Is the plug pot a siphon pot? how to use the plug pot to make a good cup of coffee

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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

In order to make coffee release the most perfect taste, Joyce decided to carefully brew good coffee in a plug pot. Siphon or Syphon is also known as glass ball or siphon type, but it does not use siphon principle but thermal expansion and contraction principle. The coffee brewed by this method will extract the sweet and pure taste of coffee beans, which is the most recommended traditional coffee brewing method. So Joyce specially took out the pressure box treasure-HARIO TCA3 (HARIO is the No.1 brand of professional glassware for coffee made in Japan), and heated it with its attached alcohol lamp. The boiling water flow in the lower seat was just enough to keep the water in the upper pot at the most suitable temperature for brewing coffee. Other tools needed are: mixing bamboo spoon, industrial alcohol, lighter, wrung wet cloth.

Step 1: Fill the lower seat with water (HARIO series of air plug pot is set to one cup per 100CC, plus the amount of water absorbed by coffee powder to design, TCA3 this is three cups, remember not to fill it completely, because it will cause water to overflow after inserting the upper pot), and then carefully dry the outside of the glass sphere, there must be no residual water.

Step 2: Add industrial alcohol to the attached alcohol lamp, the amount should not be too small, so as not to burn out halfway (adjust the length of the lamp core to determine the strength of the fire, the longer the exposed part of the lamp core, the stronger the fire, and vice versa). After the sequence, you can start the fire.

Step 3: Put the hook under the filter cloth frame through the neck of the upper seat, pull the end of the iron chain with your hand, gently hook it at the end of the glass tube, and finally adjust the position of the filter cloth to make it in the center.

Step 4: Put in the appropriate coffee powder, do not insert the seat before the water is rolled, otherwise the coffee powder will volatilize a lot of aroma due to heat.

Step 5: When the water in the lower seat continuously bubbles from the bottom, it means that the water is about to boil. At this time, insert the upper seat and plug it tightly. When boiling, the water will slowly rise along the glass tube.

Step 6: When the water rises, gently and slightly press the bamboo spoon to stir the coffee powder left and right. The purpose is to mix the coffee powder floating above into the water, so as to fully extract the aroma of coffee, but it is forbidden to stir too much.

Step 7: After the first stirring, start timing for about 20--30 seconds and then stir for the second time. Stir from shallow to deep from inside to outside in a gentle manner. After timing for another 15--20 seconds, stir for the last time. After stirring, turn off the fire.

Step 8: Turn off the fire and pick up the wrung wet cloth prepared in advance to wrap the side of the glass ball. After cooling quickly, you will see that the water in the upper seat flows down the glass tube quickly. A large amount of light brown foam is seen in the photo, indicating that the coffee is fresh enough.

Step 9: After the water of the upper seat completely flows down, let the upper seat release and pull it up by shaking it slightly from left to right. Do not use brute force! We must overcome hardness with softness.

The aroma of coffee filled the whole house is complete Oh! As for the time of brewing coffee, because the depth of coffee beans roasting is different, it needs to be adjusted slowly by experience. The coffee aroma should be fully extracted rather than over-extracted. The excessive result will only be a cup of sour coffee.

Kona is an Arabica coffee bean grown in Kona Island, Hawaii. It has a unique chocolate aroma and is the lowest acidity coffee in the world. Joyce drank a mouthful of pure black coffee, but did not drink Kona's unique chocolate aroma, but its taste is not sour and bitter is indeed amazing, Joyce only added UCC milk balls, each mouthful is carefully felt its aroma back sweet, the taste left in the mouth is really a bit like eating pure dark chocolate.

The bag of coffee brought Joyce full of fragrance, sweet mouth and full of joy. I carefully collected the empty bag of coffee and took it out when I remembered it again, hoping to find the fragrance and sweet joy.

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