Comparison between hand-brewed coffee and siphon coffee

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When they went to the cafe in the past, the clerk would ask, "what kind of coffee would you like?" As the coffee shop offers more and more cooking methods, now when you get to the coffee shop, in addition to asking which one, you may also ask, "do you want hand flushing or syphon?"

What's the difference between these two kinds of brewed coffee?

When we buy coffee beans in a coffee shop, the cafe owner will ask you kindly, "do you want to grind it?" The next sentence asked, "how fine do you want to grind?" Or ask, "what kind of cooker do you use?" It can be seen that there is a direct relationship between the brewing equipment and the size of coffee beans. Also, what kind of brewer should you choose when you are ready to start making coffee at home? First of all, let's compare the hand punch with the plug wind.

Before discussing its differences, you might as well ask yourself what kind of coffee you like. Smells good? Thick? Refreshing? Thick? If you are used to drinking hot coffee, you can choose to plug the wind. In terms of temperature, the water temperature before brewing is not as high as the plug wind, coupled with the time to wait for the coffee to drop, the coffee is easy to cool, so some people like to drink hand brew in summer and plug wind in winter. "hand pie" has a set of self-saving ways to cool down, that is, sometimes when you go to a coffee shop, you will see a red heat preservation stove under the coffee pot in order to prevent the coffee from losing its temperature.

If you like to drink more refreshing taste, you can choose hand flushing. Hand flushing will leave the coffee bean oil on the filter paper, but not too much into the coffee, creating a refreshing taste and rich layers, while the coffee oil retained by the plug will make the taste richer and more fragrant, just like other foods.

Now, in addition to Italian coffee, cafes seem to offer more hand brewing than stopper, mostly because it is fast and convenient, while glass stopper is easy to break, consumes, and takes a long time to clean.

What is the relationship between the size of coffee powder and utensils? According to the "Gold cup" theory, making the coffee concentration and extraction rate reach a golden ratio is a cup of good flavor coffee. In general, the shorter the extraction time, the smaller the coffee powder particles; the longer the extraction time, the larger the particles. The hand flushing time is very short, the coffee powder is drenched by water for no more than five seconds, and the particles are smaller, while when brewing, the water is in contact with the coffee powder for nearly one minute, and the particles are larger.

If you want to drink a good cup of coffee, the quality of coffee beans (ingredients) accounts for 50%, roasting accounts for 20%, extraction methods account for 20%, and drinkers' preferences account for 10%, and the influence of extraction is still very great. Hand pulping and plugging wind can show the different appearance of coffee.

There are many schools of Saifeng cooking, some put coffee powder first, and then wait for the water to rush to the upper pot, and then add coffee powder, cross stirring, whirlpool stirring, and so on. One of the most common sayings is that if the remaining coffee powder bulges like a hill after cooking, it means that it is good at brewing coffee, but it is actually only a small skill and has nothing to do with the flavor.

Don't think that hand-made coffee is just watering flowers. Through a special hand-brewing pot, hot water is slowly injected into a filter cup containing coffee powder through a circle to extract a cup of coffee. In addition to the quality of the coffee bean itself, the thickness of the water column, the stability of the pot, the distance between the spout and the coffee powder, the speed of the circle, the number and size of the circle will affect the flavor.

As for the best proportion of coffee powder, it is said that 15 grams of coffee beans use about 225C.C water, regardless of hand flushing or air stoppage, the dosage is the same. In other words, when buying a hand-made pot or stopper, don't worry about which one will consume more beans. (consultant / Cup tester Lin Jianwei today)

Comparison between hand-brewed coffee and siphon coffee

Hand punch

Siphon type

Coffee powder

Fine

Coarse

Coffee powder quantity

Same (1PUR 15MUTHUTY 1PUR 18)

Same (1PUR 15MUTHUTY 1PUR 18)

Temperature after extraction

About 80-85 degrees C

About 85-90 degrees C

Oil and fat

Less

Many

Taste

Refreshing

Thick and heavy