The usage of drip filter coffee maker-the usage of Bilody coffee pot

The usage of drip filter coffee maker-the usage of Bilody coffee pot

When you brew yourself for the first time, you can easily enjoy a good taste at home as long as you pay attention to the following.

Beans: only good coffee beans have good coffee. Choose the coffee beans that suit your taste, buy them according to the amount of coffee you use, and store them in an airtight container to maintain their freshness and charming aroma. Of course, if you have more budget, it is absolutely worthwhile to invest in a good bean grinder. Freshly ground coffee bean powder can provide the aroma in the air and the delicacy brewed out, so that your investment is definitely worth the reward.

Water flow: the biggest technique for brewing follicular coffee is to control the thickness and stability of the water flow, and the stable and moderate water flows spirally from the center of the filter, just like a stirring bar stirring coffee powder and hot water evenly, releasing all the concentrated alcohol sweetly. If you are already obsessed with the brewing method of follicular coffee, you might as well buy a beautiful brewing pot at this time. Its biggest feature is its slender and long outlet pipe, which allows people who have never used it to pour out thin and stable water easily. Help you instantly have the brewing level of a professional coffee hand, not to mention the delicacy of this cup of coffee.

Warm cup: also remind all coffee lovers that hot coffee must be drunk while it is hot, it is the most delicious time for coffee. The action of warming the cup can prolong the heat of the coffee, as long as the hot water is injected into the coffee cup, the cup is warm by the temperature of the hot water, and then the hot coffee is poured out and then injected with the hot coffee that has just been brewed, which can help maintain the heat of the coffee and prolong the time to enjoy delicious coffee.

One V60 has a fever.

The V60 caters to many variables in coffee making, mainly in the design of these three points:

1. Cone at an angle of 60 degrees: this prolongs the time for the water to flow through the coffee powder to the center.

2. A large filter hole: this allows us to control the flavor of coffee by changing the flow rate of water.

3. Spiral pattern: this allows air to escape upward from all around to maximize the expansion of coffee powder.

Going back to these variables in production, the most important thing you encounter is the thickness and flow rate of the powder. If you slowly add water, you will get a full-bodied cup of coffee; if you increase the flow rate of water, it will be easy to underextract and eventually get a cup of coffee with a weaker flavor.

1. Choose Espresso special coffee beans, need more fine grinding than American coffee, but not to the degree of powder, still into granules, if grinding too fine, coffee powder will penetrate the metal filter, leaving residue, and cause excessive extraction and too bitter, too astringent, if grinding too coarse hot water through the coffee too quickly resulting in insufficient extraction flavor.

two。 Put the right amount of hot water at the bottom of the mocha pot (usually the amount of a cup of Espresso will not exceed 60 grams).

3. Put the coffee powder in a funnel-shaped container in the middle of the mocha pot, about 8 or 9 g per cup. Spread the coffee powder flat, squeeze it slightly, but don't press it too closely, and then put it in the pot. Finally, tie the upper seat of the mocha pot to the lower seat completely to ensure that the water does not ooze from the middle when boiling, and then heat the mocha pot from the bottom, which you can hold by hand or on a special shelf, which is heated by an alcohol lamp or gas stove until the water boils and flows to the upper seat.