Crushing A coffee grinder to the old manual.
The coffee beans are ground , also known as milling, to facilitate the integration process.
The fineness affects strongly the brewery, and must be adapted to the brewing method for best results. brewing methods that put the coffee grounds to heated water for longer require a grind than faster brewing methods. The beans are ground too fine for the brewing method in which they are used to expose surface too hot water and produce a bitter, harsh, “over-extracted” taste. At the other extreme, too coarse a grind will produce coffee unless lower is used. Because of the importance of fine, uniformly ground coffee is preferable to a mixture of sizes.
Ground coffee deteriorates faster than roasted beans because of the greater surface area exposed to oxygen. Many coffee drinkers grind the beans themselves immediately before brewing.
There are four methods of grinding coffee for brewing: cutter grinding, cutting, hammering, grinding and rolling.
Burr-grinding mill
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Burr plants use two revolving abrasive elements, such as bevel gears or crushing elements, among which the coffee beans are crushed or “ripped” with frictional heating bit. The process of compressing and grinding beans coffee press ethereal oils, which are then more easily extracted during brewing with hot water, which makes the coffee taste richer and smoother.
both manually and factories run on electricity are available. These mills grind the coffee at a fairly uniform size determined by the separation of the two abrasive surfaces between which the coffee is ground, grinding more uniform product extraction, even when brewed, not too fine particles that clog filters.
These plants provide a wide range of grinding parameters, making them suitable to grind coffee for various brewing systems as espresso, drip, percolators, French press, and others. Burr grinders Many, including almost all country versions, are unable to achieve extremely fine grind required for the preparation of Turkish coffee, Turkish traditional hand mills are an exception.
burr grinders conical burr using steel allowing them to grind effectively while running relatively slowly, usually less than 500 rpm, reducing frictional heat the ground coffee thus preserving maximum aroma. Conical Burr grinders are quieter and less likely to clog the mill drive.
Grinders with disk type burrs usually spin faster as grinders Conical Burr coffee grounds and warm a little by friction models textbooks less electricity. They are less expensive than Burr grinders conical, and are suitable for grinding small quantities of coffee (with no time for an accumulation of heat) for domestic use.

A cutting blade or a propeller mill
Coffee beans can be cut with rotating blades at high speed (20,000 to 30,000 RPM), or in a blade mill specially designed for coffee and spices, or in a blender at home for general use. Devices like these are cheaper and more durable than burr grinders, but the grind is not uniform particles and produce widely varying sizes, where the ideal all particles should have the same size, right for the brewing method. The coffee is also heated by friction.
Blade grinders create dust that can clog up sieves Offee espresso machines and presses and French are best suited for coffee. They are not recommended to grind coffee for espresso machines pump.

Pounding Arabic coffee, Turkish coffee grounds requires finesse almost powder, finer than can be achieved by most mills Burr. Pounding beans with a mortar and pestle can spray the coffee finely enough.

Roller grinding in a roller mill, the beans are crushed between the pairs of corrugated rolls. A roller mill product size distribution and more even grind coffee warms the ground unless other methods of grinding. However, because of their size and cost, roller mills are used exclusively by commercial producers and the coffee industry scale.
Roll mills cooled water are used for high production rates and for fine grinds such as Turkish and espresso.Brewing

Coffee can be brewed in several different ways, but these methods fall into four main groups according to the way water is introduced in the coffee.
If the method allows water to pass only once in the park, the resulting brew will contain mainly the more soluble components (including caffeine). If water is constantly traversed by beans (as in the common percolator), the drink also contains more than the relatively less soluble, and taste bitter compounds found in beans, but coffee will require less land. ” br /> water temperature is essential for the proper extraction of flavor from ground coffee. The recommended brewing temperature of coffee is 200 F (93 C). So fresh, some soluble component of the flavor is not removed. If the water is too hot, some undesirable, bitter, items will be extracted, adversely affecting the taste. If coffee is heated to boiling point only very briefly, the taste will be unaffected, the more it is kept at a high temperature becomes the worst taste.
The usual ratio of coffee to water for the style coffee the most popular in Europe, America and other westernized countries (evident in publications such as manuals on coffee and instruction manuals for machines drip-infusion) between one and two tablespoons of ground coffee per six ounces (180 ml) of water, two tablespoons per six ounces full tends to be recommended by experienced coffee lovers. The fineness of grind and brewing method may also affect the resistance.
Brewed coffee kept warm will deteriorate rapidly in flavor. Even at room temperature, degradation will occur, but if kept in an environment without oxygen, it can last almost indefinitely at room temperature, and sealed containers of coffee are sometimes commercially available in food stores in America or in Europe, with Frappuccino be commonly available in convenience stores and grocery stores in the United States.
Electronic coffee makers boil the water and brew the infusion with little human assistance and sometimes by a timer. Some grains to grind before brewing automatically.

