Explanation of brewing skills of siphon coffee pot: how to judge the timing of coffee mixing and flameout in siphon pot

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

Before pouring in the coffee powder, try to smell the freshly ground beans and remember the taste (mainly beans want freshly roasted coffee beans)

Boil the next pot completely to the top, and stir the water for the first time. Pour the powder in after 15 seconds, and stir until all the coffee powder is completely wet.

Smell a very strong and fragrant sweet smell (like the smell of powder grinding, at this time the taste is still very miscellaneous), then gently stir.

Then there will be a light fragrance of grass, and then a sweet fragrance, then stir it gently

Then there will be a semi-ripe fragrance (like the smell of raw peanuts), followed by a sweet fragrance, then stir it gently

Then you can't smell it, but be careful, as long as you smell it again, it will be sweet, so you still have to stir it.

Then there will be ripe incense, then sweet fragrance.

At this time, you can remove the source of fire, pack a wet cloth to let the coffee down, and enjoy the coffee!

"try it."

The general fragrance can be stirred twice (that is, the sweet fragrance after the scent of grass)

Because the sweet smell is obvious for the first time, and then it will be a little light, or even can't be smelled, so you can practice more or assist in other ways.

Smelling sweetness is the best time to stir, but if the coffee is going to fall, stop stirring, because as soon as you stir the sweetness, it will be gone! When cooking SYPHON, what you smell makes it come down, what you drink is what it tastes like, so it is very important to seize the opportunity!

Powder layer judgment method

Pour the powder and stir gently so that the water is in full contact with the coffee powder.

At this time, from the side observation, we can find that the powder layer is mostly above the water surface, and there are many small bubbles.

When the small bubbles gradually turn into big bubbles, they can be stirred.

Some of the powder without bubbles will float under the water surface, and the bubble layer on the water surface will become thinner.

When the powder layer starts to move up and down, it's time to stir.

(people who have experience in making black tea should find that when the tea is ready and is about to pass, the tea will sink together, and so will the coffee.)

Decide the cooking time according to the intensity you like.

"try it."

You can smell the smell in the upper seat before stirring, and you will find that the sweet smell is similar to the powder layer.

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