How the perfect cup of coffee

No matter what blend of coffee or whatever you prefer to type of equipment you use to prepare the coffee is the target of the same. To the coffee oils and soluble coffee compounds released into solution in the finished beverage.

Not all the soluble compounds are desirable particularly tannin so it is important that the coffee is brewing to produce exactly the right way to create the perfect cup.

While it is possible, as much as one third the mass of coffee from the grounds of the extractoptimum amount is about 20%

There are six major factors in the production of fresh coffee.

1. The Coffee Grind - This term refers to the particle size of coffee grounds. This usually varies from the smallest to largest as follows: coarse, medium, fine and espresso (or very good)

Over-extraction can occur if the size is too small for the grinding method and the equipment used was a coffee is bitter and too strong. If the size is too large, there appear to be under-extractionresulting in a weak wishy-washy coffee.

Normally one would use a coarse grind for a coffee machine, grind a medium for the cafeteria (French Press), medium-to for a typical filter drip machine and espresso fine grind for espresso machine.

2. Freshness and quantity of coffee - coffee beans should be stored in a cool, dry place away from direct sunlight and ideally kept in an airtight container. The coffee should be ground, is ground to order to some of its subtle flavors and loseFlavorings, if left to the atmosphere for a long time suspended.

It is important to use the recommended dosage of coffee, depending on equipment usage. With less coffee, but increasing the brewing time will not result in a standard brew, but to create drink a over-extracted. With more coffee than recommended but a rapid infusion time will result in an under-extracted coffee.

3. Temperature and water quality of the water - Always use fresh, cold water to start off the brewing process.Ideally, the water should be filtered to remove unwanted stains and odors and a little hard.

Water should be used only recently emerged from the cook, and about 95-98 degrees Celsius for optimum extraction of coffee. Too hot to tan and coffee can be too cold as a result of under-extraction.

4. The infusion time - the length of time that the hot water in direct contact with the coffee grounds to produce the perfect cup of crucial importance. The reality is determined bythe device is used to brew it, so always follow the manufacturer's guidelines.

As a rough guide but the following.

10-30 seconds for espresso grind 3-6 minutes for fine grind 6-8 minutes for medium grind for 8-10 minutes for coarse grind

5. Brewing method used - There are basically three different methods used to make coffee. These are steep and strain, filter, infusion and pressure infusion.

Steep and strain simply by hot water inContact with coffee grounds in a pot or container until after extraction has occurred. The resulting brew is strained to isolate the coffee liqueur.

Filter for infusion is used in many applications together and create a filter with coffee grounds, that hot water is filled, from the top. The infusion time is relatively short, as the water penetrates briefly with the coffee, the basket until the liquid goes into a bottle or container below the idea.

Pressure Infusion - Hot water is forcedunder high pressure, but a small tablet of compacted grounds produce an individual serving of coffee. This is the default method for the preparation of espresso.

Again, it is essential to the proper method with the proper use and grind the coffee.

6. Clean - Coffee contains oils that contaminate a lingering residue on the bodies and spoil the taste of the brew can leave later. Daily washing and cleaning of equipment is a very important component in the production of perfectCup.

Have fun - making one of your favorite great tasting cup of coffee should be easy and enjoyable task.

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