Coffee Preparation is the process of turning coffee beans into drinks. While certain steps vary with the type of coffee and with raw materials, the process includes four basic steps: the raw coffee beans must be roasted, the roasted coffee beans then have to be ground, the ground coffee must then be mixed with hot water for a certain time (brewed), and finally Liquid coffee should be separated from the used yard.
Coffee is usually brewed immediately before drinking. In most areas, coffee can be purchased unprocessed, or baked, or baked and ground. Coffee is often vacuum packed to prevent oxidation and prolong its shelf life.
Video Coffee preparation
Baking
Coffee roasting changes the chemical and physical properties of green coffee beans. When baked, green beans expand almost twice their original size, change color and density. When the beans absorb heat, the color turns yellow, then becomes light-colored "cinnamon", and then becomes a rich dark brown color. During grilling, oil appears on the surface of the bean. Bake will continue to dark until removed from heat source.
Coffee can be roasted with the usual kitchen utensils (frying pan, grill, oven, popcorn poppers) or with special equipment. A coffee roaster is a special pot or a suitable tool for heating and roasting green coffee beans.
Maps Coffee preparation
Grinding
All coffee beans are ground, also known as grinding, to facilitate the brewing process.
Grind fineness greatly affects brewing. The brewing method that exposes the coffee powder to hot water takes longer requires more coarse grinding than faster brewing methods. The overly finely ground beans for the brewing method in which they are used will expose too much surface area to hot water and produce a too-hard, "over-extracted" taste. At the other extreme, grinding too coarsely will produce weak coffee unless it is more widely used. Because of the importance of body smoothness, uniform excitement is desirable.
If brewing methods are used where exposure time of powdered coffee to hot water can be adjusted, then a short brewing time can be used for finely ground coffee. This produces coffee with the same flavor but uses less coffee powder. A knife grinder does not cause a buildup of frictional heat in coffee powder unless it is used to grind a very large amount as in commercial operations. Fine grinding allows the most efficient extraction but the ground coffee is too smooth will slow down filtering or filtering.
Coffee powder worsens faster than baked beans because of the larger surface area exposed to oxygen. Many coffee drinkers grind the beans themselves immediately before brewing.
Used coffee beans can be reused for hair or skin care as well as in the garden. It can also be used as a biodiesel fuel.
There are four methods of grinding coffee for brewing: burr-grinding, chopping, pounding, and roller grinding.
Grinders
Burr mill uses two rotating abrasive elements, such as wheels or conical grinding elements, among which the coffee beans are destroyed or "torn" with a little friction heating. The process of peeling and crushing the beans releases the coffee oil, which is then more easily extracted during the infusion process with hot water, making the coffee taste richer and smoother.
Both manually and electric-powered plants are available. These factories grind coffee to a fairly uniform size determined by the separation of two abrasive surfaces in which the coffee is milled; Uniform shampoo produces more evenly extracted when brewed, with no too fine particles clogging the filter.
These factories offer a variety of grinding arrangements, making them suitable for grinding coffee for various brewing systems such as espresso, drip, percolators, French press, and others. Many thorn grinders, including virtually all domestic versions, can not achieve the subtle grinding required for the preparation of Turkish coffee; traditional Turkish hand grinder is an exception.
Grinding grinder has two types of conical grinding and flat grinding wheels. Both grind coffee beans consistently and with uniform sizes. Almost every grind of coffee grinds grinds at low noise, offering a large hopper for storing whole beans, easy to use with portafilter to grind espresso, body made with stainless steel or ceramic with modern design as well as slow operating system ensuring grind finds all the time..
Cut
Coffee beans can be cut using a high-speed rotating knife (20,000 to 30,000 rpm), both in a knife grinder specially designed for coffee and spices, or in a commonly used home blender. Such devices are cheaper than thorn grinders, but milling is not uniform and will produce particles of varying size, while ideally all particles must have the same size, suitable for brewing methods. In addition, the particles become smaller and smaller during the milling process, which makes it difficult to achieve consistent grinding from batch to batch. Coffee powder is also warmed with friction, though it is debatable whether these warming effects have detectable effects on coffee taste.
The knife grinder creates "coffee dust" which can clog the filter in an espresso machine and French pressure, and is best suited for coffee drops. They are not recommended to grind coffee for use with an espresso pump machine.
