How thick is the coffee bean in the French kettle? What coffee beans are suitable for French pressing pot _ recommendation of French pressing coffee beans

In today's material-rich world, the pursuit of refinement is everyone's ideal of serious life. When you go out to a cafe, it's easy to have a cup of black coffee. Just stand in front of the cashier and say, "I'll have a cup of XX coffee." Then came the barista's performance, preparing coffee beans, filter cups, filter paper, sharing pots, and hot water. Through the whole process, the exquisite flavor of coffee is fully displayed with the wonderful brewing skills.

However, a series of tools are exciting to use and take up space when they are not in use. Isn't there any convenient tool to help coffee makers drink a cup of exquisite coffee? When this problem is pushed to the barista in front of the coffee in the front street, the barista in the front street will immediately pull out the pressure pot that has been dusty for a long time.

The history of the French kettle

French press kettle, also known as French filter press, French Press. This tool for making coffee has been well received by a large number of workers because of its simplicity and convenience. The earliest written record of the French kettle dates back to the 1950s, when two Frenchmen submitted a patent document related to the French kettle: a metal can is connected to a movable rod with a hole in the bottom and a layer of flannel on each side. When the owner presses the lever to the bottom of the metal can, the coffee grounds are isolated at the bottom of the container, resulting in a cleaner cup of coffee.

Due to the defects in the design of the above-mentioned pressure kettle, the sealed state can not be produced in the container, which also prompted other designers to improve its technology, so as to develop a new design version of the kettle.

In 1929, a company in Milan, Italy, went to the United States to register a modified version of the French kettle, and the prototype of the modern French kettle appeared.

The working principle of the pressure kettle

The French kettle is a coffee brewing apparatus which is composed of a glass kettle body and a metal filter with a pressure bar. When using a pressure pot to make coffee, the coffee powder is poured into the pot and completely soaked in hot water, and then the pressure bar with a metal filter is used to separate the coffee liquid from the coffee grounds.

Qianjie through the observation method of pressing the pot metal filter found that the gap between the filter is larger, compared with filter paper, some fine coffee powder can easily pass through the metal filter. And before the coffee liquid is poured out, the liquid has been soaked in coffee powder, so the coffee liquid is more mellow and retains more texture and grease.

Matters needing attention in the use of French kettle

No matter how the barista's hands are made, the coffee is delicious. But I made it at home, but I couldn't get out of the exquisite taste I had when I went out to a restaurant. Compared with the water injection brewing, which is extremely technical and difficult, the friends turned their attention to the simplest way of brewing coffee, that is, using a pressure pot to make coffee.

Since you want a cup of exquisite coffee, even the pressure kettle with a degree of difficulty, such as the care of your own mother, is particular about it, and there are still certain restrictions on the degree of grinding, water temperature and other factors.

[degree of grinding]

Baristas at Qianjie stores often receive such a question: how many scales should be used for grinding to be correct? Qianjie stores use EK43s grinder, while some partners may use Commander C40 hand grinder, with different equipment, different types of equipment cutterhead, different maintenance status, even if the scale is the same, the size of the ground coffee powder is also different.

Therefore, Qianjie generally uses the Chinese standard No. 20 screen pass rate when recommending the degree of grinding. Qianjie Coffee recommends a screening rate of 80% for medium and light roasted beans and 75% for medium and deep roasted beans. Due to the different equipment, it is necessary to determine the flavor after sifting and cooking, and then make further adjustments.

[water temperature]

With the increase of temperature, the increase of material exchange rate is more obvious. When cooking different coffee beans in Qianjie, the water temperature will be adjusted according to the coffee beans with different roasting degrees.

The lighter the roasting of the coffee bean, the tighter the internal mechanism of the coffee bean. When in contact with water, the slower the rate of precipitation of flavor substances. In order to extract more delicate flowers and high-quality fruit from lightly roasted coffee beans, hot water ranging from 90 degrees Celsius to 92 degrees Celsius is generally used.

The deeper the roasting degree of the coffee bean is, the more the volume of the ripe coffee bean is expanded and the looser its internal structure is. After grinding into particles, it has higher water absorption efficiency and faster flavor dissolution rate, and the increase of water temperature will accelerate the precipitation of more flavor substances with higher molecular weight, which is easy to produce bitter and scorched taste. As a result, coffee beans that are deeply roasted in the front street generally use hot water ranging from 86 degrees Celsius to 88 degrees Celsius.

Qianjie Coffee Pot making course

Next, Qianjie uses Huakui coffee beans as an example to teach how to brew in a pressure pot.

Cooking utensils: French kettle

Water temperature: 90 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Grinding degree: the pass rate of Chinese standard No. 20 screen is 70%.

Preheat the body of the kettle in advance; add 15 grams of ground Huakui coffee powder to the kettle and pour 225 grams of hot water at 90 degrees Celsius; pull the pressure bar to the highest position and close the lid and soak for 4 minutes; gently and slowly press down and pour out the coffee liquid.

Qianjie after the above parameters and steps to brew out of the Huakui coffee, the entrance is like compound berry juice, the finish has a rich and long creamy aroma, the whole is full and mellow.

Sakui Coffee from Essida Mohanbelazi, which won the championship of the TOH Essex sunburn group in 2017, was introduced as a rich strawberry and creamy flavor. In the same year, Huakui Coffee was introduced into China and entered the battlefield of the Chinese division of the World Coffee Brewing Competition. Since then, Huakui Coffee has grown in popularity. Over the years, Huakui coffee has become a coffee bean that must be pursued by coffee gluttons every year.

On the bean shelf of Qianjie Coffee, there are nearly half a hundred kinds of coffee beans. Sakuran Coffee represents the wild taste and superior quality of sun-dried coffee beans in Sidamo.

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