Experience of siphon pot brewing coffee siphon pot experience and practical tips

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Anyone who has read the diary should have noticed that I have recently added another tool to extract coffee in addition to my previous hand-made coffee.

This is a siphon pot, but the name we might hear is "siphon" coffee.

This is the situation in which you are going to cook it.

This siphon pot is actually owned by Hilde, not a new product specially bought to play with. Before this time, this set of siphon pots had been in our house for a long time, but I had no idea about XD.

Unlike the hand-brewed coffee I have shown before, the siphon pot is characterized by the fact that the extraction of coffee is completely separate from filtration, unlike manual dripping at the same time; this has one advantage: the length of extraction time can be the key to mastering the flavor of coffee, and it is an easy-to-control variable, unlike hand flushing, which depends on the temperature of hot water and the drip cup or flannel used. During extraction, due to the continuous supply of heat, the water temperature of brewing coffee is very high, so it is easy to extract the bitterness of the coffee itself; this is also a way of making coffee with exquisite raw materials.

With so much to say, it seems that you should talk about it while taking a picture. XD

The gas stove below is specially bought for siphon coffee; this set of siphon pots were originally paired with alcohol lamps.

The use of the siphon pot is actually very simple, and the process of extraction and filtration alone may be simpler than trickling filtration, that is, boiling water is added to the transparent glass ball at the bottom (unboiled water will of course be boiled for a long time.) when the water boils, the hot water will lead to the glass container on which the coffee powder is placed.

It's the container with the coffee powder on it.

When the water boils and the water runs up, it means that the coffee is extracted!

If the heat source continues to supply, the water will run up!

As long as the heat source is removed, that is, the fire is turned off, the water will run back to the glass ball where the boiled water was originally filled because of the loss of heat supply.

In this way, the coffee is ready! Sometimes the glass ball may not cool when the heat source is removed, so the coffee will continue to stagnate in the glass container above, so you can use a wet dishcloth to slightly surround the glass ball below to cool down, so that the coffee can be filtered as soon as possible to avoid excessive extraction caused by continuous extraction.

= the above is an introduction to the recently used tools =

Recently, I have become addicted to the siphon pot. XD siphon pot has a more stable extraction than hand-brewed coffee. Because extraction and filtration are separate, it is more accurate to grasp the flavor of coffee.

Because I have been drinking coffee for a period of time, I have also done a little homework on coffee. I know that the sour taste of coffee can be easily extracted, but on the contrary, bitterness must be extracted for a long time. Siphon pot because the water temperature is high, can be extracted for a long time, so once the extraction is excessive, it is easy to drink hot and bitter coffee.

And then what I used to practice recently is this one--

This is my latest favorite, washing Yejia Xuefei. I would like to explain to you that Yejia Xuefei is a very famous single product coffee. Beans have sun-dried beans and water-washed beans, and water-washed beans are rarer than sun-washed beans. This time I was determined to buy and drink them because they were marked as washed beans.

Kaifeng can smell a very special fruity aroma, and I even think it is a little similar to blueberry yogurt, very fragrant and special.

Yega Chuefei tastes almost no bitterness, replaced by strong aromas of flowers and fruits and layered, pleasant acidity.

Does it look more like brown than coffee?

In the first bubble, I drank hand flushing, as I said just now, because of the low temperature and the simultaneous extraction and filtration, the hand rinsing into Yega is obviously sour, but the smell is still pleasant and fragrant.

Later, in order to find my favorite taste, I used a siphon pot to extract coffee; in recent days, in order to accurately extract the flavor of each coffee, but also to facilitate recording, so I now use a spoonful of coffee beans, 200CC hot water, the same size of coffee particles to cook, what is the only reason? Is the extraction time.

So far, I have tried two different extraction times, and together with the one-minute extraction I drank before, my feeling about the flavor of this Yega is as follows:

Extraction time flavor

One minute is bitter and sour.

For 50 seconds, the bitterness is moderate and the sour level is slightly weak.

The bitterness is weak and the sour taste is obvious in 45 seconds.

(all of the above flavor descriptions include temperature changes)

I had hoped to balance the acidity and bitterness by controlling the extraction time, but after the longest minute of extraction, I found that it was not cost-effective XD

The bitterness is obvious, but the rich and pleasant acidity is suppressed. I don't think this is the taste I want. Yesterday, when I shortened the extraction time to 50 seconds, I could feel the bitterness lessened. But the change in the level of acidity has not returned to the level to which I thought it was the best.

After two tests, I feel that maybe 50 seconds-one minute is the watershed of Yega's bitter extraction; after more than 50 seconds, the bitterness will slowly come out, and the sour taste will be suppressed to varying degrees because of the outstanding bitterness; of course, the aroma of coffee remains the same. Personally, I think the flavor of coffee is a combination of aroma, bitterness and sour taste! )

Today, when we go back to 45 seconds of extraction, the rich and multi-layered sour taste seems to have awakened, while the bitter taste can be felt, but it feels like a foil to sour, and this sour taste begins to become pleasant. By the way, my standard extraction time for coffee with darker colors was set at 35 seconds. This Yega boils for 35 seconds to produce a salient sour taste close to that of the hand.

So I decided to try again and see if the 40-second extraction of XD still doesn't reach the ideal flavor, then I will consider adjusting the amount of water; I kind of want to reduce the amount of water to 180CC today, and my feeling is that 120CC is almost the amount of coffee they mark as a "cup of coffee".

Anyway, why don't you just keep testing? This is the pleasure of making and brewing coffee by hand.