Boiling Despite its name, we must take care not to boil the coffee is more than one time because it becomes bitter.
The easiest method is to put the ground coffee in a cup, pour in hot water and let it cool for the grounds settle to the bottom. It is a traditional method for making a cup of coffee that is still used in parts of Indonesia. This method (known as mud coffee “in the Middle East through a very fine grind that results in a slurry of mud, the bottom of the cup) allows extremely simple preparation, but the drinker must be careful if you want to avoid drinking or patterns from this layer or floating on the surface of the coffee (which can be avoided by runoff of cold water on the floats “from the back of a spoon). If the beans are too finely ground, the reasons do not sink.
“Cowboy Coffee” is made by heating coarse grounds with water in a saucepan, leaving the ground to settle and pour the liquid to drink, sometimes filter to remove fine patterns. Although the name suggests that this method has been used by cowboys, probably on the track around a campfire, it is used by s others, some people prefer this method. This method is still used in some situations, Finland, Norway and Sweden have the highest per capita coffee consumption, but the brewing filter is the standard method today .
The above methods are sometimes used with hot milk instead of water.
Aka Greek coffee Turkish coffee, Arabic coffee, etc, an early method of making coffee, is used Middle East, North Africa, East Africa, Turkey, Greece, the Balkans and Russia. finely ground coffee, sugar and possibly water are placed in a pot close to the top called cezve (Turkish), Kanaka (Egyptian), Briki (in Greek), dezva (tokavian) or Turka (Russia) and boiled immediately removed from the heat. It can be briefly heated to boiling two or three times. Turkish coffee is often flavored with cardamom, especially in Arab countries. The strong coffee with foam on top and a thick layer of grounds at the base, drinking small cups. The pot is often called a ibrik in the West, in the mistaken belief that it is the name of the Turkish language for the pot Dipping

A cafetire (or press the French) is a very narrow cylinder with a piston includes a metal or nylon mesh filter. The coffee is placed in the cylinder and boiling water is poured in. The coffee and hot water left in the cylinder for several minutes (usually 47 minutes) and the piston is pushed down, leaving the filter immediately above the grounds, which allows the coffee to be paid while the filter traps the grounds. Depending on the type of filter, it is important to pay attention to the grinding of coffee beans, but a fairly coarse grind is almost always called .. A cylinder of ordinary glass can be used, or an arrangement of vacuum flask to keep the coffee hot (not to be confused with a vacuum brewer, see below).
bags of coffee are less commonly used than tea bags. They are simply disposable bags containing coffee grounds do not mix with water so no additional filtering is nécessaire.café
Malaysia is often brewed in a sock, which is really just a muslin bag shaped like a coffee filter which is loaded, then dipped in hot water. This method is particularly suitable for use with local cafes, infusion in Malaysia, mainly Robusta varieties Liberica which are often strong flavor, allowing the ground coffee into the sock to be reused.
A vacuum brewer consists of two chambers: a pot-under, top of which is fixed a bowl or funnel with its siphon down almost to the bottom of the pot. The bottom of the bowl is blocked by a filter glass, cloth or plastic, and bowl and pot are joined by a joint forming a tight seal. Water is placed in the pot, coffee grounds are placed in the bowl, and the whole apparatus is mounted on a burner. As the water warms, it is constrained by pressure vapor increases the trap and into the bowl where it mixes with the grounds. When all the water possible has been forced into the bowl brewer is removed from the heat. As the water vapor in the jar cools, it contracts forming a partial vacuum and drawing the coffee through the filter.
The AeroPress is a device invented in 2005 that combines the soaking and pressure. The hot water is poured over ground coffee, even a press French, but soon after the coffee is forced through a microfilter paper using pressure. This filter allows a finer grind and remove more sediment than the filter mesh stainless steel press française.Gravity

