Siphon pot coffee brewing steps to explain the methods and tips

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Nearly 20 years ago, there was a torrent of Italian coffee. Although it was Italian, Americans carried it forward, spreading from North America on the other side of the Pacific to Taiwan. Taiwanese have always been very receptive to trendy things. Fuelled by capitalism, this wave quickly swept across Taiwan, such as lattes and cappuccinos. Instantly became synonymous with coffee.

Italian coffee, strictly speaking, the so-called ESPRESSO, represents the ultimate display of coffee mechanical technology, coffee essence extracted quickly in dozens of seconds, showing speed, concentration, very in line with the pace of modern life; and in a long period of time before this wave, Blue Mountains, Brazil, Manning … It is the coffee that we are familiar with at that time, the plug wind connected by two glass balls, that is, the siphon coffee pot, which represents not only the once wonderful era, but also the memories of the old coffee man.

Instead of remembering the past, the popularity of Italian coffee has inspired many people who did not drink coffee in the past, boosting Taiwan's coffee population, simply to enlarge the market, and there is no doubt about the contribution of coffee; it's just that the improvement of quantity is followed by the improvement of quality, just like when the society is rich, it wants to have some culture, some temperament, some humanism, a little nostalgia. Siphon coffee with a bit of ritual characteristics, and a little more human flavor, there are still some coffee lovers regard this as orthodox, in fact, there is nothing unorthodox, green vegetables and radishes have their own preferences. Siphon coffee shows the purity, purity and original taste of single coffee so that there will be his lovers in the end.

The fashion trend is also repeated over and over again, and I believe that siphon coffee will soon be noticed again. And compared with the cost of siphon coffee is so close to the people, the general public can afford it. In the environment where coffee is accepted by more and more people, I believe that slowly people will want to understand the nature of coffee and want to enjoy the simple taste of coffee. Taste the different characteristics of a variety of individual coffee beans, find their own flavor, then let's start to brew your own fragrance!

Syphone siphon coffee maker always has a mysterious and charming color in the impression of most people. In the early development history of coffee in Taiwan, siphon coffee maker played an important role. Siphon coffee maker requires high technology and cumbersome procedures, and it tends to decline gradually in today's industrial and commercial society. But the mellow coffee that can be brewed by siphon coffee pot can not be compared with ground coffee brewed by machine.

Most people often know a little about it, or even have the wrong impression. There are usually two extreme views: one is that some people are cautious and afraid of it as if it will be broken by accident; the other is that the use of siphon coffee maker is nothing more than boiling the water and stirring the coffee powder. In addition, some people think that the siphon coffee pot is both glass and hot, which looks very dangerous, but as long as it is improperly operated, every method of brewing coffee has hidden dangers.

As the saying goes, if you want to do a good job, you must first sharpen its tools, so first of all, let's take a look at the equipment of siphon coffee and how to prepare it, including the correct use, maintenance and matters needing attention.

N syphone (siphon coffee maker)

Syphone "plug wind" is what we call a siphon coffee maker. It originated in Germany, and then spread to the United States and Japan. Some people also call it a vacuum pot or distilled coffee pot. At present, most of the siphon coffee pots that can be seen in the Taiwan market are Japanese-made and some Taiwan-made siphon coffee pots. Japanese siphon coffee makers generally feel more exquisite, especially the glass quality of Hario. Taiwan-made siphon coffee maker, of course, there are differences in price, from the appearance of more or less the same, sometimes it is not easy to distinguish, it should be noted that from the model is indistinguishable, or carefully look at the brand is more safe.

In terms of models, we most often see TCA and 50A, and the commonly used ones are two, three and five. The prices of these two models are the same, and the price of five is only a little more than that of three. Of course, there are other models, such as NCA, but they are less common. It is also troublesome to supplement parts in the future. If you want to compare which of these two models is better, in fact, some people are used to using TCA. There are also some people who are used to using 50A, but they are not used to it when they are asked to switch to TCA. In fact, they just need to use it first. Its structure is divided into two parts, one is the glass ball and the other is the glass ball, which is referred to as the upper ball and the lower ball, which can also be called the upper seat and the lower seat. there is a piece of rubber at the joint of the upper ball and the lower ball, which is called pressing (TCA is different from 50A, the pressing of TCA is dark brown, while the pressing of 50A is white, its function is to make the upper and lower balls combine closely, and the pressing position should be at the top of the tube of the upper ball. After using it for a long time, it is often found that the tight position is slipping, and if there is the phenomenon of moving, it will cause more bottom water to be unable to absorb to the ball, resulting in the coffee flavor being diluted or less coffee after pouring the bottom water, which also has an impact on the quality of the coffee. At this time, it is necessary to carefully and slowly push the emergency back to its original position. Be very careful when doing this action, and apply the force evenly so as not to break the glass of the ball.

