Guide to simple skills and operating methods of brewing in pressure pot extraction principle of cooking in pressure pot

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Among the coffee drinkers in the city, some people like the ritual of life made by hand and the laboratory taste of siphon coffee, while others like the convenience and simplicity of the French kettle. And the secret of each kind of coffee utensils does not only rest on the appearance and manipulation, making coffee is more like a science, each kind of utensils has its own characteristics of extracting coffee, but also requires us to constantly arrange and combine, to find the most perfect proportion and the best taste.

The French pressure pot is also far more than "lazy coffee utensils". Although it is easy to operate, it does not lose the complete flavor of a good cup of coffee. As a matter of fact, the extraction from the pressure pot is the closest to the brewing method of the products measured in the cup, which can give full play to the various flavors in the coffee, such as oil, aroma, flavor and so on. Smooth, sweet, full-bodied taste, is a very good choice for breakfast coffee.

This is something you must know. "soaking" is the extraction principle of French filter kettle, which is completely different from that of hand-brewing coffee. The failure rate of soaking extraction is very low, as long as the water temperature, time and powder ratio are well controlled. Beginners can also easily brew a cup of good coffee at a professional level. The bodum filter pressure pot is designed with a special metal filter screen to completely filter out the coffee grounds and retain the rich oil in the coffee. At the same time, it is also the source of good flavor, French filter coffee with rich texture.

"3 steps to teach you how to make coffee: simple skills and methods of brewing with a pressure pot."

1. First boil the hot water to about 100 degrees Celsius, rinse the cup and kettle with hot water, and preheat them by the way.

two。 Put coffee powder in the pressure pot, add coffee powder and hot water. Professional barista friends suggest that you can use 10g coffee powder relative to 100cc hot water as the default standard, or you can fine-tune your preferences.

3. Soak the coffee powder for 4 minutes before pressing the strainer and let the coffee precipitate for about 1 minute.

Finally, slowly pour the coffee into the preheated cup to prevent the precipitated fine powder from being poured out, and then add sugar and milk to season.

Is it very simple!?? but the soaking time, the coffee powder and the temperature of hot water all have a direct impact on the taste of coffee. After soaking for a long time, the taste and sour taste will be stronger. Everyone has different preferences, and each kind of coffee bean taste is different. You have to try it yourself before you can find out what you like. This is also the knowledge and interest of drinking coffee.