Introduction to the standard of coffee extraction in pressure pot

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The extraction of coffee powder by Dharma pressure still needs to be soaked, but if only so, why should it be referred to as "Dharma pressure" instead of "Dharma filter"? (this statement is not accurate, some bosom friends have pointed out in the comments, but my core view remains the same. In the French filter press, pressure is the core, and the filter is only incidental, because if you do not do so, you cannot release the pressure, not to mention that the French pressure simply fails the "filter" link, okay? Youdao is that fine powder is an integral part of legal pressure, which means that it is impossible for him to do better filtration.

The principle of normal pressure is to use the higher internal pressure of the suspension (yes, not the solution) to make the coffee powder extract better. Pressure extraction is a very important invention in the history of coffee making. This method makes coffee extraction more sufficient in the same period of time. Specific to the legal pressure, this is actually a two-stage mixed mode, first through soaking, and then through pressure, so the coffee is more mellow than simply soaking. In the specific operation, you can also change the taste effectively by adjusting the soaking time, but if there is no pressure, or if the pressure fails, the pressure really becomes a filter, it is completely another instrument and another flavor.

See the subject said that the pressure operation is too simple, almost angry to fight in one place, Dharma pressure is the most difficult to master the instrument, okay? Many people really use the method to make coffee all their lives, just making it!

The law is under pressure, so he is essentially the same as Bialeti, pump (boiler machine), pull rod machine, Philharmonic pressure, etc., that is to say, the basic distinction between coffee utensils is with and without pressure. For this kind of apparatus, pressure leakage is a fatal injury. Normal pressure will encounter gushing situation is a kind of pressure leakage, this is because the filter edge deformation can not be sealed, if carefully arranged it is still difficult to avoid high probability of gushing, this normal pressure will be abolished-although the problem lies in the filter, but you probably can't buy separate accessories.

To point out this point, I still want to make it clear that the focus of legal pressure is: pressure. You have to feel full pressure feedback when you press at the end, so that the coffee can be called a law-pressed product.

Otherwise, why else is everyone pressing hard? It's time to soak. Why don't you just drink it? As for what you say is a lot of slag, yes, the legal pressure is a lot of slag! If you press it or filter it, you can't avoid a little bit of slag-as mentioned earlier, this is an inseparable part of Dharma pressure.

Add:

In the comments, an intimate friend pointed out that the pressure of the law is not extracted by pressure, which is undoubtedly correct. Did I say that the pressure of the law is extracted by pressure? What I am saying is: the method is extracted by water, and the pressure is used to extract better. Whether the pressure of the law is helpful to the taste or not, and whether there is a difference between the coffee which is full of pressure or not, the friends who have the pressure to try will know that the real knowledge comes from the practice.