What is an American bubble pot? How to use the American bubble pot? What do you need to pay attention to?

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The American follicle pot is a coffee extraction tool invented by German chemist Peter Schulomb (Peter Schlumbohm). The original model was a glass kettle body, with a very small waist and a wooden ring for easy holding, and then fixed and decorated with exquisite leather rope, which is very similar to the present appearance. In 1941, this pot was first displayed in the United States, after that, more than 70 years have passed, but its outstanding performance and appearance are still highly praised, and displayed in New York Modern gallery and many other places.

[highlights]

The shape looks simple, but in fact, the American follicle pot is a scientifically designed instrument after a long period of research and many experiments. As a result, its error is minimized, and no matter who brews it, it can extract coffee with a stable taste.

The simple structure of filter cup and sharing pot makes it easy to use and keep.

The most striking feature of the coffee extracted by the American follicle pot is its light aroma. The extracted coffee is relatively light and there is no burden to drink.

If you use African coffee beans characterized by rich aroma, you can more effectively highlight the advantages of American follicle pots.

[exhaust passage]

Equivalent to the grooves of the general filter cup, the gas produced in the process of extracting coffee is discharged to remove the odor. The coffee liquid extracted can also be poured out along this trough.

[handle]

The body of the American bubble pot is made of glass, and it is easy to burn if it is put into direct contact with hot water or curry steak, so there must be a handle. Manual blowing pots and classical pots are fitted with wooden rings at the waist of the coffee pot instead of handles.

[pot body]

The main material of the American filter cover-glass, uses the heat-resistant glass of Corning Company of the United States-Pyrex glass. This kind of glass is durable, good thermal insulation, and do not have to worry about the environment and other problems. The bottom of the kettle is similar to a glass flask, and the bottom extends downward, so that the contact surface between coffee and air increases, and the aroma of coffee doubles. In addition, the hourglass design of the kettle body can discharge the gas more effectively while retaining the other aromas of the coffee. Therefore, after the coffee is extracted with an American bubble pot, the aroma of the coffee can be preserved to a certain extent simply by covering the spout with a lid. The dots protruding like a belly button in the middle of the kettle are signs designed to facilitate the estimation of capacity.

[filter paper]

The special filter paper for American follicle pot contains cereal ingredients, so it is thicker and heavier than other filter paper. It is precisely in this way that the subtle residues that affect the aroma of coffee can be better filtered and only the good ingredients can be extracted. This is the reason why the coffee extracted by the American filter pot tastes fresh and pure. In addition, no matter whether the amount of water injection is more or less, the flow speed is fast or slow, it can maintain neither too fast nor too slow extraction speed, and the extraction time is relatively stable, so the extracted coffee will not have too much deviation in taste and aroma balance. The cereal ingredients in the filter paper will give off a unique flavor, so be sure to rinse it before using it.

According to the size of the coffee pot, the filter paper also has multiple sizes, different types, different methods of folding. The color of filter paper can be white or light brown depending on whether it is bleached or not.

[brewing]

1. Fold the filter paper.

two。 Put the folded filter paper on the pot. The part of the filter paper folded into three layers is placed in the direction of the exhaust port, so that the filter paper will not collapse in the extraction process, ensure the smooth flow of the exhaust passage, and make the gas in the coffee pot discharged smoothly.

3. Soak filter paper in hot water. In this way, the filter paper can be washed again in order to remove the residual smell of the filter paper and highlight the pure charm of the American filter pot to extract coffee. After washing, the filter paper and the kettle body are completely stuck together, which can prevent the inflow of external air and preheat the kettle body at the same time.

4. Pour out the water used to wash the filter paper. Hold the handle and tilt the kettle slightly so that the water flows out through the exhaust port.

5. Grind coffee beans into powder

6. Pour coffee powder into the filter paper.

7. Pour 50 grams of water evenly on the coffee powder and steam for about 30 seconds. This is not to say that there must be a steaming process, but coffee powder has to be soaked in hot water to make the extraction of coffee ingredients more active, and the concentration of coffee is naturally higher.

The core point of American filter pot to extract coffee is to inject water in one go, not to interrupt the flow of water, and to maximize the pure and smooth taste of coffee. However, even if water is injected by a very simple pouring method, if the extraction conditions are not perfect, the water will accumulate during the extraction process and the balance of coffee taste will be destroyed. If the water passes through the coffee powder too fast, the coffee will have a sour taste, or the water taste is too strong to become very light coffee. The pre-steaming process is designed to reduce this burden and create a state in which coffee ingredients can be extracted evenly. If you want to drink more light-caffeine, it doesn't hurt to omit the steaming process.

8. Easily inject 250 grams of water in a circle from the outside to the inside. The coffee powder must be evenly wet before the coffee ingredients can be extracted evenly.

9. After all the coffee liquid has been dripped, the coffee extraction is finished. After the extraction is completed, if you look at the coffee residue, you will find that the solids accumulate on it, which means that the coffee powder and solids have been separated, and we have extracted the smooth coffee.

10. Remove the filter paper. Grasp both ends of the filter paper and put it forward.

11. Hold the kettle and shake it about five times to wake up the coffee. Occasionally use lightly roasted coffee beans, or other extraction conditions are not perfect, then the extracted coffee will have a sour taste, as long as you can shake the coffee pot, the acid content will be reduced, and the coffee will taste better. In particular, the newly roasted coffee beans contain more gas. If you are not careful, the touch of the coffee will become sharp. At this time, you can make the coffee taste smoother by waking up the coffee. The American bubble pot will break even if it has a small impact, so you must be careful not to bump into other objects when shaking the coffee pot.

twelve。 Pour the coffee into the coffee cup and dilute it by adding water according to your preference.

[notes]

. Stagnant water for too long:

Curry bean roasting date is too long, or coffee powder is too fine, occasionally there will be stagnant water. The speed of pouring water injection is already fast, and it is easy to accumulate water when a large amount of water is injected at one time. But fortunately, the American bubble pot has its own characteristics, even if there is stagnant water, it can extract coffee with a balanced taste, so there is no need to worry too much. But if this phenomenon becomes serious, then there will be the phenomenon of over-extraction, and it is time to consider changing the extraction variables.

Want to increase the concentration of curry steak:

If you think the concentration of the curry row extracted by the American bubble pot is too light, you can use two or three times of water injection, or use intensive water injection to increase the concentration, or you can grind the curry discharge powder finer or increase the amount of coffee powder. but this may upset the balance between variables, coffee taste will become worse.

PS intensive injection water injection:

The water is injected into 50g, 100g, 100g, 50g, four times, so that the rich, mellow coffee can be extracted. This may be over-extraction on the basis of the American bubble pot, but it is only a matter of personal orientation, and it is good to try it once.

Iced coffee brewing method:

200 grams of water, 20 grams of coffee beans (grinding degree 3), extract according to the above way. Fill the kettle with ice and then extract it.

Be careful! American bubble pots have special cleaning brushes, but they are expensive and can be replaced by long brushes on the market. The leather rope of a classical or hand-blown coffee pot will harden when immersed in water, so it is best to take it off before cleaning.