Introduction of Chemex Yazhi kettle, Philharmonic pressure, siphon kettle, French pressure kettle and V60 brewing method

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Chemex Yazhi kettle

46 grams of coffee, rough grinding

710 grams of water (90 degrees)

Brewing time: 4 minutes, 30 seconds-5 minutes

Cooking process:

Rinse filter paper thoroughly with hot water. Pour out the flushing water.

Pour in the ground coffee powder and gently shake to smooth the flour.

Steam with about 80 grams of water and soak evenly on all floors. Be careful not to pour it directly on the filter paper. Let the coffee steam for about 40 seconds.

After steaming the coffee for 40 seconds, continue to pour water until the noodle reaches about 1/3 of the height of the cone.

Continue to add water to maintain this noodle level until you reach your target brewing weight (710 grams). Ideally, the coffee would be brewed between 4:30 and 5:00 minutes.

Philharmonic pressure

18 grams of coffee, medium fine grinding

200 grams of water (88 degrees)

Brewing time: 2 minutes

Cooking process:

Empty the Aeropress and preheat it with hot water.

Add water to the coffee brewing room.

Start the timer and add hot water.

After adding all the water, stir the slurry (a mixture of coffee and water) until all the ground is completely saturated.

When the timer reaches one and a half minutes, screw on the filter chamber, flip the Aeropress and place it on top of the coffee cup.

Gently press the plunger until you hear a hiss.

Siphon kettle

34 grams of coffee

567 grams of water

Brewing time: 2-3 minutes

Cooking process:

Clean the upper pot and lower pot.

Preheat the kettle with water and place anti-boiling beads. Put the upper pot on top of the lower pot, but don't put them tightly together.

When the water at the bottom of the earth begins to boil, fasten the upper pot and the lower pot firmly together.

Once all the water has risen.

Add the freshly ground coffee powder to the pot and stir to fully saturate all the noodles. Turn off the heat after 1 minute.

After soaking for a period of time, take out the stick and stir again.

After all the coffee liquid has been dropped into the next pot, remove the upper pot and the extraction process is completed.

Gently move the top of the earth back and forth to break the seal.

French pressure kettle

27 grams of coffee, rough grinding

400 grams of water (90 degrees)

Extraction time: 4 minutes

Cooking process:

Press the kettle with hot water preheating.

Add coffee powder; steam for 40 seconds with a little water.

Start the timer and start adding hot water.

Soak all the coffee noodles in hot water.

After 1 minute, stir 4 times.

Place the lid and plunger on top of the French press.

When the timer is in 4 minutes, gently press the plunger.

Hario V60

25 grams of coffee, rough grinding

400 grams of water (90 degrees)

Extraction time: 3 minutes

Cooking process:

Put the filter paper into V60 to clean the filter paper, V60 and cup, and fill it with hot water.

Add freshly ground coffee powder to the filter

Start the timer and steam with 50 grams of water.

Steam for 30 seconds.

Continue to pour slowly into the center

The ideal brewing time is 3 minutes. After all the water is poured in, the filter begins to drip slowly, remove V60 and discard the filter.