Philharmonic pressure extraction Coffee tutorial Philharmonic pressure steps to make coffee

With the improvement of living standards and the continuous understanding of coffee culture, coffee lovers have long been not satisfied with those cheap instant coffee, buying coffee beans, grinding coffee powder, making their own coffee has become their hobby. However, siphon and drip methods are time-consuming and laborious, and the pressure pot feels a bit shabby. Is there a simple coffee-making tool that can be adjusted according to taste? Today, the Philadelphia pressure coffee pot to be used by the Chongqing Barista barista barista training school teaches students to make coffee. It is said that the Philharmonic pressure coffee pot combines the immersion extraction of the French pressure pot, the filter paper filtration of hand-brewed coffee and the fast, pressurized extraction of Italian coffee. Let's see how it works.

Philharmonic presses the fourth generation coffee pot + ultra-fine strainer

Appearance: looks like a large syringe

The Philharmonic pressure is a long barrel-shaped packing box.

In addition to the attached filter paper, there is also a piece of DISK FINE ultra-fine metal filter that can be tried over and over again.

Philharmonic pressure accessories in addition to the kettle body and pressure rod, there are portable bags, filter cartons, coffee powder funnel, coffee bean spoon, mixing rod and filter.

It looks like a large syringe when assembled.

Before you start making coffee, you need to do some preparatory work, first of all, to grind coffee powder from coffee beans.

First put the metal filter into the filter.

If you use filter paper, it is best to let the filter paper pass through the water first, and then screw the filter on the kettle body.

Next, put the coffee powder funnel on the other end of the pot.

Scoop a spoonful of coffee powder and pour it into the pot. The amount of coffee powder is freely controlled according to taste.

By the way, while doing these things, you can boil a pot of boiling water and set it aside for a while after boiling. It is better to control the temperature between 90 ℃ and 85 ℃.

At first, beginners can choose the positive pressure method, which is to cover the filter at the beginning, then put in the coffee powder, then pour in the right amount of boiling water (which can be adjusted according to taste), and put the pressure rod vertically into the kettle body to start pressing. However, the author found that before the pressure began, there was a lot of liquid leaking into the cup below, and when the pressure bar really began to press, there was not much liquid left in the cylinder.

Considering that the positive pressure method can not fully extract the coffee, the reverse pressure method can also be used here. The reverse pressure method is to insert the pressure rod into the kettle body, then pour in the coffee powder, then add boiling water, stir it with a stirring rod, rest for a while, and finally cover the filter to flip the kettle body and use the pressure rod to suppress the extraction. This can greatly reduce leakage. The pressure bar feels very smooth and the speed can be controlled freely.

The final product is coffee made by reverse pressure on the left and positive pressure on the right. As you can see, there is obviously more oil on the coffee on the left than on the right.

The actual taste is that the coffee on the left is more mellow, and the coffee on the right has the feeling of being mixed with water. However, because the metal filter mesh is very fine, no matter positive pressure or reverse pressure, the coffee coming out is much more delicate than the French kettle, and there will be no coffee powder mixed in at all.

After pressing, unscrew the filter, you can directly push out the pressed coffee pressed powder, you only need to clean the cylinder and the pressure rod, which is very convenient.

In fact, coffee beans / powder aside, when using Philharmonic pressure, the water temperature, the amount of water, the amount of powder, the stirring time, the time of soaking coffee powder and the speed of pressing will have different effects on the taste of the final coffee product. Users can try a variety of combinations to achieve the taste they want, a lot of fun. Finally, the author made such a large cup of coffee in the middle of the night, so I decided to add some cold milk, which is not a real latte, but it tastes good, so pray I can sleep well after drinking it.