Utensils for making a good cup of coffee American dripping coffee pot Chemex
American Chemex- classic hand coffee filter pot, with elegant and smooth beautiful body, is made of laboratory-grade heat-resistant borosilicate glass, and the waist is easily held with detachable "smooth wood" rings to avoid hot hands when brewing coffee, and then tied and fixed with exquisite leather string, which fascinates people's eyes, and has both artistic collection value and excellent practicability.
The most interesting thing about the design is that a special exhaust channel and outlet, which Dr. Schlumbohm calls "air channel," have been added to the kettle body, which can not only divert the heat generated by the brewing process from the filter paper, but also make the coffee extraction more complete, and it can also be poured out easily along the grooves. The bubble-like protuberance in the middle of the pot, nicknamed "belly button" by Chemex fans, is not a manufacturing flaw, but a capacity marker to indicate the location of the half-water level.
The Chemex hand punch pot was invented by Dr. Peter Schlumbohm in 1941. Dr. Peter Schlumbohm was born in Kiel, Germany in 1896. He received a doctorate in chemistry from the University of Berlin. After several trips to the United States, he settled in New York City in 1936. Over the years, he has more than 3000 invention patents. His exquisite and elegant hourglass-shaped coffee utensil made of heat-resistant glass has been praised by many famous collectors in the world. The flavor of coffee brewed by Chemex will not diminish after reheating.
Friends who like hand flushing can get one! Can also make their own coffee, can also be used as a wine sober, put at home, but also can be used to arrange flowers, as a delicate vase, one thing multi-purpose.
- Prev
Extraction time of coffee brewing coffee flavor extraction curve
This is the curve of substances appearing in coffee extraction. In the extraction of coffee, both good taste and bad taste will be dissolved. As can be seen from the diagram, the rate of dissolution of good taste is relatively fast, so it relatively suppresses the production of bad taste. So the first half of coffee presents mainly good taste, and in the second half, when the good taste is almost dissolved, no.
- Next
How to detect the weight of coffee concentration extract in the total amount of coffee liquid
Coffee concentration refers to the weight of coffee extract in the total amount of coffee liquid. Because the liquid volume is different at different temperatures and is not easy to measure accurately, we generally ignore the volume percentage concentration and consider it through the mass percentage concentration. A large number of scientific experiments and consumption practices have shown that the concentration of follicular black coffee drinks that most consumers like to drink is lower than that of consumers.
Related
- Detailed explanation of Jadeite planting Land in Panamanian Jadeite Manor introduction to the grading system of Jadeite competitive bidding, Red bid, Green bid and Rose Summer
- Story of Coffee planting in Brenka region of Costa Rica Stonehenge Manor anaerobic heavy honey treatment of flavor mouth
- What's on the barrel of Blue Mountain Coffee beans?
- Can American coffee also pull flowers? How to use hot American style to pull out a good-looking pattern?
- Can you make a cold extract with coffee beans? What is the right proportion for cold-extracted coffee formula?
- Indonesian PWN Gold Mandrine Coffee Origin Features Flavor How to Chong? Mandolin coffee is American.
- A brief introduction to the flavor characteristics of Brazilian yellow bourbon coffee beans
- What is the effect of different water quality on the flavor of cold-extracted coffee? What kind of water is best for brewing coffee?
- Why do you think of Rose Summer whenever you mention Panamanian coffee?
- Introduction to the characteristics of authentic blue mountain coffee bean producing areas? What is the CIB Coffee Authority in Jamaica?