How does the siphon pot work? The comparison between siphon and hand rush? The ratio of water to powder in a siphon pot?

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Siphon pot (Siphon, Syphon), also known as Saifeng kettle or vacuum pot (Vacuum coffee maker), is a kind of apparatus that uses siphon principle to brew coffee, which is divided into vertical type and balanced type (Belgian pot).

I. the history of the siphon pot

In 1830, the earliest siphon coffee maker was invented by Loeff in Berlin, Germany. In the 1840s, it was improved by Vassieux in Lyon, France, resulting in the birth of upper and lower convection siphon pots. Later, it was improved by the Danes and the Japanese, and became the siphon pot seen now.

In the early 1920s, KONO founder Bin Kono planned the prototype of the upright siphon pot, which was continuously improved by the second-generation president Toshio Kono in 1964, and the second-generation siphon pot was born, coinciding with the Japanese coffee boom.

Then why does Taiwan like to use siphon pots to make coffee? Because Taiwan's coffee culture is deeply influenced by Japan, the Japanese like the technology-based "tortoise hair" personality of the siphon pot, and the visual effect of the siphon pot is very good.

Second, the principle / method of use

As the name implies, a siphon pot refers to an appliance that uses siphon phenomenon to extract coffee, but not just by siphon principle. Take a vertical siphon pot as an example, the water in the vertical siphon pot is heated to produce high-temperature water vapor, which expands when heated in an airtight siphon pot, and the air pressure pushes the water into the tube and pulls it to the upper pot for extraction.

When the heating of the lower pot is stopped, the air in the lower pot will gradually cool and contract, while the coffee liquid in the upper pot will flow back to the lower pot because it loses the support of steam, and the coffee grounds will be blocked by a filter cloth and left in the upper pot. Finally, remove the upper pot and you can enjoy the coffee in the lower pot. This extraction method can balance the original characteristics and flavor of coffee beans.

III. The difference between siphon coffee and hand-brewed coffee

1. Filter Media material:

Siphon coffee is mostly filtered with flannel filter cloth, and a few filter paper is used, and filter cloth can retain more oil (crema) in coffee than filter paper, which makes siphon coffee flavor more mellow.

two。 Water temperature and cooking time:

The brewing time of hand coffee is about 2 to 3 minutes, while the water temperature is about 90 degrees. If the water temperature is lower or the coffee powder is thicker, the brewing time will be prolonged. The extraction time of siphon coffee pot is much shorter than that of hand brewing. Usually, the extraction is completed in 45-50 seconds. Although the time is short, the water temperature is almost 100 degrees boiling water, so if the soaking time is too long, it will affect the flavor.

In addition, there are many reasons for the brewing of hand-brewed coffee, and the manipulation, temperature and water flow rate will affect the flavor, while the variability of siphon is relatively less, as long as it does not fail, siphon is easier to standardize.

3. Differences in coffee flavor and taste:

Hand-brewed coffee is better able to bring out the sour and multi-flavor of coffee, whether it is the aroma, taste, and acidity of the first stage, and the aftertaste of the latter is rich and multi-layered, while the coffee liquid extracted by the siphon pot is not just brewed. Because of thermal expansion and cold contraction and the principle of siphon, the essence of coffee beans is extracted, so siphon coffee takes a short time to extract, but it is very thick, and caffeine is also very heavy.

Siphon coffee may be bitter, but instead of cracking, it tastes heavy but thick and round. Although hand-brewed coffee is full of flavor, I'm afraid most people can't accept coffee with sour fruit.

IV. matters needing attention

1. Dry the glass in the pot before starting to cook the siphon. If water drips into the glass during heating, the glass may burst.

two。 If you use an alcohol lamp for heating, you should pay attention to the source of the wind so as not to affect the flame and cause danger.

3. Filter cloth maintenance together with the filter into hot water boil, and then soak to clean water cold storage, or rinse into food-grade acid, can remove the smell of filter cloth, without affecting the siphon coffee brewed.