Coffee equipment: 7 common types of pots!

Coffee has entered our lives and become a drink like tea. If you want to make a cup of fragrant coffee, some equipment is essential, and a coffee pot is one of them.

There are many types of coffee pots. Different coffee pots require different coarseness of coffee powder, and the principles of coffee extraction and taste are also different. Here are seven common coffee pots.

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Hand filter cup

When it comes to pour-over filter cups, there are countless brands, styles, and materials, but the one that must be mentioned is the Hario V60, which was used by Wang Ce, the 2017 World Pour-over Barista Championship champion! The name of the V60 comes from its 60° cone angle, and the materials used have been ceramic, glass, plastic, and metal.

The final version of the V60 uses a copper filter cup, designed for high thermal conductivity, to achieve better extraction with better heat retention. The V60 caters to the many variables in coffee making, mainly in the following three aspects:

60-degree cone: This prolongs the time it takes for the water to flow through the coffee grounds toward the center.

A large filter hole: This allows us to control the flavor of the coffee by changing the flow rate of the water.

Spiral pattern: This allows air to escape upward from all sides to maximize the expansion of the coffee grounds.

Back to these variables in the production, the most important ones you encounter are the coarseness of the powder and the flow rate. If you add water slowly, you will get a cup of strong coffee; if you increase the water flow rate, it will be easy to under-extract and end up with a cup of weak flavored coffee.

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Siphon pot

Syphon, commonly known as "glass ball" or "syphon", is a simple and easy-to-use coffee brewing method, and is also one of the most popular coffee brewing methods in coffee shops. The coffee is extracted through heating and atmospheric pressure. Compared with the hand-brewed kettle, it is relatively easy to operate and easier to standardize.

Although the siphon pot is also known as the "wind plug type", it has nothing to do with the siphon principle. Instead, it uses the principle of thermal expansion and contraction to push the hot water in the lower sphere to the upper pot. After the lower pot cools down, the water in the upper pot is sucked back to make a cup of pure coffee. This manual operation is full of fun and suitable for friends to use at gatherings. The brewed coffee tastes mellow and fragrant, and is best for brewing single-origin coffee.

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French Press

The French press, also known as the French filter press, is a simple brewing device that originated in France around 1850. It consists of a heat-resistant glass bottle and a metal filter with a pressure rod. But it is not as simple as pouring coffee powder into it, filling it with water, filtering it casually, and pouring it out.

Like all other coffee makers, the French Press has strict requirements on the size of coffee grinds, water temperature and extraction time. The principle of the French Press is to release the essence of coffee by soaking the coffee powder in a way that allows the water and coffee powder to fully contact and soak. The French Press is easy to operate and is a must-have for business trips and the first choice for office work. The taste of brewed coffee best reflects the flavor of single-origin coffee.

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AeroPress

AeroPress is a simple device for brewing coffee manually. Its structure is similar to a syringe. When using it, put ground coffee and hot water in its "syringe", then press the push rod, and the coffee will flow into the container through the filter paper. It combines the immersion extraction method of the French filter press, the filter paper filtration of the blister (hand-brewed) coffee, and the fast, pressurized extraction principle of Italian coffee.

The coffee brewed by AeroPress has the richness of Italian coffee, the purity of filter coffee, and the smoothness of French press. By changing the size of the coffee grinds and the pressing speed, users can brew different flavors according to their preferences.

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Chemex Pour-Over Kettle

The Chemex coffee pot was invented in 1941 by German-born chemist Dr. Peter J. Schlumbohm. It was named Chemex in the United States. Dr. Schlumbohm modified the laboratory glass funnel and conical flask as prototypes, and added an exhaust channel and pouring spout that Dr. Schlumbohm called an air channel. With this exhaust channel, the hot air generated when brewing coffee can not only avoid the filter paper, allowing the coffee to be extracted more completely, but also the coffee can be easily poured out along the groove.

A detachable anti-scalding wooden handle is added in the middle, and then tied with a fine leather string, like a bow on the slender waist of a beautiful girl. This brewing method can minimize the unfavorable factors in hand brewing, fully display the ultimate flavor of boutique coffee, and even novices can brew delicious coffee.

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Mocha coffee pot

The Moka pot was created in 1933, and uses the pressure of boiling water to extract coffee. The atmospheric pressure of the Moka pot can only reach 1 to 2, which is closer to a drip coffee machine. The Moka pot is divided into two parts, the upper and lower parts. Water is placed in the lower part and boiled to generate steam pressure; the boiling water rises and passes through the upper part of the filter pot filled with coffee powder; when the coffee flows to the upper part, turn down the fire (because the Moka pot extracts coffee based on the high pressure principle, it is rich in oil).

Therefore, it is also a good coffee pot for brewing Italian espresso. However, when using an aluminum pot, the coffee oil will remain on the pot wall, so when brewing coffee again, this layer of oil becomes a "protective film". But if it is not used for a long time, this layer of oil will rot and produce odor. This coffee pot is simple and convenient to operate, and is the best for brewing espresso. The brewed coffee tastes mellow and rich with a slight bitter taste.

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Drip coffee maker

The drip coffee pot, also known as the American coffee pot, is a classic drip extraction. It is basically an electric coffee machine. After the power is turned on, the high-heat element in the coffee pot quickly heats a small part of the water flowing down from the water tank to boiling. The steam pressure pushes the water into the water pipe in turn, and after passing through the distribution plate, it drips evenly into the filter containing coffee powder and then flows into the glass. After the coffee is finished flowing, the power will be automatically cut off.

Switch to keep warm mode; the insulation board at the bottom can keep the coffee at about 75℃. American coffee pots have a keep warm function, but if the keep warm time is too long, the coffee will easily become sour. This pot is simple and quick to operate, convenient and practical, suitable for offices, suitable for medium or dark roasted coffee, with slightly finer grinding particles and a bitter taste.

The above are 7 common types of coffee pots. Different coffee pots brew different flavors, so it is important to choose the right coffee pot !

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