3.03 Prueba de las variables en la preparación en prensa francesa -Parte 2

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

Con tapa o sin tapa

¿Necesita usar una tapa en la prensa francesa? ¿Hace alguna diferencia? Para comparar los efectos de usar una tapa, preparamos dos conjuntos de infusiones: una con tapa y otra sin tapa. Esta tabla muestra el porcentaje de sólidos totales disueltos de cada prueba que hicimos, con y sin tapa:

From these tests we found that extraction yields were higher on average with the no lid approach but a little more consistent with the lid. Some of this difference is attributable to evaporation, i.e. the brews with the lids removed would have allowed more water vapor to escape and so become more concentrated for that reason. Nonetheless, this difference in extraction is considerably larger than the expected water loss due to evaporation. We can only speculate that some interaction between the water vapour and the crust at the top of the coffee may cause a change in how extractable the coffee becomes when a lid is used. For this reason, we recommend you only use a lid after of your coffee when you brew a French press. 


Bajar el émbolo solamente o romper la corteza

Some cafés prefer to set up French presses and deliver them to customers, sometimes accompanied by a timer, immediately after adding the water. The customers do the plunging after a specified amount of time. This process can be particularly effective in large catering environments where many people must be served coffee simultaneously. One problem with this approach is that carrying a French press to a customer has the effect of ‘’, which affects the brewing process. It’s best to avoid any movement of your French press in the period between adding the water and .  

There are benefits to manually agitating the grinds and , rather than simply pushing down the plunger.

Volver a: Inmersión > Static Immersion

You have Successfully Subscribed!