How to make a good cup of coffee

It is said that fresh coffee fruit is a small red berry, a bit like a cherry, grown in tropical or subtropical areas, that is, between 25 degrees north latitude and 30 degrees south latitude. The coffee beans we drink are coffee seeds wrapped in coffee fruits.

There are two ways to process coffee beans, sun drying and washed coffee. I heard that in recent years, there is a new processing method - honey processing, which is half sun drying and half washed coffee. The specific processing process is not clear.

Then after roasting, the coffee beans will change in color and size and emit an enticing aroma.

This time we chose Colombian coffee beans originating from the United States:

There are three common ways to brew coffee: siphon pot, hand drip filter and espresso machine. Today we learned two methods, the first one is siphon pot:

Generally speaking, the ratio of coffee powder to water is 1:15-20. The first pot is chosen to be 1:18, that is, 20 grams of coffee beans are matched with 360 grams of water.

First, fill the lower pot with water, heat it with a halogen lamp, and insert the upper pot diagonally into the lower pot. (By the way, there is a chain at the spout of the upper pot, which is an explosion-proof bead to prevent water droplets from splashing and injuring people.)

When it is heated until large bubbles appear continuously, the water temperature is about 90 degrees. Straighten the upper pot and gently insert it into the lower pot. At this time, you can see the water start to climb up.

Start grinding the coffee beans at this time to retain the aroma of the coffee beans to the greatest extent. After grinding by the machine (3 degrees), it becomes like this:

After the water in the kettle has completely risen, pour in the coffee powder, stir it left and right with a stirring stick, and gently press down the floating coffee powder to fully extract its flavor.

Turn off the fire, remove the heat source, and use the prepared wet cloth to wrap the outer wall of the lower pot so that the coffee can be absorbed into the lower pot as soon as possible.

Then we can start enjoying this fragrant coffee!

Colombian coffee is slightly bitter at first, but then becomes sweet with a hint of chocolate aroma, which is low-key and elegant.

Another method I learned this time is hand dripping:

Put the filter paper in the filter cup and moisten it with hot water first. This is very important as it can wash away the smell of the filter paper and make it stick to the filter cup.

Then sprinkle the coffee powder evenly into the filter cup and start the steaming process, which is to slowly and evenly add water in a circular motion. The water flow should be kept stable and not rush onto the filter paper. Water can also be added in sections. In order to control the powder-water ratio (this time it was 1:16), the whole process was completed on a balance scale.

Personally, I think that hand-brewed coffee is slightly more bitter than that brewed by a siphon pot, probably because the water temperature drops faster during the brewing process.

Finally, I would like to thank Pacific Coffee (Century Center Store) for providing this coffee course. It is located on the first floor of Century Center, No. 50 Minzu Road, Siming District, Xiamen. The door is right at the door of the world’s closest bridge to sea level - Yanwu Bridge. In the distance is the beautiful panoramic view of Gulangyu Island. It is adjacent to Xiamen University and can be said to have the best time, place and people.

Thanks to Mary and Mitter for giving us, especially me, a coffee blind who usually only drinks instant coffee, such a lively, interesting and delicious coffee and gourmet open class.