What is Aiyue Pressure? What are the characteristics of the Aiyue pressed coffee pot? Explain how to use it in detail! What should I pay attention to when making espresso?

In 2005, the nearly 70-year-old Mr. Alan Adler invented the Philharmonic pressure because he was dissatisfied with the traditional way of making coffee.

As shown in the picture, this needle-shaped tool is a coffee extraction apparatus called "Philharmonic pressure". (about the past life and this life we can move on, this article explains in detail the "portal".) for a long time, Philharmonic pressure has always focused on making individual coffee, but if you drink too much caffeine, it is inevitable that some friends will want to make a change, such as a cup of full-bodied milk coffee. However, the production of milk coffee as a base of coffee has a very high requirements, the concentration must be high enough, so that the taste of milk can not be masked. So, the question is, can Philharmonic pressure make an "espresso" that meets this condition?

Of course! Yes, of course. But it should be noted that, in a broad sense, espresso refers to coffee extracted by an Italian coffee machine, and the "espresso" mentioned here in front of the street refers to a cup of coffee with a high concentration. It is not difficult to use Philharmonic pressure to make a cup of coffee with high concentration, as long as we adjust the extraction parameters slightly.

How to use Philharmonic pressure to make "espresso"? To increase the concentration of a cup of coffee, it is easy to increase the amount of powder used or reduce the amount of water used for extraction, in short, to increase the ratio of powder to water. By raising the powder-to-water ratio, the space in which coffee exists will be compressed, thus increasing the concentration.

However, the light to raise the powder-to-water ratio is not enough, because the Philharmonic pressure uses immersion and pressurized extraction, there is no continuous injection of "fresh hot water", the extraction efficiency will not be so high. Therefore, we also need to adjust other extraction parameters to have a higher extraction efficiency.

Fine grinding, increasing water temperature, increasing stirring times and prolonging extraction time are all the adjustment goals that we can choose. The specific situation needs to be decided according to the situation on the spot, for example, when the grinding can no longer be fine-tuned, then we need to increase the extraction efficiency in other aspects, higher water temperature, longer time, and so on. All right, needless to say, let's share with Qianjie how to use Philharmonic pressure to make a cup of coffee with high concentration. The extraction parameters are as follows: using beans: warm sun roasted in medium and deep roasting amount of powder: 20g powder: water ratio: 1:3 (because coffee powder will absorb a certain amount of water, so Qianjie found the most suitable powder-to-water ratio at 1:3) grinding scale: Italian grinding (flour) extraction water temperature: 94 °C extraction method: reverse pressure extraction time: one minute so first. Let's assemble the syringe first, and then turn it upside down.

Then add coffee powder and hot water in turn.

Stir 10 times and wait for one minute.

When the time is up, we close the lid and take out a prepared cup and buckle it upside down. Then, hold the love press and the cup and flip the whole thing over.

Finally, we apply a certain amount of force to the piston and press it down slowly.

When it is completely pressed to the end, the extraction is completed! It can be seen that although the amount of this cup of coffee is small, the color is very black, which means that it has a very high concentration! A little bite, hey! It smells inside! Well, what people are most concerned about now is the effect of using it as a latte. Very good, Qianjie immediately sent a milk bubble to make, the parameters are as follows: Philharmonic pressure espresso: 40ml milk foam: 200ml and then get a cup, looks good milk coffee!

But after a taste on the front street, I found that emmm... It's a little light. Also, although the Philharmonic pressure uses the same grinding and water temperature as the Italian machine, the pressure is still slightly insufficient. It's only natural that you can't make such a strong coffee. But it doesn't matter, at this time we only need to slightly reduce the proportion of milk, then the taste of coffee can be highlighted. Sure enough, Qianjie has been redeployed, and the taste will be stronger than last time. Of course, it is also a good choice to continue to increase the amount of powder, but relatively, the cost will also be increased to a certain extent, depending on your choice! All right, friends with Philharmonic pressure in their hands, give it a try.

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