In addition to the subtleties in roasted coffee beans, extraction of coffee flavor of grain by the brewery is the largest coffee-making. This is the final process just before the coffee.
Is the only area where most experts have sought to concentrate their efforts on trying to improve the process over time. Today, we have several ways of brewing techniques, both for commercial and home use.
Flavorextraction length
In general, the length of time of extraction is directly linked to the grind.
More coffee particles, the higher the extraction time.
French press coffee is the longest, with coffee and water contact with the last four minutes. Espresso has the shortest contact, about twenty seconds, and used coffee granules are smaller.
If the coffee and water stay together for long, othercompounds begin to leak and they will make the coffee bitter. On the other hand, if the granules are large, and the extraction time is short, the coffee, because they did not feel under-extraction.
drip infusion
Most beers at home today, are produced by the process of drip. The technique is quite simple: hot water is provided with a ground coffee filter medium and the water passes through coffee grounds and drip into a container.
There are manyvariations of these brewers drip with different functions for domestic use, and is also available in larger models for commercial use.
Auto-drop of beer
This machine does cast a very simple process. Water is heated in a dump and reason in a filter. Brewing learned drops in a glass holding.
One complaint is that these machines are not enough hot water, so that the extraction of flavor occurs at temperatures lower thanrecommended.
Another problem is that the machines have warming fires, under the pretext of keeping the coffee hot. However, the heat will still bitter coffee.
Serve a single system
These machines have been used exclusively in commercial premises. Now, people buy for their own use at home.
They are very comfortable to use. Pre-packed coffee is inserted into the machine and with a push of a button, the coffee comes out. Thereamended, however.
Some pre-heat a tank full or hot water on demand. Some machines can brew with less water, make a strong coffee. They are more like smaller versions of the machines drip. Some understand the pressure, but they are not true espresso machines.
One complaint is that these machines use the property of packaged coffee, so that the quality and freshness can be guaranteed.
French Press Pot / Coffee Press /
TheFrench press has two parts: the glass (glass, metal or plastic) and a diver who has a wire mesh filter.
To use it, and pour hot water in the preparation of coffee in the glass. That strong coffee for about 3-5 minutes (to taste) before putting the plunger and push down with the scum of the filter screen. You can mix the drink for a second or two before turning the piston in. Pour the coffee into a cup Clear appropriate. Now readydrinking.
Note: Pour coffee into cups or drink bottles immediately after preparation. Do not leave impregnated with motives all along. Continue soaking will make the coffee bitter.
Espresso
Coffee is coffee created by forcing hot water vapor in the finely ground coffee at a given pressure. The resulting brew called coffee, as developed by the Italians. It is different from regular coffee, because it has acream produced by the process, as opposed to regular beer.
Espresso is the basis of these best selling Italian and prepares cappuccino, latte, macchiato, and more.
There are many techniques for brewing more selected from around the world. Because they are popular in parts, we have not listed. Suffice it to say that regardless of the number of techniques for a brewery knows, the quality changes accordingly.
Frankly, all these mixingtechniques are as good as others. And that says a lot about how the coffee is versatile.
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