Who knows how Brazilian coffee is made?

Just buy a good coffee maker.

Coffee, every cup you drink, is grown for five years before it can blossom and bear fruit, and it has gone through a complex process of harvesting, roasting, etc., and the person who makes the coffee is carefully blended.

When it comes to making a good cup of coffee, here are seven simple rules:

Use freshly roasted coffee beans and store them for no more than a week, preferably half an hour ago.

Just like you need to warm up to participate in a race, what you need to enter into an emotion is to have a prepared mood. Coffee beans, carefully roasted, Napoli-style, different temperatures and humidity with different ovens, different stages with different temperatures; When the heat is up, you still need to grind, and what comes out is the ** amber coffee.

Store coffee beans in a container protected from light.

The exposure from the outside world seems to be insignificant, but the influence does make the most precious thing change strongly in all inadvertently. Protect it well, and don't let it spoil inexplicably when it is appreciated.

Freshly ground coffee beans before brewing.

Grinding is necessary, but it is necessary to grasp the timing, premature molding can only lead to unnecessary waiting, and it is difficult to guarantee that things will not deteriorate while waiting.

Leave the water from the tap on for a few seconds before use, then boil the water with fresh, cold water that has just come out of the tap, but not too long, and don't pour boiling water over the coffee.

Don't be casual in the process of brewing coffee, don't know how to treat beans well, even Blue Mountain coffee beans will turn sour.

Use your preferred method – piston, drip or whatever – to ensure that the coffee has enough brewing time.

No matter what kind of way you do it, even if the preliminary preparation is perfect, it takes enough time, and you can't rush it. Life, a little bit of permeate the taste in peace, is the most perfect.

Ready-to-drink Everything is ripe, so there's no need to wait. Cooling is a terrible thing, and the constant production and accumulation of gannin in cooling is enough to ruin a well-brewed coffee.

Remember to preheat the cup before pouring in the coffee.

One is very hot, the other is very cold, and it is easy to change the cup if it is burned, but the coffee has changed its taste, and it is difficult to recover. You know, the brewing process can be the same, but if you want to use the original bean, it is difficult.

It is ground with imported coffee beans and is found in Laoshan Cola.

Many pot lovers like to visit cafes and enjoy coffee.

However, most pot friends still don't understand the coffee making process.

Therefore, there are often certain misunderstandings when ordering coffee.

For example, there will be customers who want to order coffee with latte art, but when they order, BenQ will order a single coffee.

When I came up, I was embarrassed to see a big cup of black and black.

Recently, there are not enough people in the shop, so I often go to the coffee shop to make guest appearances as waitresses.

When there are few guests, I have a lot of fun with the camera.

Today, I will tell you about the process of making espresso, and when you order in the café in the future, you will have more confidence.

It should be noted that there are many small details in the production of coffee, and everyone has their own understanding.

For example, whether to press the powder or not, and how much force to use to press the powder, many baristas will have different understandings.

This article only describes the general procedure, and is intended to give coffee lovers a first understanding.

Refuse any picking

Single origin coffee will talk about it next time I have a chance.

This is the protagonist of most coffee shops, but the difference is the brand or size.

If there is no such thing as this guy in a coffee shop that doesn't only sell pour-over coffee, it's recommended to turn around and leave...

Let's get to know Sun Jin again about the grinder.

Freshly roasted and fragrant coffee beans are waiting in the upper part of the bean warehouse.

As soon as the grinder switch is turned on, it scrambles to become a bird of ground coffee coming out of the powder bin.

Well, here's how a cup of espresso is made.

Start by removing the handle from the coffee maker and wiping off any remaining coffee grounds.

Then put the handle on the powder outlet, turn on the grinder switch, and manually distribute the powder.

After the amount of powder is sufficient, it is leveled and pressed.

Then snap the handle onto the coffee maker head.

Press the button (or lever) to extract.

At this time, the coffee liquid extracted is espresso, and it is only a small cup!

Note that the coffee liquid flowing out is slender and even, and a good espresso will not drop or break the flow during extraction.

The resulting coffee will have a thick layer of grease on the surface.

If you're ordering a cup of espresso, that's the end of the coffee-making process (not in such a big cup, of course).

If you're ordering a latte that most people love, the next step is to froth.

The iced milk is poured into the stainless steel milk tank, and the knob of the steam head is twisted to release some of the steam.

Insert the steam wand into the milk liquid and use the steam to froth the milk.

If you mix the milk froth and milk liquid well at the same time as the milk foam, the brewed coffee will taste good.

This is also the reason why most people think that lattes taste better than cappuccinos.

Once the milk foam is ready, use a spoon to scrape off any thick foam (if making a latte).

The espresso liquid is then brewed with milk and milk foam.

