What are the characteristics and principles of the French kettle? which is the better story of the mocha pot, the mocha kettle or the siphon kettle?

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Which is better, siphon pot, French kettle or mocha kettle?

Also known as French filter kettle, tea maker, French Press

The history of French filter press:

A simple brewing appliance consisting of a heat-resistant glass bottle (or transparent plastic) and a metal filter with a pressure bar, which originated in France around 1850. At first, it was mostly used to brew black tea, so it is also called tea maker.

The principle of using the pressure pot to make coffee: the essence of coffee is released by soaking and stewing through the full contact between water and coffee powder.

The core difference between pressure and drip filtration and hand flushing is that drip filtration and hand flushing continuously inject hot water from the top, thus exerting continuous "pressure" on coffee. This constant pressure will produce more extraction on the "surface" of coffee powder, which means that we can not extract it for a long time, because the coffee powder on the surface will quickly become less delicious because of "over-extraction". And pressure, because of its low-and-slow, that is, the slow-paced soaking method, is a milder, step-by-step extraction process. In other words, French pressure is a less fastidious way of making (compared to other methods), which can bring more full-bodied (full-flavored) coffee with more acidity and fruity aroma.

Which is better, French kettle or mocha kettle? Proposed process and areas to pay attention to

Coffee powder must be coarse enough. I am used to asking the seller to grind the whole beans, because unless you are willing to buy a more expensive bean grinder, it is generally impossible to adapt to all kinds of coffee machines without gear (I also have drip filtration and Italian style, which is the finest in Italian style and the thickest in French pressure). The ratio of water to coffee powder is 1:16-1:14. The Bodum manual suggests 4 oz, that is, 118 ml coffee, corresponding to the spoon it gives. I compared the next Starbucks tall (12oz) to almost 1max 3 cup (i.e. coffee powder with a slightly smaller volume of 80 ml water). For normal pressure, the water can be boiled and injected directly, and for deep-roasted and Decaf coffee beans, the water temperature will be lower by 10-15 °F (5.5-8.25C). Pour in hot water at once and stir fully for 30-45 seconds. Wait 6-8 minutes (if the coffee powder is ground rough enough, if it is fine, 3-4 minutes). Because of the legal pressing characteristics mentioned, we should also follow the principle of "do not let the water produce any pressure on the coffee powder" when pressing, and press down as gently as possible.

Recommended degree of grinding:

It needs uniform grinding, but there can't be too much fine powder.

The best grinding (personal experience) should be granular grinding, if the grinding is too fine, in soaking, the water will quickly extract the coffee, which can lead to excessive extraction, and is very likely to be mixed into the extracted coffee liquid.

Which is better, French kettle or mocha kettle?