Sign for a guide to the extraction of the French kettle and take you into the world of the French kettle!

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The French press can be said to be one of the most convenient household coffee pots, and it is also the best way to retain the flavor of coffee. The French press can perfectly show the charming and mellow flavor of coffee. Its structure is simple, but it has many advantages.

The history of the French kettle

The French kettle is a simple brewing apparatus which is composed of a heat-resistant glass bottle (or transparent plastic) and a metal filter with a pressure bar, which originated in France in 1850. It was originally used to brew black tea, so it is also called a tea maker.

In March 1852, a horsepower metalworker and a businessman jointly obtained a patent called "Piston filter Coffee device". The patent describes a metal can connected to a movable rod with holes in the bottom of the rod and a layer of flannel on each side. After pulling the movable rod manually, the movable rod moves in the cylindrical container. "push the lever to the bottom," the inventor wrote. "the filtered coffee is left above the lever, refreshing."

It was not until the late 1920s, when a Milan company registered a patent for a modified version of the French kettle, that the French kettle became familiar. Within a few years after the registration of the patent, the company gradually improved the design of the French kettle. In 1935, they introduced a perfect pressure kettle-the disk-shaped structure at the bottom of the piston was fitted with a spring to keep the disk flush with the bottom of the container. But the popularity of French kettles in the United States took a long time. In the early 1980s, some Americans learned from the British to use French presses and called them cafe è re, while others called them "French piston coffee machines."

If you just want a cup of coffee, the French kettle is a good choice-because it is made by soaking, there is no need to pay attention to techniques, techniques, and so on.

To make coffee in a pressure pot, the coffee is completely soaked in the pot, and then a pressure bar with a metal filter is used to separate the coffee from the coffee grounds. The coffee obtained by this brewing method is very mellow and can increase the price, texture and oil. And the final coffee is quite clean.

So how should the French kettle be used?

First of all, we need a French kettle! There is also a bean grinder, a thermometer, a scale, a timer, a kettle and, above all, coffee beans!

Procedure:

(take Montsherry, Costa Rica as an example to make a share for two.)

1. Weigh 20 grams of beans, the size of ground sugar, the ratio of powder to water is 1:15.

2. Preheat the kettle with water, then pour out; pour the coffee powder into the kettle.

3. Pour the hot water at 89 degrees to start the clock. Stir gently after pouring water to make sure all the coffee powder can be soaked.

4. After four minutes, slowly press down the pressure bar and pour it out.

The Costa [Montsherry] made from the kettle has some mellow thickness, bright citric acid, and some flavor of grapefruit peel and melon seeds.

Matters needing attention

1, degree of grinding: it is easy to over-extract coffee from the pressure pot, so the degree of grinding is thicker, which is generally required to be a little larger than the particles of edible sugar. If the degree of grinding is too fine, the extraction of coffee will be very fast. At the same time, small coffee dregs will also pass through the metal filter to make the coffee less clean.

2, coffee brewing ratio: coffee brewing ratio is the ratio of coffee to water. The common brewing ratio is from 1:15 to 1:18, which means 15g of coffee needs to be brewed with 225g of water. If you want to use a pressure kettle at home, you can adjust the brewing ratio according to your own taste.

3. After soaking, when pressing down the lever, you must press it to the end. If you pull it up and down repeatedly, the coffee powder will come out easily, resulting in dregs.

As the coffee extraction principle of the pressure pot is soaking rather than filtering, it is not too particular about the gestures of water injection, as long as according to the appropriate proportion of powder and water, water temperature and time, it is not difficult to make a pot of delicious coffee.

It will be too difficult for beginners, and it's worth a try.