What degree of grinding is suitable for the French coffee press filter?

What degree of grinding is suitable for the French coffee press filter?

Observe the condition of beans, because French pressure is the easiest equipment to concentrate on the condition of beans. You can look at the amount of crema of coffee after contact with water, and the coffee suspended on the surface of the water slowly sinking, observing these phenomena can not only learn more about beans, but also have a better understanding of other equipment.

Of course, the French pressure is not perfect, the metal filter can not completely filter fine powder is one of the problems, so there is a French pressure needs rough grinding point of view, it is true that rough grinding can reduce the content of fine powder to a certain extent. But the price is that the particles get thicker and much of the content cannot be extracted. Based on this, there is a point of view that it is necessary to increase the extraction time to improve the extraction rate. However, the effective extraction temperature range of each kind of bean is very narrow, there is no heat preservation function of the French pressure, only tens of seconds is in the effective extraction. At the same time, as the fine powder can not be completely eliminated, after several minutes of soaking, they were thoroughly over-extracted, bitter, astringent and miscellaneous tastes gushed out one after another, so a cup of coffee that can only be used to entertain the sink was born.

Xiao he is to blame for the so-called success or failure. If we take advantage of the characteristic that the metal screen will let the fine powder pass through, our French pressure will become a professional coffee press filter pot, and all we need to achieve this step is a detailed metal screen (fineness is based on Hario's TH series filter press, if you can buy that kind of filter pot that can see the mesh clearly with the naked eye, please buy some good tea to make it) and an ordinary coffee mill: domestic Pegasus. Swiss-made solis166/167 and high-quality hand mill can be competent. The degree of grinding should be slightly thicker than spinning sugar, so that the degree of grinding is basically close to the limit of ordinary coffee grinding (another case for changing the machine), and then the ground coffee powder will be carefully sifted with the pleasant dry aroma. Do not pity the fine powder that floats away, it is a poisonous powder that destroys the quality of coffee, and you do not have to sift it for too long so as not to affect the freshness, of course, if you use fresh beans baked within 2 weeks. All efforts beyond this deadline are in vain. But at least you can get a cup of black liquid that is easier to enter than before.

For the first time, you can choose from the range of 80c~90c, during which a fast-response electronic thermometer will be of great help. After injecting hot water, use a bamboo stick and gently stir clockwise to ensure that the powder layer is evenly soaked. At this time, if the beans are fresh enough, we will see that the powder layer begins to expand slowly, and then its surface dries gradually. When about 25 seconds have passed, gently stir the powder layer clockwise again, and a large amount of dark red crema will gush out from the broken powder layer with a strong wet aroma. If the beans are not fresh, there is only a small amount of light yellow crema and strange fragrance.

I've seen enough and smelled enough. If you still want to drink this cup of coffee, the next 30 seconds are crucial, during which most of the coffee powder is soaked and sinks to the bottom of the cup. This is similar to tea, but takes much less time. By the time about 80% of the powder has sunk, it's time to press down the filter. Due to the use of fine grinding, the resistance in the lower pressure process, especially in the back section, will be larger, as long as the vertical force is used to press down slowly. Do not act in haste, some inferior filter pots may burst. There are different designs for the amount of powder that can be filtered out at the bottom of the French pressure glass. When you use more powder than the bottom can bear, you will stop applying a lot of force when you feel a lot of resistance after pressing down.