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法式濾壓壺French Press的沖煮方法

by on 13/02/2010

法式濾壓壺,或法式壓壺,也被稱為French Press,是最簡易又方便的咖啡沖煮方法。其實這種壺很早就出現了,只不過以前大家都拿它來泡茶。通常泡茶的濾網較粗,泡咖啡的泡茶較幼。如果你愛喝咖啡,但沒時間,或者家裡沒有貴的咖啡機,法式壓壺是一個很好的方法。

使用法式壓壺的原理很簡單,跟著以上片段的步驟做便可:

  1. 首先煲開水,用熱水沖洗法式壓壺和杯,把壺和杯預熱。
  2. 磨豆。
  3. 將研磨後的咖啡粉放入壺中,注入適當溫度的熱水。先放粉再加水。
  4. 靜置4-5分鐘後,按下濾網,將咖啡液體和咖啡殘渣隔離開。
  5. 倒進杯中,加糖加奶。
  6. ENJOY!

步驟來看超簡單,的三個,可是咖啡粉的粗細度、熱水的溫度、浸泡的時間長短都會影響咖啡的味道。

秘訣:

  • 咖啡粉不可磨太幼,用中度研磨,大約5-6度。若粉末過幼,咖啡粉會從濾網的孔中跑出來,咖啡會變得混濁。
  • 水溫不可太高,攝氏90度左右。
  • 浸泡時間約四分鐘。浸泡的時間越長,味道越濃,酸味亦越重。每隻咖啡隻豆的味道和個人喜好都不同,要逐一試。
  • 適合用單一產地的咖啡豆,或果酸味重的咖啡豆。
  • 適合用中至深度烘焙的咖啡豆濾(例如南洋咖啡)。
  • 靜置時不用按下濾網,讓咖啡與水有更多時間和空間接觸。

法式壓壺的好處:

  • 簡易快
  • 不須插電
  • 不須酒精燈加熱
  • 無須濾紙,更環保
  • 體積小,輕巧又不阻地方
  • 清洗容易
  • 過期咖啡豆亦可以泡出咖啡油(crema)
  • 烘焙不完美的咖啡豆,用法式壓壺沖泡亦可以,基本上飲不出來

法式壓壺的弱點:

  • 跟日式虹吸(Syphon)相比,沖煮出來的咖啡混濁不清
  • 跟espresso相比,味道不夠濃,不能把咖啡豆的精華沖煮出來
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