2009年10月22日 星期四

Crush on Percolator!!!



Today I’m going to introduce you another appliance to make coffee- Percolator. It’s not so common comparing to Syphon because of complication, but it is an interesting tool.




Preparation:
A cooper teapot (on the right side)
A filter (the white one)
A little pot (under the filter)
A whiskey glass (in front of the cooper teapot*1)
A thermograph
A piece of filter paper
Coffee powder (*2)
Hot water




First, we have to make sure our applications are put at right place. Put the filter paper on the filter and wet it with hot water. It is an important step because hot water can wash some chemical material of the filter paper that it won’t affect the flavor of coffee. Also, it won’t be over extracted if we use the wet filter paper.


Second, put coffee powder in the filter, and remember to shake it slightly to make the powder flat. At this time, ready to add water! However, before we add water in, we have to make sure the temperature of the water. The best water to make coffee is at 85 degrees and that’s the reason why the big coffee chin store uses 85 as part of the sign name.



Third, the key point of tasty coffee is water, we add water small to large. Initially, put water in the middle of powder and make circles from inside to outside. Furthermore, make about 15 circles in the first, 10 in the second, 9 in the third, 8 in the last, but it is just an approximate number.




This is finished one and I recommend that sway it softly to make it well mixed because the upper coffer is thicker. It’s easy to make coffee by percolator but it’s hard to make it good taste because there are too many factors will affect the flavor. Anyway, I like it much more than Syphon because it is more challenge.




*1 Actually, I do not mention it in the context but we sure have to use it when we make coffee. The whiskey glass is used to let the filter put on because when the coffee is enough we can’t let it continuously extract on the little pot. As a result, we can put it on the whiskey glass. The reason why not to let it extract when we don’t add water is that the coffee flavor is not so good at that time.






*2 Today’s coffee beans: Panama Finca Lerida Washed SHB
This one has chocolate, flower, grease fragrance in dry powder. When you drink it you can taste light lemon sour, sweet tea, chocolate.




Actually, there are many different ways to use percolator. Here is another way to make coffee by percolator, if you are interesting in it you can ask me!

http://www.youtube.com/watch?v=mq--Ln1NLpY

2 則留言:

  1. Oh! I think you make drinking coffee more interesting because I can learn how the cup of coffee is made by your detailed discription. Everytime I read your article, I want to try to make one myself!
    Maybe you can add your own opinion about the coffee, such as how do you like it? I wonder what the coffee of that kind taest like!

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  2. Oh, you told something that I dod't notice before while making coffee, like controlling the temperatuer of the water! you also made the methods concise that I think I can follow your details to make one like that.
    I am also very interested in where can buy such coffee beans you mentioned above.

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