Phakathi kweYunyuniziselo ezenziwe ngezandla, incasa yekomityi yekofuixhomekeke ngakumbi kubuchule bomenzi wotywala.Kukho izinto ezininzi eziguquguqukayo ezichaphazela umgangatho wekhofi, kwaye njengabathengi, sinokugqiba kuphela ukuba ikhofi ibanda kangakanani kwaye ingakanani ngaphambi kokuyisela.Ukuba wenza ikofu yakho ekhaya, nokuba unayo zonke iimbotyi zekofu kunye nezixhobo esandleni sakho, kubonakala ngathi awukwazi ukuhambelana nomgangatho weivenkile yekofu.Ngapha koko, umntu angayenza njani ikomityi yekofu ethelekiswa nevenkile ethengisa ikofu?
Ukuziqhelanisa okuninzi akuyongxaki, kodwa umbhali-mbhali wencwadi ethi “Amanzi eKofu: Incwadi yeSayensi yeBali leNzululwazi” kunye nonjingalwazi oncedisana naye wezinto ezintsonkothileyo kunye nekhemistri kwiYunivesithi yaseOregon, uChristopher Hendon, ukholelwa ukuba abalungiselele imigaqo yekhemistri kunye nefiziksi ngaxeshanye.Izinto eziguquguqukayo ezifana nobushushu bamanzi, umgangatho wamanzi, ukuhanjiswa kwamasuntswana, umlinganiselo wamanzi kumgubo, kunye nexesha elisetyenzisiweyo liya kuchaphazela incasa yokugqibela yendebe.Ukwenza ikofu elungileyo, kufuneka ufunde ukulawula ezi ziguquguqukayo.
Ngokuqhelekileyo, ubuninzi bezithako (i-acids eziphilayo, i-acids ye-inorganic, i-heterocyclic compounds, iimveliso ze-Mena reaction, njl.)ukuselayahlulwe yaba ziindidi ezimbini: enye ingumxholo we-1.2 - 1.5%, njengekofu yedriphu, kwaye enye iphezulu njenge-8 - 10%., Njenge-espresso.Ikhofi yaseTurkey efana nokubethelwa ngesandla, i-French press, i-siphoning, ukuvuza komatshini, okanye ikofu yaseTurkey eshushu ngokuthe ngqo ngamanzi e-coffee powder detch inokufikelela kubuninzi be-1.2 - 1.5%;ngelixa ikofu eyomeleleyo njenge-8 - 10% isebenzisa umatshini wekofu.Ubuninzi bezithako zekhofi ubukhulu becala bungenakuhlukaniswa kwimvelaphi yayo, kodwa ezi zinto zilandelayo zibalulekile.
1. Ubushushu kunye nesantya
Inokubonwa koku ngasentla ukuba iindlela zokwenziwa kwekofu ephantsi zahlulwe ngokweendidi ezimbini: ukujula kunye nokuthontsiza.Ukusuka kumbono womzimba, umahluko omkhulu kukuba iimbotyi zekofu zinobushushu obuphezulu kunokuthontsiza xa zimanzi.Enyanisweni, inkqubo echitha ixesha elininzi lokukhutshwa kwekhofi ayiyikuchitha i-caffeine phezu kweengqungquthela, kodwa ukulinda i-flavour yekhofi ukuba idlule kuzo zonke iinqununu kwaye ifikelele kwi-junction phakathi kwamanzi kunye nekhofi.Ubude bexesha elisetyenzisiweyo liyahluka ngokuxhomekeke kubushushu bamanzi.Ukuphakama kobushushu bamaqhekeza ebhontshisi yekofu, iikhompawundi ezimnandi ngakumbi kuzo zinokukhutshwa.Nangona kunjalo, ukuba iqondo lokushisa liphezulu kakhulu, liya kuchitha iikhompawundi ezingafunekiyo emanzini kwaye zichaphazele incasa.
Kwelinye icala, ukugungxulwa ngesandla kunye nezinye iindlela zokuthontsiza kuthatha ixesha ukuba amanzi ahambe kwiimbotyi zekofu.Ixesha lokuphuza lixhomekeke kubushushu bamanzi kunye nobukhulu beembotyi zekhofi, ngoko ke ukubala kunzima kakhulu.
2. Umlinganiselo weembotyi zekofu kumanzi
Xa usebenzisa indlela yokuthontsiza, amasuntswana amahle kakhulu eembotyi zekofu aya kwandisa ixesha lokulungiselela kunye nomthamo wokukhutshwa.I-brewer inokunyusa umlinganiselo wamanzi kwiimbotyi zekofu ngokunciphisa inani leembotyi zekhofi, kodwa ngexesha elifanayo liya kunciphisa ixesha lokuphuza ngokufanelekileyo.Ke ngoko, ukuthontsiza kuyingxaki ngakumbi kunokuntywila, kwaye unokwenza ikomityi yekofu elungileyo ngokwazi yonke into.
3. Umgangatho wamanzi
Nangona le migaqo mibini ingasentla yenziwe kakuhle, kunzima ukuqinisekisa ukuba ikofu ephuhliweyo ichanekile.U-Hendon ubonise ukuba kukho ezinye iinkcukacha ezimbini ezinokuchaphazela umgangatho wekhofi, enye yazo yi-pH yamanzi.
Ikofu sisiselo esineasidi, ngoko ke i-pH yamanzi okutywala nayo ibaluleke kakhulu.Ikofu eyenziwe ngeHCO₃⁻ (Bicarbonate) ephantsi amanzi (ekwaziwa ngokuba ngamanzi athambileyo) ineasidi ephezulu;ukuba ikofu ixutywe ngamanzi kunye nomxholo ophezulu we-HCO₃⁻ (oko kukuthi amanzi anzima), iya kunciphisa i-acidity eyomeleleyo kunye nebalaseleyo.Ngokufanelekileyo, kungcono ukusebenzisa amanzi anekhemikhali efanelekileyo yokwenza ikofu.Nangona kunjalo, kunzima ukwazi ukuxinana kweHCO₃⁻ kumanzi ompompo.U-Hendon uncoma ukuba uzame amanzi amaminerali e-Evian kunye neyona nto ingcono kakhulu ye-HCO₃⁻ umxholo (ukuya kwi-360 mg nganye ilitha) yokuphuza ikofu., Thelekisa imiphumo yezi zimbini.
4. Ukuhanjiswa kwamacandelo
Nawuphi na umthandi wekofu ophezulu uya kukuxelela ukuba i-blade grinders ayizona zixhobo zokugaya, kuba iimbotyi zekofu ezisilayo zinobukhulu obahlukeneyo, akulunganga ukutsalwa.Kungcono ukusebenzisa i-burr grinder, esebenzisa iigiya ezimbini ezihambelanayo ukugaya iimbotyi zekofu ngokuthe ngcembe, kwaye umphumo uba ngakumbi.
Kusoloko kukho ukuphikisana malunga nobukhulu obufanelekileyo.Kuthiwa ukuba i-coffee beans iphantsi, ingcono, yandisa umphezulu weengqungquthela, kwaye iququzelele ukutsalwa kweyona ncasa yekofu igqwesileyo kwaye inamandla;Kwakhona kuthiwa i-coarser ingcono, ukunqanda ukutsalwa okugqithisileyo ukukhulula i-astringency.UHendon ukholelwa ukuba ubukhulu buxhomekeke kwincasa yakhe.
Ixesha lokuposa: Jul-14-2021