The brewed coffee is made by pouring hot water into the ground coffee powder, then allowing it to brew. There are several methods to do this, including using French filters, percolators, and press. The terms used for the coffee produced often reflect the methods used, such as dripping coffee , filtered coffee , more pour copies, , or just ground coffee . Water seeps through ground coffee, absorbs oil and essence, just under gravity, then passes through the bottom of the filter. The used coffee powder is retained in a filter with falling liquid (drip) into a collecting vessel such as a pot or pans.
Filter coffee paper was invented in Germany by Melitta Bentz in 1908 and is generally used to drip worldwide. In 1954, Wigomat, created by Gottlob Widmann, was patented in Germany as the first electric beer maker. Drip coffee makers dripped in coffee for the percolator in the 1970s because of the percolator's tendency to extract copious coffee, making it bitter. One of the benefits of paper filters is that the places used and filters can be thrown together, without the need to clean the filter. Permanent filters are now also common, made of thin-sided metal sheets or fine plastic webs that hold the base but allow coffee to pass, eliminating the need to purchase separate filters that are sometimes not found in some parts of the world. This adds to machine maintenance, but reduces overall costs and generates less waste.
Coffee filters are very important for Japanese coffee culture and connoisseurship.
Drip brewing is a widely used method for brewing coffee. There are several manual drops on the market, offering little more control over brick parameters than automatic machines, and that incorporate stopper valves and other innovations that offer greater control over steeping time and the proportion of coffee to water. There is also a small drop maker, portable and serve the only one that only holds the filter and rests on a cup or cup. Hot water is poured and dripped directly into the cup.
Brewing with paper filters produces light and light coffee. Although free of sediment, such coffee is lacking in some oil and coffee essences; they have been stuck in a paper filter. Metal filters do not remove these components.
This can be observed, especially when using a high and narrow pitcher, that the coffee at the bottom of the coffee pot is stronger than the coffee at the top. This is because less flavor is available for the extraction of the coffee powder during the brewing process. A mathematical argument has been made that gives a comparable strength in two nearly exact copies of coffee using the Thue-Morse sequence of pouring. This analysis encourages strange articles in the popular press.
The lesser known form of infusion drops is a reversible or "flip" pot commonly known as Napoletana.
Video Brewed coffee
See also
Maps Brewed coffee
References
External links
- Hand Drip Coffee
Source of the article : Wikipedia
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