drip infusion (also known as filter or American coffee) is made by running warm water over the coffee filter placed in a cafe surrounded by a filter holder or basket. makers brew drip can be simple types manually filter holder filled with hot water, or they can use automated systems found in the popular coffee maker drip. The numbers vary according to the ratio of water for coffee and the fineness of the grind, but it is generally weaker than espresso, though the final product contains more caffeine. By convention, regular coffee brewed by this method is served in a pot brown or black (or pot with a round black or brown), while decaffeinated coffee is served in a jar of orange (or a pot with an orange handle).
A variant is the traditional Neapolitan coffee pot flip or Napoletana, coffee to infuse the range. It consists of a bottom section filled with water, a middle filter section, and a pot placed upside down on top. When water boils, the coffee is returned to allow the filter water through the coffee grounds.
The common electric percolator that was in almost universal use in the United States until 1970, and is still popular in some households today differs from the coffee maker pressure described above. It uses the pressure of boiling water to make him a room above ground, but relies on gravity to move water through the grounds, where it then repeats the process until interrupted by an internal clock. The coffee produced is held in low esteem by some coffee drinkers because of the multi-pass process. Many coffee drinkers still prefer gravity brewing because they claim it offers a cup of coffee rich in comparison to drip filter brassage.café /> “br India – this unit is usually stainless steel. there are two cylindrical chambers, one sitting on top of another. the upper compartment contains tiny holes (less than ~ 0.5 mm). and then there are disk pierced by a rod pressing on the handle, and a lid covering. finely ground coffee with chicory 15-20% is placed in the upper chamber, the perforated disc pressure is used to cover the ground coffee and hot water is poured on top of this disc. contrary to the brewing regular drip coffee is not starting payable immediately. it is because of chicory, which holds the water longer than just ground coffee beans can. this causes the decoction to be much more powerful than the American variety drip. 23 teaspoon of this decoction is added to milk 100 150 ml. sugar be added by individual preferences.
Another variation is cold brewed coffee, sometimes called “cold pressed.” Cold water is poured over coffee grounds and allowed to soak for eight to twenty-four hours. The coffee is then filtered, usually through a thick filter, remove all particles. This process produces a concentrate that can be very powerful stored in a refrigerator, airtight container for up to eight weeks. Coffee can be prepared for consumption by adding hot water to the concentrate at a ratio of about 3:1 (water to concentrate), but can be adjusted to the preference of the drinker. The coffee prepared by this method is very low in acid with a mild flavor and is often preferred by those who have sensitive stomachs. Others, however, this method feel tapes coffee flavor and bold. This method is not common and there are few devices designed for this.
It may be interesting to note that the quantity of coffee used affects both the strength and flavor of beer in a typical coffee filter. The sweet flavors out of the first coffee tastes bitter after a while, so a significant mixing will tend to be both stronger and more bitter. This can be changed by stopping the filtering after an allotted time, then add hot water infusion instead of waiting any water to pass through motifs.Pression

Espresso is made with hot water between 91 C (195 GB) and 96 C (204 GB) forced at a pressure of between eight and nine atmospheres (800,900 kPa) through a lightly packed matrix (called a washer) of finely ground coffee. It can be used alone (often after dinner), and is the basis for many coffee drinks. It is one of the strongest forms of tasting coffee regularly consumed, with a distinctive flavor and cream, a layer of emulsified oil in the form of a colloidal foam standing over the liquid.
A variation on the a mocha pot (the upper part shaped like a coffee urn).
A mocha pot, also known as “coffee Italian or caffettiera” is a three-chamber design which boils in the water bottom and forces the boiling water into the coffee held in the middle section, separated by a mesh filter at the top. The resulting coffee (almost espresso strength, but without the foam) is collected in the upper part. These pots are normally seated directly on a heater or stove. Some models have a transparent glass or plastic.
The different types of coffee machines to a single dose of the force of pressurized hot water through a pod consisting of finely ground coffee sandwiched between two layers filter paper or a capsule containing ground coffee exclusively. Examples include the pod base and Systems Home Senseo Caf and property Tassimo and K-Cup systèmes.Séparation

coffee in all its forms is made with roasted and ground coffee and hot water , the patterns used by either remaining behind or filtered out of the cup or jug after the main soluble compounds were extracted. The fineness of grind required differs for different brewing methods.
Gallery brewing methods common pressure

espresso machine espresso domicile.machine
business.
Moka pot.
Gravity and tempering:
brewer drops Electric.
Cafetire / French press.
empty brasseur.filtre
Indian coffee.
Coffee Storage
factual accuracy of this section is disputed. Please see the relevant discussion on the talk page. (October 2008)
Coffee loses aroma and flavor in storage the volatile components evaporate. [Edit] The coffee beans are generally considered until 14 days after roasting. It is suggested to grind right before brewing to get the best result since aroma compounds are lost by almost 50% after 5 minutes of being ground. roasted coffee can be stored for some time, depending on factors such as roasting, UV light, humidity, etc. [citation needed] vacuum packaging is not proven to prolong the shelf life of significantly. It is always better to buy small quantities of coffee for use in a short period of time, eg one week. [Citation needed] No matter what methods are used to store coffee roasted or ground, flavors still escape through time, and there is no method for permanent storage of coffee without degradation of flavor. Some may think the roasted coffee beans gel prolong life, however, take care of that no droplets of water condense on coffee. Otherwise, much of the flavor will be lost. A solution to freezing coffee beans is to double-wrap the package and allow it to thaw for at least 30 minutes before opening the package. This can reduce the risk that all the water condenses on the beans. It is important to understand that no method can preserve the aroma of coffee offered, or prolong its life miraculously. The best method is to buy small quantities of coffee every time and eat as soon as possible. Some people suggest that the beans from the aging of three days to allow flavors to develop to its full extent. This is not always true because each type of coffee bean is different. In addition, the aging time of different coffee beans when the roast is different. In general, the larger the roast, the short aging time, if any, is needed.
Instant coffee
Main article:
instant coffee instant coffee is sold by drying of coffee brewed, the resulting powder is dissolved soluble in hot water by the user, and sugar / sweetener and milk added as desired.
instant coffee without water
Another way take advantage of instant coffee is “without water”. Boil milk, add coffee and sugar goût.Présentation

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