How to use pressure to identify the freshness of coffee beans

The French pressure pot is easy to use and is extremely sensitive to the freshness of coffee. It is the easiest among many coffee equipment to concentrate on the condition of beans. Most of the time, the reason why coffee is difficult to taste is not our utensils and technology, but the freshness of beans. Let's talk about how the French kettle helps us test the freshness of coffee beans on hand.

First put about 20 grams of coffee powder into the kettle and fill it with hot water with appropriate 180cc temperature. There is no specific standard for the appropriate temperature. You 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 into the kettle, use a bamboo stick and stir slightly 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 in the kettle 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 coffee grease (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 in the French kettle.

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

A skillful wife cannot make bricks without rice. Beans for more than two weeks or even a month are useless even if they invite the champion of the World Barista Competition.