Pounding
Arab coffee and Turkish coffee require that the soil is almost like a powder in fineness, finer than can be achieved by most grinders. Punching beans with mortar and alu can smooth enough coffee.
Roller mill
In a grinder, the nuts are milled between the pairs of corrugated rollers. The roller mill produces a more even distribution of the grinding size and heats less coffee than other milling methods. However, due to their size and cost, roll rollers are used exclusively by commercial and industrial scale coffee producers.
Water-cooled rollers are used for high production levels as well as for fine grinding such as Turkey and espresso.
Brewing
Coffee can be brewed in several different ways, but this method falls into four main groups depending on how water is introduced to the coffee powder: boiling (boiling), infusion (through brewing), gravity feed (used with groceries and dripping brewing ), or pressurized percolation (as does espresso).
The brewed coffee, if stored hot, will deteriorate rapidly in taste, and reheat the coffee tends to give a "muddy" taste, as some compounds that flavor the coffee are destroyed if this is done. Even at room temperature, deterioration will occur; However, if stored in an oxygen-free environment can survive virtually indefinitely at room temperature, and covered containers of brewed coffee are sometimes available commercially in American or European food stores, with cold bottled coffee drinks generally available in stores and grocery store stores in the United States. Canned coffee is very popular in Japan and South Korea.
Electronic coffee makers boil water and make intravenous infusions with little human help and sometimes according to timers. Some such devices also grind the beans automatically before brewing.
The French press is considered one of the oldest and simplest methods to brew coffee. Despite its simplicity, it can be a bit tricky. The most important part of this process is not allowing coffee in the French press for too long after pressing.
Boiling
Boiling, or stewing, is the main method used to brew coffee until the 1930s and is still used in some Nordic countries and the Middle East. The aromatic oil in coffee is released at 96Ã, Â ° C (205Ã, Â ° F), which is just below boiling, while bitter acid is released when the water has reached its boiling point.
The simplest method is to put coffee powder in a cup, pour hot water over it and let it cool while its bottom sinks to the bottom. This is a traditional method of making a cup of coffee that is still used in some areas of Indonesia. This method, known as "muddy coffee" in the Middle East due to a very fine milling that produces mud like mud on the bottom of the cup, allows for very simple preparation, but drinkers should then be careful if they want to avoid a good drinking place from this layer or floating on the surface of coffee, which can be avoided by herding cold water to the "floaters" from the back of the spoon. If the coffee beans are not ground smooth enough, essentially not drown.
"Cowboy coffee" is made by heating a rough base with water in a pot, letting the soil settle and pouring liquids to drink, sometimes filtering them out to remove good soil. While his name suggests that this method is used by cowboys, perhaps in the street around a campfire, it is used by others; some people prefer this method.
The above method is sometimes used with hot milk rather than water.
Turkish Coffee (aka Arabica coffee, etc.), the earliest method of coffee making, is used in the Middle East, North Africa, East Africa, Turkey, Greece, the Balkans, and Russia. A very fine coffee, a choice of sugar, and water placed in a narrow pot, called cezve (Turkey), kanaka (Egypt), briki Greece), d? ezva (? tokavian) or turka (Russia) and then boiled immediately removed from the heat. It may be very short to boil two or three times. Turkish coffee is sometimes flavored with cardamom, especially in Arab countries. The resulting coffee is strong, with a foam at the top and a thick layer of soil on the bottom, drunk from a small cup.
Steep
A cafetiÃÆ'¨re , or French press, is a tall, narrow cylinder with a plunger that includes a fine mesh filter of metal or nylon. The soil is placed in the cylinder, and the boiled water is then poured into it. Coffee and hot water are left in the cylinder for a few minutes (usually 4-7 minutes) and then the plunger is gently pushed down, leaving the filter just above the ground, allowing the coffee to be poured while the filter maintains the reason. Depending on the type of filter, it is important to pay attention to grinding the coffee beans, although a rather rough grinding is almost always necessary. Ordinary glass cylinders can be used, or arrangement of vacuum tubes to keep the coffee hot; this is not to be confused with the vacuum brewer - see below.
The latest variation of French press is the SoftBrew method. The base is placed in a cylindrical filter, which is then placed in a pot, and very hot to boil water then poured into it. After waiting a few minutes, the coffee can then be poured, with the excuse of staying inside a metal sieve.
