in a narrow tip pot, called an ibrik (Arabic), cezve (Turkish), kanaka (Egypt), briki (Greek), or džezva (Štokavian), and short cooking . It is usually drunk sweet, in this case, the sugar pot and boiled with the coffee, it is also often spiced with cardamom, especially in the Arab countries. The result is imbibed in small cups of very strong coffee with foam on the top and a thick muddy grounds at the bottom of the cup, "telve" in the Turkish language, and often in the English language as "mud".
• "Cowboy Coffee" by simply heating grossly grounds with water in a pot, let the reasons and pouring off the liquid to drink, sometimes filters remove fine reasons. While the name suggests that this method comes from, or cowboys, probably on the track around a campfire, it is also among the others who do not drink coffee frequently and / or the lack of special equipment for brewing. Some coffee lovers actually prefer this method. In Finland and Norway, the highest consumption of coffee per capita, which is the traditional way to make coffee.

Pressure

• Espresso is with hot water at between 91 ° C (195 ° F) and 96 ° C (204 ° F) forced, under a pressure of between eight and nine atmospheres (800-900 kPa im), a slightly packed matrix (so One called Puck) finely ground coffee. It can be served alone (often for a dinner), and is the basis for many coffee drinks. It is one of the strongest forms of wine-tasting coffee regularly consumed, with a distinctive taste and crema, a layer of emulsified oils in the form of a colloidal foam stood above the liquid.

• A moka pot, also known as "Italian coffeepot" is a three-chamber design, the water boils in the bottom section, forcing the boiling water through the coffee grounds separated in the middle. The resulting coffee (espresso almost strength, but without the Crema) is in the upper section. It is normally sits directly on a heater or stove. Some models are equipped with a glass or plastic top, to the coffee, as it is forced.
• The Aero Press is a recently popular device similar to the French press. Hot water in a mixture of ground coffee, but the coffee is under moderate pressure a relatively short time later by a paper micro filters, without the accumulation of vast amounts of sediment bitter, with a French press.
• Various types of single-serve coffee machines force hot water under pressure through a coffee pods consisting of finely ground coffee, sandwiched between two layers of filter paper or a proprietary capsule with ground coffee. Examples of this are the pod-based Senseo and home applications café and the proprietary Tassimo and K-Cup.

Gravity

• Drip brew (also known as a filter or American coffee), the rental hot water dripping on coffee grounds in a coffee filter (perforated paper or metal). Thickness varies depending on the ratio of water, coffee and the fineness of the grind, but is generally weaker than espresso, if the final product contains more caffeine. Through the Convention, the regular coffee brewed by this method is in a pot brown or black (or a pot with a handle brown or black), while decaffeinated coffee is served in an orange pot (or a pot with an orange handle).
• The common electric coffee machine was in almost universal use in the United States in the 1970s and is still popular in some households today differs from the pressure of coffee machine described above. It uses the pressure of the boiling water to force them to a chamber of the reasons, but based on the gravity of the water through the grounds, where they then repeats the process until shutdown of an internal timer. The coffee produced in low esteem by some coffee lovers, because this happen with several. Many coffee drinkers still prefer percolation severity because they say it provides a rich cup of coffee compared to drip brewing.
• Another variant is cold-coffee, sometimes called "cold hit." Cold water and poured a cup of coffee grounds too steep for eight to twenty-four hours. The coffee is then filtered, usually through a very thick filters, the elimination of all particles. This process provides a very strong focus, which are in a refrigerated, airtight container for up to eight weeks. The coffee can then be prepared for the drinking water supply by adding hot water to concentrate in an approximately 3:1 ratio (water concentrate), but can be adjusted so that the drinker preferred. The coffee used by this method is very low-acid with a smooth taste, and is often preferred by people with sensitive stomachs. Others, however, believe that this method Strip coffee favor of its bold and character. Since this method is not common, there are very few devices, which for them, but a brand name is the "Coffee Toddy", which has been reviewed by several newspapers and magazines cooking.

Steeping

• A cafetière (or French press) is a tall, narrow glass cylinder with a piston with a wire mesh filter made of metal or nylon. The coffee and hot water are in the cylinder (usually for four to seven minutes), before the Pistons, in the form of a metal foil is pressed, so that the coffee at the top ready to be poured. This style of "total immersion brewing" coffee is considered by many experts to the ideal way to the fine coffee at home. Depending on the type of filter, it is important to give attention to grind the coffee beans, albeit a rather coarse grind is almost always required.
• Coffee bag (similar to tea bags) are much less likely than their equivalents tea, because they are much more extensive (more coffee is needed in a bag of coffee than tea in a tea bag). This method of brewing coffee is especially useful for those on camping trips, when the weight is a problem.
• Malaysian Coffee is often brewed with a "sock", which is really just a muslin bag shaped like a filter, in the coffee is loaded then steeped in hot water. This method is especially suitable for use with local beer and coffee in Malaysia especially the Robusta variety and Liberica, which are often much stronger in flavor, so that the ground coffee in the sock to be reused. The same method is used in Colombia to make tinta, black coffee, often with panela, a concentrate of sugar in the cake.
• A vacuum brewer consists of two chambers: a pot bottom, top, which is a bowl or funnel with its siphon descending almost to the bottom of the vessel. The bottom of the bowl is blocked by a filter made of glass, fabric or plastic, and the bowl and pot are protected by a seal that a seal. Water is in the pot, the coffee grounds are in the bowl, and the whole device is a burner. As the heated water is forced through an increase in vapor pressure and the siphon into the bowl, where it mixes with the grounds. If all the water was forced into the bowl of the brewery from the heat. As the water vapor in the pot cools it contracts, which a partial vacuum and drawing the coffee through the filter.

