A simple method for the use of French pressure pot introduction to the method of making coffee

The coffee produced by the French pressure pot can well retain the different flavor of different coffee beans, and the single product can make people drink the taste very intuitively. The method of using the pressure kettle is very simple, but what is not mastered is bitter water. French pressure pot coffee three variables. One: powder thickness, two: water temperature, three: time.

1. The requirement of grinding by powder thickness method is not too high, but the requirement of powder thickness is high. Fine powder: good, the contact area with water will be extracted thoroughly, and the taste will be stronger. Disadvantages, by the pressure pot filter structure, some fine powder will not be filtered by the filter will affect the taste of coffee. Fine powder can easily lead to excessive extraction and turn coffee into a cup of bitter water. Coarse powder: the advantage is that the area in contact with water can extract special flavor and reduce the bitterness of roasting to cover up the flavor of coffee. Because the particle big pressure pot filter screen can clean filter and reduce the sense of particles. The disadvantage is that the contact area between large particles and water is less clear and tasteless.

2, water temperature: high temperature, fast extraction speed, thorough extraction. The coffee is full-bodied and bitter. The extraction is slow at low temperature, and the flavor is released when the extraction area is small. The coffee tastes clear and sour. The optimum temperature of 85-95 is adjusted by personal taste.

3, time: from the process of pressing the pot of coffee, we can see that there are three places where time needs to be controlled.

First, stir, the coffee powder floats after the water rushes into the pressure pot. At this time, it is necessary to stir so that the water is in full contact with the powder. I think it will take 4 seconds, and the excessive stirring flavor will give off.

Second, steaming, after the lid of the kettle is closed, this depends on the comprehensive factors, the water temperature of the powder thickness and personal preference. Fine powder, it only takes 35-45 seconds. The powder is fine and the water temperature is low for 1 minute. Thick powder, the machine should be longer, 1 minute. Coarse powder, low water temperature for about 2 minutes.

Third, the last is to press down the handle of the kettle for about 10 seconds and press down vertically at a uniform speed.