Can a teapot replace a filter cup for making coffee? Can I make coffee in a purple clay pot?

When surfing at night, Qianjie brushed another interesting way of "Dad to see hit series"-purple sand pot to make coffee. It is said that purple sand pot can not only soak out fragrance, but also absorb miscellaneous substances in coffee, effectively reducing bitterness. Is that really the case? True knowledge comes from practice, and we'll find out after a try.

Zisha teapot is made from clay which contains more iron, has been lithized by geological deposition and has crystal phase sand, and its properties are different due to its different materials. Purple sand teapot has high stomatal density and strong adsorption, which can weaken the stale and miscellaneous taste of tea when making tea. in addition, purple sand teapot is mostly characterized by thin mouth and narrow mouth, so the heat dissipation is slow and the heat preservation performance is more outstanding.

In front of the street, the capacity of this purple sand teapot is not large, about 150ml, each time suitable for brewing 8 to 9 grams of small powder. The pot uses a porous design, which can filter most of the slender tea, but for coffee, the caliber of the water is still too large, which is easy to release powder residue and affect the taste of drinking, so it needs to be filtered again after extraction.

The witty little friend should have seen that this is immersion extraction, so it is no different from the principle of the autoclave, so there is no need to be too strict in setting the parameters, as long as you choose the coffee beans, control the water temperature, the degree of grinding, and the ratio of powder to water, and keep the soaking time not too long.

Just to be on the safe side, Qianjie used a well-balanced bean to filter in the first round, and the medium-to-deep-baked bird of paradise was chosen here, with the aroma of toast, sugarcane sweetness, and slight sour fruit. Soft and delicate.

Coffee beans: Papua New Guinea Paradise Bird Powder quantity: 9g Powder / Water ratio: 1:15 Water temperature: 88 ℃ Grinding degree: EK43s scale 10.5Grid (Chinese Standard 20 sieve pass rate 75%)

Soaking time: 3 minutes

(barista's persistence: injecting water in a circle)

The operation before filtration is similar to making tea: put the ground coffee powder into a purple sand pot (without preheating), then inject 135ml hot water all at once, and start the clock. Because the "stirring" action will not be added in the process, try to use the water to break up and wet all the coffee powder, then close the lid of the pot and soak patiently for three minutes.

After 3 minutes, filter paper and filter cups are used to separate the residue in the front street, and particles will block the outlet along the way, so shake the teapot from time to time and continue to pour to make sure that all the coffee liquid is poured out.

Finally, the TDs of the bird of paradise soaked in a purple teapot was 1.00%. The entrance of coffee is obviously oolong tea, with fried nuts, macaroon aroma, back sweet clear, drink almost no bitterness, but each flavor is weak, Qianjie guess is some lack of extraction.

Since the deep-roasted coffee in the purple sand pot did not turn over, let's focus on the acid-type beans, choose a washed coffee and a honey to treat the coffee, and see how they work.

Drawing on the experience of the first round, Qianjie hopes to extract the aroma substances from the coffee more fully and make the taste fuller, so it has made some adjustments in terms of grinding degree and temperature: one is to increase the water temperature by 1 / 2 ℃, and the other is to refine the bean grinder by half a frame. Fine grinding can easily lead to the increase of ultra-fine powder so that the coffee is over-extracted when soaking, so Qianjie recommends that the grinding scale should not be too large each time. )

Coffee beans: Colombian Hope Manor Rose Summer & Essex Cochel Powder quantity: 9 g Powder / Water ratio: 1:15 Water temperature: 94: 95 ℃ Grinding: EK43s scale 9.5 Grid (Chinese Standard 20 sieve pass rate 80,82%)

Soaking time: 3 minutes

Finally, it is hoped that the TDs of Rosa treated with manor honey is 1.21%, while that of washing Kochel is 1.11%.

In terms of flavor, I hope that the manor rose summer has a distinct fruit tone, with aromas of preserved fruit, oranges, black tea, fresh acidity and clean aftertaste, especially the candy-like high sweetness left a deep impression on the front street; in contrast, Cochel's performance is more balanced, dominated by citrus acidity, flavors of oranges, honey, roasted sweet potatoes, and the sweet tail of green tea.

Generally speaking, these cups of coffee brewed in purple sand pots have a good sense of sweetness, and the entrance is as clear as tea, but the only drawback is that they all lack a certain mellow feeling, so compared with conventional hand brewing, it will feel that it is not very "tasty" and the flavor level is thin.

After playing, before anyone found out, I went to wash the purple sand teapot thoroughly and put it back into place in the front street. If you are interested in this game and there are no adults at home, you might as well find a teapot and try it quietly ~ 🤫

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