The use of French press filter pot

Because in the early days, few people in Chinese families drank coffee, and most of them were tea-based, so we all called it a tea maker. The method of making coffee is the same as that of making tea, the water temperature should not be too hot or cold, the coffee powder should be appropriate, and the brewing time should be accurate. The quality of the coffee made from the tea maker is very ideal, because the coffee it brews will not remove the oiliness of the coffee, so the coffee is very fragrant.

Production method:

Put 45 grams (4 and a half tablespoons) of coarse-grained coffee powder into the coffee pot, pour hot water from 92 to 96 degrees Celsius, soak for 3 minutes, then press the piston of the filter to the bottom of the pot to separate the coffee powder from the brewed coffee, and the coffee is ready!

Avoid problems:

First, the choice of coffee pot: according to the slow development of coffee culture atmosphere at present, the market of coffee brewing equipment is not very sound. When buying, we must pay attention to the uniform thickness of the glass of the coffee pot, the vertical cup and bucket, and the same caliber. The metal shelf outside should be strong and hard.

Second, water temperature: too high water temperature will deteriorate the oil quality of coffee, make coffee bitter, too low water temperature can not boil coffee taste coffee will be sour and astringent. So the normal water temperature is 91-96 degrees Celsius.

Third, coffee powder grinding thickness: this is a soaking method, need to soak for 3 minutes, so coffee powder should be coarse.

Fourth, downward pressure: you need to make this action carefully, press the pressure bar with the palm of your hand, and apply it vertically and uniformly down the bottom of the pot. Remember to push evenly, too hard will burst the coffee pot.

Fifth, coffee powder can not be boiled twice: the standard first cooking, brewing delicious coffee, the second time is bad water.

Any kind of coffee is made by washing the taste of coffee (water-soluble and insoluble organic and inorganic substances) out of the coffee for the second time.