The difference between hand-brewed coffee and siphon what kind of coffee is suitable for siphon pot

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Make coffee with a glass ball, be sure to get enough sleep before making it.

Syphon (siphon coffee) is a common method of brewing coffee in non-chain cafes, and this method of extraction is especially suitable for individual coffee (such as Manning, Blue Mountain, etc.). In the morning of the week, I always prepare breakfast sleepily, and almost always use the convenient, fast and fall-resistant mocha pot to make coffee; the plug pot is not operated until the holiday, when I have energy and free time. Or when there is a visitor, use it to dance, which not only has the visual effect, but also increases the topic of chat.

First introduce the necessary furniture to use the plug pot to make coffee (see the picture for yourself): glass ball (lower seat), small gas stove (traditional alcohol lamp, I think it's a little dangerous. I use the small gas stove of the mocha pot), stainless steel filter core, filter cloth, the rightmost glass with a tube is the upper seat. In addition, we should prepare bamboo mixing spoons and slightly wet rags.

Heavy-roasted coffee beans are usually used.

Boil out three cups of coffee beans of about 35 Murray 40g and grind them moderately. Because the extraction takes a long time, it does not need to be ground as fine as a mocha pot or an espresso machine. )

Place the stainless steel filter core in the center of the filter cloth and tighten the two fine surface lines and bundles on the filter cloth.

This is the way it is turned over. The function is to block the coffee grounds and only let the coffee liquid pass through.

Put the filter core into the upper seat, and the spring and hook in the center of the filter core into the tube at the bottom of the upper seat.

The filter core should be directly attached to the bottom of the upper seat.

The filter spring through the pipe will hang out for a while, but this is not enough. notice that there is a small metal hook at the top of the bead chain.

Grasp the bead chain and pull it out. note: apply the force carefully and steadily so that the small hook can hold the edge of the end of the pipe.

Pour (hot) water into the lower seat (cold water is fine, just boil for a long time) and fire (gas stove or alcohol lamp) below to heat it. (there are 3 cups / 5 cups of pictures on the pot). This group of Saifeng pots in our family can be boiled up to five people. Except for the visits of friends, fish mulberry and I usually cook for three.

Insert the upper seat obliquely into the lower seat as soon as you fire, so as not to break the glass caused by excessive temperature difference (note: the rubber ring against the spout of the lower seat will not fall; the beads should be immersed in the water of the lower seat).

When the water in the lower seat boils, straighten the upper seat and insert it firmly (the rubber ring firmly seals the opening of the lower seat).

When the boiling water in the upper seat boils to the point where there are no bubbles (the air evaporates), pour in the ground coffee powder.

Gently disperse the coffee with a bamboo spoon so that the hot water can quickly seep into the coffee powder and stir for about 1 minute.

Some coffee experts are very particular about stirring skills, some say to draw a cross, some say to draw a circle, to be honest, I think there is no difference. As long as the coffee beans are fresh enough to make a thin foam like this, you will know that the coffee will probably not taste so bad.

There are rumors that after the coffee falls to the lower seat, the coffee grounds left in the upper seat can only be cooked successfully in the shape of a hill. I'm sorry, I don't think it's so mysterious. If you want to pile up a hill, when you finally stir, circle the bamboo spoon evenly along the edge of the upper seat until all the coffee liquid is sucked back into the lower seat. You don't believe me? Keep watching.

The time of brewing coffee in the upper seat is about 1 Murray 2 minutes. Boiling for too long will not make the coffee more fragrant. It will only boil out the miscellaneous flavor in the beans. Be sure to pay attention to the time. Wrap the slightly wet dishcloth between the upper and lower seats, remove the source of fire, and the drop in temperature will make the coffee liquid extracted from the upper seat flow back to the lower seat through the filter. (note: if the rag is too wet, the temperature of the kettle will drop too fast, sometimes even cause rupture. )

Friends who want to pile up hills should keep making circles for a few seconds when the coffee liquid falls.

The coffee liquid is sucked into the next seat very quickly, just a few seconds.

The coffee grounds left in the upper seat are like hills, which can be piled up after a few exercises. It's not difficult.

Next, separate the upper and lower seats, hold on to the upper seats (use a dishcloth if you feel hot, but be careful not to slip), press the handle of the lower seat, shake the upper seat and pull out at the same time.

It's finally cooked! Looking at it all the way, now you can understand why I said at the beginning that I must get enough sleep before using the plug. ^ _ ^ | |

With Sikang with refreshing cream, it's great!

Or you can be happy with French bread covered with jam (introduce jam tomorrow).

On weekends with no travel plans, getting enough sleep and getting up to make coffee slowly is a beautiful winter morning light.

Don't forget to clean the utensils (still the job of the cook, of course). The filter cloth must be dried before you put it away. If you use it every day, it will usually be "kept" in clean water. In addition, after cleaning, the lower seat is locked upside down into the clamp (that is, the opening is facing down). On the one hand, it is easy to air-dry, and on the other hand, it does not fall ash. this is the practice of cooking women secretly learning from the cafe.