Siphon pot brewing experience sharing Siphon pot suitable for brewing what coffee siphon pot characteristics are what?

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I've been making coffee for about five years.

Siphon pots have been used for more than three years.

In terms of seniority, I am very lame.

But I still want to write down what I have learned & what I have learned

Because the blog is for sharing.

And I read a lot of articles about siphon "teaching".

Many of them only know it but don't know why.

It motivates me to write this article.

The reason for using "sharing"

Not "teaching."

Because I think drinking coffee is subjective.

It's the same with making coffee.

If you use the word teaching, it means you think your own way is completely right.

You are good enough to "teach" others.

There are many "correct" cooking methods in the square.

However,

In addition to the basic steps such as ignition and adding water

All the parameters are adjustable.

That is,

The right way doesn't exist!

Even if it exists, it doesn't matter.

Because what we need

Is to cook the taste you like.

Therefore,

Everyone will have their own way.

For me,

Making coffee is like doing an experiment.

It's a science.

As long as it is a deliberate operation

As long as you understand how each of your subtle adjustments can cause a change in taste

No one can say: Hey, your cooking is wrong.

When you can fully understand how each step affects the taste of coffee, and then make the most of it.

Brewing coffee will start from science.

Become an art.

Next, let's take a look at my cooking.

My cooking method is very simple.

Boil the water-grind the beans-stir until the water reaches the upper seat-drop the powder-stir so that the coffee powder is evenly mixed with water-turn off the heat for about 60 seconds after the powder comes into contact with the water-stir-pull the pot

And finally, a cup of self-flowing coffee.

It looks very simple.

But there are a lot of things we can talk about.

One by one. come on.

While boiling water, let's grind the beans.

Siphon pot teaching

First of all, let's discuss the grinding and extraction time.

There are many schools in the community.

Some people will use very fine grinding + 15-25 seconds for fast extraction.

Some people use rougher grinding + 1.5-2.5 minutes slow extraction

As I said before,

That's because everyone's methods are different. these are all methods, and it doesn't matter whether they are right or wrong.

The point is:

Control that each powder should be evenly mixed with water and should not be over-extracted or underextracted.

Personally, I use the medium grinding shown above with 60 seconds of extraction.

(compared with the other two, it is called medium grinding, which is about thicker than sugar.)

60 seconds is a benchmark value for me to cook.

I will adjust the next cooking time according to the taste of cooking.

If I feel bitter or too thick, it may be that I extract too much or the water temperature is too high.

If you feel too light and the smell of water is very strong, you can increase the amount of powder or prolong the time.

(I suggest using the former, when the amount of powder is indeed insufficient rather than the extraction time, prolonging the extraction time is not helpful.)

I have also seen what many experts call the method of smelling incense and observing the powder precipitation to determine whether the full extraction is achieved.

But personally, I don't think that's for everyone.

Especially for someone who is new to coffee.

I would suggest cooking according to the time first.

After all, the thickness and time of coffee powder are both controllable conditions.

It smells like enough extraction is the accumulation of experience.

We can smell it every time we cook it & remember the smell.

And analyze the relationship between smelling and drinking.

In order to improve one's judgment and experience.

Don't rush to judge by smelling incense when you can't make a cup of coffee with a stable taste.

Cook every day, smell every day

Soon you will understand the connection between them.

If possible.

Or try to grind the beans before cooking.

Only in this way can you get the taste of coffee.

Otherwise, as time goes by,

The carbon dioxide in coffee powder with its mellow taste & fresh taste spilled away together.

All you get is a dead cup of coffee.

Then let's talk about water.

Some people will emphasize the benefits of hard water.

Of course.

Being able to cook in mineral water may improve the taste a little bit.

But hard water is not readily available.

I have seen very serious shopkeepers electrolysis the water before making coffee.

But I can't do it personally, and I don't recommend it.

Unless you really have a very sensitive sense of taste.

Or you think it's the only way to make a good cup of coffee.

Then do what you want.

