Standard Siphon Coffee Practice How to Adjust Brewing Parameters to Siphon Coffee Flavor Performance

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Alcohol lamp siphon coffee complete tutorial, brew a good cup of siphon coffee at home

I have been learning syphon (siphon coffee, stopper) for more than ten years. It is really a bitter time for me to learn syphon (with a lot of bitter coffee).

Syphon is easy to learn but difficult to refine, the extraction rate is high, it is easy to boil and extract, and the cease-fire point is difficult to grasp, which is the main problem, which also causes many people to learn syphon and learn hand flushing (hand flushing is just the opposite, easy to underextract)

However, if you can master the high extraction rate of syphon, you can "boil" the charming flavor of a lot of coffee, so don't give up syphon.

Syphon has a lot of basic teaching, but it doesn't have much value for people who already know how to brew. Today, what is provided is a brewing checklist, that is, when the brewed coffee has the following conditions, as a reference for adjustment, it will gradually move forward in the direction of good taste, and will soon have its own golden variable.

It is strongly recommended that you first record your own variables, and then adjust them one by one, otherwise you will forget, for example:

Degree of grinding: Pegasus 3.5

Powder / water ratio: 1:15

Cooking time: stir for 30 seconds, cease fire for 30 seconds, wrap towels

Stirring method: gently plucking powder / violent mixing

Syphon adjustment recommendation

The result of being washed and cooked:

1. Mixed smell (sticking throat, shrinking throat)

two。 Bitter taste

3. Scorched taste

4. Too thick

5. The smell of water (the feeling of oil-water separation)

6. Too light

7. Lack of aroma

8. Insufficient sweetness

9. Alcohol thickness (body) is thin

10. Alcohol thickness (body) is too strong

11. Muggy taste

twelve。 The level is not distinct and mixed.

13. The flavor is single and rigid

14. Strange smell

Please refer to the following adjustment methods

The following is the order in which it is recommended to adjust when a single situation occurs. If multiple items occur together, you need to adjust item by item. Do not adjust too many parts at a time, otherwise you will not be able to sum up the golden variable.

1. Mixed smell (sticking throat, shrinking throat)

√ avoids volcanic eruptions (large bubbles boiling upwelling)

√ sieve fine powder

√ stirring force is gentle / the number of mixing circles is reduced / the number of stirring times is reduced

two。 Bitter taste

√ temperature below 93 degrees: reduce firepower / switch to alcohol lamp / transfer method

√ stirring force is gentle / the number of mixing circles is reduced / the number of stirring times is reduced

√ time reduced by 5 seconds

√ lapping degree adjustment

3. Scorched taste

√ temperature below 93 degrees: reduce firepower / switch to alcohol lamp / transfer method

√ coffee beans are overroasted (change beans)

4. Too thick

The ratio of √ powder to water is reduced (more water is recommended)

5. The smell of water (the feeling of oil-water separation)

√ stirring does not fully soak coffee powder

√ coffee beans are not fresh (change beans)

Uneven grinding degree of √ (check whether the grinding particles are normal)

6. Too light

The ratio of √ powder to water is increased (the recommended amount of water is reduced)

7. Lack of aroma

√ increases the number of powder plucking.

√ temperature increases

√ uses filter cloth and wet towels instead.

8. Insufficient sweetness

√ increases stuffing time by 10-20 seconds

The ratio of √ powder to water is reduced (more powder is recommended)

Fine grinding degree of √

9. Alcohol thickness (body) is thin

Increase the ratio of √ powder to water

Fine grinding degree of √

Switch to filter cloth for √

10. Alcohol thickness (body) is too strong

Lower the ratio of √ powder to water

√ lapping degree adjustment

11. Muggy taste

√ stirring does not fully soak coffee powder

√ stuffing time increased by 10 seconds

twelve。 The level is not distinct and the taste is mixed.

√ stirring force is gentle / the number of mixing circles is reduced / the number of stirring times is reduced

√ lapping degree adjustment

Uneven grinding degree of √ (check whether the grinding particles are normal)

13. The flavor is dull and inactive.

√ stuffing time increased by 10 seconds

Add one plucking powder in the middle of √

14. Strange smell

√ filter cloth needs to be changed.

√ beans are not fresh (change beans)

√ stirring rods are moldy

Syphon situation is still quite a lot, but step by step to adjust to the situation, careful notes, about 1 pound of beans can be corrected to 80%, continuous improvement accumulated experience, even if you buy new beans, you can immediately catch the golden variable.

The perfect interpretation of standard siphon coffee

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