How much is the plug pot? Easy sharing of coffee brewing in SYPHON

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

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

It is easy to share with SYPHON.

Recently entered "Hawaii Kona".

Just take this opportunity to record it.

Also share the cooking method of the plug kettle by the way.

Main props

1. Plug wind kettle (for two)

two。 Lanchio bean grinder

3. Ice towel

4. Small gas furnace

5. CD box for windbreak

6. Thermometer

First of all, boil the water, this step can save the gas consumption of the small gas furnace.

But be careful not to use repeatedly boiled water, the sweetness of the water will not be so good.

A person in the coffee area of MAVE drinks a pound a week.

Heavy caffeine users @ @

Today's protagonist! Two thousand yuan a pound (luxury! But after drinking it, you will really fall in love with it.

"Shaya AA" @ @ Cold-(because MAVE was reluctant to give up the golden bag of Dioukona, she brought it to Kenya AA. As a result, after the label paper of Kenya AA was torn off and then glued on it, the word "Ken" blurred and became "Shaya AA". It was so cold-- I know @ @)

Hey, hey-- cut it open carefully--

After the water boils, warm the cup first. This action allows the coffee to be brewed and put into the cup without cooling down too much--

Warm pot--

This action is an interesting phenomenon, because the plug kettle is a siphon phenomenon, that is, the lower pot is hot and the upper pot is cold, so the water will rise.

But does it help if both of the teapots are heated together?

The result of many experiments in our experiments is that the water can rise faster under low fire, and the temperature after the rise will not be too high, and there will not be the temperature of burning beans.

Pour in a little more water for two.

Because we cook a little longer, about two and a half minutes, so we need a little more water.

There is a lot of information about the cooking time on the Internet.

There are all kinds of

But the choice of this length of time is also the result of a long-term experiment.

Including the size of the fire hose, the thickness of the beans, the way they are stirred, the strength, and the beans that are baked in the same house every time (Wang Yi)

Strength of fire hose

In fact, the selection and purchase of small gas stove is very important, and the precise control of "small fire" is one of the main factors in making good coffee.

If you don't control the temperature, you can use an alcohol lamp.

Wind shielding CD box

Grinding scale, MAVE's blue is 28, my blue is 32, the same factory brand and the same model is also to test the thickness, it is more difficult to follow the script

About this thickness, the fine powder produced by Xiaolan is already very small, and if you want to be better, you have to spend twice as much silver tael as fast, you should not use @ @ for the time being.

After the water rises, the beans begin to be ground (the temperature is about 82 degrees, and the temperature of cooking beans baked in different degrees is not the same. The general principle is that the temperature should not be lower than 80 degrees, not higher than 90 degrees, too high will be bitter, and too low will be sour, but how much temperature will be known after the experiment, and the experimental results are all personal subjective feelings. That is, you think it tastes good--), during this period of time, the water flow will be more stable, and the beans will not be affected by intense bubbles when the water has just risen.

Use a cup smaller than the spout of the plug to fill the coffee powder, which is less likely to pour the powder on the outside of the plug.

Since Xiao Lan can eat powder, it would be better to have two cups of beans of about 25 grams. (if I would pat Xiao Blue hard and make him spit milk. Ah... It is enough to spit powder @ @ with 20 grams.

It's a fan--

The clock begins.

Press down the stirring stick "gently" so that the coffee powder can touch the water for about 50 seconds (this time seems to be a bit long, but if you want to make the coffee powder come into contact with water quickly, you will need to press harder.

So the conclusion is to "gently" press the coffee powder into the water, which is about the length of time.

If it is stirred hard, then the coffee is a different flavor.

Stirred for 50 seconds and then stopped.

Continue stirring after 30 seconds

It is also gently pressed for 30 seconds.

Stop for another 30 seconds

After another five seconds of stirring,

Pick up a hard ice towel (no need to exaggerate, just wet towels)

Rub it twice, it's better to wrap the pot (about five seconds)

After turning off the fire, wrap the pot with an ice towel and be careful not to touch the bottom of the pot, that is, the place where the fire is exposed, otherwise the pot will be in danger of cracking

The purpose of wrapping towels is to let the coffee flow down quickly, and the other advantage is that you can absorb a little more CREAMA.

But some experts think that you don't want the last coffee juice.

But I personally think I prefer coffee juice to all come down (this part is very subjective, but strictly speaking, the whole cooking method is actually very subjective @ @)

The coffee is coming down-- (there will be foam only if it is fresh! )

Enjoy--

Hawaii, but when I drank it, it felt like a wave coming from all directions to slap my body--

There is no way to catch up with it with words.

What if I can't drink such delicious coffee in the future?

Ahem-- back to the point--

So to put it simply, the cooking process is

1. Stir the coffee powder for 50 seconds

two。 Stop for 30 seconds.

3. Stir for 30 seconds

4. Stop for 30 seconds.

5. Stir for five seconds

6. Five seconds after the stop

7. Wrap a towel

It's done--

Postscript:

In fact, there are really many ways to plug the kettle. Under constant attempts, at present, this method is the best way, but it does not mean that it is the best way.

And there are a lot of variables in each link. For example, the grinding degree of the bean grinder, how much powder will be eaten, how much fine powder will be produced, whether the fire of the small gas stove will change from big to small, the force of mixing, and the length of stirring time.

The time of extraction, the relationship between the baking depth of beans and temperature, and so on. It can only be said that if you are free, you can do more experiments, and if you are not free, you can probably grasp the general direction.

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