Although the ingredients do not vary (coffee and water), in the market you find a myriad of coffee makers to make coffee very different ways. The result with each of them is very different. It is smoother if you use the method of filtering or “trickle-up”, the much stronger the espresso and less acid, if prepared in cold weather. What is the best coffee according to their form of development? The three processes differ in taste and caffeine content, but it all depends on what you like. We tell you all the details to try and you decide for yourself.
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Drip coffee or filtered
While the term “coffee” encompasses almost everything that is prepared from roasted coffee beans –including the espresso coffee and the prepared cold (Cold Brew)–, this term is most often used to refer to the drip coffee. Even if you’re not familiar with the term “drip coffee”, it is likely that you have already taken. This is the kind of coffee that probably composing each morning in your house, and is also known as american. The hot water poured over coffee beans crushed, and then filtered through a filter and is inserted into the coffee maker. You can take black (without added ingredients) or with milk or sugar.
The drip coffee is one of the most popular ways to consume caffeine for several reasons. The machines of drip coffee are relatively inexpensive, are easy to use and can prepare a cup of coffee in just a few minutes. Unlike the express, with this method it is also very easy to prepare a lot of coffee at once, which means that you can serve several people at once with minimal effort.
The amount of caffeine in your drip coffee will vary depending on several factors, such as the roasting and the proportion of water with respect to coffee beans that you use, but on average, you’ll get about 110 milligrams of caffeine in a cup of coffee of 6 ounces.
The express is also done with coffee beans are ground and hot water, but the process is a little more complicated than with the drip coffee. It is made with coffee beans finely ground that is compacted in a small holder in the shape of a disk. The hot water passes through this filter holder using high pressure, and the result is a coffee more dense and more bitter. Unlike drip coffee, in which some of the main factors that influence the taste are the amount of water and beans, the espresso can be adjusted to your liking. The fineness of the milled grain, the dose of ground coffee employed, and the size (short, long…) play an important role in the taste. In general, however, an express will be more bitter than a cup of american coffee and often less than half of its size.
However, that does not mean that the express reduce the caffeine. In fact, it is basically a cup of coffee concentrate. Contains approximately 50 milligrams of caffeine per ounce, much more than a cup of american coffee, though in less quantity. In other words, you only need to drink around 2 ounces of espresso to get the same amount of caffeine that comes in a cup of regular coffee.
While many people enjoy espresso alone, it is also the most versatile form of preparing coffee and it is prepared in very different forms, ranging from lattes to cappuccinos and macchiatos.
Infusionado cold (Cold Brew)
There are different ways to make coffee ice cream. While the simplest method is to brew coffee hot and then pouring it over ice, mix a strong coffee or use ice cubes made of coffee to avoid a watery drink. The preferred method for making iced coffee is to make a cold infusion. The problem here, however, is that it is, by far, is the most slow way of making coffee.
Like other types of coffee, the cold infusion is made with crushed grains and water. The process is simple, but it is slow. Remojas the coffee grounds in water for about 12 hours —some recipes require up to 24 hours— and then schools the mixture in a bowl. This method provides a beverage very different to a cup of regular coffee. The increased time of extraction resulting in a drink more gentle and less acidic. And as the caffeine is more soluble in hot water, people tend to use more whole grains when you prepare cold coffee. This makes it slightly more thick and concentrated, and often is to be diluted with milk or water.
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