Techniques of siphon plug air pot coffee how to clean and store water filter cloth

Some cafes and coffee brewers like to soak the filter cloth in water to keep it moist. Do not do this, because many cafes fail the health unit test because the filter cloth is soaked in unboiled water. Some bacteria (especially excessive E. coli) are produced. (you can soak in the water if you use it, and wash it after work.) so after washing the filter cover, filter cloth and bamboo spoon, it is best to keep it dry as much as possible. If you use it at home, put it in the refrigerator when you don't need it. There will be no hygiene problems.

To judge the water quality, use slightly overcooked raw water, such as water filtered by a household filter, rather than RO reverse osmosis filtered water to make coffee. Basically, the water quality should be hard, and it should be noted that coffee should be made immediately when the raw water boils for the first time, otherwise the water quality will deteriorate after boiling for a long time in the siphon pot, because the air contained in the water has been boiled for too long and lost.

When the upper seat is inserted into the lower seat of the siphon kettle that has boiled water, if the water quality is good enough, the hot water will not boil so much as to spray out. If the water quality is not good (such as cold boiled water. Or water with not enough oxygen, or even because it has been boiled in the lower seat of the siphon pot for too long, you should be careful, as hot water may spout when it is inserted into the upper seat. there's a risk of scalding. Of course. If you really want to make an ideal cup of coffee when there is a spray of hot water, you will know that you should change the pot and make it again, otherwise it may be wasted because of water quality problems and the good coffee powder you have carefully selected. When the flameout makes the coffee drop, if the bubbles spit out from the upper glass tube extending into the lower seat, it proves that the coffee oil and gel are sufficient, because coffee is not water, but a gelatinous substance that is not diluted by ice water. the taste is round and smooth, comfortable and smooth; if the foam is small or even floating with a layer of foam, it is a mixture of oil and water. Such as strong bitterness of water color, strong enzyme, strong stimulation is extraction and lack of heat.

Generally speaking. Siphon coffee will heat the siphon pot in two ways, one is gas, and the other is alcohol, which is used by more cafes because of its high firepower and relatively high heating. in fact, the difference between the two heating methods is not big, as long as it is warm.

As long as the degree is properly controlled. In other words, even if heated with alcohol, such as lengthening the time between each step, you can still make great siphon coffee.

1. The stirring stick is only used when the water is just rising and flameout. Do not keep stirring in the stewing process, so as not to destroy the "stewing" process.

2. After each use, the filter cloth must be washed clean. if there is coffee powder left on the filter cloth, it will affect the speed of coffee brewing in the future. causing excessive extraction. If you think the filter cloth is hopeless, change it!

3, the siphon pot made entirely of glass is very fragile, especially the glass tube of the upper pot is easy to be injured and broken, so special attention should be paid to cleaning and collection.