What is the Philharmonic pressure? How should I use the Philharmonic pressure? How to use the Philharmonic to make a cup of coffee?

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Ailei pressure is plastic material, divided into upper component (pressure cylinder) and lower component, Ailei pressure convenient support travel, lightweight and durable, and affordable.

The coffee brewed by Aile Pressure tastes close to drip coffee, and the taste is rich and mellow. It is extracted by the pressure generated by compressing the air in the pot after pressure filtration.

In addition to making a cup of coffee quickly, the fun part is that it has a variety of different brewing methods. It can also brew mocha-like coffee, and brewing methods can be forward or reverse method.

positive impact method

1 。Prepare filter paper, place in filter cover, rinse filter paper with hot water

2。Then install the filter cover and lower assembly

3. Pour in ground coffee. The grind and amount of coffee depends on the taste. Steam for 30-40 seconds

4. Add hot water again and let stand for 30 seconds, stirring. Then place the press cylinder (upper) into the lower assembly and slowly press the press cylinder down to force the coffee through the filter paper. to complete a full-bodied cup of coffee.

back flush

1。Combine the upper and lower parts of the press and turn them upside down. Pour in the ground coffee. Add 30 grams of hot water and steam

2。Steam for 30-40 seconds

3。Add hot water again and let stand for 30 seconds.

4. Stir slowly. (Steaming, standing, stirring is roughly the same as the positive flushing method, and the extraction time can also be adjusted at will)

5。Finally, install the prepared filter cover (put the filter paper first) on the lower part of the whole group, then turn it up and down, and then press it down.

Front Street Coffee Suggestion Philharmonic Pressure Usage:

Parameters & methods: grinding degree: BG 5R (Chinese standard 20 sieve pass rate 58%), water temperature: 90℃, powder water ratio: 1:15.

Take the method of back pressure, pour 15 grams of powder and directly inject water to 225 grams of water, stir for three rounds to make the coffee powder fully contact with hot water, stir for one minute to increase extraction, and reverse the pressure at one and a half minutes. The overall extraction time is two minutes.

Flavor: Aromas of spice and fermented fruit, cocoa, cream and lime notes on the palate, citrus, plum and grapefruit notes when the temperature drops, and hazelnut aftertaste.

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