Coffee bags are less often used than tea bags. They are only disposable bags containing coffee; The yard does not come out of the bag because it mixes with water, so no additional filtering is required.
Malaysian coffee and some Caribbean and South American styles are often brewed using "socks," are actually simple muslin bags, shaped like filters, where coffee is loaded, then soaked in hot water. This method is particularly suitable for use with locally made coffee in Malaysia, especially from Robusta and Liberica which often flavor strongly, enabling coffee powder inside t-shirts feet for reuse.
A vacuum brewer consists of two chambers: a pan below, on top of which arranges a bowl or a funnel with a siphon that descends almost to the bottom of the pot. The bottom of the bowl is clogged by glass, cloth or plastic filters, and bowls and pans are joined by a gasket that forms a tight seal. Water is placed in a pot, coffee powder is placed in a bowl, and all equipment is mounted on the stove. As the water heats up, it is forced by the pressure of the vapor to rise above the siphon and into the bowl where it mixes with the soil. When all water may have been forced into the bowl, the infusion is allowed to sit for some time before the brewer is removed from the heat. When the water vapor in the bottom pan cools, it contracts, forming a partial vacuum and sucking the coffee through a sieve.
filtration method
Drip coffee, also known as filtered coffee, is made by letting hot water drip into the coffee powder stored in a coffee filter surrounded by a filter holder or basket of drinks. Drip makers can be either a simple filter filled type manually with hot water, or they can use automated systems like those found in popular electric drops. Strengths vary according to the ratio of water to coffee and fineness of the grind, but are usually weaker in taste and contain lower caffeine concentrations than espresso, although often (due to size) more total caffeine. By convention, ordinary coffee brewed with this method is served by some restaurant in a brown or black pot (or a pot with a brown or black handle), while decaf coffee is served in an orange pot (or a pot with an orange handle).
The variations are the traditional Neapolitan coffee pot, or Napoletana, the artificial coffee maker for the stove. It consists of a bottom filled with water, a central filter section, and an upside-down pot placed at the top. When the water boils, the coffee maker upside down to let the water filter through the coffee powder.
The ordinary electrical manipulators, which were almost universally used in the United States before the 1970s, and are still popular in some households today, are distinct from the percolatorial press described above. It uses boiling water pressure to force it into space above the base, but relies on gravity to pass water through the soil, where it then repeats the process until shut off by an internal timer. Some coffee enthusiasts consider coffee produced low because of this multi-pass process. Others prefer the percolation of gravity and claim it provides a richer cup of coffee than with drip drops.
Indian filter coffee uses a tool usually made of stainless steel. There are two cylindrical compartments, one sitting on top of the other. The upper compartment has a small hole (less than ~ 0.5 mm). And then there's a piercing disc stabbed with a stalk, and a cover. The finely ground coffee with 15-20% chicory is placed in the top compartment, the ground crushing disc is used to seal the ground coffee, and hot water is poured over the dish. In contrast to the usual drops, coffee does not start immediately. This is because of the chicory, which holds water longer than just powdered coffee beans. This causes the drink to be much stronger than the various American infusions. 2-3 teaspoons of stew is added to milk 100-150 ml. Sugar is then sometimes added by individual preferences.
Another variation is artificial cold coffee, sometimes known as "cold press." Cold water is poured over coffee grounds and left steep for eight to twenty-four hours. Coffee is then filtered, usually through a very thick filter, removing all particles. This process produces a very strong concentrate that can be stored in an airtight container and cooled for up to eight weeks. Coffee can then be prepared to be drunk by adding hot water to a concentrate with water to concentration ratio of about 3: 1, but it can be adjusted to the drinker preference. Coffee prepared by this method is very low in acidity with a delicate flavor, and is often favored by those with sensitive stomachs. Others, however, feel this method of peeling coffee from its bold taste and character. So, this method is not common, and there are some tools designed for it.
The amount of coffee used affects the strength and taste of the drink in a typical drip-based coffee-based coffee maker. The gentle taste comes out of the first coffee and bitter taste just after some time, so the big drink will tend to be stronger and more bitter. This can be modified by stopping filtering after the planned time and then adding hot water into the drink, instead of waiting for all the water to pass through the ground.
In addition to "cold press", there is a method called "Cold Drip Coffee". Also known as "Dutch Ice Coffee" (and very popular in Japan), instead of steeping, this method is very slow to drip cold water into the yard, which then very slowly passes through the filter. Unlike the cold press (which functions similar to French Press) which takes eight to twenty-four hours, the Cold Drip process only takes about two hours, with the result of taste and consistency similar to cold press.
Pressure
Espresso is made by forcing hot water at 91-95 ° C (195-204 ° F) under pressure between eight and eighteen bars (800-1800 kPa, 116-261 psi), through a lightly packed matrix, called "puck," of finely ground coffee. Drinks 30-60 cc (1-2 oz.) Served in demitasse cups; sugar is often added. It is consumed during the daytime in cafes and from street vendors, or after dinner. This is a great base for many coffee drinks. This is one of the most concentrated forms of coffee consumed regularly, with the distinctive flavors provided by crema, a layer of scented emulsifying oil in the form of a floating colloidal foam, produced by high pressure. Espresso is thicker than other forms of brewed coffee.
The pot mocha, also known as the "Italian coffee pot" or "caffettiera," is a three-room design that boils water at the bottom. The resulting vapor pressure, about one bar (100 kPa, 14.5 psi), forces the water to boil upward through the coffee grounds stored in the center, separated by a mesh filter from the top. The resulting coffee (almost espresso power, but without crema) is collected at the top. Moka pots usually sit directly on a heating stove or stove. Some models have transparent glass or plastic top.
Single-sided coffee machines force hot water under reduced pressure through a coffee pod consisting of a fine ground coffee sealed between two layers of filter paper or through a proprietary coffee capsule containing ground coffee. Examples include the pod-based Senseo and the Home Cafà ©  © system and the exclusive Tassimo and Keurig K-Cup systems.
The AeroPress is another new invention, which is a non-electronic mechanical device where the pressure is only provided by the user manually pressing the piston down with their hands, forcing the medium temperature water through the pulp of coffee in about 30 seconds (into one cup). This method produces finer drinks than espresso, falling somewhere between the taste of pot pot and French Press .
Extraction
Proper coffee brewing requires the proper use of the amount of coffee powder, extracted to the correct level (highly determined by the right time), at the right temperature.
More technically, coffee brewing consists of solvating the soluble flavor of the coffee powder in water. Special vocabulary and guidelines exist to address this, especially the various ratios, which are used to optimally brew coffee. The main concepts are:
- Extraction
- Also known as "solubles results" - what percentage (weight) of the bottom is dissolved in water.
- Strength
- Also known as "soluble concentration", as measured by Total Dissolved Solids - how concentrated or juicy the coffee is.
- Brew ratio
- The ratio of coffee powder (mass, in grams or ounces) to water (volume, in liters or half gallons): how much coffee is used for a given quantity of water.
It relates to the following:
- Strengths? The ratio ÃÆ'â € "Extraction ratio
which can be analyzed as the following formula:
- dissolved solids/water = base/water ÃÆ'â € "dissolved solids/base
The more subtle problem is soluble solubles - this depends either on the solubility of different substances at different temperatures, and changes during extraction. Different substances were extracted during the first 1% of brewing time compared to the period from 19% extraction to 20% extraction. This is mainly influenced by temperature .
Brewing guidelines are summarized by the Creation Chart Control that graph these elements, and center around the "ideal" rectangle that shows the target range of brewing. The results are horizontal ( x -axis), the strength is vertical ( y -axis), and the specified brewing ratio determines the radial line, with the result.
Ideal results are widely approved to be 20 Â ± 2% (18-22%), while the ideal strength for brewed coffee varies. The American standard for "ideal strength" is generally considered to be between 1.25 Â ± 0.10% (1.15 to 1.35%), while the Norwegian standard is about 1.40 Â ± 0.10% (1.30-1, 50%). European standards fall in the middle range at 1.20-1.45%.
This is most easily achieved with a brewing ratio of 55 g/L (55 grams coffee per liter of water) for American standards, up to 63 g/L in Norwegian standards, yielding about 14-16 grams of coffee for 240 ml standard (8.1Ã, USÃ, flÃ, oz) cup. This guide applies regardless of brewing method, with the following exceptions:
- Espresso is very different - much stronger, and has a more varied extraction. Seven grams of land is used to make 25 ml espresso (this is up to 280 g/L, but the actual amount of water used is more than 25 ml as some stick with the base). Espresso has about 212 mg of caffeine per 100 g compared to about 40 mg per 100 grams of normal coffee.
