Three methods of making Coffee by Philharmonic pressure
Philharmonic pressure is the latest instrument for making coffee, and it is becoming more and more popular in the industry. below is Chongqing Bailesta Coffee training School to introduce to you the methods used in the 2013 WBC World Philharmonic pressure Competition champion, runner-up and runner-up. Through the familiarity and understanding of Philharmonic pressure, I hope that more and more friends will like it and enjoy the fun brought by making coffee!
Method 1:
17g coffee powder, using a Uber bean grinder, is a little thicker than using hand-made coffee powder. Wet the filter paper in advance, inject 50g 83 °C water and steam for 40 seconds. Moisten all the coffee powder, gently rotate and shake the Philharmonic pressure, and inject 215 g 79 °C water for 30 seconds. Press gently for 30 seconds and discard the remaining 50g coffee liquid in Philharmonic pressure.
Tips for making a good cup of Philharmonic coffee:
1. Pay attention to choosing beans: heavy beans, light beans, and remove those that are too big or too strange.
two。 Put the coffee powder in a cocktail cup to remove the electrostatic fine powder.
Method 2:
Use inversion method: 17g coffee, 240g boiling water, soak for 2 minutes, stir 3 times.
Method 3:
Pour 12g very coarse coffee powder into Philadelphia pressure, pre-soak in hot water of about 50g 90 °C, stir fully for 5 times, then pour the remaining 150g water (200g total water), cover and do not need to stir. The Philharmonic is still upside down, squeezing out all the air to the top where there is a liquid. Then put the Philharmonic pressure straight (originally inverted, now positive) on a container without pressing. After 2 minutes, press gently with the weight of the body.
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