Degree of grinding of siphon coffee

Degree of grinding of siphon coffee

Generally speaking, the extraction time of the siphon pot is about 1 minute and the temperature is about 92 degrees. Similarly, if the coffee powder is too fine, it will not only overextract, but also easily clog the catheter. If the coffee powder is too thick, brewing coffee will not have enough aroma.

French pressure kettle

Degree of grinding: moderate

Because the autoclave uses the most direct coffee extraction principle-soaking + filtration, so the oil and aromatic substances extracted from coffee can pass through the filter smoothly without hindrance, so moderate grinding is needed. Otherwise, the coffee grounds will pass through the strainer, giving the coffee a muddy taste. Too fine powder will lead to excessive extraction and bitter taste.

Italian machine

Degree of grinding: fine

In the process of brewing coffee with an Italian machine, the coffee powder needs to withstand high pressure and high temperature, so the powder must be fine and pressed powder should be uniformly pressed so that the coffee powder can block the water pressure and extract evenly. If the coffee powder is too fine, the extracted coffee will be more bitter and contain dark brown fat. If it is too thick, it will tend to turn sour, and the fat will turn cinnamon. Therefore, the best grinding degree needs to meet the "20-30 seconds extraction 60ml".

The first step is to pour hot water into the ball under the glass, bring it to a boil over high heat and wait for the water to boil. Half of the coffee per cup should be added with 200cc, 175cc when not pouring the bottom water, and 350cc when boiling two cups. After pouring water, dry the glass ball with a dishcloth, otherwise it will easily break the glass.

The second step is to load the filter into the upper ball, take the filter out of the water and press it dry, hook the filter hook to the bottom of the ball, and then use the adjusting rod to adjust the filter position to the middle position.

The third step, after the water boils, insert the upper ball into the lower ball, at this time the heat is very important, you need to adjust the fire into a small fire, carefully tilt the ball on the glass into the lower ball, and make sure that the water will not roll too much. Press the ball on the glass straight down a little and rotate at the same time.

The fourth step, after the water rises by half, add the coffee powder, start stirring, and start the clock. The amount of coffee powder in a cup is 15 grams. After adding the coffee powder, start stirring for the first time. When stirring, do not go around the circle, but draw 3/4 yuan back and forth. Press the powder into the water from top to bottom, so that the forces of two different directions collide with each other. Do not stir too long, so that the coffee powder is evenly dispersed into the water.