How to use the stopcock siphon coffee brewing tips and extraction tips

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

The author, who must have a cup of coffee every morning, especially prefers to brew coffee with a stopper. The English name "Saifeng" syphon or siphon means "siphon", so this brewing method is called "siphon cooking", and some articles on the Internet even show that it is the application of "siphon principle". In fact, in the process of cooking, it has nothing to do with the siphon phenomenon, so this is a misinformation.

The Saifeng kettle, also known as the siphon coffee maker, was once very popular, especially in the old Japanese coffee shops after the retrocession of Taiwan. What you often see is not the Italian coffee maker, but the race style. Up to now, many coffee fans still like to use it for brewing. Do you know the origin of the Saifeng pot?

In fact, the Saifeng kettle is a combination of the drip coffee pot and the French coffee pot. The editor has sorted out the information about the Saifeng pot. Let's talk about the cooking principle and history of the 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 racing wind pot seems simple, but it has a lot of knowledge, but it is a coffee pot combined with physics.

Race wind, the stable cooking equipment that perfectly controls physics.

The Saifeng kettle 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 will increase 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 Saifeng kettle

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 Saifeng kettle spread all over Europe, which shows how good this cooking principle is, and it is soon loved by everyone. However, it is only after countless design improvements that the current Saifeng kettle has the appearance of the kettle. (let's talk more about the history of racing style later.)

Come on! Like a game style expert, use it to cook delicious food.

To start, we should first clean the most important ── filter in the kettle with boiling water, put the filter on the upper seat and hook the hook to the bottom of the upper seat. Then add 510ml boiling water to the lower seat and install the upper seat, open fire and wait for boiling. When the water rises to the upper seat, add 34g ground coffee powder. Remember to grind to medium size, which is finer than the powder used in drip coffee. When all the water rises to the upper seat, reduce the firepower so that the water in the upper seat will not fall, stir to lower the temperature, the ideal temperature is between 90 and 93 °C, please make sure that all coffee powder is soaked in water. Soak for 40 seconds, then turn off the fire and stir the coffee, when the cold coffee will indeed be pulled into the lower seat, when the lower seat of coffee will continue to inhale air and cause bubbles.

Remove the upper seat and wait for the coffee to cool. Remember to remove the filter, wash it, soak it in water and ice it in the refrigerator to avoid brittleness that shortens life.

Finally, start enjoying the delicious coffee!

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