What is the difference between coffee extraction hand brewing and French pressure pot? what is the obvious difference in flavor extraction?

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Coffee beans, powder thickness, water volume, temperature, proportion, all the same. The French kettle is pressed for 4 minutes and the hand is washed for 2 minutes and 15 seconds. The taste made by hand flushing is sour.

The French kettle is delicious. What's the difference between the French kettle and the hand-made coffee?

1. first, let's make up for the knowledge of taste: people feel sour taste much more than sweetness, when sour taste and sweet taste are condensed together.

The sour taste will be much greater than the sweet taste in the taste buds, that is, when the gouache ratio of your coffee is low, the taste buds will feel more sour.

2. the extraction stage of coffee is first salty, then sour, and finally sweet, because the size of the molecules is different, when in contact with water.

Salts dissolve first, then acids, and finally macromolecular sugars.

This explains why the subject feels sour after 2 minutes and 15 seconds, because it only reaches the sour stage, and the sweetness hasn't come out yet.

Not enough to balance the sour taste.

Moreover, Yunnan actually has a good sour taste, and I don't know how the baking degree is. It is estimated that the one you bought belongs to moderate baking, so it will be a little sour.

Considering the above reasons, it is normal that the coffee is very sour.

PS: in most cases in China, hand-brewed coffee is sour for about 2 minutes, so of course you feel sour when you drink it.

If you want to be less sour, make it a little longer so that the coffee will be sweeter!

3. The normal pressure belongs to immersion extraction, which is similar to the way of cup test, which is relatively stable, and the extracted things can reflect the original taste of coffee.

So the subject of drinking pressure will drink more layered and so on. As long as it reaches a certain time, the pressure will actually be saturated and the extraction will be almost done.

The substances dissolved in water tend to be stable, so you will find the pressure easy to manipulate, even a bit of a fool!

Among the coffee drinkers in the city, some people like the ritual of life made by hand and the laboratory taste of siphon coffee, while others like the convenience and simplicity of the French kettle.

And the secret of each kind of coffee utensils does not only rest on the appearance and manipulation, making coffee is more like a science, and each kind of utensils has its own characteristics of extracting coffee.

We also need to find the most perfect proportion and the best taste in the continuous arrangement and combination.

The French pressure pot is far more than "lazy coffee utensils". Although it is easy to operate, it does not lose the complete flavor of a good cup of coffee.

In fact, the extraction of the pressure kettle is the closest to the brewing method of the products measured in the cup, which can give full play to the various flavors in coffee, such as oil composition, aroma, flavor and so on.

Smooth, sweet, full-bodied taste, is a very good choice for breakfast coffee.

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