Ratio of coffee powder to water in pressure filter pot-usage of French filter press

Ratio of coffee powder to water in pressure filter pot-usage of French filter press

Xiao he is to blame for the so-called success or failure. If we take advantage of the characteristic that the metal screen will let the fine powder pass through, our French pressure will become a professional coffee press filter pot, and all we need to achieve this step is a detailed metal screen (fineness is based on Hario's TH series filter press, if you can buy that kind of filter pot that can see the mesh clearly with the naked eye, please buy some good tea to make it) and an ordinary coffee mill: domestic Pegasus. Swiss-made solis166/167 and high-quality hand mill can be competent. The degree of grinding should be slightly thicker than spinning sugar, so that the degree of grinding is basically close to the limit of ordinary coffee grinding (another case for changing the machine), and then the ground coffee powder will be carefully sifted with the pleasant dry aroma. Do not pity the fine powder that floats away, it is a poisonous powder that destroys the quality of coffee, and you do not have to sift it for too long so as not to affect the freshness, of course, if you use fresh beans baked within 2 weeks. All efforts beyond this deadline are in vain. But at least you can get a cup of black liquid that is easier to enter than before.

Its extremely sensitive to the freshness of coffee can also help us to test the freshness of beans on hand, first put about 10 grams of coffee powder into the cup (net weight after sieving), inject hot water with appropriate 180cc temperature, there is no specific standard for the appropriate temperature, we need to constantly try to determine that it belongs to each batch of beans and your own ideal temperature. For the first time, you can choose from the range of 80c~90c, during which a fast-response electronic thermometer will be of great help. After injecting hot water, use a bamboo stick and gently stir clockwise to ensure that the powder layer is evenly soaked. At this time, if the beans are fresh enough, we will see that the powder layer begins to expand slowly, and then its surface dries gradually. When about 25 seconds have passed, gently stir the powder layer clockwise again, and a large amount of dark red crema will gush out from the broken powder layer with a strong wet aroma. If the beans are not fresh, there is only a small amount of light yellow crema and strange fragrance.

First, the proportion, the ratio of powder and water selected by the bean uncle coffee roaster is 1:16, if you like the SCAA standard, you can change it to 1:18, this change will reduce the concentration of the coffee. That is, if 500ml water is injected into the kettle, the amount of coffee beans used is 32 grams or 28 grams.

Second, grinding, we grind coffee beans to very coarse granulated sugar particles, so the choice of grinding degree is because the time of soaking and extraction in the pressure kettle is longer, if the grinding is finer, it is bound to reduce the time of soaking and extraction, otherwise the solid soluble substances in coffee powder will be extracted too much, which we call over-extraction.