Tips for making pill mountain coffee by pressing pot guide to brewing parameters of pressing pot

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The secret of Maruyama coffee pot brewing!

In the book "Fine Coffee of Maruyama Coffee", page 84 mentions the brewing parameters of the bodun pressure pot, because the shop has been offering French filter pot coffee since 2002, and even stopped serving hand coffee from the next year, and guests have only bodum pressure coffee to choose from. In this case, the supply of hand-brewed coffee did not resume until 2013, but it was also extracted by a filter cup with a metal filter. Maruyama Coffee can be said to be a loyal supporter of the French filter pot. In fact, it is not difficult to understand, because the French filter pot is very close to the cup test (Cupping) extraction method, through very few factors to maintain the consistent flavor performance of coffee.

Want to understand how different techniques can make a difference in flavor.

Coffee powder 18g (medium coarse grinding # 5.5)

Water temperature 94 ℃

The total time of two-stage water injection (standing for 30 seconds, 3 minutes and 30 seconds respectively) is 4 minutes.

The total water volume is 330 ml (1.5 cm from the upper edge of the pot top)

According to this method, although the proportion of powder and water is relatively large, the extraction rate is also increased because the extraction water temperature is relatively high. In terms of overall performance, the aroma is more prominent and rising, the taste is clean and refreshing, which is a very Japanese style. In other words, if you like a strong taste or drink it with milk and ice, you can cook it in this way. For those who like meticulous taste, you can follow the method of Maruyama.

French pressure kettle for brewing [pay attention to small reminders]

◎, a spoonful of pointed coffee beans and a small spoonful (about 11murmur15g) to the last cup (180--200C.C.) Water

It's about the proportion of one cup of coffee.

The coffee powder used by ◎ French pressure is recommended to be ground with coarse grains so that it can be extracted for a longer time.

◎ can be stirred and mixed gently, mainly by mixing the powder layer and coffee liquid.

Every time ◎ brewed the coffee, he poured out the coffee powder and rinsed the pot.

If the strainer of the pressure bar plugs the coffee grounds, you can also rotate the bottom to take out the strainer and rinse it clean.