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.