Philharmonic pressure (reverse pressure production)

There is a small problem when it comes to philomania, which is that if you follow the conventional way, there will be leakage during the soaking process. Furthermore, through the comparison of the horizontal direction between the harmonic pressure and the manual pressure,

Personally, I think it's cleaner when you rinse it with your hands. Of course, this also depends on the coffee beans and the water temperature. So I'm going to do it a different way today. I want to emphasize that

This is not an "improved" version, but a "changed" version. Because what I really want to show you is,

The possible changes in the pressure and how these changes affect the extraction and final flavor of coffee. And that's a key, because only by really understanding the nature of coffee through the senses,

We can choose the right way.

Still, let's look at the picture and talk first.

Today's protagonist Buf Cafe, from Rwanda, Bourbon species. On the seventh day after baking, it is relatively fresh.

Today we're not 10 grams of powder versus 200 grams of water. It's 14 grams of powder versus 190 grams of water.

We used two filters at once because we wanted to make it clearer.

After boiling the water, we filter the paper flavor first. After all, we used double.

Take the lid off the filter paper, because we're going to do it backwards this time.

Remove the lid, install the top half and place on the scale. Today we're not just weighing coffee, we're weighing water.

Because this extraction will be more adequate, so my powder grinding degree and hand punch almost, than the last standard to fine. But one thing remains the same: grinding is always the last step.

Another difference. I'll add half the water first. The water temperature is 90° C, 95g, for reasons I'll explain later.

I poured in the powder as quickly as possible, stirring thoroughly (I stirred about 4-5 times, back and forth, a bit like siphoning, because I was the only one taking the photo, so the picture was omitted) and poured in the remaining 95g without stirring.

Press the filter paper and the base, and we'll let it soak for 30 seconds.

Inverting the container (I replaced it with a milk jar to avoid accidents)

Reverse button, then start pressing down, pressing down time in 20-25 seconds. At the same time, once you hear the drum sound,(prick ~~~), stop.

It's ready to drink. The taste is much richer than my previous high-powder standard recipe, with sweetness, and the taste is significantly cleaner than the standard recipe. But, as I said earlier, this is a change, not an upgrade.

We return to extraction.

* The reason why I adjust the powder amount coarse is because because the reverse set of music pressure, will not leak soaking time will be longer, while ensuring full extraction,

Coarsening is to prevent over-extraction.

* Moreover, if the filter paper is overwatered, it will not appear in the harmonic pressure if it is worried about affecting the extraction.

Because the filter paper doesn't touch the coffee until the final press, not the coffee powder)

* Double-layer filter paper can filter out more coarse powder. This results in a cleaner taste (note that clean here is different from clean in extraction). It's clean here. There's no coarse powder like French press.

The extraction is clean and there is no excessive extraction of impurities)

* Because coffee is relatively fresh, we put half of the water first, then add powder and stir in order to avoid the problem of uneven extraction caused by carbon dioxide emission.

This is similar to a little steamed, and then add water to make the powder fully fused.

* The sound of bubbles stopping before hearing is because the water and powder are basically squeezed out evenly. Bubbles mean the water is no longer evenly distributed.

So this is a way to prevent uneven extraction.

The reason is explained, in fact, there are many other changes besides this. I deliberately chose a more complicated way to show you that a little bit of Philharmonic pressure can not only bring delicious coffee.