Is it better to share the siphon coffee pot with gas lamp or alcohol lamp in Syphon cooking? How to stir?

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Siphon pot coffee brewing method _ plug air pot

Over the past ten years, I have seen many bosses and friends to share their siphon pot coffee brewing method. Basically, apart from a few consensus, they all have their own opinions.

The coffee brewed is not bad, but also a little more personal style, I would like to share my own cooking method.

(I cook in the kitchen, so ignore the background.)

1. Choose the correct size pot:

Most people buy a 3-cup pot and can make 2 cups of coffee (the scale on the pot is different from that of the Taiwan cup).

If you only boil one cup, two cups of the pot will be more appropriate, because there will be less water left in the pot.

Tortoise hair point will learn to pour out the pot of water (advanced instructions), then it doesn't matter.

And so on, choose a 5-cup pot for 3-4 cups.

two。 The correct amount of water:

The ideal amount of water is a cup of coffee full of 8 cents, one cup filled with about 1.3 cups of hot water, and two cups filled with about 1.5 cups of hot water.

The excess water will be evaporated or absorbed by coffee powder.

Remember to prepare a dry wet cloth and dry the kettle.

If there is water in the kettle, it will be heated directly, and there will be the danger of bursting! Be careful!

Follow my 14-year HARIO TCA-3 out-of-print, beautiful seat, and then it will be a family heirloom, XD.

two。 Setting of alcohol lamp stamens:

The firepower of the alcohol lamp depends on the core of the lamp. Look directly horizontally, the core of the lamp is about higher than 1--2mm, and the core head is dispersed evenly and then cut flat.

Only in this way can the flame shape be stable and uniform, and the tail of the flame should touch the bottom of the pot locally, and if not, it will be adjusted according to the situation.

Many people will replace alcohol lamps with gas lamps, both of which have their own advantages and disadvantages. The firepower of gas lamp is strong, the heating is fast, and the firepower can be adjusted.

The disadvantage is that the filling time of gas is longer than that of alcohol, and it has to be kept for one night to stabilize the air pressure.

In addition, can not see the residue, there is no gas in the middle of the dilemma, a pot of coffee will be reimbursed.

Both are afraid of the wind, so if you can, make an L-shaped plate to shield the wind, otherwise it's like I just opened the empty DVD shell into an L-shaped.

3. Grind coffee beans:

Pay attention to the point, first remove defective beans (empty shell beans, deformed beans), according to their own preference, a cup of 12 murmurs 20 grams, coffee spoon a flat spoon about 10 grams

More than two cups have to start to reduce, about 20 Murray 30 grams, which is also related to the remaining water in the pot.

4. Choice of bean grinder:

Electric grinding can be divided into "blade cutting" and "rolling grinding".

When rolling and grinding at high speed, it is easy to increase the temperature and force out the oil and aroma of coffee beans early.

The "blade cutting" of the so-called bean chopping machine does not have the above problem, and it is said that the particle thickness is not easy to adjust.

Correction, grinding 1MMI 3 cups will not have the problem of heating, if you can not pick a satisfactory hand grinder, electric is the only choice.

Flying Eagle, Pegasus, Fuji, Kalita, flat knife, Tooth Cutter … We can compare it.

Incidentally, the so-called "bean chopping machine" does not refer to the kind of simple household appliances with fruit juice machine blades and cylindrical bottles at the bottom.

That product has so many shortcomings that it can't be called a bean grinder at all.

For people like me who cook one or two cups a week, a hand bean grinder is the best choice, and it is also the principle of rolling and grinding.

Because the hand speed is slow, there will be no warming problem, the average speed of rotation, the grinding particles will be uniform.

The shape of the hand rocker is very rich, but the key point is the design of the grinding cone.

Remember to see if there is a guide plate or groove in it, and put forward the test grinding requirements before purchase.

I just bought a hand-held machine that didn't come down until a long time ago.

Now it is two cups a day. Looking back at the old bean grinder, I also feel that it failed.

If possible, it is recommended to choose the tool head of biaxial and CNC cutting, which is not easy to sloshing and efficient. For example, the "anonymity" of the mainland.

Have you seen the guide film? Some are ticked at the top of the cone.

5. Grinding thickness:

The hand machine has no scale, so it can only be evaluated with the naked eye. I grind the siphon pot coffee like this. Commercial aircraft such as Flying Eagle and Pegasus have a scale of about 2.5.

If you want to cook longer or have more grams of coffee, you can grind it thicker and not over-extract.

A boss of Tianmu uses dogma, rough scale, and boils for about 1 minute. The reason is to take only the initial flavor.

