The difference between a mocha pot and a siphon pot how to use a siphon coffee maker with alcohol lamp heat source

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

I have been brewing coffee in a mocha pot for 10 years. I have been resisting other ways of making coffee. I don't think it is as pure and rich as the mocha pot. Among several other options, the siphon (Syphon) cooking seems more interesting. A few days ago, a friend invited me to taste it by siphon cooking. I like the taste very much, which is a little lighter than that of the mocha pot, but it tastes good. I didn't want to make coffee in a different way at that time. Because after a friend's explanation, I feel that the siphon apparatus is very troublesome, and as long as a glass container is broken, it will have to be replaced by hundreds of thousands. As long as you break any accessory, the cost of a cup of coffee rises vertically like a rocket.

A few days ago, I saw a coffee store near my home. I walked over and had a look. I asked about the siphon price. The price for three people per day was NT $1600, which felt inexpensive. In the past, I used to make online inquiries for thousands of yuan, and bought the whole set of siphon appliances on the spot.

After several days of trial cooking, testing the taste, from careful operation to handy, now I can finally introduce to my friends. Syphon's equipment really needs to be used carefully, so I accidentally broke the wick head on the alcohol lamp, and the whole thing had to be changed, and 180 Taiwan dollars was gone.

The cooking method is introduced first, and the accessories are introduced at the end of the article.

First fill the round glass with hot water, and the water level depends on cooking for 2 or 3 people. There should be no water outside the container, lest the glassware break when the alcohol lamp is heated, and the whole group will be reimbursed. Therefore, after installing hot water, remember to wipe dry with a cloth.

When the water boils, insert the container containing the coffee powder. At this time, the boiling water will rush up quickly through the glass tube, and when the water level reaches the red line on the way, use a bamboo mixer to gently stir in a "cross" way to fully mix the coffee powder and hot water. At this time, we should pay attention to the time, which belongs to a more critical moment. After the first stir, stir in a cross at 30 and 50 seconds. After 60 seconds, the alcohol lamp can be turned off and removed.

At this point, the coffee water will begin to flow back into the round glassware below. I will be excited and look forward to seeing that the coffee has been cooked. When coffee water is no longer dripping into round glassware, the container with coffee grounds can be removed.

The fragrant coffee is finished. At this point, you can add coffee sugar and cream. Start enjoying a wonderful cup of coffee. The process seems complicated, but in fact it is all completed in a few minutes. As long as you are familiar with it, it is no trouble at all.

Accessories: bamboo mixer, lighter, coffee powder spoon and coffee powder from top to bottom

Alcohol lamp: can only be filled with 8 minutes, the new wick must be filled with alcohol before lighting, the wick should be long enough, the specialty store can sell the whole package of wick, cut the appropriate length by yourself.

Hazelnut fructose can replace the special sugar for coffee. A very small amount is sweet enough and has a special fruity aroma to make the coffee taste better. 250 ml price NT180

Industrial alcohol: industrial alcohol must be used, not general medical alcohol. Just recognize the pink. 450 cc price NT30

Filter cloth: it must be replaced after using it for a period of time, as long as it is washed with hot water. The filter cloth must be properly placed in the center of the glass container and can be adjusted using a bamboo mixing rod.

There is a hook at the other end of the filter cloth, which must hook the glass tube and fix the filter cloth stably.

Wick: expand the top into a circle, which helps to increase the flame area and boil the hot water faster. I didn't notice this point at first, so the flame was so small that I boiled the hot water into warm water and failed. This is an extremely important secret. Remember! After cooking several times, cut off the scorched part of the wick and lengthen the wick height moderately.

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