The difference between French press pot and hand brewed coffee_French press pot suitable for what coffee beans_French press pot coffee characteristics

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Coffee beans, powder thickness, water volume, temperature, proportion, all the same. The French kettle is pressed for 4 minutes and the hand is washed for 2 minutes and 15 seconds. The coffee made by hand is sour, but the coffee made by French pressure pot is delicious. What is the difference between French pot coffee and hand brewed coffee?

1. First, let's make up for the knowledge of taste: people feel sour taste much more than sweetness. When sour taste and sweet taste are condensed together, sour taste will be much greater than sweet taste. That is to say, when your coffee gouache ratio is relatively low, people's taste buds will feel more sour.

2. the extraction stage of coffee is first salty, then sour, and finally sweet, because the size of the molecules is different. when they come into contact with water, the salt dissolves first, then to acids, and finally to macromolecular sugars.

This explains why the rush for 2 minutes and 15 seconds will feel very sour, because only rushed to the sour stage, the sweet taste has not come out much, not enough to balance with the sour taste.

Moreover, Yunnan actually has a sour taste, and I don't know how the baking degree is. It is estimated that the one you bought belongs to relatively moderate baking, so it will be a little sour. Considering the above reasons, it is normal for coffee to be very sour!

PS: in most cases in China, making coffee by hand for about 2 minutes is the most sour time, so of course you will feel sour when you drink it. If you want to be less sour, then take a little longer, so the coffee will be sweeter!

The advantage of hand flushing is that it can better control the taste, rather than rinsing every bean for 2 minutes and 15 seconds and then judging whether it is good or bad!

Extend it a bit: since the coffee is sour in about 2 minutes, this method is more suitable for coffee that is not sour, and deep roasting is quite appropriate.

As for the coffee with high acidity, you don't like the sour coffee, so don't use the method of strengthening the sour taste to make it. If you take a long time, it won't be so sour!

Because of the above reasons, many baristas rush in this way, resulting in a relatively small space for roasters to play, so they have to be baked more deeply in order to cooperate with this method.

So easy to fall into the cycle, the barista washed very sour and told the baker that the baking degree of the beans should be adjusted, and the baker would adjust the roasting degree, and eventually become coffee beans that everyone is used to drinking deeper.

But coffee beans are often the sweetest when they are shallowly baked, and if you don't find a way to give full play to the sweetness, it's hard to break free from the cycle above.

If you try more hand flushing around sweetness, you will find that hand flushing is much more interesting than other cooking utensils, rather than simple sour taste.

The industry thinks that customers can't accept sour taste, which is one of the reasons why it is difficult to promote coffee. I don't think it's advisable, because even though coffee beans, as raw materials, largely determine the taste of coffee, the plasticity of hand brewing is also very high. if the flavor and taste are well controlled, customers can drink this coffee as soon as they drink it, and it has a very natural sour taste. Many people will probably be attracted to the coffee. At least I have been trying to make a considerable number of customers directly drink a cup of coffee and then sigh: this coffee is so sweet!

So the core of making coffee is sweetness, or to regulate the balance between sour, sweet and salty flavors! In fact, the purpose is to give yourself a different experience in the taste buds. When you drink coffee with high sweetness one day, I think you will understand!

3. French pressure pot coffee belongs to immersion extraction, similar to cup testing, which is relatively stable, and the extracted things can better reflect the original taste of coffee; so drinking pressure will make you feel more layered and so on. As long as it reaches a certain time, the pressure will actually be saturated, the extraction is almost done, and the substance dissolved in the water tends to be stable, so you will find the kettle easy to operate, even a bit of a fool!

END