The difference between the French pressure kettle, the siphon kettle and the hand pressure kettle how to use the pressure kettle?

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Making coffee by hand can be said to be a process of art, philosophy, practice and self-search. Friends who are serious about coffee and pay attention to coffee, I believe they all have this experience: the taste of coffee brewed every day will be different, which link is different? Therefore, we record and study different situations every time, and strive to make coffee with the same level of export taste.

Friends who are more casual can be treated easily and enjoy the feeling of emptiness when making coffee. Yes, operating coffee equipment is a kind of enjoyment and gadge. if you find it troublesome and stressful, making coffee by hand may not be your cup of coffee.

French filter kettle (French Press)

French filter pot is relatively easy to master, as long as coffee beans are moderately ground, the water temperature is correct, wait 2 or 3 minutes after water injection, and a cup of coffee will be completed. As a result, most baristas recommend friends who are in the office or who are new to hand-made coffee and start with French filter pots. Many years ago, the author thought that the operation of the filter press was dull and not very stylish. I gave away all the filter press at hand, and a Bodum Chambord was given away by others a year ago. I feel simple and convenient, easy to operate and stable, and I feel like falling in love again.

Hand punching pot (Pour Over)

Hand flushing pot and tapered filter cup should be a good match, the price is not high, inadvertently will buy several. The long and pointed design of the hand flushing pot is to improve the control of the speed and intensity of water injection, while the conical filter cup is responsible for controlling the process of hot water extraction of coffee, both of which are indispensable.

Among the tapered filter cups, the products of Hario, Kalita and Kono are very popular, and these brands have spent a lot of effort on research and development, while the hand flushing pot is best known for the products of Kalita, Moon Rabbit Seal and Noda Enamel, the former is copper, and the latter two are enamel (or enamel). The touch on the hand is valiant and warm, which is quite interesting.

Hand pot can be regarded as a suitable extraction tool for both beginners and veterans. First of all, she has more room for fault tolerance, even if the skill is not proficient, it will not completely destroy a cup of coffee. At the same time, it can bring out many subtleties of coffee, which can fully express the smoothness, aroma and various flavors of coffee. In recent years, light roasted coffee beans are also very suitable for hand filter pots.

Siphon pot (Syphon)

Siphon coffee pot originated in Germany, using the structure of the upper and lower pots and the unique siphon coffee pot as a mixing tool. Hario is a popular brand in Hong Kong, widely used by both coffee shops and coffee lovers at home. The siphon pot is elegant and eye-catching to operate, watching the coffee rise and fall between the two pots as if by magic, and can also provide a lot of topics, all of which add a unique flavor and charm to her.

Perhaps because of this, we all pay special attention to the siphon pot in many forms, such as the gesture of injecting water, the action of stirring coffee powder, and so on, which have aroused extensive discussion among coffee lovers. The author likes that the siphon pot can show the true appearance of coffee concretely and subtly, but I feel discouraged that it is not easy to get a stable effect, and it takes a long time to operate and clean tools, so it can only be played on weekends and holidays.

Recommended hand punching parameters in Qianjie:

V60, powder / water ratio 1:15, water temperature 90 ℃, total time about two minutes

The recommended normal pressure parameters of Qianjie:

15g powder, water temperature 88 ℃, medium coarse grinding, powder / water ratio 1:15

Siphon parameters are recommended in Qianjie:

20 grams of powder, the ratio of powder to water at 1:12, using the post-throwing method, 1 minute 30 seconds to remove the source of fire.