The sequence of powdering methods for siphon pot coffee

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Powder first.

Powdering first means putting coffee powder into the pot first and then letting the water flow into the pot.

The first powder is required to control the firepower. When the water rises, the firepower should be adjusted to an appropriate size to avoid generating a large number of bubbles to destroy the steaming.

At the same time, it is best to first add powder in advance to empty a pot of water to test whether the position of the filter is in the middle, if not in the middle, a large number of continuous bubbles will be produced.

The advantage of adding powder first is that there is a gradual temperature and humidity process for coffee powder, which can reduce the number of first stirring cycles and is more conducive to the formation of stewing effect.

However, the control of temperature will be poor, so the timing of inserting the upper pot into the lower pot will be particularly important, that is to say, it seems simple to throw powder first, but in fact, it requires more practical experience than throwing powder later.

post-dosing

As opposed to adding powder first, adding powder later is to let the water in the next pot rise completely to the top pot before adding coffee powder. Before adding powder, we can have enough time to adjust the fire power of the fire just to support the water in the pot will not fall back.

Then adjust the position of the lower filter to keep it centered, and finally wait a few minutes to let the water temperature drop a little.

Under normal circumstances, when the water in the lower pot just rises to the upper pot, the water temperature will be around 95~90 degrees, so we can let the water temperature fall back about 2~5 degrees before putting coffee powder.

Generally speaking, the higher the water temperature, the more bitter the coffee will be, and even the burnt taste will appear, and the lower the temperature, the more obvious the sour taste and aroma, but too low will also reduce the alcohol degree and make the sour taste very irritating.

Therefore, it is important to choose a suitable water temperature for the coffee powder according to the coffee extracted.

We can try both methods, even after accumulating a certain amount of experience, according to different characteristics, or according to different extraction requirements to choose different powder methods.