How can the ingredients in siphon coffee be released completely, fully, evenly and consistently?

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Many people are told one minute when they learn to siphon, but when you ask why it is one minute, you will find that no one can tell you. If you really investigate the reason, really no one can explain, at most is "according to years of practical experience, one minute is a relatively stable taste release time" and other ambiguous words.

Although puzzled, but with a minute to cook for so many years without any trouble, just a minute! But sometimes you find that 50 seconds is good, 70 seconds is even better, not necessarily a minute! It's elastic! The doubts in your heart will always be raised again after a period of time, and they will always be lost.

Where does the one minute basis come from?

Now there are more and more baking shops in their own homes, and more and more people are pursuing the so-called ultimate taste. The siphon pot cooking method is the cooking equipment that can best express the aroma of coffee. If you really can't understand the reason for one minute, you will definitely encounter bottlenecks! Because this minute has a lot to do with your stirring. If you don't stir properly, this so-called minute has no meaning to explain.

We all know that coffee beans after roasting there is a very important action-[exhaust],[exhaust] speed basically determines the life of coffee, exhaust fast means coffee beans aromatic substances and other volatile components quickly discharged, naturally lost the good taste, exhaust fast also means fast inhalation, exhaust good taste also inhaled environmental odor. The invention of the one-way ventilation valve is mainly to solve the problem of coffee beans in the exhaust to avoid inhaling environmental odor caused by poor quality and slow down oxidation. But it doesn't slow down the exhaust. It is your baking that determines the exhaust velocity, including the type of baking machine, baking technique, baking concept, etc.

Today we don't talk too much, we know that exhaust and coffee beans related to the life of it, we are going to talk about today's siphon cooking method "exhaust and time relationship."

Think about it, what would happen if I breathed in the water today? There will be blisters, right? If you keep puffing, the blisters will get bigger and bigger, right? What if you don't breathe again after puffing? Drowning! Is that right? Coffee beans exhaust, right? Coffee powder in water exhaust will form blisters, right? If it keeps venting, the blisters will get bigger and bigger, right? Can the exhaust process be timed?

Do you understand? Time can be calculated because there is a computable object, and it makes no sense to calculate time if there is no computable object.

If you boil a few times you pay attention to it enough, the coffee powder will affect the time of exhaust in the water. The longer the exhaust time is, the faster the bubbles become larger. If you put it too long, there will be no bubbles. Why not? Because the gas has been exhausted, what remains is only the smell attached to the powder particles.

If you can observe, the point of counting time disappears. You can see that time is only a background, and perhaps in ancient times people privately said [about a minute], and most people do not understand or will not,[one minute] became [standard].

When you know you can observe, the real question comes: [How can the ingredients in coffee be completely, fully, evenly, and consistently released?]

[Complete],[Adequate],[Uniform],[Consistent].

To achieve these requirements, the absorbent coffee powder layer must be arranged neatly. It has to do with your stirring method!

If your stirring method will make a push here and a lump in the west. Is there any hope of meeting these requirements with a loose and crowded powder layer on one side?

If your mixing method avoids this, is it possible to achieve these requirements?

If you don't meet these requirements, how do you review your baking?

The following is the process of absorbing water in the powder layer after stirring

After the first stir

a layer of powder that expands gradually after absorbing water and is filled with fine foam.

You start to see bubbles in the ground coffee layer.

Second stir

A second stir dissipates the bubbles and the grease rises.

The spinning coffee powder slowly stops and begins to accumulate powder layers

When you stop spinning, you can turn off the fire.

When your coffee is roasted for a period of time, and your blend can be [complete, full, uniform, consistent], you will get an approximation of one minute.

But remember, time is just background to the calculation, just a reminder in the busy bar work for fear of forgetting, don't reverse the cause.