Ratio of coffee powder to kettle water-coffee powder thickness in kettle

Ratio of coffee powder to kettle water-coffee powder thickness in kettle

Warm the filter kettle and coffee cup with hot water.

Pull out the filter group of the filter kettle. Pour out the water from the filter kettle and put 15 to 20 grams of coffee powder in the kettle.

Put the filter kettle at an angle of 45 degrees, slowly flush into the hot water of about 200ml and 95 degrees, and rest for 3 minutes and 4 minutes.

Mix the coffee powder with a bamboo stick to float the coffee oil on the top.

Put on the filter group, gently press to the end, and then pour the coffee into a warm coffee cup.

Tips for French filter press selection: the filter quality of the filter press depends on the quality of the filter element. The selection of springs is very important for the filtration of coffee powder, which will directly respond to the taste of coffee ac.

The advantage of legal pressure is simple, a certain thickness of powder, a certain temperature of water, a certain amount of time, the coffee made is about the same. It feels full and heavy as a whole. But the problem is that the taste is generally not pure and clean enough.

The way of soaking greatly increases the contact time between water and coffee powder, extracts more substances, and is bound to make the extraction process uncontrollable. Some powders are over-extracted and some are not enough, you say rich, do not rule out the full flavor of the coffee itself, but it is also likely to be related to this "not pure enough". Not clean enough, of course, including the powder filter is not clean, but also includes the aforementioned taste is not pure.

Hand brewing requires more elaborate operation in order to understand the aroma of coffee powder at each stage, and the reward is that the coffee is clearer and mellow both in sight and taste. And it is often layered fragrance. It's like the front and back of perfume. Of course, the premise is that you should master the correct way of hand flushing and practice a lot. Because the fineness of hand flushing lies in that there are some fine-tuning techniques for the degree of extraction in a certain operation process to ensure the integrity and appropriateness of the extraction.

Feel that the thin hand may be due to the lack of extraction, coupled with the strong acid mentioned in the problem description, the water temperature is probably not enough (try about 92 degrees), and adjust the thickness of the powder a little bit. The variety of coffee beans is also related. I have not come into contact with Yunnan beans in recent years, but many Yunnan beans are sour. It also has something to do with this, and the degree of baking.