There is a metal clip and screw on the bracket to fix the lower ball. Remember to make sure that the lower ball is fastened and firmly fixed before use, so that the lower ball will not be loosened and fall off after the upper ball is installed and disassembled, and pay attention to keeping the lower ball in a horizontal position. If the lower ball is askew, the measured water is not accurate.

The appearance of TCA and 50A is slightly different, the biggest difference lies in the part of the lower ball, the lower ball of TCA type is more round, the lower ball of 50A type is wider, and the wider lower ball leaves more bottom water when brewing coffee "(when the water is boiled and sucked into the upper ball, some of the water cannot be sucked up). In addition, the shape of the "pressing" part is also different, so the method of picking it up and loading it is also slightly different. In fact, as long as you are used to it, you will OK. As for other models, although they are slightly different in appearance, they are still more or less the same in terms of use.

N filter and filter cloth

The filter is composed of a hole iron sheet wrapped in a filter cloth and a spring and hook. Its function is to filter the coffee grounds and separate the coffee from the coffee grounds. It is particularly noted that when brewing coffee, the filter is in complete direct contact with the coffee, so the impact on the coffee is very direct, so the maintenance of the filter is very important, but it is often the most easily ignored part.

Often someone asks "how often should the filter cloth be changed", the answer is: there is no certain time, because it depends on the frequency of use and maintenance, in the case of high frequency of use but proper maintenance, even 50 times of use is no problem. However, if the filter cloth is not properly maintained, as long as the filter cloth smells, coffee grounds fall into the situation, or when the coffee filtration speed is very slow, a new filter cloth must be replaced, generally under normal use, if it is a business place, it is recommended to change once a week, which can ensure that the coffee is not affected by the filter cloth.

When brewing coffee in a siphon coffee pot, we should pay attention to several points: water quantity, water quality, heat, dosage and thickness of coffee powder, mixing and time, which are explained one by one below.

Step 1, pour hot water into the ball under the glass, bring it to a boil over high heat and wait for the water to boil.

Add the amount of water under the ball to 175cc when cooking one cup and 350cc when boiling two cups. After adding water, remember to dry the ball under the glass with a dishcloth, otherwise it is easy to break the glass.

When cooking a cup, if you use the advanced boiling method of inverted water, the amount of water under the ball is 200cc.

Step 2, load the filter into the ball.

Take the filter out of the water, then rinse with clean water and press the water out of the filter cloth with your fingers (the wet filter cloth will affect the water temperature), put the filter down from the top of the ball and let the iron mill through the narrow glass tube of the upper ball. Pull the hook down and hook the bottom of the upper ball, and use the adjusting rod to adjust the position of the filter to the middle.

Step 3, after the water boils, insert the upper ball into the lower ball.

After boiling the lower ball, turn it into a small fire, carefully tilt the ball on the glass into the lower ball, make sure that the water will not roll too much and spray out, then press the ball on the glass straight down a little and rotate at the same time. Don't press too hard, it will be difficult to loosen.

Step 4, add coffee powder after the water rises by half, start stirring, and start timing after stirring. Cook for 1 minute

When the upper ball is inserted into the lower ball, the water of the lower ball will begin to run up, and when the amount of water under the ball is halfway up, the coffee powder will be poured into the upper ball. And start stirring immediately! The amount of coffee powder poured into each cup is about 15 grams.

Chanel external double C stirring method: do not stir in a circle, draw the outer double C from left to right, similar to Chanel logo, and press the powder into the water from top to bottom, so that the forces of two different directions collide with each other, do not stir for too long, just spread the coffee powder. The first stirring should be completed within 5 seconds, and the timing should begin.

Do the second stirring after step 5 and 25 seconds. The way of stirring is the same as that of the first time, but the time of the second time is shortened to 3 seconds.

Step 6, 55 seconds when the third stirring, stirring the same way, but the third stirring time can be shortened to 1 second to stir slightly.

Advanced technique: when cooking a cup, quickly pull up the upper ball after stirring and turning off the fire for the third time, pour out the remaining water of the lower ball, and then insert it back into the upper ball. this action is called inverted bottom water. if you operate with this technique, the amount of water under the ball needs 200 kilos.

Step 7, 60 seconds after turning off the fire, immediately wrap it in a wet and cold towel and wipe the ball under the glass.

Step 8. When the coffee liquid is filtered to the end, pull up the ball on the glass and don't let the last coffee flow down.