How coarse coffee powder particles are used in the French kettle | the coffee extraction principle of the French autoclave is soaking.

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When making coffee at home, you might as well try to use the pressure pot. In fact, the French pressure pot can be seen in many people's homes, also known as a tea filter, so it is actually still a lot of utensils used.

The history of the French kettle

The original cooking utensils in this shape were invented in 1852 by two Frenchmen, Mayer and Delforge. The difference between then and now is the sealed space formed inside the glass, while we know that the French kettle was first patented by the Italian Attilio Calimani and Giulio Moneta in 1929.

There is some controversy about where the most popular designer comes from. Some people say that it was brought to France by Faliero Bondanini in Switzerland in 1958, and a device called Chambord was made locally in France. Because it was promoted in France, Chambord got the name French filter kettle later.

So is he from Italy or France? The author leaves room here for the reader's imagination, but this instrument is still widely known as the French filter kettle.

It can be complicated to take a closer look at this appliance, but it is indeed a very simple instrument that can be used to make coffee, and if used correctly, it can make great coffee.

So how should the French kettle be used? Let's show you the coffee in front of the street.

First of all, we need a French kettle! There is also a bean grinder, a thermometer, a scale, a timer, a kettle and, above all, coffee beans!

Procedure:

(take Indonesian gold Manning as an example to make a share for two.)

1. Weigh 20 grams of beans, the size of ground sugar, the ratio of powder to water is 1:15.

2. Preheat the kettle with water, then pour out; pour the coffee powder into the kettle.

3. Pour the hot water at 89 degrees to start the clock. Stir gently after pouring water to make sure all the coffee powder can be soaked.

4. After four minutes, slowly press down the pressure bar and pour it out.

Indonesia [Golden Manning] made from a French kettle tastes thick and tastes like dark chocolate, caramel and herbs.

What Qianjie Coffee thinks should be paid attention to when using a French kettle:

1, degree of grinding: it is easy to over-extract coffee from the pressure pot, so the degree of grinding is thicker, which is generally required to be a little larger than the particles of edible sugar. If the degree of grinding is too fine, the extraction of coffee will be very fast. At the same time, small coffee dregs will also pass through the metal filter to make the coffee less clean.

2, coffee brewing ratio: coffee brewing ratio is the ratio of coffee to water. The common brewing ratio is from 1:15 to 1:18, which means 15g of coffee needs to be brewed with 225g of water. If you want to use a pressure kettle at home, you can adjust the brewing ratio according to your own taste.

3. After soaking, when pressing down the lever, you must press it to the end. If you pull it up and down repeatedly, the coffee powder will come out easily, resulting in dregs.

As the coffee extraction principle of the pressure pot is soaking rather than filtering, it is not too particular about the gestures of water injection, as long as according to the appropriate proportion of powder and water, water temperature and time, it is not difficult to make a pot of delicious coffee.

It won't be too difficult for beginners, and it's worth a try.

What kind of grindness should the French kettle choose? Qianjie Coffee to analyze the grinding degree of the French kettle!

Under the same water temperature and the ratio of powder to water in the pressure kettle, the rough grinding with longer time is better, and the overall flavor is balanced and full. secondly, the flavor will be slightly more prominent in a short time of fine grinding than that of coarse grinding, and it is easy to show that the fine powder is over-extracted. the coffee powder with larger particles is not enough to extract. I believe we all understand that the rough grinding time is short, that is, only the flavor in front of it has been extracted, and the flavor in the back has not yet been released, so the whole will be slightly thin. Therefore, the editor still suggests that when pressing the kettle, it is more appropriate to choose a thicker grinding degree soaking time of 3-4 minutes.

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