Coffee brewing method: why is the French kettle called the lazy pot? A course on the operation of the French kettle

Of course, it is because the operation is the simplest, unlike hand flushing, paying attention to gestures and speed, and not strictly controlling time and temperature like siphon, it is as simple as pressing it like a pump, ah ha ha!

Well, it's a bit irresponsible to answer that. Let's take a look at the "lazy man" charm of the pot step by step.

Many coffee lovers say that the French kettle is the instrument that can best reflect the original flavor of coffee, because it uses the simplest way to extract the most primitive coffee flavor.

Q: how did such a simple pressure kettle come into being?

There are different opinions in the community, and today we will talk about one of its history.

The French press (Frech press), also known as the French filter press, originated in France in 1850, a simple brewing apparatus consisting of a heat-resistant glass bottle (or transparent plastic) and a metal filter with a pressure bar. It was originally used to brew black tea, so it is also called a tea maker.

In March 1852, a horsepower metalworker and a businessman jointly obtained a patent called "Piston filter Coffee device". The patent describes a metal can connected to a movable rod with holes in the bottom of the rod and a layer of flannel on each side. After pulling the movable rod manually, the movable rod moves in the cylindrical container. "push the lever to the bottom," the inventor wrote. "the filtered coffee is left above the lever, refreshing." But it was not until the late 1920s that a Milan company registered a patent for a modified version of the French kettle that it became well known. Within a few years after the registration of the patent, the company gradually improved the design of the French kettle. In 1935, they introduced a perfect pressure kettle-the disk-shaped structure at the bottom of the piston was fitted with a spring to keep the disk flush with the bottom of the container. But the popularity of French kettles in the United States took a long time. In the early 1980s, some Americans learned from the British to use French presses and called them cafe è re, while others called them "French piston coffee machines." In 1993, Florence Fabricant introduced this "French pressing method" to readers in the New York Times, which said that the press pot is the favorite device used by coffee connoisseurs.

Q: why is the coffee extracted by pressing pot relatively full-bodied?

The answer is simple. It uses the most direct principle of coffee extraction, soaking and filtering. So that the coffee extract of oil and aromatic substances can smoothly pass through the filter, unhindered. This characteristic is especially prominent when paired with deep-roasted coffee beans. The taste of coffee is slippery, sweet and full-bodied.

The French press is an important link in the history of coffee development. If a chain is short of a link, it will be broken. Hundreds of years of spread has also witnessed the charm of the French kettle, its biggest feature is easy to operate, a pot of multi-purpose, easy to carry, no matter travel, or put in the office is very convenient and practical. Also very suitable for beginners, technical requirements are not high, but also can experience the real coffee flavor.

Although the French kettle is easy to operate, it does not mean that it is not technical at all to make a good cup of coffee by pressing the kettle.

Guide to the brewing of the pressure pot by DIY method

Step 1: prepare hand brewers, French presses, timers, bean grinders, coffee beans, coffee cups, coffee spoons.

Step 2: adjust the coffee grinder scale and put in 20 grams of freshly roasted moderately ground coffee powder.

Step 3: put the freshly ground coffee powder into the French pressure pot.

Step 4: soak all the coffee powder in hot water and start the clock.

Step 5: rest and start the clock for about 60 seconds.

Step 6: stir evenly with a coffee spoon quickly, and a fine brown foam will appear on the surface.

Step 7: gently cover the top cover, continue to rest, and time for one more minute.

Step 8: time is up, press the upper cover with one hand and press down the pressure bar slowly and steadily with the other.

Step 9: pour out the coffee immediately and make it easily with a cup of fragrant coffee.

The main points of brewing the French pressure kettle:

1. Coffee beans need to be ground in medium roughness, otherwise the coffee grounds will pass through the filter holes, giving the coffee a muddy taste. And too fine powder will lead to excessive extraction and bitter taste. Therefore, a set of good pressure kettle, filter screen is very important.

two。 The most suitable temperature of water is about 85-90 ℃, and the ratio of water to powder is about 15:1. Light-roasted coffee beans can appropriately increase the water temperature, while deep-roasted coffee beans can be appropriately reduced.

3. The process of pressing should be slow, once pressed to the end, please do not press repeatedly. Otherwise, coffee grounds are also easy to pass through the filter, affecting the taste.

4. Under the same conditions, generally speaking, the longer the extraction time, the stronger the taste, but it is also prone to bitterness, astringency and miscellaneous taste. For coffee beans with different roasting degrees, the extraction time can also be adjusted relatively. Deep-roasted coffee beans had better take a short time to get a great aroma and sweetness, while lightly roasted coffee beans take longer, making it easier to extract the acidity and aroma of coffee beans.

5. In addition to paying attention to the fineness of the filter screen, the quality of the kettle body is also very important when choosing and buying the kettle. Poor materials of the pot body, may be broken in cleaning and use, but also affect the appearance.

In fact, it is not easy to make a good cup of coffee. This involves complex factors such as the quality and temperature of the water, the type of coffee beans, the thickness of grinding, the way coffee makers are made, and even the mood at the time. And these need to have a lot of experience and practical operation to master.

Therefore, when tasting a good cup of coffee, there will be a feeling of gratitude. From the coffee cherry, which only grew in three years, to the long journey to China, to the careful baking of the coffee roaster, until we grind patiently and brew it attentively, finally we can present a cup of perfect coffee with curling hot air and strong mellow flavor in front of us.

This article is excerpted from the official account siphoning coffee and coffee wet.