What should be the grinding degree of the positive pressure of the Philharmonic pressure? Introduction to the way of extracting Coffee by Philharmonic pressure

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The editor has previously compared the degree of grinding when using reverse pressure to make love. But we know that Philharmonic pressure can also be cooked by positive pressure in addition to reverse pressure. after all, positive pressure is the officially recommended way to use Philharmonic pressure. So what is the difference between different grinding degrees if we use positive pressure for cooking?

| | positive pressure |

Unlike reverse pressure, which is first soaked and extracted and then pressed out with a pressure bar, positive pressure is to put the Philharmonic pressure directly on the sharing pot to cook and soak, and press the coffee liquid out with the pressure bar.

In the way of positive pressure extraction, although the flow rate is relatively slow, but there will be a phenomenon of water injection while flowing away, that is, what we usually call "running water".

When cooking, the positive pressure to the editor feels like a flat-bottomed hand filter cup, probably the difference is that if there is no pressure, then the launching speed is relatively slow. Different from the reverse pressure, when the pressure bar is pressed down, it is mainly squeezed by the air and does not come into direct contact with the coffee liquid, so the rubber ring on the pressure bar will have less influence on the coffee flavor.

| | Bean information |

The bean that cooperates with us today is Panamanian water-washed butterfly, which is made up of 70% rose summer and 30% Kaddura and Kaduai, which can be roasted in light and medium to retain its aroma of flowers and fruit. this bean will have aromas of citrus and jasmine, as well as peach, citrus, honey and tea.

[flower butterfly]

Country: Panama

Producing area: Bouquete

Altitude: 1600 m

Treatment method: washing treatment

Varieties: 70% Rosa, Kaddura, Kaduai

Baking degree: shallow baking

| | experiment |

The editor chose three degrees of grinding to be produced under positive pressure, namely, BG 5m (60% of Chinese standard 20 screen pass rate), BG 5R (Chinese standard 20 screen pass rate of 58%) and BG 6m (Chinese standard 20 screen pass rate of 47%). Only change the grinding degree, other parameters and methods are as consistent as possible. Because a water column is used for stirring during water injection, there is no additional stirring.

Parameters & manipulation: water temperature 90 ℃, powder / water ratio 1:15, steam for 30 seconds with 35g, water injection stirring to 125g section, then continue water injection to 228g stop, soak to 1: 30, press out, all press out time is 1:48.

[BG 5M]

Flavor: it smells of jasmine, with sour notes of citrus and carambola in the mouth, sugar and rice in the mouth, but it has a woody flavor and the taste is not clean enough.

[BG 5R]

Bouquet: it smells slightly floral, with sweet and sour citrus and oranges on the palate, sweet caramel and honey in the middle, and a tea, nutty and creamy finish. The layers are rich, the taste is smooth and balanced.

[BG 6M]

Flavor: the palate has sour notes of citrus and lemon, with a hint of brown sugar and cream, and a hint of lemon black tea in the finish.

| | Summary |

In these three degrees of grinding, it is found that the drink made with the degree of grinding [BG 5m] will have a relatively obvious woody taste, and the performance in the cleanliness will be relatively poor; although the degree of grinding [BG 6m] is high, the fruit acid will be more prominent and not sweet enough; and the performance of the degree of grinding [BG 5R] will be better in the sense of sour and sweet, and the taste is relatively clean.

In other words, in fact, whether it is extracted by positive pressure or reverse pressure, we can choose the grinding degree that is close to the usual hand pressure to cook!

Although the extraction parameters are similar to those of hand flushing, unlike hand flushing, because Philharmonic pressure is a pressurized extraction method, the extracted coffee looks like a thin layer of grease and tastes smooth to a certain extent.

END