Break plum in winter, make a pot of siphon gold manning, bask in the sun by the heat ~

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I heard that it has been snowing in the whole moments in the past two days.

Only, it rained in Guangzhou today.

Sure enough, winter in Guangdong

No heating, no snow.

Only wet and cold.

Forget it, as a southerner who has never made a snowman or had a snowball fight, in such a cold winter, I decided to teach everyone to make a hot siphon pot of coffee to resist this cold weather. After all, as long as you look at the jumping flames and the bubbles that keep rising, you can feel a trace of warmth from the bottom of your heart.

At the same time, I also wish the friends in the north who are snowing, as long as you have a good time.

Siphon pots, also known as Saifeng coffee pots, were once very popular, especially in some old Japanese coffee shops in Taiwan and Japan. Instead of Italian coffee makers, siphons were often seen. Today, many coffee fans still like to use it for brewing. Do you know the origin of the siphon pot?

In fact, the siphon pot is a combination of the drip coffee pot and the French coffee pot. The editor has sorted out the information about the siphon pot. Let's talk about the principle and history of the siphon pot.

The dripping coffee (similar to hand brewing) and French pressing coffee pot mentioned above are very different brewing methods, but siphon coffee is a perfect combination of dripping and soaking. Coffee made with this device can exert the characteristics of both coffee pots at the same time. The siphon pot seems simple, but it has a lot of knowledge, but it is a coffee pot combined with physics.

Siphon, a stable cooking equipment for perfect control of physics

The siphon pot is a coffee equipment divided into the upper pot and the lower pot. The coffee powder is installed in the upper pot, while the lower pot must be filled with water and needs to be heated. When the water in the lower seat is heated, the internal gas will begin to expand. Because the whole pot is an airtight structure, it will be squeezed and the pressure increases with the air. At this time, the water in the lower pot is squeezed to the upper pot by the expanded air and begins to soak the coffee powder.

After impregnating for about a minute, after the fire is extinguished, the air in the lower seat gradually cools and the volume becomes smaller, the pot returns to the normal pressure, and the soaked coffee also follows gravity, passes through the filter cloth, and returns to the lower seat to complete the extraction. Seemingly complex devices are actually not difficult to use.

The history of siphon pot

Began to use the siphon principle to make coffee from some coffee people who are tired of unstable quality. It can be traced back to Berlin in the 1830s, when there were a lot of applicants for siphon improvement patents, but the real commercial success was the French Mrs. Vassieux's 1841 siphon pot design! (with a French crown ball on it)

There are many breakthroughs in this design, which can achieve a balance in brewing and become the main structure of siphon pots in the future. Soon, the siphon pot spread all over Europe, which shows how good this cooking principle is and is soon loved by everyone. However, it is only after countless design improvements that the present siphon pot has its appearance. (let's talk more about the history of siphon later.)

Come on! Like a siphon expert, cook delicious with it.

Today we are talking about the first method of powdered coffee brewing in a siphon pot:

1. Fill the kettle with water and coffee powder on the pot (make sure the hook of the filter is hooked)

two。 Heat the lower pot with an alcohol lamp or gas lamp (make sure the appearance of the lower pot is dry without water droplets)

3. The upper pot is inserted obliquely in the lower pot and warms up with the water in the lower pot.

4. When the pot bubbles slightly, insert the upper pot completely into the lower pot and confirm it as a close match.

5. The water in the lower pot will slowly rise to the upper pot through the glass tube (some water will remain in the lower pot as normal)

6. Gently press the coffee powder into the water with a stirring stick and gently stir 1 Murray twice.

7. Rest slightly for about 30m / m for 50 seconds (depending on the size of the powder)

8. Stir gently again

9. Remove the fire from the lower pot and cover the lower pot with a wet rag to make the coffee flow back to the next pot.

10. All the coffee in the upper pot is completely flowed back to the lower pot, gently push the upper pot and pull it out to separate the upper pot and the lower pot (do not rotate)

On the whole, the actual siphon extraction process will only be carried out in the upper pot.

The existence of the pot has two purposes: 1. Heat the water 2. Coffee that is fully dressed and extracted.

Respectively controls two variables: 1. Temperature 2. time

The time when the pot is inserted determines the temperature at which the water rises to the pot.

At the end of the extraction, remove the fire source and cool the next pot to force the coffee to be filtered back to the next pot. There is no need to consider the flow rate like hand pulping, and the extraction can be ended when the time is up.

In addition, what is more mysterious is what happens in the upper pot: in the process of stirring, there are many ways and many schools: there are special gestures and special stirring methods; some determine the time to end the extraction visually; some determine the time to end the extraction through the sense of smell; some add a small amount of cold water to the pot.

A variety of tricks, in fact, are just to let coffee powder and hot water evenly mixed, and in a stable state of extraction, so.

Find a way to play in your own way.

Basic principle of stirring: when the hot water just rises to the top of the pot, the dried coffee powder will float on the water, so the powder needs to be pressed into the water, so the first action is to press the powder down with a stirring stick. Then gently add a cross to stir clockwise (or counterclockwise), and then stir again after sitting.

Finally, there is one less cause: the thickness of the powder.

Of course, the basic principle of time remains the same, the extraction time is shorter when the powder is finer, the extraction time is longer when the powder is thicker, and the extraction time is 30 seconds as long as 3 minutes, which is different from the genre.

Finally, start enjoying the delicious siphon coffee.

Of course, it is customary to send a siphon coffee tutorial video:

For more articles about siphon pot coffee, please see:

Analyzing the charm of soaking and extraction-- A complete course of siphon pot brewing (with video)

Siphon extraction technique | shallow baking, medium baking, medium deep baking

Siphon pot technique | pressing method, stirring method, pendulum method, cross method

Knowledge of siphon cooling | sudden boiling chain is very important for the safety of siphon pots, do you know?

Practical information | cleaning and maintenance of siphon filter cloth

[technical post] practical parameters of steaming extraction time of coffee extracted by siphon pot

[siphon pot of coffee] the skill of adding powder in the coffee brewing operation is to add powder first or then?

[tip] how to clean the siphon pot? Cleaning tips for siphon pots

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