What kind of coffee is suitable for siphon pot? The skill of siphon pot brewing coffee.

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Siphon coffee pot, also known as Siphon/Syphon

Originated in Germany, it uses the pressure generated when water boils to cook coffee. The coffee pot is divided into two parts, the middle part is communicated by a conduit, and the filter cloth is padded in the hole between the upper pot and the lower pot to filter coffee grounds, and the metal hook connected with the filter cloth enables the water in the lower pot to be heated evenly. When the kettle is filled with hot water, heat it with small gas (alcohol lamp), so that the water is converted into water vapor, and the pressure on the water surface increases. Boiling water then enters through the conduit to hold the ground coffee. Then re-enter the lower part through the filter paper or filter cloth, and then drink it.

The fiery red light reflected the coffee powder rolling in the hot water through the siphon pot, and the aroma was constantly emitted; finally, the temperature dropped, and the coffee liquid slowly flowed into the next pot with fine golden bubbles. It was really not too much to call it the ultimate craft.

The taste of siphoning coffee varies not only because of the coffee beans themselves, but also with the temperature, time, and even the length of time the coffee is stirred. Siphon coffee generally uses medium/light roast coffee beans because its indirect warming and longer soaking methods can reflect the finer coffee layers and fruit sweetness, compared to heavy roast coffee aroma, oil aroma is different.

If overcooked in a siphon pot, it may appear

1. Bitterness: Excessive extraction (overcooking, or water temperature too high to cause the beans to burn)

2. astringency: prolonged soaking

3. Acidity: Acidity of the coffee bean itself, or spoilage caused by improper handling for too long, or it may be caused by different roasting degrees.

Siphon coffee taste in addition to the beans themselves will be different, due to heat by the fire, but also with the brewing of high, medium and low temperature differences, thus creating a rich flavor changes. When drinking, the first feeling is sweet, and the sour taste will run out after the temperature drops slightly; at high temperature, the coffee aroma is very strong, and when the temperature drops to 70 degrees, the inherent rich taste of coffee beans will gradually emerge.

Practical parameters of extraction time:

40~50 seconds → light medium baking taste elegant, can also suppress the burning bitterness of deep baking beans

50~60 seconds → moderate shade, suitable for light, medium and deep baking

More than 60 seconds → Increased concentration, viscosity, aroma and miscellaneous bitterness, suitable for heavy taste old smokers

Siphon pot brewing time, about 40~60 seconds, depending on the taste and baking degree, baking degree deeper or lighter taste, can cook 40~50 seconds; baking degree lighter or heavier taste, can cook 50~60 seconds. Japan siphon competition requires players to complete the brewing in 60 seconds, it can be seen that the proper cooking method is also limited to 60 seconds, but the finer the powder, the shorter the brewing time.

However, there are a group of heavy-taste siphon families in China, who like to cook for 70~80 seconds, or even cook for more than 5 minutes, which is amazing. Most people may not be able to adapt to the boiling method similar to traditional Chinese medicine, the extraction rate has exceeded 25%, although the aroma has become stronger, but the mixed bitter taste and bite throat feeling also cooked out, but the thick people or old smokers only sell this taste, it can be said that there are hundreds of people, you think it is traditional Chinese medicine, but some people regard it as sweet syrup jade liquid.