Coffee pot brewing coffee French pressure filter pot brewing coffee

French filter press: as its name implies, it is a simple brewing apparatus which is composed of a heat-resistant glass bottle and a metal filter with a pressure bar. At first, it was mostly used to brew black tea, so it is also called tea maker.

Today, with the revival of coffee, more and more people begin to use French filter pots to suppress cups of steaming coffee. The unimaginative word steaming is used to describe coffee made by a pressure filter because the cups of coffee beans (or even coffee powder) that have been on the shelf for months are broken by a "professional" bean chopper and soaked in boiling water for several minutes. There is no more euphemistic word to describe it.

What is more fatal is that as time goes by, fallacies spread. In coffee shops that only use eight grams of heart, on well-known coffee websites on the Internet, and even in the cooking tips dictated by some experts, rough grinding and long soaking have become a portrayal of French pressure. The cups of coffee made from this are either forcibly drunk or fed to the poor sink. Therefore, it has become a general consensus that such a simple instrument can only have such an effect. As a result, France was marked with congenital deficiencies.

So is French pressure really only used for making tea? The answer is no at all! In fact, if you want to choose the most practical coffee entry equipment, French pressure will not be at the top of the pack, but it must be among the top three. Its ease of control over time and the convenience of observation are unmatched by other brewing instruments.

Playing French pressure is the easiest time to control, the same situation of beans, grinding, different water temperature of different time has different effects. Generally speaking, the longer the time, the stronger the taste, but it is prone to bitterness, astringency and miscellaneous taste. However, when the five major factors of playing coffee change, the control time will have unexpected results: for example, deep-roasted beans will get great aroma and sweetness if the time is shorter, while light-roasted beans need a little more time to extract acid and aroma.

Observe the condition of beans, because French pressure is the easiest equipment to concentrate on the condition of beans. You can look at the amount of crema of coffee after contact with water, and the coffee suspended on the surface of the water slowly sinking, observing these phenomena can not only learn more about beans, but also have a better understanding of other equipment.

Of course, the French pressure is not perfect, the metal filter can not completely filter fine powder is one of the problems, so there is a French pressure needs rough grinding point of view, it is true that rough grinding can reduce the content of fine powder to a certain extent. But the price is that the particles get thicker and much of the content cannot be extracted. Based on this, there is a point of view that it is necessary to increase the extraction time to improve the extraction rate. However, the effective extraction temperature range of each kind of bean is very narrow, there is no heat preservation function of the French pressure, only tens of seconds is in the effective extraction. At the same time, as the fine powder can not be completely eliminated, after several minutes of soaking, they were thoroughly over-extracted, bitter, astringent and miscellaneous tastes gushed out one after another, so a cup of coffee that can only be used to entertain the sink was born.

Xiao he is to blame for the so-called success or failure. If we take advantage of the characteristic that the metal screen will let the fine powder pass through, our French pressure will become a professional coffee press filter pot, and all we need to achieve this step is a detailed metal screen (fineness is based on Hario's TH series filter press, if you can buy that kind of filter pot that can see the mesh clearly with the naked eye, please buy some good tea to make it) and an ordinary coffee mill: domestic Pegasus. Swiss-made solis166/167 and high-quality hand mill can be competent. The degree of grinding should be slightly thicker than spinning sugar, so that the degree of grinding is basically close to the limit of ordinary coffee grinding (another case for changing the machine), and then the ground coffee powder will be carefully sifted with the pleasant dry aroma. Do not pity the fine powder that floats away, it is a poisonous powder that destroys the quality of coffee, and you do not have to sift it for too long so as not to affect the freshness, of course, if you use fresh beans baked within 2 weeks. All efforts beyond this deadline are in vain. But at least you can get a cup of black liquid that is easier to enter than before.

Its extremely sensitive to the freshness of coffee can also help us to test the freshness of beans on hand, first put about 10 grams of coffee powder into the cup (net weight after sieving), inject hot water with appropriate 180cc temperature, there is no specific standard for the appropriate temperature, we need to constantly try to determine that it belongs to each batch of beans and your own ideal temperature. For the first time, you can choose from the range of 80c~90c, during which a fast-response electronic thermometer will be of great help. After injecting hot water, use a bamboo stick and gently stir clockwise to ensure that the powder layer is evenly soaked. At this time, if the beans are fresh enough, we will see that the powder layer begins to expand slowly, and then its surface dries gradually. When about 25 seconds have passed, gently stir the powder layer clockwise again, and a large amount of dark red crema will gush out from the broken powder layer with a strong wet aroma. If the beans are not fresh, there is only a small amount of light yellow crema and strange fragrance.

I've seen enough and smelled enough. If you still want to drink this cup of coffee, the next 30 seconds are crucial, during which most of the coffee powder is soaked and sinks to the bottom of the cup. This is similar to tea, but takes much less time. By the time about 80% of the powder has sunk, it's time to press down the filter. Due to the use of fine grinding, the resistance in the lower pressure process, especially in the back section, will be larger, as long as the vertical force is used to press down slowly. Do not act in haste, some inferior filter pots may burst. There are different designs for the amount of powder that can be filtered out at the bottom of the French pressure glass. When you use more powder than the bottom can bear, you will stop applying a lot of force when you feel a lot of resistance after pressing down.

The ideal extract to be poured into a preheated coffee cup should be a bright black with some crema floating. If you happen to have such a cup of coffee, congratulations! Enjoy this real cup of coffee made by yourself! It is true that there will be a long journey to get a good cup of coffee, but it will be a journey full of scenery. Let's go forward hand in hand with equality, reason and a grateful heart.