The difference between hand-brewed coffee and French-pressed coffee-which brand of mocha pot is good?

The difference between hand brewed coffee and French pressed coffee-mocha pot what brand is good

Since its birth in 1929, the French press has had a strong following. In many coffee appliances, it can be regarded as the most convenient way to extract, so it is also regarded as the best endorsement of lazy people.

French press pots come in all sizes and can be used as single cups or for parties. Moreover, it is self-contained, and there is no need to prepare other tools except the pot itself.

The advantage of law pressure is simple, a certain thickness of powder, a certain temperature of water, a certain time, do not make a big difference in coffee. The whole thing feels full and heavy. But the problem is that the taste is generally not pure enough, not clean enough.

Soaking greatly increases the contact time between water and coffee powder, extracts more substances, and inevitably makes the extraction process uncontrollable. Some of the powder transition extraction is not enough, you say rich, do not rule out the full flavor of the coffee itself, but it is likely to be related to this "not pure enough". Not clean enough, of course, including powder residue filter is not clean, but also includes the aforementioned taste of this kind of impure.

Hand brewing requires more delicate manipulation to experience the aroma of coffee powder at each stage, and the reward is to make coffee clearer and mellower, both visually and tastefully. And it's often a layered fragrance. It's like the first and last notes of perfume. Of course, the premise is that you have to master the correct way of hand punch and a lot of practice. Because the fine of hand flushing lies in the fine-tuning of the extraction degree in a certain operation process to ensure the integrity and appropriateness of the extraction.

I think the hand flushing may be due to insufficient extraction, plus the strong acid described in the problem description, probably the water temperature is not enough (try about 92 degrees), and then adjust the thickness of the powder. Coffee bean varieties are also related, in recent years have not been exposed to Yunnan beans, but Yunnan beans are a lot of acid tone. It has something to do with this, and baking...