Coffee machine classification-what are the types of coffee machines
Now it’s a fashion to drink coffee. The strong fragrance and the bitter feeling brought by coffee can be easily tasted, and the instant tiredness can’t be revived.
This is the magic function of coffee. With the improvement of living standard, people have the ability to buy a coffee machine by themselves, which is also more convenient to use. But many people don’t know the classification of the coffee machine very well, and they are at a loss when they buy it.
Today, I will try to sort out some information about coffee machine classification. Let’s have a look.
The History of coffee pot:
The coffee pot is one of the earliest inventions in Europe. It came out in France in about 1685, and it was widely spread throughout the country during Louis 15. It’s just a glass water bottle with a heated metal plate and an alcohol lamp underneath.
Because this kind of coffee pot is very time-consuming, Benjamin Thompson, an American, invented the Langford filter coffee pot, which was very popular at that time.
In 1763, French Dun Martin invented to put the crushed coffee beans into the flannel pocket, hang them at the edge of the pot, inject hot water, and let the coffee in the bag and hot water heat for a long time, producing different forms of cooking, greatly improving the flavor of the coffee.
In 1800, the Archbishop of Paris de Bello invented a pot coffee heater which is divided into two sections. It is specially designed to keep the coffee fragrance from overflowing.
It can be said that it is the ancestor of today’s drip filter coffee pot. In this kind of pot, the ground coffee is placed in a porous container on the top of the coffee pot, and hot water is injected from the container, and the water flows to the bottom of the coffee pot through these small holes of the container.
It is characterized by the use of cold water to quench, at a rate of 40 drops per minute, slowly dropping the essence of coffee slowly. As the speed is very slow, it is necessary to select the coffee powder with a very fine grinding to extract. The coffee brewed in this way contains very low caffeine and tastes very refreshing.
In 1840, British marine engineer Nabel invented the siphon coffee heater. This kind of heater is designed according to the principle that when the water boils, the air pressure in the container containing the coffee powder decreases, and then the boiling water is automatically sucked into the coffee. This is the predecessor of the royal coffee pot in Belgium.
Types of coffee pots:
Siphon coffee pot, Belgian Royal Coffee Pot, mocha coffee pot, drip coffee pot, American electric coffee pot, French filter pressure coffee pot, Italian coffee machine.
Coffee pot Introduction (representing different methods of making coffee):
Siphon coffee pot
The siphon coffee pot is also called the airproof pot or vacuum pot. It is made of glass. The water below is heated by an alcohol lamp or gas lamp. The coffee beans should be ground to medium thickness and put on the top, there is a cloth wrapped filter screen in the middle.
When the water boils, the steam pressure forces the water to rise through the pipe. At this time, the coffee bean powder in the upper pot contacts with the hot water, which is mixed like mud through the action of mixing, and the four flavors and the fragrance of coffee are dissolved.
After the coffee and water are fully soaked, the fire source will be extinguished. When the air in the lower ball cools, a vacuum state will be formed. The coffee liquid will be sucked back into the base through the filter cloth.
At this time, the coffee will be poured into the preheated cup, and you can be intoxicated by it after the coffee and water are fully soaked, the fire source will be extinguished. When the air in the lower ball cools, a vacuum state will be formed.
The coffee liquid will be sucked back into the base through the filter cloth. At this time, pour the coffee into the preheated cup, and then you can indulge in its unique fragrance and enjoy the taste of both sweetness and bitterness.
In recent years, the so-called ground coffee (Italian espresso) has become popular. Compared with this kind of siphon coffee pot, which needs high technology and more complicated procedures.
There is a trend of gradual decline in today’s industry and commerce society, but the mellow coffee that siphon coffee pot can make is generally incomparable to the ground coffee made by machine.
To make coffee in a siphon coffee pot, we should pay attention to the following points: water quantity, water quality, fire, coffee powder dosage, thickness, mixing, and time.
Step 1. Pour hot water into the ball under the glass.
When boiling a cup, add 200ml of water into the lower ball, 175ml if not pouring the bottom water, and 350ml if boiling two cups. After pouring the water, wipe the ball under the glass with a rag, otherwise, it will easily break the glass.
Step 2 install the filter into the upper ball.
Take out the filter from the water, clean it and press it dry, hook the hook of the filter to the bottom of the upper ball, and then adjust the position of the filter to the middle position with the adjusting rod.
Step 3: After the water boils, insert the upper ball into the lower ball.
Turn it into a small fire, and carefully place the upper ball of the glass obliquely into the lower ball. When making sure that the water won’t roll too much and spray out, press the upper ball of the glass straight and slightly downward and rotate it at the same time.
Step 4: put the coffee powder after the water rises halfway, start mixing, and start timing after mixing.
Pour 15 grams into each cup, and start the first mixing. When mixing, do not circle. Draw three-quarters of a circle back and forth. Press the powder into the water from top to bottom, so that the two forces in different directions collide with each other. Do not mix for too long, just disperse the coffee powder.
Step 5. Do the second stirring in 25 seconds.
Step 6: stir for the third time in 55 seconds and turn off the fire in 60 seconds.
It takes only 50 seconds (the second time in 20 seconds, the third time in 45 seconds) to make a cup of coffee.
After turning off the fire, quickly pull up the upper ball, pour out the remaining water from the lower ball, and then plug it back into the upper ball. This kind of action is called pouring bottom water. If you don’t want to do this step, the water only needs 175㏄.
Step 7. Immediately wipe the ball under the glass with a wet and a cold towel after turning off the fire.
Step 8. When the coffee liquor is filtered to the end, pull up the ball on the glass and don’t let the last coffee flow down.
The cleaning and preservation of filter cloth is a troublesome work when making coffee in a siphon way. After the first use, the cloth quality changes from white to brown, accumulating fat, and protein that can not be completely removed. Contacting the air will produce a disgusting odor and seriously affect the taste of the coffee.
