How to use the pressure Pot details of the grinding degree, water temperature and proportion parameters of coffee brewing in the pressure pot

Because the French pressure pot is easy to start, high quality and convenient to operate, it is considered to be a coffee pot with high performance and price, which is very suitable for cash-strapped student parties.

Many friends are questioning whether the coffee made by the French press is up to the standard of fine coffee. Let's share it with the principle of making "Gold Cup". Because the principle of "Golden Cup" in making coffee is the official training course of SCAE, it should be regarded as a principle recognized by the boutique coffee industry. In fact, the principle of "Golden Cup" is to make the coffee concentration between 1.15% and 1.4%, and the extraction rate between 18% and 21%. As long as the coffee produced can be in a more central position within this range (shown as a highly flat rectangle on the curve), then the coffee produced in this way conforms to the "Golden Cup" principle. The influence concentration and extraction rate can be adjusted in the following aspects: 1, the ratio of water powder; 2, grinding fineness; 3, water temperature; 4, extraction time and other elements. Then Uncle Dou will give you an example of how it is produced according to the "Golden Cup" rule with the method of making the pot.

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.

Third, soak extraction time, bean uncle coffee roasting workshop recommended is 4 minutes.

Fourth, the water temperature, we use 92 degrees Celsius water.

After the above four parameters are fixed, we suggest the following production methods:

1. Pour the coarse ground coffee powder into a clean pressure pot.

2. Inject 92 degrees water according to 16 or 18 times the quantity.

3. Stir once after water injection, so that the coffee powder and water are fully mixed for 4 minutes. As for the top of the pressure kettle, the filter screen does not touch the coffee powder in the whole process.

4. After four minutes, slowly and steadily push the filter screen from the top of the kettle to the end.

Making coffee by pressing pot is only one step more than instant solution. If you make the coffee according to the recommended parameters, then the extracted coffee is in line with the gold cup extraction principle of fine coffee. If the coffee you make is a boutique coffee of origin with more than coe85 points, then the coffee you make in this simple way is truly fine coffee, and the whole process is very simple.

The source of the article is Uncle Dou. Please indicate the source when reprinted.