What is the difference between a siphon pot and a French kettle? How to choose siphon and normal pressure?

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Full-bodied and mellow are the characteristics of the French filter kettle, some people think that there is too much miscellaneous smell, but in fact, the successful French filter kettle taste should be very pure. The device of the French filter kettle includes a long glass and a lid with a filter screen. It should be noted that the French filter pot is easy to overextract, so it is best to pour the coffee out of the filter pot immediately after the extraction is complete.

Dharma pressure, if literally in English, it is naturally French Press. But if you dig deeper, you will find that different countries have different names, such as Coffee Press, Press Pot. The most exaggerated is in Australia and New Zealand in the southern hemisphere. They call it Plunger. Well, the one that is used when the toilet is clogged is also called plunger. But I have to say, it's pretty impressive.

The reason why there are so many variants of names is that French pressure is very popular all over the world. Because it is easy to use and inexpensive. If you think instant coffee is the most convenient, then for legal pressure, you are a little more troublesome than instant coffee, is that you need to have a downward pressing process. If you want to have a better taste, match it with a grinder. Usually in a hurry to put coffee powder directly, if there is leisure, grind fresh coffee powder by yourself. Believe me, the taste may not be as sweet as instant vegetable oil, but the taste is ten thousand times more natural!

Siphon pot, also known as plug-wind pot, is a common tool for individuals and characteristic cafes to make coffee. It has a history of more than 200 years. It needs to master the thickness of coffee powder, heat and the time of coffee extraction, so it belongs to a professional coffee vessel. Because of its special shape and working principle, this device is jokingly called a chemical instrument by many people, and the process of making coffee is regarded as a chemical experiment. Let's take a look at the working principle, structure and usage of this coffee vessel.

Siphon: the way and power of stirring will be reflected in the presentation of the final taste, and there will be feedback on your every move, but the compatibility is very general, the temperature adjustment is always elusive, and you have a glass heart (fragile). If you are delicate enough to try, after all, the appearance is not wrong.

Legal pressure: higher requirements for coffee beans, simple operation, no need to chop hands, practical levers, to a large extent can release oil, let you a mouthful of silky.