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The most common way to make boutique coffee is to brew it by hand, and very few of them will use a relatively unpopular brewing method, perhaps because it takes a long time, or because it is troublesome to make. Qianjie today wants to use a coffee utensil with a long history of strength to do a coffee production sharing-Ailo pressure. This is a coffee utensil with a high utilization rate, the needle-and-tube production method is unforgettable, and the coffee also has a unique performance. All right, let's start today's cooking and sharing.

The principle and usage of Philharmonic pressure coffee is very simple: a hard plastic tube, a filter cover, a rubber seal plug. The basic kit also includes a blender, a spoon and filter paper for a year, as well as a funnel to pour coffee powder into a plastic tube.

Qianjie Coffee Philharmonic pressure brewing and sharing

Cooking idea: extract coffee liquid with high concentration and high extraction rate with Philharmonic pressure, then add hard ice to cool and dilute to suit your own taste. Therefore, the finer particle value, higher water temperature and powder-water ratio are selected in the degree of grinding.

Coffee beans we chose the front street coffee Yega Xuefei to wash Kochel, the details are as follows:

Producing area: Yega Sheffield Kochel

Altitude: 1800-2200m

Variety: original species

Treatment: washing

Flavor description: lemon black tea orange blossom fruit sweet

Cooking parameters: powder quantity: 20g powder / water ratio: 1:9 Grinding degree: Italian Grinding Water temperature: 92 °time: 1 minute 30 seconds

Cooking process

1. Take out the filter cover, press the Philharmonic pressure special filter paper, soak it with hot water to make the filter paper stick to the filter cover.

two。 Place the Philharmonic upside down, pour 20 grams of ground coffee powder into the pot, then pour in 180g 92 ℃ of hot water and start the clock.

3. After pouring water, stir gently with a stirring stick for 50 seconds. Close the filter cover and squeeze upward to remove excess air.

4. Flip the Philharmonic pressure, filter paper and cover down, coffee powder up, squeeze the Philharmonic pressure down to extract, about 30 seconds to complete the extraction. At this point we got a high concentration of coffee liquid about 150ml. The total extraction time is 1 minute and 30 seconds.

5. Pour the coffee liquid into 120 grams of hard ice to cool and dilute the coffee liquid. Ice cubes can be added or decreased according to their own taste.

6. Shake to make the concentration in the pot consistent with the temperature as much as possible. And then you can taste it!

Taste it.

After ice dilution, you can feel the freshness of ice lime, citrus acidity, clean taste, the sweetness of black tea in the middle, very comfortable.

END