Siphon coffee brewing

Siphon coffee pot is also called plug air pot, because it uses the principle of steam pressure, so it is also called steam coffee pot. It is the most common method of making coffee and is mainly suitable for single coffee. It was founded by British marine engineer Robnewall in 1840, evolved into its present form at the beginning of the 20th century, and then spread to Japan from the United States. Features: you can see the whole process of brewing coffee beans into coffee, focusing on the process during operation.

The construction of the siphon coffee pot is divided into two parts: the upper glass pot and the lower glass pot (that is, the upper and lower seats). There is a sealing plug between the upper and lower pots, which can closely combine the upper and lower pots. There is a metal screw bolt on the lower pot and the bracket to fix the lower pot to balance it. Filter and filter cloth: the filter is composed of spoon iron, outer filter cloth, spring and hook, which is mainly used to filter coffee grounds. When brewing coffee, coffee and filter cloth are in direct contact, so the maintenance of the filter is very important. Siphon pot extraction coffee should have a heat source, usually alcohol lamp or gas flame, commercial heart gas heating speed is faster, the next pot of water boiling, will be due to the siphon principle to rise to brew the coffee powder on the pot, remove the heat source, the coffee will automatically drop, the whole process takes about 4 minutes, it is best to use filtered unboiled water to brew, taste better.

(1) preparation utensils: siphon pot, alcohol lamp or gas lamp, filter cloth, large coffee cup, 1 coffee spoon, bean measuring spoon, bean grinder, 1 bamboo slice, 1 milk grain.

(2) applicable coffee beans: shallow roasting to deep roasting coffee beans.

(3) Coffee powder dosage and grinding degree: 15g / cup (grinding degree: moderate).

(4) Water quantity: 200ml boiled water.

(5) the types of coffee are shown in the table below. Chinese name English name Hot time / second Blue Mountain Blue Mountain 40-45 Mocha Micha 50 Columbia Columbia small 50 remind you: after the boiling water at the bottom of the ◎ is completely boiled, insert the upper part. Insert too early to get the coffee out properly. ◎ properly mixes boiled water with coffee powder in a short period of time. Spending too much time will make the coffee muddy and the aroma disappear.

(6) steps of siphon coffee pot ① check the siphon pot top / bottom pot and filter, filter cloth, timer, mixing bar, coffee spoon are complete. ② uses pure water and adds water according to the scale on the bottom of the siphon pot. ③ pours the ground coffee powder into the siphon pot and pats it gently to make the coffee powder surface flat. The ④ places the filter retractor vertically down, in the center of the upper pot, and hooks on the glass tube. ⑤ uses a cloth to dry the water droplets on the outside of the siphon pot. Add hot water to the coffee cup or warm the cup on a cup warmer. Light the alcohol lamp and put the siphon pot on the fire. ⑥ when the water is heated to a small bubble, insert the siphon pot into the water. When the ⑦ water rises to the pot and boils, turn off the heat and keep time. Stir at the same time, stirring 5-6 times clockwise. After 30 seconds, ⑧ inserts the wooden stirring stick into the 2max 3 of the coffee to stir for the second time. ⑨ except Blue Mountain and Kona, Hawaii, turn off the heat for 45-50 seconds, other coffees are heated for 60 seconds. ⑩ first relieves the pressure in the lower pot, and then shakes off the upper pot. ⑾ pours the coffee into a preheated coffee cup (8 minutes full), along with a coffee plate, coffee spoon, milk grains, and sugar packets.