The step of extracting black coffee by pressure pot soaking method with specific temperature parameters of powder and water

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"what kind of coffee brewing utensils are suitable for coffee Xiaobai who can't brew by hand?" In the face of this problem, Qianjie Coffee will first recommend a simple and convenient pressure pot. What is the charm of the French kettle to conquer coffee lovers who can't make it by hand? The coffee extraction principle of the pressure pot the pressure pot originated in France around 1850. It is a simple brewing apparatus composed of a heat-resistant glass bottle and a metal filter with a pressure bar. The invention of the appliance itself was used for brewing tea. Later, someone had a whim and put in the coffee powder and found that the coffee brewed was very mellow. After reducing the aperture of the metal filter, the French kettle is also widely used by coffee lovers.

The pressure pot mainly extracts coffee by soaking. Within a fixed capacity, a certain amount of water uniformly dissolves the substance in the coffee powder. In the process of extraction, the main influencing factor is time. The longer the soaking time, the more substances extracted from the coffee until it is saturated, that is, the longer the soak, the stronger the flavor.

Then at this time, a little friend will ask Qianjie: "if the French kettle is soaked for a long time, will the bad flavor be soaked?" "

What we are talking about here for a long time does not really mean to soak for more than ten or twenty minutes. In general, the soaking time of the autoclave is 4 minutes, and the water temperature of soaking coffee is set at 88 ℃-91 °C. the degree of grinding of coffee powder will also be relatively rough. As the heat preservation performance of the glass body of the kettle is not too long, the water temperature will continue to drop during the soaking process, and the coffee powder particles are thicker. The flavor substances of coffee will be released slowly. 4 minutes is the best soaking time to use the kettle to make coffee, but not more than 6 minutes. When the soaking is over for 4 minutes, press down the strainer, then pour the coffee into other containers before tasting.

What are the characteristics of coffee soaked in a French kettle?

1. Compared with drip-filter hand-brewed coffee, the taste of soaking French presser coffee is more mellow!

The pressure pot filters coffee grounds through a metal filter, which has a larger pore diameter than ordinary filter paper and can retain most of the coffee oil in the process of filtration. In front of the street, it is noticed that there is a thin layer of oil on the coffee produced by the pressure pot. Our common hand-brewed coffee is made by pouring water through the coffee powder layer and high-density filter paper. when the coffee liquid passes through the filter paper, most of the oil will be filtered out, and the coffee will feel much cleaner when it comes out. Although it is more mellow than hand-brewed coffee, it also leaves a lot of small coffee grounds because of its metal filter design, and it is not unusual for a pot of coffee to end up drinking coffee grounds.

two。 The coffee soaked in the French kettle highlights the original taste of the coffee.

The extraction mode of the pressure pot is similar to the cup test, both are immersion extraction, the advantage is to minimize the human factors, can best reflect the original taste of beans, and the flavor of coffee will be more concentrated. What are the human factors? For example, hand-brewed coffee can change the performance of coffee flavor through the speed of water injection, or different filter cups can make coffee flavor differently. But there is no such saying in the French kettle. There are only three kinds of coffee flavor that can affect the coffee made by the French kettle: grinding degree, water temperature, and soaking time. How to use a French kettle to make coffee?

Qianjie is brewed with Mozart beans from the Costa Rican musician series, which is fermented with dried fruit, white flower aroma and obvious sweet and sour taste. The cooking parameters are as follows:

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium roughness grinding (pass rate of standard sieve 20 is 68%)

Water temperature: 90 ℃

Soaking time: 4 minutes

First of all, press the kettle with warm water preheating, and remove the warm water. Pour the ground coffee powder into the pressure pot, grind it a little thicker, then inject 225ml hot water (90 ℃), the range of water injection can be larger (about 3 seconds), let the coffee powder tumble and improve the extraction efficiency. After the water injection is finished, pull up the filter, cover the pot and soak for 4 minutes. After 4 minutes, gently press down the filter rod and press it to 1x4 on the kettle body to avoid the flow of fine powder from the bottom to the top. After pressing, the coffee liquid can be poured out and enjoyed.

Yes, the operation of making coffee in a French kettle is that simple. How does the French kettle make Mozart coffee?

After the coffee is poured out, the front street smells a strong sense of fermentation of raisins, the entrance is a sense of berry juice, the aroma of orange blossoms, obvious sense of fermentation, with a pineapple-like sweet and sour feeling.

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