From wikipedia

TEA

Tea is a beverage, the turnout processed leaves, flowers or branches of the tea bush Camellia sinensis in hot water for a few minutes. The processing can oxidation, heating, drying, and the addition of other herbs, flowers, fruits and spices. The four basic types of tea are true (in order from most to least-processed): black tea, oolong tea, green tea and white tea. The term "herbal tea" in the rule refers to infusions of fruit or herbs (such as rosehip, chamomile, or jiaogulan), which no Camellia sinensis. (Alternative words for herbal tea avoid the word "tea" are tisane and herbal tea.) This article deals exclusively with the preparation and use of the tea plant C. sinensis.

Tea is a natural source of the amino acid theanine, methylxanthines such as caffeine and theobromine, and polyphenolic antioxidant catechins.It has almost no carbohydrates, fat or protein. It has a cooling, slightly bitter, and astringent taste.

Tea Preparation

The traditional method, a cup of tea with loose tea, either directly or in a tea infuser into a pot of tea and pouring boiling (or very hot, depending on the type of tea) water over the tea. In the second half of the 20th Century, the use of tea bags has largely replaced the use of loose tea in the Western World, that is brewing in a cup or mug.

Historically in China, tea is divided into a series of infusions. The first infusion immediately poured out to wash the tea, and then the second, and further infusions are drunk. The third - through fifth are almost always considered to be the best infusions of tea, although different teas, and can open up other more infusions with boiling water, in order to life.

Typically, the best temperature for brewing tea can be determined by its kind teas, which have little or no oxidation period, such as a green or white tea, brewed to be the best at lower temperatures around 80 ° C, while teas with more oxidation period should brewed at higher temperatures around 100 ° C.

The amount of tea used a lot of water is, of course, of vital importance, but the issue is some confusion. One reason for this is to be done with the knowledge of popular culture (one spoonful per person and one for the pot, etc.), another to do with the differences in the type and quality between the different teas and within the same garden of season to season. A basic recipe can be a slightly heaped teaspoon of tea (about 5 ml) per 200 ml of water prepared as described above. This may vary depending on the tea and taste, with a stronger Assam too drunk with milk with more leaf, and a gentle high as a grown Darjeeling tea prepared, with a little less (like the middle stronger flavors overwhelm the champagne notes).

Another way to a tea taste, the entire process to hot water for a cup of the leaves, and after about 30 seconds, to the taste of tea. Since the tea leaves unfold ( "Agony of the Leaves") make it to various parts of itself to the water, and thus the taste. Continuation of this from the first taste of the time over which the tea is very braised, a revaluation of tea over the whole length.

Black tea

The water for black teas should be added to the boiling point (100 ° C and 212 ° F). Many of the active ingredients in black tea is not even at temperatures below 90 ° C. For some delicate teas lower temperatures are recommended. The temperature is as big an impact on the final taste than the type of tea used. The most frequent errors in the black tea, the use of water at a temperature too low. Since boiling point decreases with increasing altitude, which makes it difficult to properly brew black tea in the mountainous region. It is also recommended that the warmed teapot, before the preparation of tea, simply by adding a small amount of boiling water into the pan, swirling just before discarding. Black tea brewed are usually for about 4 minutes and should not be allowed to steep for less than 30 seconds or more than five minutes (a process known as brewing or [dialectally] mashing in Britain, especially in the county Yorkshire.). More soft investment times, the bitter tea (at this point it is stewed in the United Kingdom). When the tea is brewed long enough to suit the taste of the drinkers, it should be tense while.

Green tea

Water for green tea, according to most accounts, should be around 80 ° C to 85 ° C (176 ° F to 185 ° F), the higher the quality of the leaves, the lower the temperature. Hot water will burn green tea leaves with a bitter taste. Preferential way in the container in which the tea is steeped, the cup or teapot should be pre-heated, so that the tea does not cool down immediately.

Oolong tea

Oolong teas should be brewed around 90 ° C to 100 ° C (194 ° F to 212 ° F), and again the brewing vessel should be warmed before pouring in the water. Lila Yixing clay teapots are the ideal ship for Brewing Oolong tea. For best results, use spring water, such as the minerals in the water tend to bring more taste in the tea.

Premium or delicate tea

Some teas, especially green tea and delicate oolong teas or Darjeeling, is a gem for shorter periods of time, sometimes less than 30 seconds. With the help of a tea strainer separating the leaves from the water at the end of the brewing time a tea bag is not in use. The amount and timing of the harvest offer different flavor profiles, the proper storage and water quality also plays a big influence on the taste.

Pu-erh tea

Pu-erh teas require boiling water for infusion. Some prefer quick rinse pu erh for a few seconds with boiling water, tea remove dust, resulting from the aging process. Aufgießen pu erh at the boiling point (100 ° C and 212 ° F), and the steep for 30 seconds or up to five minutes.

Serving

With regard to the preparation of tea tannin, without that it poured into the cups, a second teapot is employed. The turnout pot is best unglazed earthenware; Yixing pots are the best known of these, famous for the high quality clay from which they are made. The service is usually porcelain pot, which retains heat better. Large pots are after 19 Century invention, as a tea-time prior to this very rare and very expensive. Experienced tea-drinkers often insist that the tea should not be stirred while it around the softening (sometimes tortuous in the United Kingdom). This, they say, is not much to the strengthening of tea, but it is likely that the tannins, in the same way, brewing too long. For the same reason you should not squeeze the last drop of a
Tea bags, tea stronger if desired, more tea leaves should be used.

From Wikipedia