What are the types of coffee brewing utensils? how to use the coffee utensils? what is the best?

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

Each of us has a different taste of coffee, some like something rich, some like something light, some like the taste of nut cream, and some like the taste of fruit and honey. In fact, the utensils you use to make coffee determine the basic taste of your coffee. Today, I will talk to you about how to get the taste you want by reasonably choosing the equipment for making coffee.

V60 filter cooking

Design principle: the most impressive thing about the V60 is the arc support design of this filter cup. The V60 filter cup uses a long and short spiral groove design, in the eyes of many people, this design is to increase the breathable effect when stewing, but this is actually only one of the design factors. The spiral convex groove is designed to twist and squeeze the scoured water, extend the extraction route while twisting the water, and increase the contact time between coffee powder and water to ensure the complete extraction of V60 filter cup.

Compared with the straight path of falling into the water, the circular groove design makes the path of water obviously much longer. It not only prolongs the contact time between coffee powder and water, but also allows the water level to concentrate along the spiral trough to the center of the filter cup while lowering the water level. this action is like cleaning clothes by the whirlpool in the washing machine. squeeze the coffee powder through the gravity of the falling water.

Extraction suggestion: brew coffee with V60 filter cup, the temperature of water is generally controlled at about 88-94 degrees; the ratio of water to powder is controlled at about 1:15; the grinding thickness is similar to that of granulated sugar; the best time is controlled within 3 minutes. Specific data can be changed according to your own beans and personal preferences. Don't forget to stew first.

Taste trend: the coffee brewed from the V60 drip filter pot tastes extremely clean, obviously showing the taste of the coffee bean itself, and the end is sweet. Generally speaking, it is relatively light coffee, which is suitable for people with light taste.

Philharmonic pressure

Design principle: Philharmonic pressure is a simple instrument for manual extraction of coffee. Overall, its structure is similar to that of a syringe. When in use, put ground coffee and hot water in its "syringe", then press the putter, and the coffee will flow into the container through the filter paper. It combines the principles of immersion extraction of French filter pressure pot, filter paper filtration of follicular coffee and rapid pressure extraction of espresso.

But the parameters of Philharmonic pressure are more, in addition to the general grinding degree, water temperature, etc., Philharmonic pressure stirring often, press extraction speed will change the taste of coffee. In order to get the taste you want, you must try more.

Philharmonic pressure has many advantages, such as fast, convenient, easy to clean, short and light in size and not easy to damage, so it is quite suitable to be used as a coffee brewing apparatus for going out.

Extraction suggestions:

First, put the Philharmonic pressure special filter paper into the filter paper cover and wet the filter paper to better fit the lid.

Place the filter paper cover on the filter cartridge and stand on the sturdy cup

Pour the coffee powder into the filter cartridge, slowly pour the hot water at the right temperature into the filter cartridge to the scale "2" and stir gently.

Insert the pressure rod into the filter cartridge, gently press for about 20s, stop pressing after hearing the sound of "bang", and an Philharmonic press coffee is done!

Taste trend: the coffee brewed by Philharmonic has the richness of espresso, the purity of brewed coffee and the smoothness of French coffee. It is also more suitable for people with heavier taste.

Siphon coffee maker

Design principle: siphon pot, commonly known as "siphon kettle" or "siphon", is a very ornamental coffee brewing method, and it is also one of the common coffee brewing methods in cafes. Although the siphon pot is called this, it has nothing to do with the siphon principle, but uses water heating to produce water vapor, resulting in thermal expansion and cold contraction principle, pushing the hot water from the lower sphere to the upper pot, and then sucking back the water from the upper pot after the lower pot cools. Does that sound mysterious? Actually, not at all. Follow the following steps and you will understand!

Extraction suggestions:

Be sure to prepare a dry wet rag before making coffee.

When the work is ready, let's start with the first step: fill the water and hook the filter element.

Turn on the heating device, insert the upper pot diagonally, put the rubber edge against the spout of the next pot, and put the upper pot diagonally.

When large bubbles appear continuously in the lower pot, straighten the upper pot, shake it left and right, and press it down slightly to stuff it into the lower pot.

Wait for the water to rise completely to the pot, wait a few seconds, and then prepare to pour in the coffee powder after the bubbles in the pot are reduced.

Pour in the ground coffee powder and move it around with a bamboo spoon to evenly remove the coffee powder into the water. The timing starts at the same time as the first stirring. Stir gently to avoid violent stirring.

After the first stirring, time 30 seconds, do the second stirring, and then time 20 seconds, do the final stirring-- the heating device can be removed. Take the pre-prepared (wrung-dry) slightly wet dishcloth and gently wrap the side of the lower pot from the side to prevent the wet cloth from touching the place where the alcohol flame at the bottom of the pot comes into contact, so as to prevent the pot from breaking. At this time, you can see that the water in the upper pot is quickly "pulled" to the lower pot.

After the coffee is sucked into the lower pot, hold the upper pot in one hand and the handle of the lower pot in the other, gently shake the upper pot left and right, and pull out the upper pot and the lower pot. Then you can enjoy your coffee!

Warm reminder:

Be sure to hook up the filter element of the pot

Or it will be like this.

Come on, dry this bowl of sesame soup!

Taste trend: the coffee brewed from the siphon coffee pot has a rich and mellow taste and a full tail. Suitable for most people.

END