and after 4-5 minutes press the plunger down to parate the grounds from the extracted coffee. The best French press are made by Bodum and come in sizes of 3 and 12 cups. An insulated version is also available. Note: You do not want to pour boiling water directly onto the coffee. The goal is to brew coffee at a temperature between 195-205°F.
Unfortunately, French press coffee makers are not quite as convenient as a drip coffee makers due to preparation time and cleaning time. The French press also los heat faster than some other methods, but extraction at slightly varying temperatures will promote a more dynamic and complex cup of coffee. To minimize heat loss effects, Bodum has developed an insulated coffee press. This press is highly recommended for both design and attention to coffee brewing details.
A novel integrated electric water heater-French press is available from Chef's Choice. This French press minimizes the complexity of using multiple devices to boil and then brew the coffee. We u it daily at the Coffee Rearch Institute and highly recommend it for tho who want to simplify the brewing process without sacrificing quality.
Vacuum Coffee Pot: The vacuum coffee pot is a clever device invented by Robert Napier in 1840 that prepares an exceptional cup of coffee with a potent aroma. This is an appropriate alternative for tho
who have an aversion to the taste of the paper filters from drip brewers or for people who dislike the diment in the bottom of the cup from the French press method. 入杯底，经过4-5分钟之后，将滤芯压杆推至底部，使咖啡粉与萃取后的咖啡相分离。最好的法式压壶咖啡机由丹麦波顿公司（Bodum）制造，每次可冲泡3-12杯咖啡。也可选择隔热型的法式压壶。注意：不要将开水直接倒在咖啡上，因为目的是使咖啡浸泡在195-205华氏度的水中。
遗憾的是，考虑到准备时间与清洗时间，法式压壶咖啡机并不如滴滤式咖啡机方便。在热量散失方面，法式压壶也比其它冲煮方法更快，但是它可以在轻微变化的温度中萃取咖啡，有助于冲泡更动态的香浓咖啡。为了将热量散失降至最小化，丹麦波顿公司研制出隔热型法式压壶。这款压壶造型美观，注重咖啡的冲煮细节，因此强烈推荐。
“大厨的选择”（Chef’s Choice）推出了一款新颖的法式压壶，它与电热水器整合在一起。这款法式压壶简化了冲咖啡的复杂程序，不再使用多种设备来先烧水、再冲咖啡。我们每天都在咖啡研究所使用这款咖啡壶，强烈推荐给那些既想简化咖啡冲泡程序，又想保持浓郁香味的人士。
真空咖啡壶：真空咖啡壶是一种巧妙的装置，它由罗伯特·纳皮尔（Robert Napier）于1840年发明，可以冲泡芬芳浓郁的香醇咖啡。有些人不喜欢滴滤式咖啡机带有的滤纸气味，还有些人不喜欢法式压壶法造成的杯底沉淀，对他们来说，真空咖啡壶无疑是一种很好的选择。福斯湾
To brew coffee in a vacuum pot, add the proper amount of filtered water to the bottom bulb, attach the filter to the upper bulb and fit the upper glass bulb tightly over the bottom glass bulb. Place the vacuum coffee pot on the stove, making sure that the bottom bulb is completely dry on the outside. U a medium grind and add the grounds when the water begins to fill the upper chamber. Leave the pot on the stove for 3.5 minutes and then place on a hot pad. Within 30 conds the lower pot will cool enough to form a vacuum to pull the brewing coffee into the lower chamber, thereby parating it from the grounds. Experiment with the heating and cooling cycles until the total extraction time is between 4-5 minutes. A great and inexpensive vacuum coffee pot available is the Bodum pot (pictured to the left). An electric vacuum pot (pictured to the right) is also available from Bodum.
Automatic Drip Coffee Maker: The easiest way to brew coffee is by using an automatic drip coffee brewer. Unfortunately, few coffee machines brew at the right temperature for the correct amount of time. The best drip coffee makers currently available are produced by Techni V orm and distributed by Boyd's coffee and Sweet Maria's Coffee. Of the available models, the MoccaMaster Clubline KB 741 with the insulated carafe is probably the best drip brewer available on the market.
To brew coffee in a drip brewer, place a thick paper filter in the brewing cone (basket) and thoroughly
wet with water. This helps remove the paper taste from the filter. Then freshly grind the coffee using a medium grinder tting. As the water begins to boil, pour the coffee into the coffee filter. Now as the water pours over the coffee, shake the basket to ensure an even extraction. Brew time and temperature are taken care of automatically. If your brewer has a hot plate under a glass carafe, remove the carafe after the coffee is fully brewed to prevent the coffee from burning. 在使用真空咖啡壶煮咖啡时，将适量的水倒入下壶内，把滤芯放进上壶，然后将上壶和下壶紧紧地接合在一起。将真空咖啡壶放在炉灶上，确保咖啡壶的下壶外面完全干燥。使用中度研磨的咖啡豆，当水开始进入上壶空间时，加入咖啡粉。将壶停放在炉灶上3.5分钟，然后将其放在一块隔热垫上。在30秒之内，咖啡壶的下部将冷却并形成真空环境，将萃取后的咖啡吸入下气室，从而将其与咖啡渣分离。反复进行这一加热制冷的过程4-5分钟，以便实现充分萃取。丹麦波顿公司生产有质优价廉的真空咖啡壶（见左图），该公司也生产电动真空咖啡壶（见右图）。
管见自动滴流咖啡机：最简单的咖啡冲煮法是利用自动滴流咖啡机。遗憾的是，这类咖啡机很少能够在恰当的温度冲泡恰当的时间。目前，最好的滴滤式咖啡壶是由Techni Vorm 公司生产制造，并由Boyd咖啡公司和Sweet Maria咖啡公司经销。在目前市场上所有的滴滤咖啡机品牌中，MoccaMaster Clubline KB 741型号的滴滤壶很可能是最好的咖啡滴滤壶，它配有隔热式玻璃壶。
用滴滤式咖啡壶制作咖啡，首先在滴滤壶（筐）上放一张较厚的滤纸，并且用水充分浸湿。这将有助
于过滤时去除滤纸的味道。然后使用中度研磨设置，研磨咖啡豆。当水开始沸腾的时候，将咖啡粉倒入滴滤壶中。现在，一边把水浇在咖啡粉上，一边摇动滴滤壶，以确保均衡萃取。煮制时间和温度可自动控制。如果你的咖啡壶玻璃瓶下方有加热板，待咖啡完全冲煮好之后，移开
Espresso: Making espresso is a bit more difficult than the above brewing methods and an espresso ction of this website has been dedicated to it.
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No other coffee brewing method is recommended due to problems with either over extraction, under extraction, or timing.
Coffee Roasting
Coffee roasting is a chemical process by which aromatics, acids, and other flavor components are either created, balanced, or altered in a way that should augment the flavor, acidity, aftertaste and body of the coffee as desired by the roaster.
Roasting Coffee Beans
The first stage is endothermic. The green beans are slowly dried to become a yellow color and the beans begin to smell like toast or popcorn.
The cond step, often called the first crack, occurs at approximately 205 °C (400 °F) in which the bean doubles in size, becomes a light brown color, and experiences a weight loss of approximately 5%. The corresponding Agtron number for this color is between 95-90 (Davids, 68-69).
In the next step the temperature ris from 205 °C to approximately 220 °C, the color changes from light brown to medium brown, and a weight loss of approximately 13% occurs. The resulting chemical process is called pyrolysis and is characterized by a change in the chemical composition of the bean as well as a relea of CO2.
The cond step is followed by a short endothermic 玻璃瓶，以免因持续加热损坏咖啡的口味。
意大利式浓缩咖啡：制作意式浓缩咖啡要比上述煮制咖啡的方法难一点，本网站专门有页面介绍意式浓缩咖啡。
饮食健康
其它咖啡冲煮方法或者萃取过度，或者萃取不足，或者存在时间问题，所以不予推荐。
咖啡烘焙
咖啡烘焙是一个化学变化的过程。在烘焙过程中，烘焙师根据自己的喜好，通过某种方式创造、平衡或改变咖啡的香气、酸度及其它风味成分，来增加咖啡的风味、酸度、口感及香醇度。
烘焙咖啡豆
散步的近义词烘焙的第一个阶段是吸热的过程。在这一过程中，生豆慢慢的变干并呈现黄色，在嗅觉上有烤面包或爆米花的味道。
第二个阶段通常被称为初次爆裂，大约在205℃（即400 °F）的温度下发生。这时，咖啡在体积上扩大了一倍，并变成浅棕色，同时会损失约5% 的重量。在这种颜色状态下，相应的焦糖化数值大约在95-90之间（Davids, 68-69)。
在下一个阶段，温度会从205℃上升到大约220℃左右，咖啡豆的颜色也由浅棕色变成中棕色，并会损失约13%的重 量。产生的化学过程被称为高温分解，并以咖啡豆化学组成的变化和CO2的释放为特征。
第二阶段之后，会伴随一个短暂的
period which is followed by another exothermic step called the cond crack. This cond pyrolysis occurs between 225-230°C, and the roast color is defined as medium-dark brown. The cond pop is much quicker sounding and the beans take on an oily sheen.
Espresso potential is maximized in roasting when you maximize the sweetness and aroma of the cof
fee while minimizing the bitterness and acidity. Most people focus on the latter and therefore roast extremely dark, yet without sweetness and aroma the espresso will never be palatable. This explains the unpopularity of straight espresso and the popularity of espresso bad drinks where either milk or other flavors are ud to replace the sweetness that was lost by roasting darkly.方正电脑
From 170-200°C the sugars in coffee begin to caramelize. From tasting pure sugar versus its caramelized component it is evident that uncaramelized sugar is much sweeter. The dark color of coffee is directly related to the caramelization of the sucro in coffee. Therefore, to maximize sweetness you want to minimize the carmelization of sucro, yet you do not want to roast too lightly or bitter tasting compounds will not thermally degrade. Stop the roast somewhere between the end of the first crack and less than half way through the cond crack. Do not roast well into or past the cond crack. We recommend a roasting chamber temperature somewhere between 205-215°C.