It is in the process of mixing milk foam and coffee liquid that the barista's skillful hands rush out beautiful patterns such as hearts, leaves, swans, etc.

It should be noted that latte art is just a kind of icing on the cake, and it does not make the coffee taste better.

Brazilian coffee, generally refers to coffee produced in Brazil. There are many varieties of Brazilian coffee, and just like other Arabic coffees, Brazilian coffee is called "brazils" to distinguish it from "milds" coffee. The vast majority of Brazilian coffees are unwashed and sun-dried, and they are sorted according to the name of the state of origin and the port of transport.

Brazil has 21 states and 17 states that produce coffee, but four of them produce the most, together accounting for 98% of the country's total production: Paraná, Sao Paulo, Minas Gerais and Espirito Santo, with the southern state of Paraná producing the most impressive, accounting for 50% of the total.

The largest coffee producer, with a third of the world's coffee consumption of all grades and types, has a place in the global coffee market, and although Brazil faces natural disasters several times higher than in other regions, it has more than enough area to compensate.

There is a wide variety of coffees here, but its industrial policy is large and cheap, so there are not many premium coffees, but they are a good choice for blending other coffees.

One of the most famous is Sandos coffee, which has a mellow and neutral taste, and it can be brewed directly or blended with other types of coffee beans to make a mixed coffee, which is also a good choice.

Other types of Brazilian coffee, such as Rio de Janeiro and Paraná, can be produced in large quantities because they do not require too much care, and although the taste is relatively coarse, it is a kind of high-quality and inexpensive coffee, because it is distributed throughout the country, the quality of the solid is varied, and it has its own standard (according to the amount of ginseng, according to the size of the bean, according to the taste of six grades). Almost all Arabica varieties are of good quality and stable, most notably Santos, Brazil, which has been a necessity for blended coffee since ancient times. Recently, the Mulma Cup has also been highly rated.

Superior beans: Sando style, size.

Characteristics of taste: mild, moderately bitter and sour, with a mild aroma.

Best decoction: Medium frying.

<> "How to Make Cuban Coffee.

Makes 2 cups of espresso or coffee.

What you'll need.

Ingredients water, Cuban ground coffee, such as coffee bustelo, 2 teaspoons granulated sugar.

Apparatus: 3 cups of Moka pot, 2 espresso or tachita cups, mixed spoons.

Illustrate. Add water to the Moka pot. Fill the space at the bottom of the Moka pot in plenty of water to reach the safety release valve.

Add coffee to the filter. Pour the ground coffee into the strainer until they reach the top. Use your fingers to level them, but don't compress them.

Connect the filter to the pot. Place the filter into the bottom chamber and tighten the collection chamber until it is firmly secure. Heat the Moka pot.

Place the Moka pot over medium heat. Don't heat the water too quickly, as this will cause the coffee to brew too quickly and won't be as robust as it should be. Fill the cup with sugar.

At the same time, pour a spoonful of 1 teaspoon of sugar into each coffee or coffee cup. Bring water to a boil. Let the water come to a boil.

This will force the steam pressure to push the water through the coffee grounds to collect into the top coffee. Mix espuma (coffee and sugar). Once the brewing process is complete, remove the Moka pot from the heat source.

Place 1 teaspoon of coffee in a cup and stir vigorously into the sugar to create the aroma. It should be thick and a little foamy. Repeat for the second cup.

Add the remaining coffee. Pour the rest of the coffee into a cup and serve immediately.

If you're using more recipes than the recipe suggests, then mix each teaspoon of sugar and equal parts of coffee together to create a recipe.

Once it is added with additional coffee, these characteristics come to the surface, reflecting the aroma of the espresso.

Brazilian coffee, generally refers to coffee produced in Brazil. There are many types of Brazilian coffee, the vast majority of which are unwashed and sun-dried, and they are classified according to the name of the state of origin and the port of transport. There are 21 states in Brazil, 17 of which produce coffee, but 4 of them produce the most, together accounting for 98% of the country's total production.

The taste of Brazilian coffee has a low acidity, combined with the sweet and bitter taste of the coffee, the entrance is extremely smooth, and it has a light grassy aroma, slightly bitter in the fragrance, smooth and smooth, and the aftertaste can make people feel comfortable and refreshing.

If you are asking about the roasting method or the extraction method of coffee, you can go to the official ** of Hong Lim Coffee to see the roasting of Brazilian coffee and the extraction of cooked beans of Brazilian coffee.

The first thing to do is to add water to the Moka pot and Cuban coffee to the filter of the Moka pot. At this time, there is no need to stir, and then the Moka pot is heated, which is a process of making coffee, and then, after a certain period of time, that is, after the coffee is brewed, the cup is prepared, and the white sugar is mainly added according to everyone's taste, so it is the key to brewing coffee.