Why is Philharmonic pressure so popular | the champion shares the parameters of making Philharmonic coffee.

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Philharmonic presses to filter the taste of coffee.

Dripping coffee is often associated with a high description of cleanliness and purity. Let's find out why this happened.

Time and degree of grinding

Whether using the positive pressure method or the reverse pressure method, the degree of grinding is the key. But time is also crucial.

With the right grinding degree, the flavor of coffee can be extracted faster and better. This is because the slower the water flows through the coffee powder, the longer it will be in contact with the coffee powder.

Drip filter coffee is suitable for medium grinding (neither too coarse nor too fine). The French kettle is suitable for a thicker degree of grinding. Of course, this is not necessarily, sometimes the innovation that breaks the rules can have unexpected effects. (however, there is a scientific basis for the above experience.

Because bitterness is extracted after sour and sweet. The cooking method of the autoclave belongs to the soaking type, and generally speaking, the cooking time is longer, so a thicker grinding degree is needed to slow down the extraction speed. On the other hand, in the trickling method, the contact time between water and coffee powder is not so long, and a moderate grinding degree can prevent excessive or insufficient extraction.

Soak with Philharmonic pressure, no matter what degree of grinding is used, the time is completely under your control. If you want a cup of coffee that tastes clean, you'd better shorten the brewing time or increase the grinding degree.

Water temperature

Like the degree of grinding, water temperature is also an important factor affecting extraction. The higher the temperature of the water, the easier it is to extract the flavor of the coffee.

But it's not that simple. Extraction is the result of many factors, such as the degree of grinding, the degree of roasting of coffee beans and so on. But generally speaking, the higher the water temperature, the faster the extraction speed.

In the coffee industry, there is a consensus that the water temperature of extracted coffee is generally 91mi 96 °C (195-205 °F). On the other hand, the water temperature of the Philharmonic pressure is generally 80 °C (175-185 °F). Generally speaking, in this temperature range, the flavor of coffee will reflect better, and the sour and bitter balance. The taste may be closer to cold extract than Chemex.

Positive pressure and reverse pressure of Philharmonic pressure

[positive pressure]

Positive pressure is... Being pressed, the official standard tutorial practice.

As shown below, put the brewing part of the Philharmonic pressure on the cup, add powder, hot water, stir, time is up to press down.

[reverse pressure]

Reverse pressure is to assemble the whole brewing part with the piston and put it upside down. Then add powder, hot water, stir evenly, the time is up to cover the lid with filter paper, then put it upside down on the cup, and press it out.

The difference between positive pressure and back pressure

The taste is mainly related to the control of the above variables, the only difference is that with positive pressure, coffee will be filtered out at the same time, which will affect the integrity of the taste, and reverse pressure can avoid this problem. This is also the reason why more people prefer reverse pressure.

Cooking parameters of Philharmonic pressure

If you think I will give you a standard cooking parameter of Philharmonic pressure, then you may be disappointed. In fact, the "playability" of Philharmonic pressure is not lost at all, and the reason why relatively few people play is not because it is too expensive and complicated, but because there are too many variables, and it is relatively difficult to get started. In other words, Philharmonic pressure may be "difficult to learn", but it is not "difficult to master" at all.

Water temperature: 74 ℃-85 ℃

The official advice is that 74 ℃-80 ℃ water makes the best coffee. In fact, the temperature of hand water can reach 91 ℃-93 ℃ or higher, because of the different extraction methods. The material of the Philharmonic pressure determines that it dissipates heat slowly and loses less temperature, and its extraction method determines that its water temperature does not need to be too high-too high the temperature of immersion extraction is easy to extract, resulting in a bad flavor. Of course, it is too low, and some flavors are not easy to extract.

Therefore, the general recommendation 74 ℃-85 ℃ is OK.

Powder-to-water ratio: 1: 8: 1: 15

Haha, you may say that my powder-to-water ratio is bullshit. in fact, the powder-to-water ratio is the freest and most subjective parameter, according to the flavor characteristics of coffee beans, the degree of baking, personal taste preferences, extraction preferences, the powder-to-water ratio does not have a fixed reference value at all.

If you like it rich, you might as well add less water; if you like light, add more water; or, first extract a little thicker, and then dilute it with water.

Anyway, you can have fun as much as you like.

Degree of grinding: very coarse ~ medium fine grinding

In a word, there is no specific coffee beans and brewing methods, and there is no fixed reference value for the degree of grinding at all. It is generally recommended that the grinding of espresso is a little thicker than that of espresso and slightly finer than that of hand-made coffee. This is a very rigid parameter, suitable for many beans and techniques, but not necessarily for you.

If you feel stuck and unhappy when pressing, it means that the coffee powder scale is too fine; on the contrary, it means that the scale is too thick and can be adjusted appropriately.

Extraction time: 1 min ~ 3 min

According to the degree of grinding and water temperature, the finer the grinding, the shorter the extraction time, and vice versa; the higher the water temperature, the shorter the extraction time, and vice versa.

Philharmonic pressure champions all over the world make cooking parameters

In fact, some people may think that I didn't say anything last time, so let's take a look at how the champions of the 2016 Philharmonic Competition cooked it.

The first Takayuki Miyazaki in the Japanese Philharmonic Championship

Reversal method

The grinding degree of Kalita bean grinder is set to 4.

18 grams of coffee

1. After the coffee is put in, add 50 milliliters of 90 degrees Celsius water

2, stir and soak for 30 seconds

3, add 200ml of water of 70 degrees Celsius

4, press for 40 seconds to complete

The first Dylan in the 2016 Northwest Philharmonic Championship

McClain

Reversal method

Degree of grinding: very rough grinding

30 grams of coffee

Standard filter paper

1. After putting in the coffee, add 120 milliliters of water of 85 degrees Celsius

2, stir for 10 seconds

3, at 0:50 seconds, reverse the Philharmonic pressure

4, press for 20-30 seconds

5, add 120 milliliters of water to the coffee

The first place in the French Philharmonic Championship: Jer?me Dittmar

Adopt standard Philharmonic pressure standard brewing method (positive pressure)

Degree of grinding: medium and rough grinding

18 grams of coffee

Water: 225 ml 80 degrees Celsius

Standard filter paper

1pm 0displacement 00-0:15 add 40ml of water

Wait 30 seconds from 15 to 0:45 on the same day.

3, 0:45-1:45 add 185ml of water

4Perfect 1PUR 45-2:25 Extrusion is done.

First place in Columbia Philharmonic Championship: Sebastian Hernandez

Reversal method

Degree of grinding: medium fine grinding (Ditting bean mill)

20 grams of coffee

Water: 230 ml / 90 degrees Celsius

Standard filter paper

1pm 0displacement 00-0:30 plus 30 ml of cold water of 40 degrees Celsius

Stir, add 200 milliliters of water at 90 degrees Celsius, and screw on the filter paper cover

3Magazine 2 30-3:00 turn around, rotate, slowly squeeze to finish

From TORCH Coffee Yunnan Laboratory

Private house Philharmonic pressure cooking process

1. Prepare utensils, love press, bean grinder, coffee cup, coffee pot.

two。 Coffee Grinding. The important thing is that the coffee is ground to medium particle size for use of quality. By grinding the coffee, this allows for a thicker, more subtle cup or even more extraction.

3. Install Philharmonic pressure. The No. 4 round bottom that contacts the black rubber part in the plunger brewing tube. When operating, the numbers should be reversed.

4. Flush and preheat the filter. Use hot water in the Philharmonic pressure filter cap to pass through the filter to wash away the residual smell of the paper.

5. Put freshly ground coffee powder, recommend 17 grams or a round Philharmonic pressure spoon freshly ground coffee cup.

6. Water injection for the first time. Wait 45 seconds for steaming the water temperature is about 83 ℃, start the timer set to one minute, and pour in 50 ml or 1 / 4 cup of enough water.

7. Stir evenly for three times to make sure there are no dry spots.

8. Complete the stirring, the second water injection, so that the total level is slightly higher than 2 circles. This should be a 50ml or 1 / 4 cup 100ml or about 1 / 2 cup of your total water capacity.

9. Install and tighten the washed filter.

10. When the alarm clock prompts for 60 seconds, gently rotate it at a 45 °angle for 10 seconds and gently stir the coffee.

11. Use stable, mild pressure, allowing 15 to 25 seconds to prevent air leakage.

twelve。 For dilution and enjoyment, the recommended ratio of water to coffee is 1:1.

END