Drip filtration coffee drip filtration is probably the most commonly used method to make coffee now, especially in Germany and the United States. Put the filter paper into the filter cup with a hot kettle in advance, put the coffee powder into the conical filter, and then pour in boiling water. It is best to pour a small amount of boiling water to wet the coffee powder first, so that the coffee oil can be released as soon as possible. Boiling water passes through the coffee in the filter, and all the residues are filtered out by the triangular filter paper bag, leaving a clear and pleasant aroma of coffee liquid. Fine coffee granules are suitable for follicular type. Powdered coffee powder will block the filter hole and hinder the downward flow of coffee liquid. Coarse coffee powder will make the water flow too fast, and the coffee will taste very weak. Personal filter cups are placed directly on coffee cups, and large triangular filter cups are used for coffee pots. Now, electric coffee pot can also be used to make drip coffee: electric coffee pot can boil water, and the coffee made is generally more uniform and better in quality than manual drip coffee.
Siphon coffee pot as early as 1840, British marine engineer Robert Naibeer had invented the prototype of siphon coffee pot, but it didn't develop into its present form until the early 20th century. Siphon coffee pot is generally composed of two transparent glass hemispheres, and with the use of alcohol lamp, it looks like a chemical experimental instrument. Add hot water to the lower hemisphere, add coffee powder to the upper hemisphere, and light the alcohol lamp at the bottom. After the water is boiled, the water in the lower hemisphere rises to the upper hemisphere, and it is gently stirred with a stirring rod to fully mix the water with the coffee powder. After heating for a while, turn off the fire, filter the coffee liquid in the upper hemisphere and drop it into the lower hemisphere, and the coffee is ready. Because the brewing process is full of fun of performing, you can appreciate the process of coffee refining and add the atmosphere of drinking coffee. Before heating the siphon coffee pot, the water drops on the outside of the pot must be wiped clean to prevent the pot body from cracking due to uneven heating after heating. After the coffee pot is used, it must be cleaned with clear water immediately to prevent the residual coffee grease from adhering to the wall of the pot and affecting the quality of the next cup of coffee. In addition, the filter cloth should be washed with clean water after use, then put into clean water and stored in the refrigerator. Playing with the glassware of siphon coffee pot and watching the filtered coffee drip into the lower hemisphere requires patience and meticulous care, which is a bit like oriental tea art; Some siphon coffee pots are ingenious in shape and exquisite in workmanship. Siphon is the most popular coffee brewing method in Japan and Taiwan Province Province.
Piston coffee pot piston pot method is called pressure method in France and Meloir); The method is in America. Known as Cafetiere in Europe, it is a very good way to brew coffee. Many people like to brew coffee in this way, because it retains all the flavor of ground coffee beans, which is difficult to do by other methods, and even makes coffee taste like filter paper. It is said that the piston pot was invented by an Italian named Calihman in 1993. In order to escape Italy during the war, he sold his design and patents to Switzerland. The piston pot method is very simple. First, use a hot kettle and add a proper amount of moderately ground coffee powder. The ratio of coffee powder to water is at least four teaspoons of coffee powder to about half a liter of water. Add the freshly boiled water, stir evenly with a wooden spoon, and wrap the coffee pot with a heat preservation cover to keep warm. Let the coffee soak for three to five minutes, then slowly precipitate, and then press the piston with a filter screen to the bottom of the pot to separate the coffee powder from the brewed coffee. If you like strong coffee, you can use more than four teaspoons of coffee powder. Piston coffee pot is very convenient, J is second only to drip filtration, and it is one of the two most popular methods to make fresh coffee at present. Cheaper coffee pots use nylon instead of stainless steel as the filter layer. You will find that coffee residue can be easily treated by piston pot method, so that you can fully enjoy the coffee flavor of 100%. Another advantage of it is that there are many choices, and you don't need eight pots to make breakfast coffee. Its only drawback is that it can't keep warm.
Mocha coffee pot Every Italian family has several mocha pots of different sizes. Whether you like the coffee itself or not, the mocha pot looks really beautiful and attractive. The perfect design of the double cover of Mocha pot makes the top of it can be used for heating. Mocha pot also has the characteristics of Italian coffee machine and coffee percolator. After the cold water is heated and boiled in a mocha pot, it flows upward through the pipe in the pot and then downward through the fine coffee powder. In this way, coffee with strong coffee flavor can be brewed in one minute, which can completely meet the needs of coffee lovers. The zero temperature of coffee ice drops at 0℃ seals the original aroma of coffee, and the full output of 60 drops a minute ensures that every drop contains the essence of coffee, which brings new challenges to your taste.