The coffee made by pressing the pot is called French coffee. Which old friend gives such a high definition?

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Recently, two things have touched the editor a lot. First, many baristas and players scoffed at the French kettle and immediately threw me a bunch of dismissive memes. The second is to occasionally see a demonstration video of the French press operation, not to mention his bizarre "brick industry" divine operation, the key is that he gave a divine definition of coffee made by the French press called French coffee!

The product can be defined by the name of the appliance. There's nothing wrong with it, buddy! According to you, to eat steak with chopsticks is to eat Chinese food, and noodles gravy to eat tomatoes with knives and forks is western food. The editor has little talent and learning, and has never heard of the concept of French coffee. The only thing that is known is the French Ole coffee Cafe Au Lait, which is a way of making coffee by injecting coffee and hot milk at the same time. Please explain to me that man, I will listen attentively to the teachings and spit on your face!

With regard to the label that many people put on the law as "unprofessional", the editor does not agree, nor dare to agree with cats. Anyway, they do not dare to agree with any pets. Although there are fine powder slag and the lack of outstanding flavor, the French kettle is a very stable production tool. Hand flushing is more playable and fun, but if the time is in a hurry or the technology is unstable, the French kettle is a good choice.

Let's talk about it. For the final production of a cup of coffee, we usually take into account several decisive factors, such as water temperature, grinding degree, production time, powder-to-water ratio, method, water quality and so on. As we all know, the more variables you have, the harder it is to maintain stability. Conclusion: do you think a group of wives and concubines is a happy family? Go back and make up for the palace fighting drama!

To express it in a simple formula, it is X=A+B+C+D+E+F. X represents the quality of the product, and ABCDEF corresponds to water temperature, degree of grinding, water quality, powder-to-water ratio, time and method (and others, of course). If we can determine the ABCDEF, then determine the X produced by the result of the superposition. Of course, it's not a simple addition, so it's good for everyone to understand.

But the fact is that ABCDE is relatively easy to determine and adjust, the range of values is small, and the deviation is not too large. No one will use 20 tons of 100-degree swill to make 2 grams of deep baking powder (except for the master of pressing pot-style coffee!) . However, as far as hand impulse is concerned, F (manipulation) is the most difficult to control. Any small change in water injection rhythm, water cut-off times, node, loop frequency, water injection height and so on will lead to a big difference in the value of F. This can explain why you perfect the parameters of the COPY champion, with the same beans, the final product is still different.

So, to refine the above formula, it can be written as X=A+B+C+D+E+F*Y, that is, F times indefinite Y. The value varies from A to E in a small range, while the specific value of F times Y has a large variable, which completely depends on the individual's understanding and accumulation of coffee.

In contrast to the method of pressing the pot, it is the same formula. The most uncontrollable F becomes a [relatively] fixed factor, which only needs to be poured into the right amount of water to OK. Then we can focus our main attention on E (time). The longer the soaking time, the more substances will be dissolved, and the extraction rate and concentration will increase at any time, and the stronger the taste will be, and vice versa, it will be thinner. You just need to adjust the extraction time according to your own taste, isn't it much easier?

The extraction rate of the normal pressure gradually slows down, while the extraction rate at the beginning of hand impact is relatively high, and although the latter stage is also slowing down, the latter section will be higher than the normal pressure. Therefore, relatively speaking, the method pressure is not easy to over-extract. As long as everyone according to their own taste, combined with the time control node, the usage pressure pot can also make a good cup of coffee. As for where the time node is, we need to find out for ourselves. Only by accumulating more, experimenting and summarizing more, can we achieve the invincible situation of having no sword in our hands and having more swords in our hearts.

Of course, the French kettle can be very operable, and there will be time for further analysis in the future. There is no time today. The leek and egg dumplings in my pot are cooked. I have to pack them in French pressure and enjoy a gluttonous French meal!

Note: this article is reproduced from the official account of Shell Coffee and has been reproduced with permission.