Analysis of the principle of Philharmonic pressure Coffee extraction _ positive pressure or reverse pressure of Philharmonic pressure

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It was invented by Alan Adler, a mechanical engineering lecturer at Stanford University, not by a barista or a professional. Philharmonic pressure combines the principles of Smart Cup, Hario V60 and Italian coffee machine extraction, with the functions of soaking, filtering and pressurizing, which can make the flavor of coffee obvious and layered, and the taste will be different if combined with different production methods, but whether it is positive pressure or reverse pressure, coffee has a higher alcohol thickness.

Only 35% of the Philharmonic champions in the world won the competition by using a positive pressure production method.

Philharmonic pressure is a kind of casual and rigorous brewing utensils. People-friendly prices, durable materials and creative brewing parameters make coffee interesting. Interesting coffee must be shared with good friends.

If the cafe is engaged in production, it will generally choose some coffee pots with visual modeling, brewing accuracy, market popularity, etc., to extract coffee.

[Philharmonic Coffee] is made of food-grade polyester and looks a bit like "plastic" utensils, which are superior to glass and larger coffee utensils when carried and not easily breaked. it has become a choice for many coffee lovers on the road, at home and in the office.

Extraction principle

Filter cleanliness with hand-punched filter paper

Combined with the pressurization principle of espresso

The French method of pressing coffee pot is used.

Using the stirring of a siphon coffee pot

The flavor of coffee extracted by Philharmonic.

The Philharmonic pressure coffee pot combines the extraction principle of multiple utensils, if you focus on one of them, the coffee flavor will be close to the related utensils.

Under the standardized operation, the coffee has full flavor, smooth taste and moderate thickness, so you can adjust it to suit your best taste.

The operation process and method of Philharmonic pressing coffee pot

Step 1: prepare utensils [Philharmonic pressure, bean grinder, coffee cup, kettle, filter paper,]

Step 2: preheat in advance [open the scale of the Philharmonic pressure inner rod to 4, inject boiling water, remove odor and residue]

Step 3: grind coffee [weighing about 15g of coffee beans, moderate grinding will give the coffee a more balanced flavor and mellow taste,]

Step 4: put in the coffee powder [put the freshly ground coffee powder into the pot and pat it flat to facilitate the uniform combination of boiling water]

Step 5: inject water for the first time [about 4 pots of water, wait for 40-50s, steam, the water temperature is controlled at 84 degrees, start the timer for 1 minute]

Step 6: stir [stir 3 times in a circle to make sure that the combination of powder and water is good, there is no dry powder]

Step 7: second water injection [half the amount of water into the coffee cup, the total cup volume is about 100ml]

Step 8: install the filter paper [after installing the filter paper, wash it with boiling water, make it close to the filter hole, and install and tighten to prevent air leakage]

Step 9: turn around [when the time reaches 60s, turn the coffee cup upside down on the top and flip the Philharmonic on top of the coffee cup]

Step 10: press [after shaking the Philharmonic for 3 laps, press it gently to filter it and control it within 15-25s]

Step 11: dilute the coffee liquid [pour it into the extracted coffee at 1:1, dilute it, and it's ready to drink]

Cleaning

Open the filter tray and push the coffee grounds into the trash can

Rinse the filter plate and kettle rod with clean water

Clean towels wipe the water droplets clean and reset

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