Common sense of using pressure to distinguish freshness of coffee beans

The French press is easy to use and extremely sensitive to coffee freshness. It is the easiest coffee machine to concentrate on the condition of beans. Many times the reason why coffee is difficult to enter is not our appliances and technology, but the freshness of the beans. Here is how the French press can help us detect the freshness of the coffee beans at hand.

First put about 20 grams of coffee powder into the French press pot, pour 180cc of hot water at the appropriate temperature, there is no specific standard for the appropriate temperature, you need to constantly try to determine, belong to each batch of beans and your own ideal temperature. For the first time, you can choose from a temperature range of 80c to 90c, during which time a fast-acting electronic thermometer will be of great help.

After pouring hot water into the press pot, stir slightly clockwise with a bamboo stick to ensure that the powder layer is evenly soaked. At this point, if the beans are fresh enough, we will see that the powder layer in the French press pot begins to expand slowly, and the surface gradually dries. After about 25 seconds, gently stir the powder layer clockwise again, and a large amount of dark red coffee crema will emerge from the broken powder layer together with the rich wet aroma. If the beans are not fresh, there is only a small amount of pale yellow crema and strange fragrance in the French press pot.

The French press pot is the easiest of many devices to concentrate on understanding the condition of the beans. You can look at the amount of crema in coffee after contact with water, as well as the slow sinking of coffee suspended on the water surface. Observing these phenomena can not only understand beans but also have a deeper understanding of other equipment.

A clever woman can't cook without rice. Beans that are more than 2 weeks old or even a month old, even if you invite the champion of the World Barista Competition, are also hopeless.