How about coffee made by Philharmonic pressure _ how to choose coffee beans _ Philharmonic pressure coffee gouache ratio

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As a way of extracting coffee, Philadelphia is between hand-brewed coffee and Italian coffee, but it is simpler and more approachable than both.

In terms of the difficulty of getting started, the most difficult thing is espresso. There are high requirements for professional skills, the performance control and stability of the coffee machine, the accumulation of experience of the operator, and so on. If you are not a practitioner, it is difficult to "get into the wood".

The second difficult thing to use is hand-brewed coffee, the accurate understanding of coffee beans, the selection of extraction tools, the robustness of water control, extraction time and extraction techniques, and so on, all of which take time to accumulate experience. In retrospect, the author has properly experienced the stage of "xjbc".

Philharmonic pressure coffee is relatively easy to use, and the most commendable advantage of this extraction method is the stability of the product. But there are still some essentials of extraction, which I'd like to share with you:

I. selection and grindability of coffee beans

Ailo pressure coffee extract, taste light, aroma obvious but not strong, taste, acidity and sweetness is prominent, especially sweetness will be particularly obvious, these are precisely the advantages of light-baked beans and micro-medium-roasted beans, so the extract is more suitable for light-roasted and slightly moderately roasted coffee beans.

For example, high-quality Ethiopian Yega (water washing or sun exposure), Kenyan coffee beans, rose summer, and some high-quality Central and South American honey-treated beans are very suitable for extraction with Philharmonic pressure.

In terms of grinding, if light roasting and mild to moderate roasting coffee beans are used, it is best to use a finer grinding (between Italian grinding and hand grinding).

Why is medium baking and deep baking not suitable? Mainly because the biggest weakness of Philharmonic pressure is the poor thickness of alcohol produced, that is, the so-called "body", so it is difficult to give play to the taste advantage of heavy baking.

Second, the control of extraction time and the method of stirring

The control of the extraction time of Philharmonic coffee is much simpler than that of hand-brewed coffee. first, the initial stewing time is kept between 20 seconds and 30 seconds, while the final pressure filtration time is controlled between 15 seconds and 25 seconds.

The second is the relationship between soaking time and stirring time of coffee powder at 1:1. That is to say, if the soaking time is 8 seconds, then the stirring time is also controlled within 8 seconds.

Finally, we must pay attention to the control of the overall time, not too long, from the beginning of water injection to the end of pressure filtration, the overall control within two minutes.

After stewing, before pressure filtration, water should be injected twice and stirred twice to ensure more sufficient extraction. Cross stirring method can be used, each time stirring up and down three times.

(the above extraction scheme is only limited to shallow baking and fine grinding)

Third, the control of water-powder ratio.

The pressure volume of the Philharmonic is limited. If it is a cup, keep it at 1:15, for example, 12 to 15 grams of coffee powder and 180g to 225g of water.

If it is two cups, keep it at 1:8, for example, 25g to 30g coffee powder, 200g to 240g water, and dilute it moderately with water according to your preference after extraction.

The initial water temperature should not be too high

Compared with hand-brewed coffee, the initial water temperature used for coffee extraction should not be too high, ranging from 80 degrees Celsius to 90 degrees Celsius.

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