If you want to drink good coffee, experts recommend siphon cooking.

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Hand-brewed coffee tastes delicious, Italian coffee machine brews coffee, which is convenient and delicious, but experts say that if you really want to drink good coffee, you should choose siphon coffee. The same batch of coffee beans are roasted and ground, boiled and drunk immediately, and a judgment is made.

Wu Xiwen, head teacher of coffee and tea mixing and catering in Landai, says that you can use a sharp-nosed pot to adjust the water temperature to make the coffee taste present through good hand brewing skills, but no matter how good it is, it is still far inferior to siphon coffee. If you don't believe it, use the same bag of coffee beans in two ways, and you'll know when you drink it.

Wu Xiwen said bluntly that low-priced coffee sold in the market uses low-grade mixed beans, that is, ordinary Arabica plus low-cost Romsta beans, which are quickly cooked with an Italian coffee machine, and if they are sour, bitter and regarded as the original flavor of the coffee, they are mistakenly thought to be good; but if you go to a coffee shop to buy a cup of hand-brewed coffee, you will immediately find that the low-cost coffee brewed by the Italian coffee machine cannot be compared with hand-brewed coffee.

However, if you use a siphon coffee pot to make coffee, you will immediately compare the hand-brewed coffee.

When it comes to brewing siphon coffee, he recommends the cross method, that is, when you dial the coffee powder like a cross, press down from the outside to the inside, move the right cross around, dial 6 to 18 times after the water rises, after 30 to 40 seconds, dial 12 to 24 times, wait for 50 to 60 seconds to turn off the fire.

To make a good coffee, of course, there must be roasted coffee beans. He explains that the roasting of coffee beans is divided into shallow roasting, shallow roasting, medium roasting, medium roasting, deep roasting, and heavy roasting. The roasting of coffee beans determines the sour, bitter, rich taste and flavor of the coffee.

He said that light roasting highlights the sour aroma of flowers and fruits, as well as grains, nuts, herbs, bread and so on. Medium baking highlights the flavor of caramel, cream and chocolate. although the acidity of fruit is weaker than that of shallow baking, it is more sweet. As for deep baking, it highlights the resin, spice and charcoal flavor of dry distillation, with almost no fruit acid aroma.

He warned that coffee beans should not be kept for too long, because the taste must be much worse.

If you want to do good work, you must first sharpen its tools. He reveals that most bar masters do not compare the differences between different models of siphon pots. Many cafes use TCA, whose lower bottle is spherical and the upper bottle has a longer tube. It is recommended to use 50A this type, the bottom of the lower bottle is flat, the tube of the upper bottle is relatively short, coffee powder in the upper bottle, can fully tumble, uniform and mixed.