The correct punching method, the water temperature and grinding degree used, the more dissolved substances

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Regardless of whether what he said is exaggerated or not, lovely Le Pu does enter the line of sight in such a high profile. Later, last year, I began to try Philharmonic pressure, only to find that Philharmonic pressure does have its charm. Because it is easy to make, it tastes clean, and it can be adjusted according to our taste. Today, I will first use the picture to introduce how to make it. Then briefly describe the principle of Philharmonic pressure again, and tell you some variables that can be adjusted by using Philharmonic pressure.

The remaining three are close to the same kind of taste, that is, fat-free coffee. Both filter cloth and filter paper will absorb most of the oil from the coffee, leaving most of the water-soluble flavor substances. In terms of taste, the taste of the French kettle is more complex and thicker, while the hand-punched and siphon pot is more direct and refined. The same gouache ratio, the Philharmonic pressure is actually no stronger than the siphon pot and hand flushing taste. For individual products, the four methods are very good, but hand brewing is the most test technique, siphon is more test experience, only pressure is more suitable for beginners, but the quality of coffee beans is higher, so it is actually a very popular way of making coffee. As for Philharmonic pressure, it can make stronger coffee, which is more flexible than the other three. Finally, it is mentioned that the tools for making coffee are not superior, and the most important thing is the material. The difference between good beans and bad beans is far greater than the difference between tools. As for the inexplicable answer in the number one answer, and putting the normal pressure and the electric drip filter in the same category, it is really incomprehensible.

There are many ways to play:

1. Change the ratio of water to powder.

This is very intuitive and can change its concentration.

two。 The thickness of grinding

The finer the coffee powder, the higher the proportion of coffee powder will be extracted. You tend to get a more sour taste.

But if it is too thin, it may penetrate the filter paper, making the taste not very clean.

3. One piece of filter paper becomes multiple sheets.

It can filter out more particles.

4. Time of push

This is the process of generating pressure, and if the time is longer, there will be more extraction per unit time.

5. Soak time

The longer the time, the more substances are dissolved. But it is not the more the better, it may bring more miscellaneous smell. Of course, if the coffee is not fresh, sometimes it is necessary to soak for a long time.

6. Reverse immersion

The careful friend found that the water had already begun to seep when it was soaked.