What is the music pressure pot | the characteristics of making coffee in the music pressure pot | how about the music pressure pot coffee

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Le pressure pot is the coffee powder and water after mixing, by squeezing the air to extract coffee. There are filter filters for hand brewed coffee, steeping extraction for French press and rapid and pressure extraction for espresso coffee.

[Positive pressure]

Put the pot body on the sharing pot, pour coffee powder and a certain proportion of hot water, stir, soak, and then insert the piston pressure cylinder and press down.

In this way, there will be a phenomenon of "running water" when brewing, that is, when the water is injected, the water will flow away. Xiaobian feels like a flat-bottomed filter cup, but the filter cup is relatively high and narrow, and the flow rate is relatively slow when no pressure is applied.

[Back Pressure]

After the combination of the body and the pressure rod of the music press pot, put it upside down, pour coffee powder and a certain proportion of hot water, stir and soak it, then cover the filter lid and press it upside down on the sharing pot.

Back pressure is used to extract coffee, more often by steeping.

The music press makes the taste of drip coffee

Drip coffee is often associated with descriptions of cleanliness and purity. Let's find out why this is so.

Time and grinding

Abrasion is critical whether positive pressure or counter pressure is used. But time is of the essence.

The right degree of grinding can extract the flavor of coffee faster and better. This is because the slower the water flows through the coffee powder, the longer it stays in contact with the coffee powder.

Drip coffee is suitable for medium grinds (neither too coarse nor too fine). The French press pot is suitable for a coarser grind. (Of course, this is not necessarily the case. Sometimes innovations that break the rules will have unexpected effects.) However, the above experience has scientific basis.

Because bitterness is extracted after sourness and sweetness. The brewing method of the French press pot belongs to the soaking type. Generally speaking, the brewing time will be longer, so it is necessary to have a relatively coarse grinding degree to slow down the extraction speed. The drip brewing method, water and coffee powder contact time is not so long, moderate grinding degree can prevent excessive extraction or insufficient extraction.

The brewing time is completely under your control, no matter what grind you use. If you want to get a clean cup of coffee, you'd better shorten the brewing time or increase the grind.

water temperature

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

However, things were not that simple. Extraction is the result of a combination of factors, such as the degree of grinding, roasting of coffee beans, etc. But in general, 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 91 - 96°C (195 - 205°F). The water temperature of the kettle is generally 80 - 85°C (175 - 185°F). Generally speaking, in this temperature range, the flavor of coffee will be better reflected, and the sour and bitter balance. The taste may be closer to cold extract than Chemex.

Ben told me that when he uses a jug, the water temperature is usually 82°C (180°F). If he wants coffee that's a little more acidic, the water temperature will be higher, but not too high, to avoid extracting the bitterness from the coffee.

"If you want coffee with higher acidity and more fruit flavor, the water temperature will be higher. If you want coffee with a higher body and a softer taste, the water temperature will be lower."

It's also important to note that the environment affects your brewing temperature, especially outdoors, where the environment has a greater impact. Ben tells us that one of the races in the United States in 2016 was outdoor and bitterly cold. Considering that the brewing temperature will drop, he uses packing boxes to keep the temperature stable.

Credit: jukka_jii

filter paper

If you want to make coffee taste cleaner, you can also make good use of filter paper. As Ben says,"Filter paper is the key to making a light, refined cup of coffee."“

By filtering out the fat in your coffee, you get a cleaner coffee that tastes unique--but if you remove all the fat, the coffee's body suffers, too.

The key to the choice of filter paper is material, thickness and density. "I usually use two or three filter papers. This way, the coffee tastes cleaner."

Credit: Gabor Labath

The taste of the music press pot to make the method press pot

If you prefer a rich, smooth texture to a clear, clean one, try a French press. Of course, you can also use the music pressure pot to make the feeling of the French pressure pot.

Abrasion and time

Previously, we studied how to adjust the grind and brew time to get cleaner coffee. Now let's think about it from another angle, how we can increase the body of coffee.

The finer the grind, the better the body and the shorter the brewing time required. How to balance abrasiveness and time is critical. Because both of these factors affect the degree of extraction.

Extraction begins the moment you fill it-and the degree of grinding affects how long you fill it. Ben told me,"In my method, the injection time is around 20 seconds. Increasing the force and speed of injection at the same time can control the injection time."

If you are looking for clean coffee, choose a slightly coarser grind. If the coffee is ground very fine, add some force to the water.

"When the grind is rough, the pressure bar has less resistance and it's easier to push down," Ben says. "If finer grinding is used, the resistance is greater and more pressure is required."

Credit: Brewing Habits

filter paper

If you want a clean taste, you can use multiple layers of filter paper. But if you want a more mellow taste, try a metal filter.

The paper absorbs the oils in the coffee, but it is these oils that enhance the coffee's body. Ben explains: "When I want to retain the fat in my coffee, I usually use metal filters. Regardless of the pore size of the filter, it will increase the fat content of the coffee in the cup, which will increase the body of the coffee."

hiss

The hissing of the exhaust is a characteristic of the music press, and you can hear it when you press the lever down to a certain extent. Some people stop pressing as soon as they hear a hissing sound, while others press all the way down. What is the difference between these two methods?

Ben explained that it had something to do with grease. "If you want to retain all the fat in your coffee like a French press and make it more mellow, you should press it to the bottom."

Credit: Baristocrat3rd

Tips for using the music pressure pot

Whatever texture you want, stir carefully.

Stirring, or any other form of stirring, is a matter of personal preference. Whether you use the infusion method (such as the music press and the French press) or the drip method, stirring will affect the extraction of coffee.

You can stir coffee grounds with water by pouring water around concentric circles. You can also use a stirring stick. Ben said,"After I fill the water, I always stir it again. Bring the coffee powder into full contact with the water."

Credit. Aryan Joshani

The champion's music pressure pot parameters

Although there are some parameters that are relatively easy to use, there is no absolutely correct way to use the music pressure pot. After the interview Ben shared with us the brewing parameters of his first ever Le Press Kettle winner.

Coffee beans: Colombia (Ben's favorite coffee is from Colombia's Huilan region)

Parameters:

Powder weight: 26g

Water: 250ml

Water temperature: 96 ° C (205°F)

Grindability: 8#(grinder: EK43, 8#grindability is about the size of sand)

Filter paper: two pieces of filter paper plus Abel metal filter

Pressure method: positive pressure method

Operating method:

After the filter cap is installed, put the filter cartridge on the coffee cup, and then add the coffee powder;

First inject 175ml of water;

Stir quickly to bring coffee powder into full contact with water;

Gently insert the compression rod into the filter cartridge and pull it backwards to form a vacuum inside the filter cartridge;

After 1 minute and 45 seconds, slowly depress the lever and stop pressing before a hissing sound is heard inside the cartridge (approximately 20-30 seconds);

Add 75ml of water to the extracted coffee and stir. Ben says coffee tastes better when diluted.