Grind degree, water temperature, step process characteristics of coffee brewing in French press pot. How does the coffee taste?

Unsurprisingly, Qianjie had to work from home in the past few days. This created a problem because things happened so suddenly that there was no equipment ready to make coffee in advance. But coffee people can't go a day without drinking coffee, so, under the rummaging, found a few hidden utensils.

"A vase (chemex) without filter paper; a V60 with filter paper, but without a hand rinse pot, electronic scale, thermometer…; a French press pot, seems to work."

In the past, in the shop, all kinds of professional coffee equipment is complete, the front street will rarely share some of the simple conditions of coffee brewing methods, just this opportunity to share how the lower front street is done. At present, there are only three appliances,"vase" without exclusive filter paper can only serve as a vase role, the rest are equipped with filter paper filter cup, can barely play with hand flushing, but without the stable water injection of hand flushing pot and grinding quality gap of bean grinder, it is quite difficult to rush out of the store 70%. The only thing left was the French press pot. In the past, the French press pot was a very simple and crude appliance that could make good coffee. However, it was also necessary to talk about the appropriate water temperature, proportion, time, and some details of the technique. Without electronic scales and thermometers, it is difficult to solve the problems of proportion and water temperature. But difficult solutions are not without alternative solutions. The advantage of the French press pot is that there is a scale mark on its cup body. For example, the French press pot on the front street has a mark of "1CUP, 2CUP, 3CUP". Looking at the instructions, 1CUP is 200ml, 2CUP is 400ml... This solves half of the proportion problem.

The other half is how to solve the problem of weighing beans. Although there is no electronic scale, but can be replaced with other things, such as quantitative spoon, this buy V60 filter cup will send a spoon, send that spoon a spoonful of coffee powder is about 12g. What can we do without these quantitative instruments? There is another way in Qianjie, which is recorded in the first volume of the second grade of Chinese in the People's Education Edition, Cao Chong uses the drainage method to weigh the elephant. All we have to do is reverse engineer the equation, drain a certain amount of water with a fixed weight, and then put the coffee beans in the same amount of water to get a fixed weight of coffee beans. Here is a little knowledge of science. China's one-yuan coin weighs about 6g, 5 jiao coin weighs about 3.8 g, and 1 jiao coin weighs about 3.2 g. Therefore, 12g, 15.2 g, 18g, 20g, 22.2 g and other commonly used powder weights can be arranged. This solves the problem of proportionality.

Next is the problem of water temperature. Since it is impossible to accurately control the water temperature, let other parameters be as strict as possible in exchange for a higher water temperature compatibility range. At the beginning of this year, Qianjie wrote an article about water temperature, in which an experiment was done, using 100℃, 94℃ and 80℃ respectively to soak coffee in the form of cup test. As a result, coffee at 100℃ appeared uncomfortable bitter and miscellaneous taste in the 20th minute, while 94℃ appeared weak miscellaneous feeling in the 30th minute, and 80℃ had obvious flavor after soaking for 10 minutes, but the taste was balanced and tasteless. That is to say, the parameters measured by cup can be compatible with high difference water temperature to the maximum extent. Therefore, the ratio of powder to water used in Qianjie is 1:18, and the amount of water is 2 CUP (400ml). It is estimated that the powder amount is exactly 22.2 g. The bean grinder uses a hand mill with a gear of 800 yuan, which is considered to be qualified. Compared with EK, the grinding quality is still significantly different, so the grinding will be slightly coarse to avoid the risk of fine powder. As for the temperature of the water, the practice of the front street is to boil the water and open the lid for one minute before filling it with water. If the temperature can be measured, it is better to have a temperature of 93-94℃. After the theoretical parameters are prepared, the practical part is very simple. Pour the ground coffee powder into the pot, then pour the hot water into the pot and pour it to the graduation mark.

Then wait 4 minutes, then gently stir the coffee grounds on the surface with a spoon, just like the "broken grounds" in the cup test. To the fifth minute, gently press down on the lever, do not need to press to the end, about half of the coffee slightly lower position can be suppressed, and then pour out the coffee solution to complete.

This time, the coffee-related appliances used were only the French press pot and the hand mill. Perhaps everyone's simple environment is different, but as long as you think more, there will be a way.