Coffee utensils for brewing coffee. How to use fresh coffee beans?
French pressure kettle
If you want to master the most practical coffee entry equipment, the French pressure pot must be in the top three, and its ease of control of time and convenience of observation are incomparable to other coffee appliances.
Compared with the siphon pot, the development history of the French pressure pot is more dramatic, because it has been used as a tool for making tea for a long time. Around 1850, a simple brewing apparatus composed of a heat-resistant glass bottle and a metal filter with a pressure bar appeared in France. This kind of apparatus was the earliest model of the pressure pot, which was fully soaked in hot water and coffee powder. The water powder is separated by a filter screen, and the coffee essence produced by the collision between coffee powder and water is what you expect.
The French kettle is especially suitable for lazy people in the office. You don't need to learn how to understand it. Of course, it takes skill to brew coffee well. What you need to pay attention to is: a, coffee powder should be a little thicker, too fine and easy to extract too much.
B, coffee powder must be fresh, which is probably known to all coffee drinkers, it is best to buy coffee beans and grind their own powder; c, because of the size of the filter mesh, may produce very fine coffee grounds, all drinking time need to rest for about three minutes.
The price of such a simple pressure kettle is also surprising. There are even more than ten yuan and more than twenty yuan on Taobao. Here is how to choose and buy the kettle. The French kettle is mainly composed of a glass kettle body and a filter mesh, so we mainly look at whether the glass is thick and resistant to high temperature, and whether the filter screen is fine and strong. Two brands are also recommended here.
1. Swiss bodum, the historical brand of French kettle, has many styles and different prices.
2. Japan's hario, known as the king of glass, is priced at about 200 yuan.
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