Why is the siphon kettle called the plug Pot siphon Coffee Pot tutorial on how to use it and its skills

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In winter, plums are broken, a pot of siphon gold is brewed, and the sun is basked on the heater ~ siphon pot

Siphon-type coffee pot, also known as the tournament pot, it originated in Germany. The principle is to heat the gas in the lower pot, increase the pressure, and push the water to the upper pot to extract coffee. Siphon pot is currently in Japan is a very popular coffee brewing method, and now the rise of domestic use siphon pot.

directory

1 Method of use

2 Skills

3 process

use method

Siphon pot shape similar to gourd-shaped glass pot, the upper and lower halves can be disassembled,[1] and the middle is connected by a conduit. Boiling water is poured into the bottom half of the pot and the pot is heated with an alcohol lamp. Filter paper or filter cloth will be placed in the upper half of the siphon pot, and then coffee powder will be placed in the upper half. When the water in the lower pot starts boiling, you can insert the upper pot into the lower pot. Alcohol is generally used to heat the bottom of a siphon pot made of pure glass. At present, some siphon pots are equipped with steel sheets at the bottom of the lower pot, which can be used with induction cookers. When the water in the kettle is heated, it will be converted into steam, and the pressure on the water surface will increase. Boiling water then enters through the conduit to hold the ground coffee. Then re-enter the lower part through the filter paper or filter cloth, and then pour out the lower half of the coffee to drink. [2]

skills

Professional siphoning coffee cooking, depending on the climate, humidity, room temperature, bean species and roasting degree of a variety of stirring or water treatment techniques. Siphon coffee is often cooked with a medium to light roast, because its indirect warming and longer steeping methods can reflect the finer coffee layers and fruit sweetness, compared to the heavy roast coffee aroma, oil aroma is different. Because siphoning techniques require experience, siphoning coffee is often mistaken for poor coffee cooking. The rough state of overcooking is as follows: bitter taste comes from excessive extraction (overcooking or burning of beans due to excessive water temperature), astringent taste comes from prolonged soaking, and sour taste comes from excessive stirring. However, experienced and master the appropriate siphoning caffeine, its higher temperature cooking method, can completely extract the sweetness and gum of coffee, so that the mouth is always fragrant and full of sweetness.

process

Siphon pot, full name siphon siphon. Invented by a woman named Nabia in the mid-19th century, it was refined into its present form in the 20th century.

Steps 1 through 7 of the animation.

Step 1: Water is heated in a glass jug until it boils and emits white smoke.

Step 2: Place 2-3 tablespoons of ground coffee in the glass container above.

Step 3: Insert the upper glass container into the top of the glass jug.

Step 4: The water gradually rises due to the pressure of steam, rising to a water ratio of 2:1 (upper pot 2, lower pot 1), removing the fire source, gently stirring the coffee powder in the pot with a wooden spoon, so that the coffee powder is evenly wetted for about 1 minute.

Step 5: Observe whether there is an upward rush (whether the connecting pipe bubbles), move back to the fire and continue to cook until the water has risen completely, turn off the fire and remove the stove from the lower pot.

Step 6: Use a wet cloth to wrap the pot gently to quickly cool the temperature of the glass pot, so that the coffee liquid gradually flows back to the pot due to temperature and pressure changes.

Step 7: After the coffee is cooked, the glass bottle located at the top will return to the glass container below due to vacuum suction (temperature and pressure).

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