How to distinguish the freshness of Coffee by French pressure
Fresh beans produce a lot of bubbles.
In addition to being easy to use, French pressure is easy to observe and extremely sensitive to the freshness of coffee can also help us to test the freshness of beans on hand. Most of the time, the reason why coffee is difficult to taste is not our utensils and technology, but the freshness of beans. A skillful wife cannot make bricks without rice. Beans for more than two weeks or even a month are useless even if they invite the champion of the World Barista Competition.
Let's take a look at the specific methods used to test the freshness of coffee beans in France. First put about 20 grams of coffee powder into the French pressure, inject hot water with appropriate 180cc temperature, there is no specific standard for the appropriate temperature, you need to constantly try to determine that it belongs to each batch of beans and your own ideal temperature. For the first time, you can choose from the range of 80c~90c, during which a fast-response electronic thermometer will be of great help.
After injecting hot water into the French pressure, use a bamboo stick and stir slightly clockwise to ensure that the powder layer is evenly soaked. At this time, if the beans are fresh enough, we will see that the powder layer in the French pressure begins to expand slowly, and then its surface dries gradually. When about 25 seconds have passed, gently stir the powder layer clockwise again, and a large amount of dark red coffee grease (crema) will gush out from the broken powder layer with a strong wet aroma. If the beans are not fresh, there is only a small amount of yellowish crema and strange aroma in French pressure.
French pressure is the easiest equipment to concentrate on the condition of beans. You can look at the amount of coffee oil (crema) after contact with water, and the coffee suspended on the water slowly sinking, observe these phenomena can not only learn more about beans, but also have a better understanding of other equipment.
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