Which tastes better, the French kettle or the hand flush? Which is better, a coffee maker or a French kettle?

The difference between a French kettle and hand-brewed coffee, to put it rudely, is the difference between soaking and filtering. The method pressure belongs to immersion extraction, while hand punching belongs to trickling extraction. Let's compare the brewing methods of these two kinds of coffee in the front street.

The difference in taste between French-pressed coffee and hand-brewed coffee

Hand-brewed coffee is one of the most common products in boutique coffee shops today. Each coffee bean can show a different flavor and tonality under the brewing parameters controlled by the barista. Therefore, the hand flush has more tricks and is more playable. Because the hand flushing is to use the water injected by the hand flushing pot as the "extraction tool" to stir the coffee powder and release the internal flavor substances. The efficiency of various substances is different at each stage, which also creates a more distinct level of taste of hand-brewed coffee.

In a fully immersed pressure kettle, the extraction principle is the same as that of making tea. Pour the water into the ground coffee powder at one time, let the water penetrate into the coffee powder, wait for the flavor substance to be released, and finally filter the coffee powder from the coffee liquid to get a cup of black coffee. The biggest advantage of soaking utensils is that they do not require a high level of brewing skills or any special accessories, which are easier to master than water injection, so they are also known as "lazy coffee utensils". Because the whole process is soaked, the taste of the coffee is more mellow and the flavor is more balanced.

What kind of equipment do you need for hand flushing?

To make hand coffee at home, we need to be equipped with the following utensils: hand pot, filter cup, sharing pot, bean grinder, filter paper, electronic scale, thermometer.

Bean grinder plays a very important role in hand flushing, which is usually divided into two categories: hand grinder and electric grinder. No matter which kind of grinding equipment you choose, the purpose is to get uniform coffee powder. The thickness of coffee powder will directly affect the taste of coffee, coffee powder is too thick, easy to extract insufficient taste light, too detailed easy to over-extract, the taste will be bitter. Qianjie will use a tool to adjust the grinding degree-China 20 0.85mm standard screen. For example, Yejia Xuefei on Qianjie Street is a medium-shallow roasted high-altitude coffee bean with high hardness, and Qianjie wants to extract more rich aromatic substances, so choose the thickness of the No. 20 standard sieve with a pass rate of 80%, and the corresponding store uses an EK43s bean grinder with a scale of 10.

Thermometer is to measure the temperature of hot water, water temperature and grinding degree play a similar role, the higher the water temperature, the higher the extraction efficiency of coffee, the easier to release a variety of substances, the higher the concentration. If you use hot water that is close to boiling, it is easy to extract unpleasant bitter substances, so if you deep-bake coffee beans, Qianjie will use different cooking parameters from light-roasted coffee beans. Therefore, the front street of medium and deep roasted coffee beans is recommended to choose 87-90 ℃, while light-roasted coffee needs higher water temperature to stimulate aroma, so 91-93 ℃ is used.

There are many types of coffee filter cups on the market, and different styles of filter cups can provide different brewing effects in the process of hand brewing, so they need to be equipped with corresponding filter paper to isolate coffee grounds. The daily products of Qianjie coffee shop will choose Hario V60 and KONO filter cups. V60 filter cup is mainly responsible for producing coffee beans with shallow roasting degree, while KONO filter cup is responsible for producing coffee beans with deeper roasting degree.

The hand flushing pot is used to steadily inject hot water into the coffee powder, and the thin mouth pot can pour out a stable flow of water and release the flavor substance by flushing the powder layer more evenly. The electronic scale allows us to control the total amount of water injected and the extraction time in order to cook according to the original cooking plan. Qianjie suggests buying a fast-display electronic scale with timing function, or directly searching the hand-made coffee electronic scale to buy.

The charm of hand-brewed coffee is that you can adjust a variety of subtle parameters, adjust the extraction variables at different stages, and get the coffee you like. Qianjie believes that the above mentioned are very important parameters that affect the hand-brewed coffee, and only when pinched can the extraction be more stable and the flavor show a better effect.

How does the French kettle operate?

The construction of the kettle consists of a cylindrical container and a lid with a metal filter that can be pulled up and down to separate the coffee grounds from the coffee liquid for controlled extraction. The principle of the pressure pot is the same as when we make tea. After soaking the coffee powder in hot water for a certain period of time, the piston is inserted down and the coffee liquid is filtered.

Unlike hand-brewed coffee, the "one-throw" water injection method of the pressure pot is simpler, which also means that there are only four factors that affect the coffee: the ratio of powder to water, grinding degree, water temperature and soaking time. Similar to the cup test, the extraction is more stable, and the flavor of coffee can better reflect the original taste.

As the pressure kettle is a direct one-time completion of water injection, the temperature of the extraction will slowly drop over time, so it needs to be slightly higher than the water temperature of hand flushing. If you brew light-roasted sour coffee, you can use 92-94 ℃, while medium-to-deep-roasted bitter coffee is recommended to use 89-90 ℃. The room temperature is lower in autumn and winter, so we can preheat the kettle with boiling water to reduce the heat dissipation during extraction.

Time is a parameter that can be freely controlled by the autoclave. Without artificial stirring factors, soaking time is one of the key factors affecting the extraction rate. Under the same conditions, generally speaking, the longer the extraction time, the stronger the taste, but it is also more likely to lead to bitterness, astringency and wood taste. With rough grinding, it is recommended that the soaking time of light roasted coffee in Qianjie is about 4 minutes, while medium-deep roasted coffee is more likely to extract bitterness, so soak to 3 minutes and 30 seconds. This time can fully release the positive flavor substances, but also avoid the bitterness caused by soaking for too long.

If you ask Qianjie hand brewing coffee or French pressure pot coffee is better, Qianjie thinks that there is no standard answer, what is suitable for you is the best. If you want to taste more rich and varied layers of coffee, choose hand-brewed coffee; if you want to make it easy to operate, you can get a cup of black coffee with mellow aroma.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex