How to use the French press pot? YouTube plays more than one million extracts and shares! How thick should the grind be? Can I use boiling water for coffee extraction?

Obviously, the French press can be called the easiest coffee making appliance! With its extremely low selling price and simple operation process, it has gained the love of a large number of fans.

The French kettle was born in the 1850s, but at that time it had a more complicated name: the piston filter coffee device. It was invented in France by two Frenchmen, Meyer and Delphi! After the patent application came down, in order to better sell it, they gave the device a simpler and clearer name, which is the French kettle.

As we can see from the picture, there is not much difference in structure between the original version of the kettle and the current kettle, both of which are a container with a pressure bar filter. The use of immersion extraction, by putting coffee powder and water for a period of time soak, and finally press the filter to filter out the coffee liquid, the production of a cup of coffee is completed! However, because the pressure kettle at that time did not think of keeping the filter balanced when pressing down, it was easy to offset the filter in the process of use. This situation will cause the coffee powder to be poured out along with the coffee liquid, giving people a mouthful of coffee full of dregs. It wasn't until the beginning of the 20th century that this loophole was fixed by an Italian, the spring-loaded French kettle we see today.

Although it is easy to make a cup of coffee by pressing the pot, it still takes some work to make it good. James Hoffman (James Hoffman), the author of the World Coffee Map, posted a video on the tubing to make coffee in a pressure pot, highlighting the importance of a number of parameters for making a good cup of coffee.

These contents are also shared in previous articles on Qianjie, and you can search on your own. But the point is that he listed a scheme for making a French kettle, which was recommended by coffee players, claiming that the coffee made was very close to hand-brewed coffee! So today, Qianjie is going to test Mr. James Hoffman's French pressure pot coffee extraction scheme to see if the coffee is as delicious as rumored.

In the extraction experiment, the coffee beans used in the front street are the red mark of Rosa Village in Ethiopia, which is a medium-to-shallow roasted sour coffee bean! The extraction parameters are as follows:

Amount of powder: 15g (adjusted according to the size of your own kettle) ratio of powder to water: 1:16 Grinding degree: 10.5scale of Ek43, 70% oversieving rate of No. 20 sieve, Sugar Particle extraction Water temperature: 100 °C soaking time: 9 minutes when we are ready, we can begin our extraction! ①: first, pour the coffee powder and boiling water into the kettle, start the clock, and wait four minutes.

②: when the time is up, press the coffee powder that is still floating on the surface into the water with a spoon, and then wait again, this time for five minutes.

③: when the time is up, put the lid on the kettle and push the strainer to the coffee level!

④: after completing the above steps, we can pour out the coffee and enjoy it! Pour out the coffee slowly and smoothly to ensure that the fine powder is rarely released!

The whole process is very simple, and the most expensive is probably the waiting time. After tasting, Qianjie believes that this cup of French-pressed coffee does have a good performance. The aromas of citrus and strawberries are well displayed in Ruoxia Village. The taste is mellow and balanced! The important thing is that the extraction is appropriate, the coffee is neither underextracted, nor will it have a mixed and bitter taste. Although the parameters seem to make people feel that the extraction efficiency will be very high, after all, it takes a long time and the water is still boiling hot. But in fact, in the process of extraction, we did not have too much disturbance, at the same time, the hot water has been continuously cooling. Therefore, under the mutual cancellation of various parameters, the extraction efficiency is just right! There is no negative situation such as insufficient extraction or excessive extraction of coffee.

But it is naturally impossible to say whether it can compare with the taste of hand-brewed coffee. After all, their extraction methods are so different that there is no need for comparison at all. But if you want to take it out for evaluation, it's still very good. It's worth a try. After all, it's simple and convenient.

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