Since not everyone can do it,

Personally, I think let nature take its course.

Give priority to convenience

As long as the water itself has no strange smell.

There's usually no problem with cooking.

Next, we begin to enter the stage of cooking.

While grinding the beans, you can add water to the pot in the lower seat and insert it into the upper seat.

From the picture above, we can discuss three problems.

First of all,

Have you noticed the color of the filter cloth?

That's not a new filter cloth.

Whether the filter cloth is clean or not also has a great influence on the taste of coffee.

If the filter cloth is not washed clean

The brewed coffee will smell miscellaneous or even fuel-consuming.

Just smelling it makes people want to feed it to the sink.

As a result, a filter group of filter paper was later developed.

Siphon pot teaching

Although it doesn't feel so environmentally friendly.

But he did minimize the effect of filter cloth on coffee.

Here is one more thing to add

What we saw in the filter cloth project

Either negative effect (dirty filter cloth) or find a way to make no effect (filter paper)

Is there a filter that can add points?

The answer is yes!

I once wrote about a coffee shop in Tainan-Erbao Coffee.

They use KONO's siphon pot.

The most important feature of this pot is not that he can buy three for one pot!

But his three-dimensional ceramic filter.

According to the personal feeling of drinking

This design does add a little roundness to the taste.

But is it worth spending more money?

It's up to you.

The second question

We see that the upper seat in the photo is inserted directly into the lower seat (method 1)

Don't wait for the water to boil before putting it down (method 2)

It is not inserted obliquely in the lower seat until the water boils.

(method 3, this method of cooking is the most common)

What is the difference between these three ways?

In fact, both the first and third methods are OK.

The difference is that if we put the upper seat in the lower seat in the first place,

A little warm water will run into the upper seat before the water boils.

If you are using the method of "grind it and pour it directly into the upper seat" to make coffee

Then the first method can easily lead to excessive extraction.

Coffee begins to extract as soon as it comes into contact with water.

Who cares if your water boils or not?

This is why more people use the third method.

And I did the same thing two years before I started cooking.

Until I read an article written by my elder.

The content says:... In order for the water to flush from the lower seat to the upper seat, it must accumulate a considerable amount of heat, so the water that has just rushed into the upper seat has a very high temperature, which is much higher than our ideal cooking temperature. "

And according to my personal Shennong's experimental results,

The conclusion obtained is consistent with the previous statement.

If you put the ground powder on the upper seat at the beginning, wait until the water boils and put the upper seat directly into the lower seat.

Compared to the coffee brewed in this way

Boil the water directly to the upper seat and pour in the ground coffee powder.

Its taste is bitter and astringent, and it is weak in level.

And therefore

I started changing the steps.

As for

Method 2: whether there is coffee powder in the upper seat or not, leave the upper seat to the side and wait for the water to boil before putting it down.

It's a dangerous practice!

In this way, it is easy to boil suddenly, resulting in the upper seat and hot water ejecting upward.

This is not the secret meaning.

It's simply a forbidden art.

Although many shops still like to cook it this way.

But based on security considerations,

I advise against trying.

Third question, let's talk about the source of fire.

An alcohol lamp is usually attached to the plug kettle on the market.

In the early days, I used alcohol lamps to cook.

There's nothing wrong with that.

It's just a little slow.

It is a little difficult to control the size of the flame

After boiling to the upper seat, the temperature of the lower seat must be controlled by constantly moving the source of fire.

Later

Switch to a small gas stove.

In this way, the source of fire can be controlled more accurately.

We can also save our spirit for smelling incense.

To remember the relationship between the aroma of coffee and the degree of extraction.

The water is boiled from the lower seat to the upper seat

Is to stir.

About stirring

Everyone has different methods.

Some people are used to drawing clockwise circles

Some people prefer counterclockwise.

There are also people who do not draw circles and take the route of stirring back and forth.

These are all OK.

The point is

We should stir in such a way that every coffee powder can interact with water.

