Tips For Making Coffee – The Simplest Immersion Method – Like the Pour Over (Drip), the Immersion method also comes in various kits. Although each set of tools uses the same principle, it still creates its characteristics in the taste of each cup of coffee.
Many coffee lovers know that the simple, close Pour Over methods are a significant shortcoming. Enjoying standard speciality coffee is not to be missed Immersion. Therefore, Helena Coffee will tell you how to make coffee with the most effective Immersion method.
The Immersion method with the Syphon kit can be viewed as a science. This is a concoction that applies the unique reverse osmosis principle. To get a good cup of coffee, the coffee beans need to be fine enough, not too delicate.
At the same time, with Immersion, the temperature of the water and the coffee cup before brewing is critical. Because it affects the results of your coffee taste.
Helena Coffee uses the Syphon method to help preserve the coffee beans with their special flavour. Let’s make a delicious cup of coffee with the Workshop!
Step 1: Put the required amount of regular or hot water in the bottle. Usually, one cup of eggplant needs 120ml of water. Place the stove in the centre position under the spherical glass vase. Adjust the filament to 3mm high and maintain a large flame under 4cm
Step 2: After soaking the filter in warm water for at least 5 minutes. Attach the filter to the cylindrical vessel. On the filter membrane, there is a wire with hooks and hooks to the lower wall of the flask.
Step 3: Depending on your desired amount of coffee, put some finely ground coffee into the cylindrical pot. The fineness of the tomato paste at this stage will significantly affect the reverse osmosis process in the jar. The usual rate is 10g coffee/cup/person.
Step 4: Insert the cylindrical glass jar into the flask tilted to one side. When the water has begun to boil, gently press the cylindrical glass flask that secures the flask below.
Step 5: Then, under the pressure of heat, the water from the flask will run back up to the cylindrical glass jar. Usually, this process will take about 49 -60 seconds. When the water flows up to ⅔ of the pot, use a spoon to stir the coffee and water in the cylinder.
Step 6: When the water is empty in the flask, turn down the heat, move the stove away from the Syphon, and turn off the stove. At this step, the water in the flask is not completely drained, but there is always some remaining.
Step 7: At this point, the coffee at the top will run down the flask. Please wait for the coffee to fully absorb; you can remove the cylinder by gently shaking it and putting it back in the lid.
Step 8: Finally, put the coffee in the cup. So you can enjoy it.
Everyone knows that Aeropress has two methods, Standard and Inverted (up to size down). However, perhaps few of you notice why there must be two ways to prepare these.
The beauty of Aeropress is, as its name implies, that is, creating a complex flavour. Through pressing the cylinder and using air pressure, the water in the tube “passes” through the coffee powder, through the filter tray and down.
To make Aeropress according to the traditional method (Standard), we need a few small notes
– Coffee beans need to be ground fine, at a level close to Espresso. To do this, you must have a coffee grinder that supports multiple grinding levels. You can still use a hand blender. But you need to adjust so that the hero is closer together to smooth the beans, and don’t forget to check the dough a few times before mixing.
Wet filter paper and filter tray before dispensing. This operation needs a little preparation because it will directly affect the quality of your coffee.
– Please pour water many times instead of 1 time. For example, it blooms with 30g of water for 30-40s. Then add 100g of water for 10s, stir a little. And pour another 90g of water for 6-8 seconds before putting the Plunger into the press. The total time to make Aeropress usually takes 2-2.5 minutes.
– Press down the process with Plunger; you control the 10 – 15 or 20 seconds. Divided into two presses, the first 5-6 seconds can be pressed quickly, and the next 6-8 seconds need more pressure. Because the pressure is so high now, you have to press slower, whether you like it or not.
For the Inverted method (up to size down), there are different points compared to the traditional method above. Let Helena Coffee reveal to you
– This is the method when you do not want to grind the coffee too fine. For many reasons such as dark roasted or lightly roasted coffee beans, the taste of coffee is too bitter or quite sour, etc.
Because of the Upsize down, you don’t have to worry about the coffee flowing to the bottom in a short time. By picking up, you can pour hard and shorten the time compared to the traditional way.
– Another note in this method you need to pay attention to above all. That’s when to start placing the beaker or pitcher on top and upside down. It would help if you turned it over quickly to avoid spilling the coffee and try to press it soon after turning it over. This point is quite interesting if not meant; the process of pressing down with Plunger doesn’t make much sense.
Going back to the classic and trendy design is the French Press. This is the most basic Immersion dispensing kit. For a coffee connoisseur, get ready to head to this traditional French Press for a luxurious coffee taste.
Although classic, it is not easy to balance this coffee taste. If one factor is ignored, it can affect the final coffee flavour. Join Helena coffee to regain balance in your coffee cup.
The two main problems commonly encountered with French Press are not extracting enough coffee and over-extracting and not removing enough results from water not being able to dissolve the coffee foam.
Mainly because the coffee beans are too coarse, the inside is still not thoroughly soaked in water. When extracting coffee too much, it will lose the flavour of coffee have a bolder, less sweet and unbalanced taste. Even the bitter taste will overwhelm all your senses.
Now, your thing to do is to double-check them; maybe you missed something.
– Pressing down the coffee is difficult; perhaps you are grinding the coffee too fine and clogging the gap of the filter mesh
Check the source of water you use for the preparation. If you’ve tried everything and it still doesn’t work, it could be your water source.
Check the water temperature if you find the coffee too bitter and unbalanced. So, you need to make sure the water is mixed below between 86 and 92 degrees Celsius
– Check the French Press when you find the coffee flavour problem. Maybe the coffee is still in the filter of the previous brew, or you clean the jar is not clean.
As for the way to prepare French Press, it is simpler than the other two ways. First, the coffee is placed into the device. Then, hot water is put into the hands evenly, moistening and gradually embracing the amount of tomato powder.
Close the French Press, and the bartender pushes the eggplant deeper into the boiling water. When coffee is completely absorbed, it is ready to serve.