Siphon pot how to make coffee tastes good steps explain how to use coffee powder to make siphon coffee

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How do coffee powder make siphon pot coffee?

The principle of immersion extraction, as the name implies, is to let the coffee powder soak in a container, interact with hot water for a period of time, dissolve and diffuse to release the flavor and aroma of coffee smoothly, and complete the extraction before the miscellaneous flavor is precipitated. Compared with hand washing, the variation of immersion extraction is relatively small. Common immersion extraction utensils include French filter kettle, siphon kettle, and Philharmonic pressure, etc. One of the most common utensils is the French filter kettle, which is very popular because it is very easy to operate and does not need to add filter paper, so it can quickly extract full-bodied coffee.

However, when soaking extraction is used, it does not mean that the filtering steps can be omitted. For example, Philharmonic pressure requires filter paper or metal strainer to filter coffee liquid, while siphon coffee maker is equipped with a filter composed of spring hook, mesh and filter cloth. Filter paper or metal strainer can also be used. Matching different filters will also have an impact on the flavor. For example, the flavor of coffee made with Philharmonic pressure and filter paper is different from that made with metal filter. Because the filter paper will absorb oil, the Philharmonic press with metal filter will have a thicker taste, while the siphon pot coffee with metal filter will occasionally produce a metallic taste, the coffee will be made with a sharp taste, and the taste of the ceramic filter is relatively warm and moist, and it is not easy to have residual taste.

Although the variation of water injection in the process of hand flushing is reduced, the appearance of coffee is greatly affected by the collocation and use of utensils. Each brewing appliance has its own corresponding brewing process, which also includes a variety of different factors, such as bean grindability, water-powder ratio (the ratio of coffee to injected water), water temperature and time, and so on. If you want to find your favorite flavor, you can first try to set the parameters of different factors and test them one by one before you can find the module that is most suitable for you and steadily extract the flavor you want.

The taste of siphon coffee will be different in addition to the beans itself. because it is heated by the fire source, it will also produce differences in high, medium and low temperatures with brewing, thus creating rich flavor changes. The first thing you feel when drinking is sweetness, and the sour taste will not come out until the temperature drops slightly. At high temperature, the aroma of coffee is very strong, and when the temperature drops to 70 degrees, the inherent rich taste of coffee beans will gradually emerge.

Qianjie Coffee shares the four steps of siphon coffee pot brewing:

Put in the filter

First of all, put the filter into the upper pot, pull the filter spring out of the lower pipe mouth, buckle the hook at the bottom of the pipe, and then use the mixing rod to adjust the filter position to make it center.

Heating

After joining the upper pot and the lower pot, ignite and heat up the water in the lower pot. Keep heating up and push the water to the upper pot through the hot expansion and cold contraction of the air in the next pot. At this time, you can observe the bubbles floating on the water surface, if there are large bubbles, it means that the filter is uneven, and then you can use the mixing rod to adjust the position to make sure that the close does not leave a gap.

Pour in the powder and stir

When most of the hot water is injected into the pot, adjust to the required firepower, then pour in the coffee powder, time and start stirring, stirring is a key link in the siphon cooking process, the purpose is to make the coffee homogeneous extraction, first use a stirring rod to gently press, let the powder sink, and finally draw a circle to stir so that the powder can come into contact with enough water and release the substance smoothly. About 20-30 seconds for the second stirring, the cooking process will continue to have aroma, the total cooking time of about 50 seconds-1 minute.

Stop heating

After turning off the fire, because the gas pressure decreases, the hot expansion and cold contraction, the upper pot of coffee liquid falls due to the siphon principle. (another way is to cover the lower pot with a wet cloth to accelerate the reaction of hot and cold shrinkage. After use, soak the coffee pot in hot water to remove the remaining oil stains. If you need to clean thoroughly, you can use cleaning enzyme or baking soda powder.

Qianjie Coffee shares the Tips Secret of siphon pot Coffee

The mastery of heat is the most critical cause of siphon cooking. In use, alcohol lamps need to adjust the bulbs, and it is not easy to control firepower; gas stoves have strong firepower but are prone to uneven heating, so it is suggested that you can put the source of fire on the side and move to adjust firepower at any time; halogen lamps have no flame, the heating state is the most stable.

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