That is, to achieve uniform extraction.

My method is born out of thinking about this problem.

It is put forward here for your reference.

Don't add powder when the water is boiled to the top seat.

Stir the water into a whirlpool first

The purpose of this is twofold.

First, it is necessary to lower the excessively high temperature slightly.

Second, such a whirlpool can make coffee powder mix with water more quickly after adding powder.

Then drop the powder.

From the photo, you can see that the powder at the bottom will be sucked down into the whirlpool.

That's why I have to stir it first.

Then the powder floating on the water is stirred back and forth and pressed down into the water.

Finally, the circle of the clock is reversed.

This is what I did after my personal experiment.

In terms of the experimental results,

The taste cooked in this way is more "stable" than that of simply drawing a circle.

You can also try it on your own.

The first stirring is complete.

If the beans are fresh enough

After stirring, you will see that the upper seat is divided into three layers.

From top to bottom: foam, coffee powder, water

Siphon pot teaching

Beans that are not fresh or ground for too long will not have the top foam.

And after the results of my Shennong's research,

Coffee without top foam will taste a little less delicious.

You can smell it when the coffee powder is mixed with water and is in such a steady state.

It has something to do with the taste after cooking.

There is a school of saying:

What you smell is what you drink, and it changes over time.

(that is, it varies with the degree of extraction)

The result of my actual experience also confirms this.

Aroma and taste are closely related.

Turn off the fire for about 60 seconds after the powder comes into contact with water-- stir--

Finally do the action of pulling the pot.

Wrap the upper edge of the lower seat in a wet rag

Siphon pot teaching

The purpose of this action is to reduce the negative effect of overtime brewing on coffee.

For example, the appearance of miscellaneous taste and astringent taste

So the sooner you can pull the coffee out of the upper seat, the better.

I've seen people trying to achieve this.

Put the wet rag in the freezer

Boil it and pull the pot.

I think the effect must be good!

But this is accompanied by the risk that the lower seat will crack due to rapid changes in temperature.

I would suggest that it is better to use two wet rags to fight in turn.

In the part of pulling the pot, there is also a wonderful idea to talk to you about.

There is a saying that:

When you pull the pot, you can see that the golden foam in the picture below means that the coffee is good and the coffee is good.

According to my actual visit to various stores & my own cooking experience

I'll tell you.

It makes no difference whether there is a golden bubble or not.

I've had coffee that makes golden foam but doesn't taste good.

I have also had a good drink without foam.

Other manipulation conditions are far more important than this golden bubble!

In fact, there is also a stunt called "inverted water" in the part of pulling the pot.

Meaning refers to:

After boiling to the upper seat, there will still be a little bit of water left in the lower seat, while many experts or people who think it has an impact on the taste will pull out the upper seat before pulling the pot, pour out the water quickly, and insert the upper seat back into the upper seat. do the act of pulling the pot.

As I am not good at learning, I never dare to try.

So I don't know whether this action is useful in terms of my own experience.

Leave it to everyone to try.

Finish flushing and cooking

People who stir around the circle should look at this hill.

Siphon teaching

There is a saying that it is right to have a hill in the upper seat after the cooking is finished & the standard practice.

I'll tell you from my personal experience.

I have never boiled a hill since I first brewed coffee in plug wind.

But

I still make bad coffee at 05:00.

So this argument is really very weak.

For people who stir back and forth.

It is impossible to appear in a hill!

But the coffee made by these people is delicious.

Okay

What I'm really trying to say is

"this is a bluff."

I've been writing this article for weeks.

It's been revised, it's been increasing.

A seemingly simple process

"boil the water-grind the beans-stir until the water reaches the upper seat-drop the powder-stir so that the coffee powder is evenly mixed with water-turn off the heat for about 60 seconds after the powder comes into contact with the water-stir-pull the pot

Finally, there is a cup of self-flowing coffee. "

In fact, it can be fastidious & there are many places to control.

Making coffee is a science.

It is the result of continuous experiments.