Philharmonic Pressure-Back Pressure Philharmonic Pressure Back Pressure Usage

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Although the production of Philharmonic pressure coffee is very simple, but in the production process, you should still pay close attention to the water temperature.

Boiling water will make the Philharmonic coffee a little more bitter, so the water used should be hot rather than boiled. To achieve this effect, you can boil the boiling water until it boils, and then take the kettle away from the stove for about 1 minute before you use it to make coffee. The specific temperature is about 195 °Fhammer 90 °C, which is the conclusion of my own practice, although the recommended temperature is 175 °Fhand 80 °C.

In addition, you also need high-quality coffee beans. But unlike the French kettle, which requires a disc grinder, you just need a cheap blade grinder. Or just buy ready-made coffee powder. For Elle pressure, just like the trickle coffee machine, the coffee powder should be fine.

In addition to the basic usage, there is also a "promotion version"-- so that the coffee has more time to soak in the pot, so that some students like to make strong coffee. Of course, you don't have to learn both. You usually have nothing to play with, have a little more fun, and see which one you like.

Steam for 30 seconds with 39 grams of water, directly inject water to 225 grams, stir 5 times in one minute, press out with a pressure rod in one minute and 30 seconds, the extraction time of all pressure is one minute and 50 seconds (steaming starts).

Flavor: it smells of spice and pine, with aromas of herbs and chocolate in the mouth, as well as soft grape acidity, obvious cedar wood in the middle, obvious caramel sweetness and high alcohol thickness.

Summary

Compare the [Colombian cauca] extracted by the two methods: the positive pressure extraction has more obvious fruit acid and rich flavor, while the reverse pressure extraction has obvious sweetness. and the taste is relatively mellow.