Starbuck Method Press Kettle Use Method Press Kettle Water Powder Proportion Method Press Kettle Features Story

Starbucks French press pot use method-12 cup measuring method press pot ratio

Starbucks method press pot coffee powder ratio

Observe the condition of beans, because French pressure is the easiest equipment to concentrate on understanding the condition of beans. You can look at the amount of crema after coffee comes into contact with water, as well as the slow sinking of coffee suspended on the surface of the water. Observing these phenomena can not only understand beans but also have a deeper understanding of other equipment.

Of course, the French press is not perfect, and the problem that the metal filter cannot completely filter the fine powder is one of them, so there is a view that the French press needs coarse grinding. It is true that coarse grinding can reduce the content of fine powder to a certain extent. But this comes at the cost of coarser particles and a lot of content that cannot be extracted. Therefore, it is necessary to increase the extraction time to improve the extraction rate. However, the effective extraction temperature range of each bean is very narrow. There is no French pressure with heat preservation function, and only tens of seconds are effective for extraction. At the same time, because the fine powder can not be completely eliminated, in a few minutes of soaking, they are thoroughly extracted, bitter, astringent, miscellaneous taste have poured out, so a cup of coffee can only be used to entertain the sink was born.

The so-called success or failure should be blamed on Xiao He. If we take advantage of the fact that the metal screen lets fine powder through, our French press becomes a professional coffee press, and all that is needed is a fine metal screen.(The fineness is based on Hario's TH series filter press. If you buy a filter press that can be seen with the naked eye, please buy some good tea to brew) and an ordinary coffee mill: a small Pegasus made in China, a solis166/167 made in Switzerland, and a hand mill of good quality. Grind degree to slightly coarser than spun sugar is appropriate, so that the grinding degree is basically close to the limit of ordinary coffee mill (change machine is another matter) and then accompanied by pleasant dry aroma will grind the coffee powder carefully screened again, do not pity the fine powder, it is to destroy the quality of coffee poison powder, also do not have to sieve too long so as not to affect freshness, of course, the premise is that you are using fresh beans baked within 2 weeks, beyond this period all efforts are in vain. But at least you'll get a glass of black liquid that's easier to drink than before.

Starbucks method press pot coffee powder ratio

Starbucks method press pot coffee powder ratio