This is the best coffee making tool! Here's how to use it

The most critical moment in the journey of turning coffee beans from crop to cup of coffee is the brewing process. All the previous efforts, all the potential and delicious factors in the coffee beans can be ruined by the wrong brewing method. Unfortunately, it is really easy to brew a bad cup of coffee, but as long as you understand the basic principles of brewing, you can get better results and enjoy it more.

The main component of coffee beans is cellulose, which is very similar to wood. Cellulose is insoluble in water, which is the coffee grounds we discard after brewing coffee. Generally speaking, almost all coffee contents except cellulose are soluble in water and eventually enter the cup of coffee in your hand, but not all soluble substances are delicious. Since the 1960s, many people have continued to do relevant research in order to measure what proportion of the contents we should extract to get a good cup of coffee. If the extracted substances are not enough, the coffee will not only taste thin, but also often have a smelly, sour and astringent taste. We call it "underextraction"; on the contrary, if too much substance is extracted, it will taste bitter, sharp, and have the taste of ash, which we call "overextraction".

Recommended tool: French press

The French Press

The French press, also known as a cafetière or coffee plunger, is perhaps the most underrated way of brewing coffee. It is cheap, easy to operate, and it is easy to brew consistent coffee. Every coffee lover should have one at home.

Although it’s called a “French” press, surprisingly the most well-known version of the French press was invented and patented by an Italian named Attilio Calimani in 1929. However, a similar brewing device was patented by two Frenchmen, Mayer and Delforge, as early as 1852. The French press is an immersion device, and while most brewing methods involve running water through the ground coffee, the French press allows the ground coffee to soak with the water, resulting in a more consistent extraction.

Another unique feature of the French press is the use of a metal filter to filter out the coffee powder. The metal filter has a relatively large pore size, and many insoluble substances in the coffee will remain in the coffee liquid. This kind of coffee has more coffee oil and some suspended fine powder residues, which tastes heavier and has a more solid taste. The disadvantage is that there are a lot of silt-like fine powder residues at the bottom of the cup, which will have an unpleasant sandy feeling if you accidentally drink it.

The brewing method introduced to you below is a French filter press coffee brewing method designed specifically for brewing a cup of coffee with a minimum amount of fine powder. With just a little more effort and more patience, you will get a great cup of coffee, which will easily lead you to understand all the unique flavors and personalities of coffee.

TIPS:

Water-to-powder ratio : 75 g/l. To get a strength similar to that of hand-brewed coffee, I recommend brewing with a higher water-to-powder ratio than usual.

Grind size : Medium / Granulated sugar. Many people grind their coffee coarsely when using a French press, but I don't think so unless you use a grinder that creates a lot of fine powder that makes the coffee bitter quickly.

Specific operations:

1. Weigh the coffee beans and grind them just before brewing.

2. Bring fresh drinking water, low in minerals and suitable for brewing coffee, to a boil.

3. Pour the ground coffee into a French press and place the entire pot on the scale .

4. Pour the correct amount of hot water and carefully observe the weight on the scale while pouring.

Until the water-to-powder ratio reaches 75 g/l, pour water as quickly as possible to make the

Some coffee grounds get wet quickly.

5. Soak the coffee powder in hot water for 4 minutes. During this time, the coffee powder will float on the surface.

A layer of coffee grounds forms.

6. After 4 minutes, use a large spoon to stir the coffee grounds. This will loosen most of the coffee.

The coffee powder sinks to the bottom of the pot.

7. At this time, fine foam with some suspended coffee powder will still remain in the liquid.

Use a large spoon to remove and discard.

8. Wait for another 5 minutes. The coffee is still hot.

The ground coffee and fine powder sink to the bottom of the pot.

9. Insert the metal piston but do not press it down. The pressing action will create vortexes.

It will stir up the fine powder residue that originally sank to the bottom again.

10. Slowly pour the coffee into the cup through the metal filter.

There will be a small amount of fine powder in the coffee liquid. If you can accept not mixing all the coffee

After pouring this, you will have a delicious and flavorful cup of coffee, while

No slag at all.

11. Let the coffee cool down in the cup before enjoying.