What kind of extractor does the French pressure kettle have? The extraction method of delicious single coffee

French filter kettle is a common cooking tool, except for the part of filter pressure, in fact, the key point is the same as cup measurement, and it is also necessary to adjust the amount of water, water temperature, powder, thickness and time. After all, the weight used in the method has become more and more, so uniformity has become a major focus. The French pressure pot is easy to be copied because it is stable in brewing. In the early days in Europe and the United States, if the cup was produced by a single product, it was often seen in the form of a French pressure pot. As long as it set the parameters, no matter who came to brew, it could stably show good quality.

Step one

We start to make the most basic adjustment from the French kettle, but there is only one parameter we need to change, and that is time. As for the remaining cooking conditions, we can refer to the cup test conditions first.

Amount of powder: at 1:18, 1 gram of coffee powder with 18 grams of water

Thickness: based on the thickness of the hand punch

Water temperature: 90-92 ℃

The variable of the pressure kettle is the lowest, and the same container with a fixed thickness and powder can only be adjusted in time to get the change of taste.

Step two

If the capacity of the pressure pot is 540cc, the amount of coffee powder will be 30g at the ratio of 1:18. The thickness of the coffee powder particles will be based on the thickness of the hand, and the water temperature will be set at about 90-92 ℃ to brew. .

Step three

Then pour the coffee powder into a French filter pot, then pour the water to half the height, then shake evenly for 30 seconds. The purpose of shaking is to make the coffee powder receive water evenly, so the time should be fixed, or you can stir, but please pay attention to the force and direction of stirring, of course, the same number of times, if the speed is also the best. The purpose of shaking and stirring is to let the coffee receive water evenly, the way of shaking will make the strength more uniform, with the same shaking time, the stability will also be relatively improved.

Step 4

Wait until the shaking is over, then fill the water until it is full, then cover the top cover, and then rest until the time required for extraction, usually based on 4 minutes. After the time is up, you can choose to press the coffee powder directly to the end to remove the coffee grounds. The main difference is that the coffee grounds can be removed, so that the coffee particles can be soaked less, so that there will be no over-extraction.

Step 5

Pour out the coffee and begin to taste it. Use the following table to record the distribution of sour, sweet and bitter. Note that the direction of the taste can be recorded in the same place as the cup test introduced in the previous article. Next, we only change one factor, and that is the time. The rest of the brewing conditions remain the same, and the time is shortened to three and a half minutes. When the time is up, we will start to taste the coffee. We still have to record the sweet and sour position on the table. By analogy, shorten the time to 3 minutes and finally you will find that the sour, sweet and bitter in the table will change linearly with time, that is, your sour and sweet will increase over time, while the bitterness will decrease, and the bitter taste will increase over time, that is to say, the longer the brewing time, the more bitter taste will slowly bring out astringent taste over time.

First define the sour, sweet and bitter position of each cup, and so on, after defining the sour, sweet and bitter position, you will find that the sour, sweet and bitter position will increase with the cooking time, and move to the root of the tongue, and the longer the time, the intensity of bitterness will increase, while the intensity of sour and sweet will also decrease. If the balance has been achieved, but the taste is not enough and the tail rhyme is not long enough, it is necessary to adjust the amount of coffee powder. The amount of coffee powder determines the strength of the taste, of course, it is also related to the sour, sweet and bitter parts, but the most obvious is that there will be more significant differences in taste and rhyme.

The increase in the amount of powder is mainly aimed at the strength of the sense of taste, and the length of time determines the amount of extraction. the change in the amount of coffee powder makes the sour, sweet and bitter strength obviously rise and decrease, but the position of feeling in the tongue remains the same. if you change the time and the amount of powder, sour, sweet and bitter will change at the same time, so as to find out the most balanced position of sour, sweet and bitter, which is also the best brewing time and amount of this coffee.

When tasting a cup of coffee, the important thing is taste and taste, which focuses on the balance of sour, sweet and bitter, but the same things can show different tastes and tastes due to different brewing conditions. sour, sweet and bitter feelings can be felt immediately after the entrance of the coffee, although everyone's acceptance of sour, sweet and bitter is different, but if a balance can be achieved. You can make a cup of coffee that tastes good.