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How to distinguish the freshness of coffee by French pressure

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Fresh beans produce a lot of bubbles in addition to being easy to use, French pressure is easy to observe and extremely sensitive to the freshness of coffee can also help us to test the freshness of beans on hand. Most of the time, the reason why coffee is difficult to taste is not our utensils and technology, but the freshness of beans. A skilful wife cannot make bricks without rice, beans for more than two weeks or even a month, even if invited.

新鲜的豆子会产生大量气泡

Fresh beans produce lots of bubbles.

In addition to its simplicity, French press is easy to observe and extremely sensitive to coffee freshness, which helps us detect the freshness of the beans at hand. Many times the reason why coffee is difficult to drink is not our equipment and technology, but the freshness of the beans. 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.

Let's take a look at the specific method of French pressure test coffee bean freshness. First put about 20 grams of coffee powder into the French press, inject 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 the 80c to 90c range, during which a fast-acting electronic thermometer will be of great help.

After pouring hot water into the French press, stir slightly clockwise with a bamboo stick to ensure that the powder layer is evenly saturated. At this point, if the beans are fresh enough, we can see that the powder layer in the French press begins to expand slowly, and the surface gradually dries out. 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, the French press has only a small amount of pale yellow crema and strange aroma.

French pressure is the easiest equipment to concentrate on understanding the condition of 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 surface of the water. Observing these phenomena can not only understand beans but also have a deeper understanding of other equipment.

China Coffee Trading Network: www.gafei.com

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