Another way of playing AeroPress the technique of making coffee under the pressure of the Philharmonic

Philharmonic pressure AeroPresso is an old product, taking into account the three ways of French pressure, drip filtration and Italian style, the coffee obtained is cleaner than the method (with filter paper, no residue), stronger than the drip filter (fully soaked and extracted under a certain pressure), lighter than the real Italian concentration and will not have the bitter taste made by the mocha kettle (suitable for people who can not accept too strong Italian style and dislike American style is too light). Of course, this is the result of the production according to the Philharmonic pressure standard.

The standard way is to put the filter paper, pour in the coffee powder, soak in hot water, stir for a few seconds, and then press down with a piston rod to get the coffee.

Since it has the characteristics of Italian style, how about doing it according to the Italian mode of operation?

Also put the filter paper and add the coffee powder, since the Italian way, the coffee powder is required to be relatively fine, choose 900N scale 2 (the same scale as the Italian machine), after the powder is put in, press it down with the piston pressure rod, which is quite a powder press at this time. Press and rotate to smooth, and then gently pull out the piston pressure rod (pull slowly, if hard, because it is similar to a vacuum inside, it is easy to bring up the pressed powder) When slowly pulling up to the top, bend the pressure bar in one direction, so that there is a gap between the apron and the inner wall, allowing air to enter (if it is not bent, pull it up vertically, even if it is very slow, but the piston pressure rod will have an inertia speed when it leaves the syringe. This speed is also easy to bring up the powder pressed at the bottom).

Next, pour hot water. The recommended hot water is more than 80 degrees Celsius, but we extract it by Italian machine, so at about 92 degrees, considering the temperature drop after the hot water falls, the hot water can be increased to 94-95 degrees Celsius. Because the powder at the bottom and the top tube mouth have a certain height, directly pouring into the water will impact the pressed powder, using the coffee maker powder bowl to put on the top, and the 53mm powder bowl can just be placed on top. Pour the hot water into the powder bowl and drop it through the small multi-mesh of the powder bowl. Although the height problem still exists, it is better than pouring hot water directly.

After dripping hot water, press it down with a pressure bar immediately, because the powder is fine and pressed, so it is very hard to press down.

The final coffee, crema will not be like the Italian machine, but will get a little more than the standard way, and more lasting

But that's not the point!

The key is the taste of the final coffee!

There is an obvious taste made by the Italian machine, that is to say, the coffee made by the Philharmonic in this way is equivalent to the espresso made by the Italian machine, removing the crema from the top and the coffee liquid at the bottom.

Philharmonic pressure cleaning is very convenient, basically no need to wash, the pressed powder will be ejected, clean piston rod sealing ring on it, it can scrape the residual powder on the inner wall very clean

According to the surface of pressed powder, we can know that when adding hot water, the height problem leads to the impact on the surface, so there can be a better way to solve it.

After a few minutes, you can still see a trace of grease, and the durability is better than the standard way.