Correct use of French pressure Coffee Pot to make Coffee introduction to the production method of French pressure Coffee

Although many baristas claim that coffee making is a fine art, this is not the case. Making coffee is more like a science, you need to arrange and combine all the elements to find the perfect mix and the best taste. Making coffee is like making good food. Coffee is a cup of spiced water. Coffee is actually a kind of spice. Spices are mostly made from the skins, roots, seeds, buds and fruits of plants, and so is coffee. They grow in the same climatic conditions and require careful care and careful production to extract the essence and rich taste.

Today we will introduce the method of making French-pressed coffee. French coffee sprang up in the 1950s and was very popular in major cafes in Paris. This is a kind of coffee made from a glass coffee pot and a piston filter. Coffee making is a delicate and rigorous science, so in the process of making coffee, subtle changes in any element will affect the final taste of coffee. Making coffee is a ritual, and you have to be cautious in every step and keep trying to find the best taste of the coffee. A cup of coffee every morning always evokes your senses. You can judge the quality of the coffee by its aroma and color, as well as the work attitude of the barista standing behind the bar.

Preparatory work

If you are using filter paper, you need to wet the filter with hot water before making coffee. This can remove the odor of the filter paper itself and ensure the integrity and adequacy of coffee extraction. Now you can officially start making coffee.

Water temperature

Boil the water so that the temperature reaches 212 ℉. Stop heating and lower the water temperature to 200-208 ℉. Too high water temperature will lead to excessive extraction of coffee, coffee will become too bitter, dry taste. You can use a general electronic thermometer to measure the water temperature, but you'd better use a special BonavitaVariableTemperatureDigitalElectricGooseneckKettle coffee thermometer to ensure that the water temperature is accurate. Why do you use ℉ instead of ℃ here? because ℉ 's thermometer is more accurate and sensitive and can quickly respond to temperature changes, while ℃ is slow.

water

Although I believe that the exact gouache ratio is very important, when making French-pressed coffee, you usually use 1 serving of coffee to drink 6 servings of water. The water-soluble substances in coffee account for only 1.2% of the total coffee, so the quality of water is also very important.

Coffee powder

Finely ground coffee powder can increase the contact area between coffee and water, and the speed of coffee extraction is relatively fast, so to ensure the full integrity of coffee, you must make sure that the coffee is ground evenly (imagine that if you cut a steak into pieces of different sizes, the roasted steak must be different). To ensure a uniform coffee grinding, you must choose a conical grinder instead of a traditional blade grinder. The traditional blade grinder will not only make the coffee powder uneven, the heat generated during grinding will also make the coffee lose part of the essence, thus affecting the final taste of the coffee. The conical grinder can avoid the above problems. You can choose the HarioSkerton coffee grinder; of course, if you are a professional coffee lunatic, you can try using the BaratzaVirtuoso coffee grinder, which has up to 40 grinding parameters to meet your needs.

Pour water

The transparent body of the French kettle allows you to clearly observe the whole process of coffee extraction. The first time you pour water, the amount of water should be only 1 inch less than that of coffee powder. This process releases gases and aromatic substances in coffee. Then pour in all the remaining water and stir 1-2 times with a long-handled spoon to fully blend the coffee powder and water. Add the filter and cover.

time

After closing the lid, let the coffee soak for more than 1 minute. If you soak for too long, the coffee will be overextracted, just like the steak is overburnt. That's why you need to get all the coffee out after you filter the coffee. The coffee left in the pot will continue its extraction process. Immediately after the production is finished, pour the coffee into another container.

In addition, it should be noted that:

If you want to add milk to your coffee, prepare a clean autoclave, pour in the milk at 1 stop 3 warm, slowly insert the filter, and push and pull repeatedly (just like inflating a bicycle tire) until the milk is twice its original volume. At this time, the milk tastes silky and gets rid of fully. Pour the milk into the coffee and make the classic milk coffee (cafe é aulait).