Realizing the danger of the following suggestion we might recommend a color similar to the one below. Note: All monitors, computers, and internet browrs will display the color slightly different. This is only a recommendation to point out that this color is preferable to the almost black color you will frequently 吸热过程，然后紧接着另一个放热过程，被称为二次爆裂。第二次高温分解发生在225-230℃之间，同时，咖啡豆的颜色变成中深度棕色。
二次爆裂速度更快、声音更清脆，咖啡豆的表层也出现油脂的光泽。 要冲煮出一杯尽可能好的意式浓缩咖啡，在很大程度上取决于烘焙过程，即能否最大限度地发挥咖啡的甜味和香味，同时使咖啡的苦味和酸度最小化。大多数人更注重后者，因此选择进行极深度烘焙。然而，没有甜味和香气的浓缩咖啡是绝对不会被接受的，这就是为什么单纯
的意式浓缩咖啡并不是很受 欢迎的原因。大众更容易接受加了牛奶或其它调味伴侣的浓缩咖啡，因为它弥补了咖啡在深度烘焙时损失的甜味。 在170-200℃的温度条件下，四字名字
咖啡中的糖分开始焦糖化。通过品尝纯糖和焦糖化的糖，从这一对比中可以发现，未被焦的糖明显更甜。咖啡的深颜色与咖啡 中蔗糖的焦糖化程度有关。因此，为实现甜度最大化，就要实现最小程度的焦糖化。然而，又不适宜烘焙的太浅，否则苦味的成分不能得到充分热分解。所以，应该在首次爆裂结束、二次爆裂之前的某个阶段停止烘焙。不要充分烘焙，或者超过二次爆裂的
程度。我们建议烘焙烤炉温度控制在 205-215℃之间比较适合。 认识到下述建议的危险之后，我们推荐接近于下图的颜色。注意：因显示器、电脑和网络浏览器的不同，显示的颜色也会有轻微差异。此颜色只是一种建议，说明它是更为人喜爱的近乎深色咖啡，是人们经常
obrve for espresso. To get a better idea of roasting colors order the Agtron roasting classification kit from the SCAA.
Grinding Coffee Beans
For proper extraction, it is esntial to grind coffee properly. Freshly grinding the beans before brewing coffee is one of the most important steps for achieving a quality cup of coffee. Coffee should not be ground more than 2 minutes before brewing or major staling (oxidation) begins to take place.
Coffee Grinders: Bur, Blade Coffee Grinder Reviews There are two main types of coffee bean grinders available. Blade coffee grinders ll for about $20, grind the bean unevenly, and are messy. Burr coffee grinders, are about $60-$125, grind evenly, and are clean and easy. The extra investment is one of the best you will make, as burr grinders improve both the coffee quality and the ea of brewing.
For any scientific analysis, a blade grinder is unacceptable due to its lack of reproducibility.
Burrs should be replaced periodically (every 600-2000 lbs of coffee), but for typical home u it is only necessary to clean the burrs.
Coffee Beans Grinding Guide
辉映的意思Each coffee brewing method requires a different grind size: Drip coffee requires a medium size grind, espresso requires a fine size grind, a French press requires the largest grind size, while the vacuum pot also requires the largest grind size. For coffee cupping, it is preferred to u a French press grind size. 看到的意式浓缩咖啡的颜色。若想更好地了解烘焙颜色，请从美国精品咖啡协会定购焦糖化烘焙分类试剂盒。
咖啡豆的研磨
为了恰当地萃取咖啡，恰当地研磨咖啡至关重要。在煮制咖啡之前，新鲜研磨咖啡豆是冲煮一杯高品质咖啡最重要的步骤之一。在冲煮咖啡时，应使用研磨后不超过2分钟的咖啡粉，或在咖啡粉开始被大面积氧化之前。
咖啡研磨器具：
目前，市面上有两种主要的咖啡豆研磨机。一种是螺旋桨式磨豆机，市价约20美元，但研磨不均匀，并且极易出现脏乱情况。另一种是锯齿式磨豆机，市价约60-125美元，并且研磨均匀，干净便捷。所以，你在此方面多花的钱绝对物超所值，因为锯齿式研磨机既能提高咖啡的品质，研磨后的咖啡也便于冲煮。
根据目前所有的科学分析，螺旋桨式磨豆机由于其再现性欠佳，所以通常不被接受。
如果使用锯齿形磨豆机，应定期更换锯齿（每研磨600-2000磅咖啡），但是对于典型的家用磨豆机，只需按时清洗锯齿即可。
咖啡豆研磨指南
不同的咖啡冲煮方法需要不同研磨程度的咖啡粉：滴滤式咖啡要求使用中度研磨的咖啡粉，意式浓缩咖啡要求使用细研磨粉，法式压壶冲煮咖啡则需要粗研磨的咖啡粉，而真空壶冲煮咖啡需要最粗研磨的咖啡粉。若使用咖啡杯，最好使用法式压壶研磨程度的咖啡粉。
