Siphon pot coffee grindability explain the difference between siphon coffee and hand-brewed coffee

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

If you want to say that the most impressive coffee brewing equipment of the ducks

It must also be syphon--

That's siphon coffee--

Due to the Japanese style of the early cafes in Taiwan

And syphon is a necessary appliance in Japanese cafes.

So 20 years ago, coffee was mentioned.

It's natural to think of the glass pot burned by the alcohol lamp--

In the old ucc, in addition to selling coffee

And selling western food--

So when the duckling was still a duckling,

They all think that ucc is a place to eat steak.

(but he could only afford pork chops in the past)

After-dinner drinks can only be seen by adults drinking black coffee.

And the children can only pour the cream into the slowly spinning black tea.

Satisfy the image that imitates the spiral injection of cream into the coffee in the advertisement.

Yes--

It was a siphon era.

The only option for coffee is Brazil's Blue Mountains, Colombia's Manning.

And Mamba, who thinks it's a fake when he reads it.

Young ducklings still don't know what pressure is, what is siphon and what is vacuum.

I just think.

Coffee making is awesome, der--.

Although in the period of mass invasion of Italian coffee,

Siphon coffee is likely to be replaced.

But in the early days of the exquisite coffee,

The siphon came forward again.

Even if the follicle style gradually becomes the same existence of fine coffee later.

Siphon still occupies a part of its position--

Syphon is mainly divided into two parts: upper pot and lower pot.

There is also a filter on the pot.

Filters can be divided into two types: filter cloth or filter paper.

The filter cloth should be cleaned every time it is used.

The filter paper is discarded after one use.

The difference in taste is the same as that of hand flannel or filter paper.

However, the common HARIO TCA series 50A series on the market

All use cloth filters--

HARIO TCA-3

HARIO TCA-3 on the pot

HARIO TCA-3 pot

The siphon cooking method is as follows

1. Fill the kettle with water and coffee powder on the pot (make sure the hook of the filter is hooked)

Syphon_Figure_Step1-2.jpg Syphon_Figure_Step1-1.jpg

2. Heat the lower pot with an alcohol lamp or gas lamp (make sure the appearance of the lower pot is dry without water droplets)

3. The upper pot is inserted obliquely in the lower pot and warms up with the water in the lower pot.

4. When the pot bubbles slightly, insert the upper pot completely into the lower pot and confirm it as a close match.

5. The water in the lower pot will slowly rise to the upper pot through the glass tube (some water will remain in the lower pot as normal)

6. Gently press the coffee powder into the water with a stirring stick and gently stir 1 Murray twice.

7. Rest slightly for about 30m / m for 50 seconds (depending on the size of the powder)

8. Stir gently again

9. Remove the source of fire from the lower pot and cover the lower pot with a wet rag to make the coffee flow back to the next pot.

10. After all the coffee in the upper pot is fully flowed back to the lower pot, gently push the upper pot and pull it out to separate the upper pot and the lower pot (do not rotate)

On the whole

The actual siphon extraction process will only be carried out in the upper pot.

The existence of the pot has two purposes: 1. Heat the water 2. Coffee dressed up and extracted

Two variables are controlled respectively: 1. Temperature 2. Time

The time when the pot is inserted determines the temperature at which the water rises to the pot.

At the end of extraction, remove the source of fire.

Cool the pot to force the coffee to be filtered back to the pot.

There is no need to consider the flow rate like hand flushing.

The extraction can be finished when the time is up.

In addition, it is a little more mysterious.

It's what happens in the pot.

In the process of stirring

There are many ways, many schools.

There are special gestures and special stirring methods.

Some visually determine the time to end the extraction.

Some use the sense of smell to determine the time to end the extraction.

Some will add a small amount of cold water to the pot.

A wide variety of tricks

In fact, it's just to mix coffee powder and hot water evenly.

And extract in a stable state.

So... Find a way to play in your own way--

Basic type of mixing

When the hot water just rises to the top pot,

Dried coffee powder will float on the water.

Then you need to press the powder into the water.

So the first action is to press the powder down with a stirring stick.

Then gently stir clockwise (or counterclockwise) with a cross.

It's the same way to stir again after sitting.

If you look at it in this way, you can see that there is still one less cause.

That's the thickness of the powder.

That's for sure

The basic principles of time remain the same.

The finer the powder, the shorter the extraction time.

The thicker the powder, the longer the extraction time.

As short as 30 seconds and as long as 3 minutes

This is already a different genre--

IMAG2803_s.jpg

In addition to making coffee, the siphon pot

It is also of considerable ornamental value.

Among them, the group of one-person pots like HARIO DA-1SV is a classic.

Small and cute, but expensive

So most of the players who buy it will watch it in the cupboard.

Few people actually take it out to make coffee--

Also using the siphon principle

And Belgian pots.

All-metal system

The upper and lower pots are separated from each other and connected through thin tubes.

Similar in principle

But the workmanship and the price are far higher than the siphon pot.

So few people actually use it to make coffee.

Like an one-person pot in the cupboard to enjoy--

Siphon coffee

Which points can be distinguished in appearance?

Because of direct heating

The temperature is usually higher than that of the hand.

So you can see the smoke in the cup.

Another point has to do with the use of filter cloth or filter paper

(although most of them are made of filter cloth)

Some grease condensation can be seen on the coffee liquid surface.

It is obviously different from the clearness of hand flushing (filter paper).

In terms of taste

Because the grease is more abundant than hand flushing.

Higher thickness

On the whole, it is also more plump.

But when it comes to the hierarchical resolution of sour taste,

It will be slightly weaker than hand flushing (with filter paper)

Each has its own advantages and disadvantages-- depending on personal preferences--

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