How to use coffee powder press correctly-coffee powder suitable for French press pot

How to use coffee powder press correctly-coffee powder suitable for French press pot

Generally speaking, the process of pressing powder can be divided into two steps, first pressing once, gently tapping the edge of the powder bowl; for the second time pressing powder. This is the most common way of pressing powder (of course, there are other ways). The effect of pressing powder is to compact the powder cake, and the surface of the powder cake is smooth and horizontal. How do you achieve this result? In addition to the many exercises required, the two steps of pressing powder are also required.

The first time pressing powder, need to press lightly. Some say it's heavy pressure, in order to compact the coffee powder to form a good powder base. First of all, heavy pressure can indeed form a good foundation for powder cake (just like laying a foundation, you must have a good foundation before you can build a strong house). But there are downsides to heavy pressure: if the pressure is not well controlled, the surface of the basic coffee cake is likely to be not flat but inclined, so that no matter whether you press the powder lightly or heavily for the second time, you cannot correct such a cake surface; Secondly, after the first heavy pressure, only a foundation is formed, but the interior is not the most ideal compact state (otherwise, only this time the powder is enough, and the rest of the action is redundant), so that if the second powder is pressed lightly, it is difficult to exert sufficient influence on the internal coffee powder. The first time to press powder to take light pressure, it will reduce these bad effects. Lightly press the coffee powder to become slightly more compact, so that the surface of the coffee powder becomes flat on it. The act of striking the bowl between two presses. The purpose of this action is mainly to make the coffee powder adhering to the inner wall of the powder bowl fall down (otherwise, these powders are easily soaked and stuck to the inner wall of the water outlet head during extraction, and black dirt is formed over time). Some people are used to knocking many times, some people are used to knocking the lower part of the powder bowl, and some people are used to knocking hard at once. These are not good. First of all, the coffee powder is only adhered to the inner wall, and it can be dropped by tapping lightly, without having to tap many times or with great force; secondly, although the coffee powder can also be dropped by tapping the lower part of the powder bowl, this action can also bring more serious bad effects-making the internal coffee powder move, so that the powder cake that has been slightly compacted by light pressure splits (although it may not be visible on the surface), and it is difficult to correct such mistakes by pressing the powder again. Therefore, the tapping action should be gentle, tapping along the powder bowl, and the number of taps should be controlled within three times.