The difference between the characteristics and usage of French presser and hand-brewed coffee it is recommended that what coffee beans are used in the press.

Coffee beans, powder thickness, water volume, temperature, proportion, all the same.

The French kettle is pressed for 4 minutes and the hand is washed for 2 minutes and 15 seconds.

The coffee made from the French press is rich and mellow in all kinds of flavor. Obviously drink the smell of coffee beans with your nose (is that like nutty?) But the most annoying thing is that the filter is not good, a lot of powder in the cup.

What is made by hand is only a strong sour taste, which really doesn't taste good. May I ask you what the problem is?

Bean water ratio 1:16

Water temperature 90

Coffee beans are Yunnan coffee beans of a certain uncle Bao. The beans are fresh when they are sent, but it took me a few weeks to open them.

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Author: DimLau

Link: http://www.zhihu.com/question/31436543/answer/51934170

Source: Zhihu

The advantage of legal pressure is simple, a certain thickness of powder, a certain temperature of water, a certain amount of time, the coffee made is about the same. It feels full and heavy as a whole. But the problem is that the taste is generally not pure and clean enough.

The way of soaking greatly increases the contact time between water and coffee powder, extracts more substances, and is bound to make the extraction process uncontrollable. Some powders are over-extracted and some are not enough, you say rich, do not rule out the full flavor of the coffee itself, but it is also likely to be related to this "not pure enough". Not clean enough, of course, including the powder filter is not clean, but also includes the aforementioned taste is not pure.

Hand brewing requires more elaborate operation in order to understand the aroma of coffee powder at each stage, and the reward is that the coffee is clearer and mellow both in sight and taste. And it is often layered fragrance. It's like the front and back of perfume. Of course, the premise is that you should master the correct way of hand flushing and practice a lot. Because the fineness of hand flushing lies in that there are some fine-tuning techniques for the degree of extraction in a certain operation process to ensure the integrity and appropriateness of the extraction.

Feel that the thin hand may be due to the lack of extraction, coupled with the strong acid mentioned in the problem description, the water temperature is probably not enough (try about 92 degrees), and adjust the thickness of the powder a little bit. The variety of coffee beans is also related. I have not come into contact with Yunnan beans in recent years, but many Yunnan beans are sour. It also has something to do with this, and the degree of baking.

After five or six days, sealed bottles are stored. If the problem is that the beans are not fresh enough, why is the French kettle so delicious?