The difference between the hand punch and the French press-the difference between the mocha pot and the French kettle

The difference between the hand punch and the French press-the difference between the mocha pot and the French kettle

Introduction to the hand-brewed coffee pot (filter paper): the hand-brewed coffee seems to be very high, but the actual operation is relatively simple. All you need is a container with a fixed filtering tool, put the coffee on top, and put the container below to collect the coffee liquid. brew with water infiltration filtration tool, in its bottom container to form coffee liquid. The disadvantage is that it is difficult to control various variables, and the product quality is easy to fluctuate; the advantage is also obvious, the finished product is clean, the color is bright and transparent.

Filter paper to make coffee by hand:

Production quantity: 2 cups

Ratio of cooking: 1:15

Grinding thickness: 4-6 grade medium fineness filter powder

1: put the filter paper into the filter cup and wet the filter paper with a lot of hot water to remove the smell of the paper.

2: grind 20 grams of coffee powder and put in filter paper

3: inject about 50 ml of hot water, just cover the coffee powder, steam for 30 seconds, release carbon dioxide from the coffee powder (the purpose of this step is to make the coffee layering uniform, so as to improve the extraction effect)

4: using the spiral water injection method, 300 ml of hot water is injected into the coffee powder slowly and evenly, and the uniform speed is maintained after reaching the height of filter paper 3 and 4, so that the water is always at the same height until the hot water is exhausted.

5: wait for all the coffee to drip for about 2-3 minutes

6: remove the filter cup, cool it slightly and drink it.

The above two kinds of coffee brewing methods and utensils are the most commonly used and easy to learn, the French kettle is more simple and portable, suitable for office workers, while hand coffee is relatively complex, the product is cleaner, suitable for home or entertaining guests, the taste is better.

Hand brewing requires more elaborate operation in order to understand the aroma of coffee powder at each stage, and the reward is that the coffee is clearer and mellow both in sight and taste. And it is often layered fragrance. It's like the front and back of perfume. Of course, the premise is that you should master the correct way of hand flushing and practice a lot. Because the fineness of hand flushing lies in that there are some fine-tuning techniques for the degree of extraction in a certain operation process to ensure the integrity and appropriateness of the extraction.

Feel that the thin hand may be due to the lack of extraction, coupled with the strong acid mentioned in the problem description, the water temperature is probably not enough (try about 92 degrees), and adjust the thickness of the powder a little bit. The variety of coffee beans is also related. I have not come into contact with Yunnan beans in recent years, but many Yunnan beans are sour. It also has something to do with this, and the degree of baking.

After five or six days, sealed bottles are stored. If the problem is that the beans are not fresh enough, why is the French kettle so delicious?