What are the stirring methods of siphon pot coffee?

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1. Circle method

The circle method is the easiest to master and is usually more like stirring. When stirring, you should also stir gently, insert the mixing piece into the liquid surface at 1/3 of the depth of the kettle, and then stir it in circles along the kettle wall. This technique is the easiest way to make what the Taiwanese call a small hill-shaped powder. Of course, I personally think that the hill is meaningless.

two。 Cross method

The cross method should still be gentle, and the handle will be more demanding, and the stirring trajectory is shown in the picture. Stir the pieces gently back and forth on the water. This technique can be used alone or in conjunction with the circle method.

3. Down pressing method

In fact, the pressing method is not stirring, but pressing down the coffee powder originally floating on the water, so that the powder can be in close contact with the water. When pressing down, let one end of the stirring stick slide along the wall of the upper pot, and slowly press the powder into the surface of the water, not to the end, just shallow.

The core of the pressing method is quietness, and there must be a state of mind that does not disturb coffee extraction in order to give full play to this technique. This technique is generally used when the water is stirred for the first time as soon as the water rises to the top of the pot.

The timing of stirring

The discussion on the timing of stirring is relatively simple. At present, the mainstream is two and three times, two times stirring when the water rises to the upper pot and flameout, and three times adding one stirring in the middle on the basis of two times.

I personally understand that the core question of two and three times is aimed at whether steaming needs to be carried out throughout. If the coffee powder is fresh enough, the firepower is well controlled, and the coffee powder is stirred in place for the first time, the coffee powder will form a lid. This is called steaming.

The formation of steaming is very important, and it is also of great help to the extraction of coffee flavor.

Therefore, those who advocate that coffee should be naturally steamed out of its flavor will choose to stir twice, while those who need to bring coffee powder into closer contact with water after steaming, stir it three times. It is a matter of opinion whether it is right or wrong. After all, there is no right or wrong coffee, only suitable and not suitable.