Common problems and Countermeasures of making Coffee by pressing the Pot

Is "French filter press" the same thing as "French pressure"?

Right. The English name is French Press. "French pressure" is a simple and vivid translation, and it has also been translated as "French filter pot" or "French filter pot".

What's the difference between "French pressure" and tea maker?

The tea maker filter is used to filter the tea, and the mesh is relatively large. French pressure specially used for coffee conditioning, because the tiny coffee powder must be filtered out, so the mesh is fine.

Is it normal for coffee to have some powder at the bottom of the cup? How to avoid it?

The vast majority of coffee grinding equipment will produce a little very fine powder while grinding coffee, even if the high-quality French pressure mesh is already very small, it is still possible to let a small number of very fine particles through the filter, resulting in a little powder at the bottom of the cup. The simplest solution is as follows: brew the coffee and when you pour it into the cup, leave a little coffee at the bottom of the pot and don't pour it completely. Because fine powder particles are usually concentrated at the bottom of the French pressure, leaving some coffee not to pour out will help reduce the appearance of powder at the bottom of the cup. In addition, drinking immediately after conditioning can also avoid the precipitation of very fine powder at the bottom of the cup.

Should the soaking time be two or four minutes?

There are different opinions on the soaking time of French pressure. in fact, the soaking time should depend on the "grinding particle size". For moderate grinding (similar to Syphon thickness), it is sufficient to soak for two minutes with stirring action. The thicker the grinding particle size is, the longer the soaking time is.

The soaking time of Syphon is usually no more than one minute, and the soaking time of "French pressure" is as long as two minutes. Will it be over-extracted?

No, I won't. The Saifeng kettle has a fire source for continuous heating, and the average extraction water temperature is higher, so the soaking time is shorter than that in France. The French pressure itself does not have a heat source for continuous heating, and the average extraction water temperature is low, even if the soaking time is longer, it is not easy to lead to excessive extraction.

The taste is too light when it comes out.

Possible reasons are as follows: 1. The dose (coffee powder) is too low, 2. No stirring or stirring is not enough, 3. The water temperature is too low, 4. The grinding particle size is too coarse, 5. The soaking time is less than two minutes.

The smell is too strong to rush out.

Possible reasons are as follows: 1. The grinding particle size is too fine, 2. The water temperature is too high, 3. Too much dose (coffee powder)

Why is it difficult to hold down the pressure bar sometimes?

The following three situations will make it difficult for the pressure bar to press smoothly to the bottom: 1. There is too much coffee powder. The grinding particle size of coffee is too fine 3. Just stirred: rest slightly until the coffee powder precipitates slightly, then slowly press down.

Why is "French pressure" the most suitable for deep-roasted coffee?

The extraction water temperature of French pressure is lower, which is consistent with the suitable water temperature of deep-roasted coffee. In addition, French pressure does not use filter paper, the filter screen will not block the aromatic oil of deep-roasted coffee, making it all flow into the cup, you can easily get rich and delicious coffee.

How to clean and maintain "French pressure"?

The daily maintenance is very simple. Rinse the pan with clean water immediately after each use, place it separately (the pressure bar is separated from the bottle body), and then assemble it back to collection after it is completely dried. The metal filter under the pressure bar can be removed and rinsed with clean water. After frequent use for a period of time (such as three months or half a year), soak and scrub with special cleaning powder for coffee utensils (or replace with soybean powder), and then rinse with clean water to keep the shade dry as bright as new. Avoid using detergents containing essential ingredients such as dishwashing essence and salad, so as not to affect the taste of coffee in the future.

Can "French pressure" be used to make milk foam?

You can make a lot of milk foam, but please assess the risk yourself. This is not recommended for the following reasons:

1. The action of continuously pumping and inserting the pressure rod while milking will shorten the service life of the filter screen (the edge of the steel fine hole filter will be damaged!)

two。 The French pressure that has been beaten with milk will have some "aftertaste" of milk, so it is not easy to completely remove the dry milk, so it is no longer suitable for brewing coffee, so as not to affect the flavor of brewing coffee.

What is steaming? Why do you want to do steaming?

After putting in the coffee powder, soak the coffee powder in the pot evenly with hot water and let it expand and release carbon dioxide for 30 seconds. This process is called "steaming."

Steaming can remove the carbon dioxide contained in fresh coffee powder in advance, which is helpful to the release of coffee flavor, and there is less obvious delamination (upper coffee powder, lower hot water) in the soaking process, which makes the soaking extraction effect better.