Advantages and disadvantages of French filter kettle introduction of grinding fineness and water temperature

How hard is it to make coffee? It's not hard, just have a hand! How hard is it to make good coffee? In fact, it is not difficult, as long as you do not increase the difficulty without authorization.

Take the water control technology as an example, whether the current is stable or not has a great impact on the flavor of coffee. The instability of water flow will often cause negative effects such as uneven extraction and channel effect, so the coffee is often not very delicious, and the taste of each cup is obviously different.

Unstable water control makes it difficult to make stable and delicious coffee. There are two ways to solve the problem, the first is to practice hard to control water, and the second is to weaken the effect of water injection on coffee extraction. If you simply want to enjoy your coffee, you don't want to experience the "boring" process of practicing water injection. There is no doubt that the second method is the best choice. In terms of stability, Qianjie believes that immersion extraction will be more stable and easier than filtration extraction. Filter extraction is that the process of water injection is synchronized with the dripping process of coffee liquid, with hand-brewed coffee as a classic representative. Immersion extraction is that water and coffee powder are continuously soaked for a period of time and then filtered, represented by the pressure pot and the smart cup. Some friends will think that the coffee made by the French kettle is not as good as that made by hand. This is probably because you did not use the right extraction parameters, just like hand-brewed coffee if you use the wrong parameters, the coffee will not taste good! If we insist that the coffee flavor characteristics of soaking and filtering are different, the plumpness and sweetness of soaking extraction will be better than filtration extraction, and the hierarchical and cleanliness of soaking extraction will be lower than that of filtration extraction. The difference in extraction methods does not change the flavor performance of a coffee bean.

If you use a pressure pot or a smart cup to make coffee, you only need to master the parameters of grinding degree, water temperature, ratio and time, and you can make coffee with a stable flavor and completely avoid unstable factors such as water control. And in the production process is also easier than hand flushing, the process only needs to pour powder, pour water, wait time, filter these four steps. As long as you use the right parameters, the taste of the soaked and extracted coffee is not lost. Here in front of the street to give everyone a message of popular science, coffee shops are testing the flavor characteristics of coffee roasting not in the form of hand brewing, but in the form of soaking (cup test). Therefore, if you also want to drink the taste of coffee with the baker, then soaking is the best choice. The following front street shares James Hoffman's method of brewing the pressure pot. In fact, the principle of his method is derived from the cup test. Powder quantity: 30g water quantity: 500ml grind degree: Cup test standard (sieve No. 20 sieve 75%) Water temperature: bring to the boil (use 94 degrees if you pay attention to) process: first pour 30g coffee powder, then pour 500ml hot water, the hot water must all soak the coffee powder; then wait 4 minutes, let the coffee powder and water fully soak After 4 minutes, gently stir the surface powder layer with a spoon, then pick up the golden foam and coffee powder floating on the surface with a spoon; then wait 1-4 minutes for the coffee powder to naturally deposit on the bottom, and then gently press down the pressure rod to separate the powder from the coffee liquid, and then pour out all the coffee liquid. In this way, the coffee liquid soaked almost restores the taste of the baker during the cup test. Of course, the advantage of extracting coffee by soaking is that it can minimize the unstable flavor caused by human uncertainty, and even beginners with shaking hands can make stable and delicious coffee. At the same time, this soaking method also compares the quality of beans, the higher the quality of beans, the better the flavor reflected, relatively, defective beans will also truthfully reflect the defective taste.

Some friends may say that the coffee made by the pressure pot is very muddy and affects the taste. In fact, this is because the pressure kettle uses a metal filter to filter coffee grounds, and the filtering effect is worse than that of filter paper. To solve this problem, you can use the circular filter paper for the French kettle and put it on the filter net to filter out the coffee liquid as clear as hand-brewed coffee. If you do not want to buy extra filter paper, you can also pour it into a filter cup with filter paper to filter, the effect is the same. The smart cup is almost the same structure as the filter cup, but with an extra piston structure, the coffee liquid cannot be left behind when it is closed, and when it is opened, it goes into the water normally like an ordinary filter cup. With this structure, soaking extraction can be done, and the soaking method is similar to that of the French kettle, except that the coffee is poured out from the top, the smart cup flows from below, and the smart cup is subjected to the resistance of the powder layer. so the soaking parameters will be different. Powder quantity: 20g water quantity: 330ml (1 16.5) grindability: 20g sieve pass rate 75% water temperature: 94 degrees process: spread filter paper, pour 20g coffee powder, then pour 330ml hot water, to make coffee powder all wet. Wait for 4 minutes, gently stir 2-3 times on the liquid surface with a spoon, then put the smart cup on the sharing pot, and the coffee liquid will flow down by itself.

Some friends will feel that these soaking methods of participation, or want to hand-brew this kind of hand-brewed coffee. Then Qianjie suggests using slow-flow filter cups, such as Kono filter cup and cake filter cup. Using these filter cups, the technology of water control has less effect on the taste of coffee. Because when the speed of launching is slow, the filter cup is easy to accumulate water, so the coffee powder and water reach a state of immersion extraction, which slows down the problems of uneven extraction and channel effect to a certain extent.

If you have plenty of money, you can also buy Hario's smart filter cup, that is, the V60 with a closed plug, this filter cup can freely change the state of soaking and filtration during the brewing process, and when you want to soak, you can close the switch, so that the water can not flow down, when you want to filter, turn on the switch, then it is a normal V60.