Coffee making method pressure pot making coffee detailed explanation

This is one of the simplest, easiest to operate, but also can do the best of all kinds of coffee, and cheap production tools. Even if you don't know anything about coffee, you can still make delicious coffee.

We need a French kettle and the right amount of coffee powder, as shown below.

Step 1: grind coffee powder, neither too thick nor too fine; you don't have to pay special attention to the thickness of the grinding.

Step 2: add the right amount of coffee powder to the French press, about 9-10 grams per cup of coffee.

Step 3: add hot water to the French kettle at a temperature of 85-95 degrees; 150-200ml per cup of coffee

Step 4: shake the kettle several times to fully mix the coffee powder with the hot water; shake as long as the coffee powder floats on the hot water surface; until there is almost no coffee powder on the hot water surface; do not pay special attention to the time of coffee powder soaking in hot water

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Step 5: put the lid on the kettle and press the filter down; let it sit for a minute and you can pour it out and drink.

Problem description: if you feel a lot of power when pressing down the filter, it means that a large amount of coffee powder floats on the surface of the hot water and does not sink. This shows that there is a large amount of coffee powder that has not been fully soaked. Otherwise, when pressing the screen, it should be very light and there should be no pressure.

Simplified Tan's method of pressing kettle

This method can also be called "cowboy coffee".

Prepare a regular coffee cup with a full capacity of 160-200ml.

Add 1 tablespoon of coffee powder (9-10 grams) to the cup and add hot water to 7 minutes full.

Keep shaking so that the coffee powder is in full contact with the hot water.

After the coffee powder has basically sunk to the bottom of the cup, it is ready to drink.

Explanation: this method is convenient and applicable both in office and in the field.

Discussion of the problem

If there is no comparison, you will not understand the benefits of this method. To do this, let's compare the use of an American coffee machine, the so-called electric drip filter.

The electric drip filter is a quite simple, convenient and easy-to-use tool for making coffee. Add coffee powder, add cold water, turn on the switch, and the coffee making process starts and completes automatically. After the coffee is ready, the tray on which the coffee pot is placed also has a heat preservation function, which can keep the coffee within a certain temperature range without getting cold.

However, the production process described above is automatic, which means that most of the factors in the coffee making process are uncontrollable; that is, it is done by the machine itself. This means that the factors that people can change and control are very limited to control whether the coffee is made well or not. Specifically, the only thing people can change and control is the grinding thickness of coffee powder and the ratio of coffee powder to water.

Because when making drip filter coffee, the ratio of coffee powder to water will not affect the extraction degree of coffee, so it only needs to be adjusted according to the characteristics of individual taste. The grinding thickness of the only remaining coffee powder determines whether the extraction result of the coffee is appropriate, and therefore determines the taste of the coffee.

We know that the grinding thickness of coffee powder must correspond to, or "adapt" to, the time it takes to soak coffee powder in hot water in order to make good coffee. Because the soaking time here is fixed and unadjustable, when we grind coffee powder, we must accurately and strictly determine the grinding thickness of coffee powder according to this soaking time. If there is a slight difference, there will be a problem with the production of coffee. For example, if the coffee is too coarse, the coffee will not be extracted enough and the taste will be light; if it is ground too fine, the coffee will be extracted too much, resulting in a bitter taste. Although there is only one variable that we need to determine properly, it requires us to determine it accurately, otherwise something will go wrong.

Comparison: on the contrary, the Tan's kettle pressing method we introduce here does not have a particularly strong requirement on the grinding thickness of coffee powder. If the grinding is too coarse, the extraction time will be automatically extended to achieve proper and adequate soaking and adequate extraction. If the grinding is too fine, the soaking time will be automatically shortened so that the soaking process can be stopped in time after full extraction. This is the advantage of Tan's kettle pressing method.