- Coffee baked tastes subtly subjectively than medium roast beef. Standards are based on medium roast beef, and equivalent strength for dark roasting requires a lower brewing ratio.
Separation
Coffee in all of these forms is made with roasted and ground coffee and hot water, the remaining land left behind or filtered out of the cup or jug ​​after the main soluble compound has been extracted. Subtle grind is required differently for various brewing methods.
Gallery of common brush methods
Tekanan:
Gravitasi dan seduhan:
Kopi instan
Alcoholic drinks and liquor can be added to the coffee, often sweetened and with the cream floating on it. These drinks are often named according to the addition of alcohol:
- Black coffee with brandy, or marc, or grappa, or other strong spirits.
- Irish coffee, with Irish whiskey, sugar, and cream. There are many variants, essentially the same but with the use of different spirits:
- CafÃÆ' Â © au Drambuie, with Drambuie instead of whiskey
- Caribbean or Jamaican coffees, with dark rum; Similar beverages exist in northern Germany, called PharisÃÆ'¤er
- Gaelic or Scotch Coffee, with Scotch whiskey
- KahlÃÆ'ºa coffee, with KahlÃÆ'ºa coffee liqueur
- Cafà © à © royal, with flambÃÆ' © d and slightly subdued with sugar and cognac
- Kaffekask, a Swedish variant in which some coffee is added to a cup of brÃÆ'¤nnvin
Cold drinks
- Ice coffee is a cold version of hot coffee, usually dripping or espresso diluted with ice water. Ice coffee can also be ice or cold drinks in this list. In Australia, ice coffee is cold milk flavored with small amounts of coffee, often given ice cream or whipped cream, and served in tall glasses.
- FrappÃÆ'Â © is a strong cold coffee drink made from instant coffee and in Greece consumed more than Turkish coffee (which the Greeks called "elliniko" or "Greek" after the Greco-Turkish dispute over Cyprus in 1974 ). FrappÃÆ'Â © was created in Greece in 1957 in the city of Thessaloniki when a businessman took part in an open international trade fair there, can not wait for hot water for his coffee. The idea spread quickly throughout Greece. Preparation: a spoon full of instant coffee (and sugar if one wants) in a shaker with water (and milk). It is shaken hard enough for one minute, then the icecube is added and served with a straw because of the "foam" it produces.
- The ice-blended coffee (trade name: Frappuccino, Ice Storm) is a variation of ice coffee. The name Frappucino (portmanteau frappÃÆ' Â © and cappuccino ) was originally developed, named, branded and sold by George Howell's Eastern Massachusetts coffee shop chain, The Coffee Connection, purchased by Starbucks in 1994. Other coffeehouses provide similar ingredients, but with different names, because "Frappuccino" is a Starbucks trademark. One commonly used by many stores is Ice Storm. Another outstanding example is the Javakula in Seattle's Best Coffee. Frappuccino is a latte, mocha, or macchiato mixed with crushed ice and flavor (like vanilla/hazelnut if requested by the customer) and mixed.
- Thai coffee ice is a popular beverage commonly offered in Thai restaurants in the United States. It consists of coffee, ice, and sweetened condensed milk.
- Igloo Espresso an espresso shot that is usually poured onto a small amount of crushed ice, served in an espresso cup. Sometimes asked to be sweetened because pouring ice causes the shot to become bitter. Hailing in Italy and have migrated to an Australian coffee shop.
- Cold coffee is a process of brewing coffee slowly (12 hours) with cold water to produce a strong coffee concentrate, often served diluted with water or milk of choice. A common commercial example is Toddy coffee, which is an infusion system.
- Affogato is a cold drink, often served as a dessert, consisting of a scoop of ice cream or gelato with espresso topping. Often, drinkers are served ice cream and espresso in separate cups, and will mix it on the table thus preventing the ice cream completely melting before it can be consumed.
Confectionery (non-beverage)
- Brown-roasted coffee beans are available as a confection; Their feeding gives more caffeine to the body than to drink the same mass (or volume) of brewed coffee (the ratio depends on the brewing method) and has the same physiological effect, unless the beans have decaffeinated.
See also
- Home roast coffee
Note
References
External links
- Coffee FAQ: Brewing Technique
Source of the article : Wikipedia
0 Comments