Answer novice: what kind of household coffee pot is good? Which coffee pot is good for lazy people?

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The use of coffee pot: the cooking method of mocha pot

I usually use Italian concentrators and mocha pots most often. Now I make two cups of Italian concentrate almost every day.

First of all, emphasize that the beans themselves are the most important, especially the freshness. If the fresh beans are ground properly, they are basically very delicious, and after drinking it, there will be a lingering aroma in the mouth for a long time. Even unground beans will lose a lot of flavor if they are used in ordinary sealed cans for about a week, and no matter what machine they use to make them two weeks later, they will become Starbucks.

Italian coffee maker

Italian style is the strongest, and after drinking more, drinking other things is like drinking water. The first time I drank the Italian style, I took a small sip, and then the smell dispersed in my mouth, very strong, straight to the back of my head. And the taste is very layered. In addition, the taste of each cup of espresso varies with the temperature of the liquid. The sour taste becomes more and more sour later, and the sour taste is obvious if it is at room temperature. Cappuccino and latte I do not drink, not do not like, but lactose intolerant, can not drink milk.

I basically go to every place and look for espresso. To be honest, the espresso in the best store I've ever had is made from an automatic espresso machine. Actually, it's a restaurant, selling dessert and coffee in the afternoon. It's ironic. But their beans are good and fresh. You don't actually use very good beans in the store. If you do it at home, it can really be better than that made in a store. You can buy good beans and keep them in a vacuum jar. After grinding, try to extract within 1 minute.

However, the price threshold of Italian style is relatively high, and I struggled for a long time when I got the Italian machine. And the funny thing is that Italian machines have high requirements for bean grinders. One or two hundred bean grinders are knife-edge type, so it's okay to use French presses and drip pots, but Italian machines make such a good machine. First of all, if you use a general bean grinder, you will intelligently use a pressurized powder cartridge, and the wipes will be very uneven and will have a honeycomb-like ugly texture. The second is the unstable taste, sometimes sour and sometimes astringent. As the beans will be ground very fine when using the Italian machine, it is not realistic to buy ground beans. The first few cups were good, but they lost all their flavor after three days, and the stale coffee powder didn't produce much oil. Therefore, if you build an Italian machine, it will cost 50003000000 machines + 2000 bean grinders, and if you buy imported machines, you will have to go up by 7000. And as soon as the Italian style is as deep as the sea, it's good to drink in a cafe if it's not true love.

Mocha pot

So if you don't want to be like a pit, Mocha is a very good choice. But Mocha is also very demanding on powder. Most of the time, you will buy beans that are not suitable for mocha, and with a blade grinder, the taste will often be bitter. If the rubber ring is accidentally stained with coffee powder, it will leak when cooking, and the taste will be very sour. Because the fire is big and the fire is small, the extraction time and pressure are different.

Some famous brands in Italy specialize in selling powder for mocha pots, which is worth using. In general, the coffee powder used in the mocha kettle needs to be roasted shallowly and ground a little thicker. When you do it, the powder will produce a completely different taste. Most of the time the coffee is not so fresh, I will press the powder cartridge very tight, then dilute it with water and drink it, so the requirement for beans will be much lower.

There is indeed a difference between the characteristics of mocha and Italian style. Intuitively, mocha coffee is free of fat (except for pressurized ones) and tastes less hierarchical and lighter. However, the classic Lumoca kettle grows a lot of black rust over a period of time, which is very ugly. Compared with Italian style, cleaning is also more troublesome. In short, if you want to try to make your own espresso, be sure to enter the mocha first, this thing is very real.

French pressure kettle and hand punch

The personal feeling of the French kettle is somewhat astringent, and the taste is also very light. The beans in the French pressure pot are the thickest to grind and the longest to extract, which is basically the process of making tea. Generally speaking, the price of French pressure and hand punching is not expensive, so if you just start to play, try French pressure + mocha. I think it's interesting, so it's good to have a hand.

Trickling filter

Trickling filter is the most common. This kind of thing is designed by Americans for convenience and endurance. But the taste of Americans is terrible. Personally, I do not recommend buying drip filter. It's not bad, it tastes good and stable. The reason why it is not recommended is that it is easy to buy defective, and the price in our domestic market is falsely high. I have bought two drip filters, the water temperature is too low, the coffee has been sour. Later, I found that this thing was still quite common. The drip filter heats the water to a certain temperature (about 92 degrees Celsius) and then drips on the coffee powder and keeps it between drops. The temperature of coffee extraction, a large number of previous experiments have told us that about 92 degrees is the best. The Italian machine also controls the temperature of the high-pressure water column (note that the Italian machine's steam provides pressure, and the coffee is extracted by water, not steam), and must be accurate. Italian machines generally use PID control, proportional-integral-differential control, the most traditional but also the most effective closed-loop automatic control method (our scientific automation, ). The trickling filter is completely open-loop control, so the water temperature may not be accurately controlled at the desired temperature. You know, high-precision temperature control is high-tech. If the price of buying a sophisticated drip filtration machine is almost as good as an entry-level Italian, it is really not worth it. I am studying in the United States, if I want to buy a drip filter to catch the most common one in the supermarket for more than 20 dollars, this is quite real. If I buy a drip filter for thousands of yuan in China, I don't think it is worth it. If you feel free to drink, try to save trouble and press the pot.

Conclusion

Coffee is hard to drink at first, and novices are confused about acidity, aroma, body and layers. Just like smoking, long-time smokers can know which cotton and which to rush, and those who do not smoke only know the smell. So if you are a novice, no matter how many tongues you hear, your tongue will smell like saliva. First buy a French kettle, in a good mood and then buy a mocha pot, drink for a period of time, drink too much will naturally drink, eat, drink and play things are not so advanced. Usually in a good mood to go to the store often Italian concentration or hand flushing, slowly know what they like, and have their own unique views on coffee. Then you won't have to worry about buying coffee.

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