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Practical information | five common misunderstandings about siphon coffee brewing

Published: 2024-11-03 Author: World Gafei

Last Updated: 2024/11/03, Professional baristas please follow the coffee workshop (Wechat official account cafe_style) about siphon there seems to be a lot of questions and even misunderstandings about werewolf coffee the werewolf boss finally decided to wash the shop for his beloved siphon for eight years, many first-time guests, heard that our single coffee is siphon brewed, the first reaction is siphon brewed coffee

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

About siphon

People seem to have a lot of questions and even misunderstandings.

The man in charge of werewolf coffee-- the werewolf boss can't sit still at last.

Decided to wash the white for the beloved siphon.

Eight years after opening the shop, when many first-time guests heard that our coffee was brewed by siphon, their first reaction was that the coffee made by siphon was bitter.

Many people think that siphon coffee is strong, turbid, hot, astringent and mixed in taste. But every time the guests finish drinking our siphon, they will say, how is it completely different from what they imagined? I can only patiently tell the guests that those are the misunderstandings of siphon.

This time I will explain some of the most common problems for you.

Misunderstanding one

The flavor of flour is better than that of powder first?

If you watch the siphon coffee competition, you will find that in the 2009-13 competition, some contestants will pour all five pots of coffee powder before putting it on the water, and after 2014, most contestants wait for the water to rise before pouring the coffee powder.

Maybe a lot of people will ask

Is it better to pour powder later than to pour powder first?

In fact, the reason is very simple, in the case of the competition, pour the powder first and then the powder, only related to the process and technical points, and has nothing to do with the flavor display.

From a technical point of view, powdering first can achieve the same effect as powdering later, but when you choose to powder first, you should pay attention to that if you encounter explosive impact, or if the firepower is not adjusted properly, you have to rely on experience to adjust.

Then in the case of powder, we can first solve the problem of water temperature, adjust the filter cloth, and wait until the condition of the whole pot is stable, then put the powder down to cook, so as to reduce the occurrence of accidents in the cooking process.

For baristas who are already technically stable, neither approach will have any impact.

Misunderstanding 2.

Coffee with hills must be good?

With regard to the hills, basically every student or player will ask me when they see me cooking siphon: "those experts all say that it will taste better when there is a hill after siphon coffee is brewed. How on earth can I cook it?"

(fast stirring)

(the hill was born)

The hill has always been a big mystery of siphon cooking. In fact, as long as you stir the picture circle after you cook the siphon and turn off the fire, there can basically be a small hill.

So the coffee made from the hill must be delicious and wrong, but we can simply judge your stirring from the hill in teaching.

Misunderstanding three

Siphon coffee can only be brewed at high temperature?

I still remember that eight years ago, when there was no Wechat and no Weibo, QQ was the most popular means of communication.

One day I said on the coffee salon group that I used siphon to make coffee, and a friend said that the siphon pot tastes good, but the biggest bottleneck is the temperature. We can brew it with low temperature, but siphon can't be done.

At that time, I thought, the temperature of cooking siphon can be adjusted, but how low can it be?

(more than 40 degrees are ready for water.)

With this doubt, I tried to cook siphon in ice water that day and found that the lowest was about 80 degrees.

Can you make it a little lower? Finally, I chose to heat the pot with ice cubes in addition to ice water, and the final cooking temperature was 60 degrees. This is the lowest temperature I have ever tried.

Of course, I can make it cooler if I use other external cooling methods, but unless ice extract or ice droplets are used, coffee brewing rarely uses a water temperature below 60 degrees Celsius. Therefore, in the requirements of water temperature, siphon can also adjust the water temperature.

Misunderstanding four

Can pouring water make the coffee taste better?

The schools of siphon have different opinions, and the masters of each school have their own understandings. In my eyes, no one is right or wrong, and there is only one school that I am very opposed to, that is, the bottom water.

It's not because I think it's wrong or useless, but because I think it's important to be safe when making coffee. I think it's risky to do this.

In Taiwan before, I saw someone cooking siphon accidentally break the pot and burn the whole arm, so I don't approve of dangerous movements.

And whether the bottom water affects the coffee concentration in the end, I believe that I have studied gold cup extraction, or the more experienced baristas all know that the coffee concentration can actually be diluted with water.

Therefore, the concentration can be adjusted by proportion and cooking, so that the effect of bottom water can be ignored.

Misunderstanding 5

Siphon cooked with alcohol lamp tastes better?

Heat source, is also the question of many people, people always say what heat source will be better, some people say that the smooth stove is good, others say that alcohol lamp cooking will be particularly delicious.

In fact, it is the same, because the heat source is heated in the pot, so its function is to heat the water. It is different from cooking and baking, if the heat source is directly in contact with the upper pot, it will have an effect, but if we just heat the pot, then we can treat it as a source of heat.

Of course, the size of the firepower will also affect the cooking, but basically if the firepower can be controlled stable, the flavor can generally be stable.

There are individual gas stoves that will be difficult to use. For example, the gas stove used in the werewolf shop is 1998, and its firepower is very strong. Generally speaking, people who are not familiar with the operation are very likely to burst. The commonly used smooth furnace is relatively stable in firepower and has no influence of wind.

So which heat source is better? In my experience, more attention is paid to personal cooking habits. I think it should be cooked well no matter what kind of heat source.

Founder of werewolf coffee concept store

Werewolf, boss.