Love music is another way to play AeroPress.
Philharmonic pressure AeroPresso is an old product, taking into account the three ways of French pressure, drip filtration and Italian style, the coffee obtained is cleaner than the method (with filter paper, no residue), stronger than the drip filter (fully soaked and extracted under a certain pressure), lighter than the real Italian concentration and will not have the bitter taste made by the mocha kettle (suitable for people who can not accept too strong Italian style and dislike American style is too light). Of course, this is the result of the production according to the Philharmonic pressure standard.
The standard way is to put the filter paper, pour in the coffee powder, soak in hot water, stir for a few seconds, and then press down with a piston rod to get the coffee.
Since it has the characteristics of Italian style, how about doing it according to the Italian mode of operation?
Also put the filter paper and add the coffee powder, since the Italian way, the coffee powder is required to be relatively fine, choose 900N scale 2 (the same scale as the Italian machine), after the powder is put in, press it down with the piston pressure rod, which is quite a powder press at this time. Press and rotate to smooth, and then gently pull out the piston pressure rod (pull slowly, if hard, because it is similar to a vacuum inside, it is easy to bring up the pressed powder) When slowly pulling up to the top, bend the pressure bar in one direction, so that there is a gap between the apron and the inner wall, allowing air to enter (if it is not bent, pull it up vertically, even if it is very slow, but the piston pressure rod will have an inertia speed when it leaves the syringe. This speed is also easy to bring up the powder pressed at the bottom).
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1-minute mixing and exhaust problems in siphon pot boiling
Many people are told a minute when learning a siphon pot, but when you ask why it is a minute, you will find that no one can tell you. If you really investigate the reason, no one can explain it. At best, it is ambiguous words such as "according to years of practical experience, a minute is a more stable time to release the taste." Although I don't understand, I use a point.
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