4 important steps to brewing coffee

1. Coffee quality: To comment on the quality of a cup of coffee, one should have an in-depth understanding of the basic information of coffee, such as the variety of coffee, the origin of the coffee beans and its regional characteristics, the planting altitude, the process of processing the raw beans, the age of the beans, purity, size and water content. However, such detailed information is usually not available. Therefore, taste and aroma become the final criteria for judgment, and experience becomes the basis for judging the quality of coffee.

2. Packaging: Oxygen is an important factor that affects the freshness, taste, and aroma of coffee. Therefore, after each package is opened, the freshness of the coffee will be lost quickly. In fact, when the coffee is extracted into a vacuum state, the aroma of the coffee will also be extracted. The coffee brewed by coffee shops that are roasted and ground before brewing can retain the aroma of coffee better than the vacuum-packed coffee sold on the market. Some false reports indicate that the freshness of ground coffee can be maintained for up to three weeks or longer, but for any coffee expert, this is ridiculous, although these ground coffee powders are acceptable to most consumers who lack knowledge of coffee or generally add sugar and milk. Therefore, the change in the taste of coffee after brewing is very related to the freshness, so packaging is very important for protecting coffee.

3. Water quality, coffee-water ratio: A cup of coffee, water accounts for 99%. If the water contains impurities, or is hard, contains high concentration of alkali, tastes bad or contains some organic matter (oxygen, odor, or metal), it will greatly reduce the taste of the coffee. However, the common mistake in brewing a good cup of coffee is not measuring the correct amount of water and coffee powder. The correct ratio of coffee to water, in the British weight measurement standard, is about 1 pound of water to coffee to 2.00~2.25 gallons of water. If the metric measurement standard is used, it is 16.7~18.8 liters of water to 1 kilogram of coffee powder. In addition, the water absorption of coffee should also be considered. Roasted coffee powder will retain twice its weight of water, and the amount of water remaining in the coffee and the screening program must be calculated together. Brewing method: Some of the most popular brewing methods in families or businesses will destroy all the aroma of high-grade coffee. For example, long-term storage of a large amount of coffee powder and mixing new and old coffee powder for brewing will have a certain impact on coffee.

4. The key points of brewing include: speed and time. In fact, fine coffee powder is not so easy to obtain in China. Some new pressure brewing methods (such as AeroPress) also use medium-ground coffee particles instead of mud, which can also quickly obtain evenly extracted coffee. Other methods such as continuous brewing coffee machines and plug-in American coffee pots cannot evenly blend water with coffee powder, which will affect the taste of coffee.