Is it all right to make shallow roasted coffee beans? what is the proportion of water of coffee beans pressed by Philharmonic?

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

The Philharmonic pressed me to buy two, and the way of playing varies from person to person.

My habit is to use 2cup cup to measure coffee powder, flush 3cup water (about a cup of 200cc), and the water temperature is about 80 degrees.

This taste is more like a hand rush, for your reference..

Philharmonic coffee beans under half a pound 500, there are really a lot of choices.

If you don't like acid, Colombia, Brazil, Mantenin, New Guinea, etc. It should all suit you..

Philharmonic presses coffee beans. I suggest you buy a bean grinder. The ground coffee powder oxidizes quickly ~ it doesn't take long for the flavor to change.

If the bean grinder..

If you don't drink too much.. The general hand-operated bean grinder is enough.

The kind of electric type that wants to buy a conical grinding plate. Don't buy a bean chopper.

It would be better to have a thermometer.

I always use hot water from a thermos bottle. I usually keep a constant temperature of 85 degrees..

The temperature of the water was about 80 degrees when it was poured into the hand-flushing pot.

A few months ago, I was still a hand control, and I often changed the filter to try different brewing methods, but my beans all drank very fresh Crema, and I found it easier to get a good cup of coffee after using Philharmonic pressure. (if I drank bad coffee in the morning, including not brewing it well, it would ruin my whole day.), the guess is that the fine powder will be suspended at the top of the Philharmonic pressure, and it is not easy to over-extract by using water temperature control. The influence of the water temperature is much greater than the soaking time, and the water temperature is much lower than that of the hand. When pressing the water, all the water passes through the Ailo coffee bean powder particles at the bottom, and the fine powder at the top will not be extracted because of the miscellaneous flavor during extrusion. Sweet and no miscellaneous taste (if you didn't get enough sleep the day before and drink it more sweetly), the quality is very stable, so it's pressed! The copper pot is also removed from the hope list.

And I guess the fine powder may be brought to the surface of the water at first (along with the tiny bubbles of the exhaust Crema), but some bubbles may burst when the water is cut off, or the fine powder may be driven in the direction of the filter paper when the water is injected, and then the water will pass through the filter paper and the fine powder will pass through the fine powder, and the hand flushing to talk about the coffee granule draught depends on how to break the water around (it doesn't feel like Philharmonic pressure uniform draught). I see what my colleague flushed (colleagues use Pegasus, I use anonymous 2) near the edge of the filter paper is slightly muddy, near the center is still coffee particles, so I doubt that the fine powder will be close to the filter paper, and the hand-made fine powder affects the flavor much more than the Philharmonic pressure.

Philadelphia pressure water temperature is very easy, use a container (glass, phenol-free PP can also) non-warm cup directly connected to the drinking machine hot water or quick-boiled pot of hot water about 1 minute into the Philharmonic pressure coffee bean powder Philharmonic pressure, pointer temperature measurement of about 80 degrees 84 degrees!