Siphon in the tea room-- siphon pot to make coffee

2011 gradually entered its final stage, the end of the year seems to be a very busy stage for all units, I am no exception, I have not updated my blog for a long time, although I always have itchy hands, itchy heart, want to write something, but helpless, always being chased by numerous, headless, and seemingly urgent items of work, I have no place to hide, play the keyboard several times, and have no choice but to stop halfway, and the end of each time is also my tangled moment. And at this time can let me calm down, enjoy a moment of peace, is a kind of luxury in life, this luxury is just a gap in life …

I like the siphon pot. I like the process of slowly infiltrating the coffee and releasing every fragrance.

Many people say that the coffee made by the siphon pot is the sweetest and the most mellow and smooth, while the siphon pot which looks like a precision chemical instrument deters many people. In fact, the siphon pot is not as delicate as many people think. As long as you do not bump against the siphon pot made of heat-resistant glass, there will be nothing else, but the siphon pot is more test of the maker's patience and carefulness. The reason why the siphon pot can produce delicious coffee is because of its siphon principle (syphon), so that the temperature of the upper pot can be kept stable for a certain period of time, so that a more complete flavor can be extracted, but how to keep the temperature stable really requires the experience and on-the-spot judgment of the maker.

It is really not an easy task to make a pot of siphon coffee for the first time. Extraction temperature and extraction time are very important.

Whenever I cook a siphon, I like to watch the changes in the lower pot, watching a string of bubbles rising slowly along the chain of the filter, entering the upper pot through a thin spout, until all the water in the lower pot rushes into the upper pot.

If you use just boiled water, put it in the lower pot, the temperature of the water that basically rushes into the upper pot is about 93 degrees, and use warm boiled water, and so on, the water temperature is about 88-90 degrees. These temperatures are a little high for the deep extraction, especially the deep-baked coffee, so I will habitually lower the temperature of the upper pot, such as stirring the pot, using a wet cloth to wipe the pot slightly, and so on. The water in the above pot is not enough to return, when the basic temperature is between 83 and 85 degrees, which is just a suitable temperature stage. At this point, you can put in the ground coffee powder.

Try to keep the temperature as low as possible during the whole cooking process. The coffee powder will form an oil film after it is injected into the pot. This oil film will form a lid effect and make the temperature rise, so I will stir habitually to break the "lid" and let the water temperature drop. At the same time, it can also make the coffee better contact with the water to extract the fragrance.

When you feel that the coffee has been extracted completely, you can cool the pot and let the extracted coffee from the upper pot flow back to the next pot as soon as possible. As for the legendary "small mountain bag", it is not a sign of good or bad production, as many mysteries say, as long as you quickly rotate the pot of coffee before the coffee returns to form a whirlpool, you can get this "logo".

The coffee brewed in a siphon pot is very different from hand brewing and French pressure. it has the unique richness of siphon pot coffee, which is unforgettable.

I enjoy the whole process of siphoning, which is a process of waiting, mobilizing all your sensory organs in the process, looking forward to the perfect cup of coffee, a cup of your own coffee.

In the world in the coffee cup, what is coffee to me, is it a kind of culture, is it a kind of intoxication, or is it just a special drink in my life? I can't answer it, nor can I answer it, but when I am bored, helpless and helpless, I want to make a pot of siphon to awaken my sense of taste and smell, and to awaken myself.