Can Philharmonic pressure make espresso | is there any oil in making espresso?

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Philharmonic pressure was invented by a coffee lover in the United States. Its inventor, Alan Adler, is a lecturer in mechanical engineering at Stanford University in the United States. He has more than 40 patents in the United States and other countries. "Philharmonic pressure" is easy to use, put coffee particles in the pressure bucket, soak in water for 10 seconds, gently and slowly press the pressure bar in 20 seconds, a total of only 30 seconds, a cup of delicate, rich, supple, delicious coffee will be made.

Can you make espresso with Philharmonic pressure?

The Prismo is a Philharmonic pressure lid with a metal 80 micron filter and a pressure valve that can exert more pressure in the coffee extraction process. The lid is just the right size for the espresso cup. Due to the higher pressure, the concentration and extraction rate of the coffee have been significantly improved, and even the coffee oil has been completely reduced. The company claims that the Philharmonic coffee made from Prismo can even be used to pull flowers.

At present, Fellow itself avoids mentioning the word "espresso" and says that its products bring the Philharmonic coffee infinitely close to the "espresso quality of espresso". To this end, the company has written an article demonstrating the difference in extraction time, temperature and pressure between Prismo espresso and real espresso.

According to the company, the biggest difference between the two is the time. Traditional espresso takes 20-30 seconds, while Prismo Philharmonic pressure takes 70 seconds. In addition, the extraction temperature of the Philharmonic pressure is lower than that of the espresso machine with its own electronic boiler; the espresso extraction pressure of the espresso requires 9 bar, and in order to replicate the same pressure, it requires a pressure of 2000 pounds when pressing down the Philharmonic piston. This is obviously impossible.

"We are conducting a number of stress tests and have invited third parties to make official calculations, but previous test results show that after using Prismo, the stress of Philharmonic pressure can be increased by about 100-150%." "We don't think Prismo is a substitute for an espresso machine because it's impossible," Hanna McPhee, the company's brand manager, said in an interview with Daily Coffee News.

Unlike the drip filter coffee machine, although the soaking time is very short, it can fully soak the coffee particles and exert soothing and gentle pressure during extraction. It draws lessons from the pressure bar principle of the French press, but the coffee liquid is pressed out from the bottom of the apparatus through the filter paper, and the coffee particles are finer than those required by the French press, and the contact time between coffee and water is shorter but the pressure is higher, thus ensuring that there is almost no coffee powder in the pressed coffee drink.

It uses the extraction method of an Italian espresso machine, but a layer of filter paper is added to the powder bowl, resulting in lower water temperature and lower pressure, resulting in a simpler structure and a much lower cost. but the extracted coffee tastes richer and softer without bitterness. Kenny Kenneth Davids, a famous American coffee reviewer and author of several coffee monographs, commented on "Philharmonic pressure": "if used correctly, Philharmonic pressure can make espresso and American coffee with a pure sense of export, but its price is only 20 or 1/30 of that of many household coffee machines." The espresso oil extracted by the Philharmonic pressure is thinner and less sticky than that of the semi-automatic coffee machine.

Eight reviewers from LOCALS ONLY COFFEE, a company in Washington State, where the coffee industry is well developed in the United States, gave the highest "five-star" rating after trial.

Wow! It turns out that Philharmonic pressure can also make espresso! You only need to add a device to drink espresso anytime, anywhere, which is really cool. Although the extracted coffee oil is not as mellow and sticky as the Italian coffee machine, it is enough to meet the needs of gluttons.

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