The coffee prop that the world coffee champions like to use-- Aile pressure.

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Philharmonic pressure coffee brewing tool that spans household and professional fields

A brief introduction to Philharmonic pressure.

It has a history of more than 10 years since it was invented in 2005.

Now there is even the World Philharmonic pressure Cooking Competition, invented by Alan Adler, who is also president of Aerobie.

When designing the Philharmonic pressure, we hope to brew a good cup of coffee in a simple way.

Its brewing method combines the follicles of the French filter kettle, the filtering method of hand-brewing, and the pressure extraction of Italian coffee, which has many interesting combinations in the coffee extraction process, which also makes the flavor more diverse and rich.

The structure of the Philharmonic pressure

At the beginning, people may have great doubts about the Philharmonic press material, whether the high temperature of hot water will release harmful substances to the plastic.

However, it is approved by the Food and Drug Administration of the U.S. Department of Health and Welfare that the latest generation of material is polypropylene Polypropylene with a melting point up to 167℃, very heat-resistant and free of harmful substances such as phenolmethane Bisphenol-A (BPA) and plasticizer phthalate.

The mode of use of Philharmonic pressure

This article is also completed by flying abroad and filming in the hotel at the same time, so that everyone can know that traveling abroad can easily make a good cup of coffee.

There are two main methods, this time the introduction is the vertical punch.

You're gonna need 1. Philharmonic presses 2. Coffee beans 3. Hand bean grinder 4. Coffee cup

1. Put the filter paper on the filter cover. If you want the flavor to be cleaner, put 2 sheets of filter paper.

Metal strainer can also be used to make different flavors, and then buckle the filter cover to the cylinder body.

Press the Philharmonic on the cup and wet the filter paper with hot water.

two。 Add the coffee powder, add about twice the amount of hot water and stir.

Steaming for 20 to 40 seconds. The official recommended temperature for hot water is 80 degrees C.

The light roasted coffee is 85 degrees C, and I suggest brewing it at about 90 degrees.

3. After steaming, add hot water to the desired water level, stir slightly, cover the pressure tube and let stand for 30 seconds to 1 minute.

As for the ratio of coffee powder to water, I would recommend the recommended ratio of 1: 16.

1 gram of coffee powder on 16 grams of water, and then on this basis to adjust the flavor, like a stronger friend can reduce the proportion of water.

4. Begin to press down. if the pressure resistance is too high, it may be that the coffee powder is ground too fine.

If it is too thick, the pressure time can be too short, resulting in insufficient extraction, and the pressure time varies from 10 to 30 seconds.

Look at the flavor you want to present. Grinding scale hand punch or a little thinner than hand punch is OK.

Stirring times, steaming time, pressing time and other factors will affect the extraction rate of coffee.

Philharmonic pressure coffee brewing tool that spans household and professional fields

I think the biggest reason for the popularity of Philharmonic pressure is that it spans home, players, and professional coffee shops, not just for home or travel.

Its varied brewing methods allow professional coffee players and coffee shops to choose brewing methods.

I sometimes bring it to work when I fly, and I even use it to make coffee for my colleagues on the plane.

R ö sterei VIER Coffee-Dusseldorf, Germany

R ö sterei VIER is next to the new city hall and the market square, because it is close to the bar street and the old town.

There are many tourists visiting, and the location is quite easy to reach. The indoor space is small, but there are many outdoor seats.

You can sit outside and admire the Jan-Wellem-Denkmal statue in the square (the 17th century ruler and important figure in the development of Dusseldorf).

German Philharmonic champion Mateusz Petlinski

The cup tester / barista Mateusz Petlinski won the German Cup twice.

The third place in the 2016 World Cup, or the 2015 German Philharmonic champion, the second day of the visit finally saw me

Ordered a cup of light-roasted coffee from Richard Lipner Manor in Panama.

Can choose to use V60 or Philharmonic pressure brewing, Philharmonic pressure champion to make coffee, of course, choose Philharmonic pressure!

I was as sunny and kind as a big boy, and I asked him if he had any skills to share.

He said he would brew it in the way of By Pass, that is, a high concentration of coffee liquid would be brewed out and then added with water.

He used 30g of coffee powder, added 120ml's water, stirred and set for 15 seconds to press out the coffee liquid of 80ml.

Finally, add water to 200ml. The sweetness is quite rich, clean and without astringency, with sour aromas of citrus apricots.

R ö sterei VIER

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Marktplatz 12 Dusseldorf

Monday-Saturday: 9:00-19:00

Sunday: 11:00-19:00