What are the methods of brewing coffee? comparison of various ways of making coffee

Coffee brewing method

French press French pressure

Percolator mocha pot

Drip Filter trickle filtration

Syphon plug siphon

Pressurised Infusion (Espresso) Italian concentration

As for the grinding thickness of coffee powder:

French pressure: each coffee is ground into 100,300 coffee powders, about 0.7mm powder in diameter, that is, about the size of No. 2 granulated sugar.

Filter: each coffee is ground into 500,800 coffee powder, about diameter 0.5mm powder, that is, about the size of coffee with sugar particles.

Saifeng: each coffee is ground into 1000 to 3000 coffee powders, about 0.35mm powder in diameter, that is, about the size of food refined salt particles.

Espresson: each coffee is ground into 3500 coffee powders, about the diameter of 0.05mm powder, that is, about the size of flour particles.

SCAA standard cup timing coffee powder grinding, 70: 75% through the standard sieve # 20 (0.85mm) uniformity, about a little thicker than the French press.

In addition, SCAE provides the concept of coffee brewing process and brewing time of different grinding thickness:

1. Wetting: at this time, put hot water into the coffee powder to wet the coffee, let the coffee extract dissolve, the amount of water infiltration is about twice the amount of coffee powder, and the infiltration time is about 30sce.

two。 Brewing stage Water Cycle: at this time, because the coffee powder thickness has different time to let the water contact with the coffee powder, and dissolve the coffee extract.

a. French pressing: the powder is coarse, about infiltrating 3~5min

b. Dripping follicle type: the cooking process is about 1~3min

C.Syphon: the cooking process is about 40~60sec

D.espresso: extraction of 30cc espresso in 30 seconds

3. The latter part of the extraction: at this time, the coffee has extracted more than 50% of the extractable matter, that is, 60% to 70% of the coffee soluble extract is extracted for the most suitable extraction and adjust the amount of water to reach the optimum coffee concentration between 1.0% and 1.5%.

4. Coffee grounds after extraction: the water content in the coffee grounds is about 2 times that of the original coffee powder (hand-brewed type).