6. Put in the top pot:

The principle is that coffee powder should not come into contact with moisture before cooking. It is recommended not to put in a pot and wait for water to boil. Pour coffee powder before inserting it.

(some people pour powder only after the water has risen, but it is more difficult to mix it into the water.)

After the continuous large bubbles appear in the lower pot, insert half of the boiling water obliquely to make sure that the boiling water will not burst out suddenly, and then you can insert the upper pot completely.

Remember not to let the water boil too much with the gas lamp, otherwise boiling water will spray out of the seam after insertion, and it will be dangerous to wet the outer wall.

TCA-2 with gas lamp is more likely to occur the above situation, please be careful.

Insert it diagonally first to avoid "sudden boiling".

7. When the water rises by half, you can stir for the first time, using circulation or mixing back and forth to see your personal preference.

The key point is to mix the powder gently, and the mixing rod is close to the bottom without scraping the filter cloth. (remember the relative position of the bottle mouth and the mixing rod)

If you mix it well, you can see the delamination according to the particle size when the powder floats back to the surface.

After rising completely, the firepower will be reduced, and if you use the alcohol lamp, you can move it sideways slightly (it doesn't matter if you don't move, the firepower of the alcohol lamp is not as strong as the gas lamp).

At this time, if an air bubble emerges from the side, it is not easy to observe, and on the other hand, it is afraid that the high temperature will produce a scorched smell, so press the edge of the filter cloth with a stirring rod.

If it goes well, we can solve the big bubble. According to experience, large bubbles will not occur when the filter cloth is wet and then installed.

The coffee powder that has been frozen for a month, even the foam doesn't look good. XD

8. Generally speaking, the beginner is to cook for one minute, and many experienced stores have their own judgment (advanced instructions)

After 50 seconds, do the second stirring (in the same way as the first time) and turn off the heat.

It is said in the past that whether the coffee powder is in the shape of a mound or not to judge whether it is successful or not

After the experiment, it only has something to do with the mixing path and has nothing to do with the success or failure of coffee.

The wet cloth covers the top of the next pot, allows the air to contract quickly, and sucks the coffee back into the next pot.

Grab the clamp in one hand and shake it around the mouth of the bottle in the other, then you can take out the upper seat. If you can't take it out, don't pull it out violently. You can shake it around.

9. Although the owner of a coffee shop in Taichung said in a magazine that he did not warm the cup, so the coffee could be fragrant.

However, most stores still warm their cups, and it takes time to wait for the clerk to serve them, and no one wants warm coffee.

10. Cleaning after the event is very important, the deteriorated oil will affect the next coffee, soak the filter cloth in hot water, rinse it with cold water and then dry it.

I use the tea seed powder bought by Quanlian to clean the upper seat, which is natural and odor-free.

[advanced instructions]

I. stirring method

1. Stir back and forth

two。 Once clockwise, once counterclockwise.

3. Shaking cup method (suitable for 1-2 cups, make sure the upper seat is tight, the table is smooth, shake the cup away from the fire)

4. Cover the cup (cover the cup, let the water boil and turn the coffee powder, stir before the end, the old tree coffee brewing method. )

Second, how long will it be cooked

1. Observe the static state of coffee powder and the bulging of foam (Wang Yi coffee brewing method).

two。 Simmer for 5 minutes (San Huai Tang cooking method)

3. Smell (appear sweet)

Coffee itself will be affected by different climate every year, according to the cup test results to determine the degree of cultivation, the time is naturally not fixed

You have to rely on experience to keep trying to find your favorite flavor, and the timekeeper adjusts the number of seconds by himself.

I haven't walked into these stores for more than years, and now I don't know what to do.

Third, pour the kettle of water

Just like drinking freshly squeezed juice rather than concentrated juice reduction.

There are also people who don't like the coffee brewed in the upper seat to flow back to the next pot to be diluted by water.

TCA-3 boils at least two cups of diluted water for 2 people. If you boil one cup, the amount of water will be relatively large.

The time to pour water is after the fire is turned off, "pull out the upper seat-> pour water-> plug back into the upper seat" within 2 seconds.

There are risks of not being able to pull it out, spilling coffee and breaking the upper seat, but practice makes perfect

Actually, I'm too lazy to play like this now.

Siphon pot coffee brewing method is roughly like this, many factors can be played, just like artists do scientific experiments, a little humanities and a little research, very interesting.

I hope there will be power to share follicles, mocha pots, and Iblik's cooking methods:)

How do coffee beans make siphon coffee? Learn the method of siphon coffee brewing from the siphon principle