In this era of flooding, there is an appliance that seems to be neglected, and that is the pressure cooker. Pressure cooker can make a cup of fine coffee simply and conveniently, which is also great for flavor, but there will be a certain amount of fine powder, which is of course its characteristic. Some people don't care, some people mind.

Some methods can add filter paper, but this will sacrifice oil. Well, as a coffee fan, I also like to press the pot, so sharing some experience in using it can effectively keep the oil content and taste clean.

First, I will use the filter cloth of the siphon kettle, and then tie it to the filter screen of the pressure kettle. It is best to soak in hot water for a few minutes before each use, while cleaning the kettle. In order to test the cleanliness of the filter, I will use my usual hand washing grinding size (lido3? 10) 20g of powder, and 320g of 92-degree water was added.

Then stir evenly with a spoon for 30 seconds, and then stir for the second time. 1 min later, add filtration, slowly pressurize, and leave appropriate Jamlom space when reaching the bottom. After pouring into the cup, you can see that some oil is retained and the taste is very clean.

Water temperature, grinding, soaking time, stirring mode and powder-water ratio can be adjusted according to personal taste.