Timeless siphon pot coffee explanation | principle and brewing suggestion of siphon pot coffee

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Coffee course: introduction to siphon pot coffee operation

The siphon pot, with the appearance of experimental equipment, is a coffee brewing tool extracted by the pressure change caused by steam and the siphon principle. First appeared in Europe, the siphon pot trademark registration is owned by a French woman Marie Fanny Amelne Massot. The exquisite ball design marks the classic status of the siphon pot and is widely used by coffee lovers all over the world. The trend of the hand has not diminished people's love for siphon pots, so let's take a look at the cooking tips of siphon pots:

Preparation for cooking

Whether it is the first time to use or the old filter cloth, it is best to boil with the right amount of hot water for three minutes to remove the residual odor and wet the cloth surface. After wringing and leveling, fix it on the filter and combine it with the upper pot.

Cooking begins

Prepare 25 grams of coffee beans, grind them slightly finer than hand wash, and boil about 400 milliliters of water.

Pour hot water into the lower pot and place a heating source under the pot.

Place the combined upper pot and filter obliquely on the lower pot and heat continuously until the water in the lower pot begins to bubble.

Fix the upper pot upright to the lower pot, and the continuous increase in vapor pressure will cause the hot water to move to the upper pot.

Use a stirring rod to press down around the filter to reduce bubbles and unexpected water flow caused by uneven filter cloth

When the liquid level of the upper pot is no longer rising, make sure that the water temperature should be about 90-95 degrees. If the temperature is too high, weaken the heat source and wait for it to cool down.

Pour in the ground coffee powder at 00:00 and start the clock, stirring up and down quickly but gently for 3 seconds using a stirring stick, so that all the coffee powder can be submerged into hot water, which is equivalent to a hand-made prepreg step.

At 00:30, use a stirring stick to gently stir from side to side, destroying the top powder layer and remixing the coffee powder into the coffee liquid.

At 01:30, stir again for a few seconds and remove the heating source, while the coffee liquid in the upper pot is poured back into the lower pot as the temperature drops.

02:15-02:30 filtering is complete, shake slightly and loosen the connection between the upper pot and the lower pot. Wait for the coffee liquid to cool slightly before drinking.

Like other brewing methods, siphon pots also need to be skillful. The use of stirring rods will create a moderate disturbance for the coffee extraction process and improve the solubility, but we should also pay attention to avoid excessive extraction caused by excessive disturbance. The disturbance in the up and down or left and right directions can control the disturbance as much as possible compared with the swirl caused by annular stirring.

The used filter cloth needs to be treated more patiently. If there is another cup, rinse thoroughly and store it in hot water. Or pack it in a fresh-keeping box or mixing bag and put it in the refrigerator. Before next use, it can be thoroughly moistened with hot water. Avoid using detergent, do not dry or expose to the sun, because the residual coffee oil in the filter cloth may smell because of deterioration in the high heat environment.

The siphon pot is a coffee brewing tool that is exactly what it looks like. Experimental equipment-like design, the use of steam caused by pressure changes and siphon principle, immersion extraction process, filter out a cup of coffee with full flavor and clean texture. Classic but not out of date, the good flavor is always disturbed in the taste memory, now take out your siphon pot and start experimenting.

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