3.02 Prueba de las variables en la preparación en prensa francesa

Por favor, matricúlate en el curso antes de empezar la lección.

En la siguiente serie de videos, la barista y entrenadora de BH, Julia Parera Deniz, lleva a cabo una serie de experimentos que analizan el desempeño de la prensa francesa en diferentes condiciones de preparación. Los videos están narrados por la artista de grabación y miembro del equipo de BH, Debra Blaquiere.

 

Prensa francesa de vidrio vs. acero vs. doble pared

In this video, we compare pyrex glass, vacuum insulated steel, and double-walled acrylic French presses to compare their temperature profiles. We used the same recipe for each brew. The only variable in the process is the material each brewer is made from. 

At 10 minutes into the brewing process, and after plunging, we removed a sample of brewed coffee from each French press and measured each sample’s total dissolved solids (TDS) with a coffee refractometer. You can see the results of the experiment recorded in the chart below. The temperature of the glass French press was far lower after the water was added, and it dropped to the lowest temperature of all the brewers after 10 minutes of steeping. The brewer that remained the hottest for longest was the vacuum insulated steel. 

You can see a direct correlation between a more slowly declining temperature profile and a higher TDS. The Vacío steel brewer achieved a very high extraction yield of 25.67%. The acrylic brewer reached  23.16%, whilst the glass brewer reached 22.15%. All these yields are relatively high, but the hottest slurry produced a brew that was 16% stronger and more extracted than the coolest one. 

Este gráfico muestra el resultado de la prueba del experimento anterior. Se añadió agua a 93ºC a cada prensa francesa.

 

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