The correct method of making coffee by pressing pot A comparative introduction of the difference between pressing pot and hand-brewing coffee

Many friends complain in front of the street that "it's hard to learn to brew coffee by hand" and "it can't be made well after making it for so long." For friends who have this kind of situation, Qianjie suggests that you might as well try to use the pressure pot to make coffee.

Compared with hand-brewing coffee, the most important feature of French pressure pot brewing coffee is that it has less manual movements and reduces a lot of uncertain factors. Therefore, as long as we master the brewing parameters of the pressure pot, we can almost squeeze all kinds of coffee beans, and the delicious coffee can be easily obtained.

As long as the degree of grinding is related to brewing coffee, the degree of grinding is the most important parameter. Like hand-brewed coffee, the problem that many people can't make well is the wrong degree of grinding. The grinding degree of the pressure kettle is slightly thicker than that of hand-punching, and judged by the No. 20 screen, it is 70% of the thickness of the screening rate, that is, the size of coarse sugar.

Many friends will ask, for example, in hand-brewed coffee, the shallow baked beans will be ground a little bit, and the deep baked beans will be ground thicker. Should the French kettle be operated in the same way? No, this is the advantage of the French pressure pot. Many people will make a mess as to how much coffee beans are ground and how much coffee beans are ground. The pressure kettle can unify the degree of grinding, regardless of the degree of baking. Because the autoclave belongs to immersion extraction, the soaking time can be controlled at will (described in detail below). While hand coffee belongs to drip filter coffee, you have to take the grindness of the postgraduate entrance examination to indirectly control the extraction time, so in terms of grinding degree, the tolerance of the pressure pot will be very high. -it is generally recommended that you brew with a powder-to-water ratio of 1:16. For example, if you use 15 grams of coffee, you should pour in 240ml water. The coffee concentration with this powder-water ratio will be about 1.1-1.2%, which is a very comfortable concentration range. If you have friends who like something rich, you can also use the 1:15 ratio.

-Water temperature because the water injection mode of the kettle is to pour all the water directly into the kettle at the beginning, and then the actual extraction temperature will drop slowly over time, so the water temperature required will be slightly higher than that of hand brewing, if the coffee beans are lightly roasted (sour) in brewing, you can use 93-94 degrees Celsius. Brewing medium and deep roasted (non-sour) coffee beans can be used at 89-90 degrees Celsius. -time is a parameter that can be freely regulated in the pressure pot, because it is not necessary to stir to accelerate the extraction of coffee in the pressure pot, so it takes longer than hand-brewing coffee to slowly infiltrate the coffee powder. In front street, it is recommended that the soaking time of the pressure pot is 3 minutes 30 seconds-4 minutes, the medium and shallow roasted coffee can be soaked for 4 minutes, and the medium and deep roasted coffee can be soaked to 3 minutes 30 seconds. Soaking for a long time is easy to produce bitter mixed smell.

The specific operation of the front street selected the Brazilian Queen Manor yellow bourbon coffee beans for demonstration, this coffee belongs to medium and deep roasting. Prepare 15 grams of coffee beans and grind them with 11 scales of EK43s. The fineness of the grind is 70% of the screening rate of the No. 20 screen. Then pour the coffee powder into the pot and pour 240 milliliters of hot water (90 degrees Celsius). Lift the pressure rod and cover the kettle and wait 3 minutes and 30 seconds. When the time is up, slowly press down the pressure bar and press down the coffee grounds floating on the surface. Finally, pour out the coffee liquid all at once, because if the coffee liquid is still in the pot, the coffee powder can still release bitter substances to make the coffee bitter.

The coffee made from the pressure pot will be covered with delicate grease and a little coffee powder, which is a normal phenomenon, because the gap between the metal filter screen of the pressure pot is relatively large, and the fine coffee powder and oil can pass smoothly. Oil can enrich the taste of coffee, the problem of fine coffee powder can be slightly precipitated before drinking.

Using the pressure pot to make coffee is so simple, as long as the parameters are right, the rest of the operation is "pour powder, pour water, wait, press bar, pour coffee".