Syphon siphon pot coffee brewing video teaching method of HARIO siphon pot

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If you want to say that the most impressive coffee brewing equipment

It must have been a siphon pot--

which is siphon coffee--

Early coffee shops in Taiwan were Japanese.

And syphon is a must-have for Japanese cafes.

So 20 years ago, coffee was mentioned

Naturally, I think of the glass jug burned by the alcohol lamp--

The UCC sold coffee.

and selling Western food--

So when Xiaobian was still a little kid,

Everyone thinks ucc is a place to eat steak

(But before I could only afford pork chops)

After-dinner drinks can only be seen as adults drink black coffee

Children can only pour creamer into slowly rotating black tea

Satisfy the image of creamer spiraling into coffee in imitation ads…

Yes--

It was a siphoning era.

Coffee options are only Brazilian Blue Mountains Colombia Mantelin

And the mamba, which even sounds fake to me…

Young ducklings don't know what pressure is, what siphon is, what vacuum is.

I just feel...

Coffee is awesome...

Although during the Italian coffee invasion,

Siphon coffee is on the verge of being replaced

But later, in the early days of specialty coffee,

Siphon came forward again

Even if later follicular coffee slowly became the equivalent of fine coffee

Siphon pots still occupy some of their place--

Syphon is mainly divided into two parts: upper pot and lower pot

The top pot has a strainer.

Filter can be divided into filter cloth or filter paper two kinds

Clean the filter cloth after each use

Filter paper is disposable after one use.

The difference in taste is the same as hand washing with flannel or filter paper.

However, the HARIO TCA series 50A series is commonly available on the market.

all using filter cloth filters--

HARIO TCA-3

HARIO TCA-3 upper pot

HARIO TCA-3 Lower Pot

Siphon cooking is as follows

1. Fill the lower pot with water and the upper pot with coffee powder (make sure the hook on the filter is hooked)

2. Heat the lower pot with an alcohol lamp or gas lamp (make sure the outer appearance of the lower pot is dry and free of water droplets)

3. The upper pot is inserted obliquely into the lower pot and heats up together with the water in the lower pot

4. Insert the upper pot completely into the lower pot when the lower pot is slightly bubbling and confirm that it is a close fit

5. The water in the lower pot will slowly rise to the upper pot through the glass tube (it is normal for the lower pot to have some water left)

6. Gently press the coffee powder into the water with a stir bar and gently stir 1- 2 times

7. Allow to stand slightly for about 30--50 seconds (depending on powder thickness)

8. Stir gently again.

9. Remove the ignition source from the lower pot and cover the lower pot with a wet cloth to allow the coffee in the upper pot to flow back into the lower pot.

10. After the coffee in the upper pot has completely flowed back to the lower pot, gently push the upper pot with the pull to separate the upper pot from the lower pot (do not rotate)

on the whole

Siphon pot The actual extraction process will only take place in the upper pot

The lower pot exists for two purposes: 1. to heat the water 2. to hold the extracted coffee

Control two variables: 1. temperature 2. time

The time at which the kettle is inserted determines the temperature at which the water rises to the kettle

And the extraction is over. Remove the fire.

Cooling the bottom pot forces the coffee to filter back into the bottom pot

There is no such thing as hand flushing, which generally requires consideration of flow velocity.

The extraction can be terminated when the time is up.

In addition, it is more mysterious

is what happens in the upper pot.

During the stirring process,

There are many ways, there are many schools.

There are special gestures, special stirring methods

Some visually decide when to end extraction.

Some determine the time point at which extraction ends through smell

Some will add a small amount of cold water to the pot

All kinds of patterns

It's all about mixing coffee powder with hot water.

and extract it in a stable state.

So... find a way to play--

stirring basic type

When the hot water rises to the top of the kettle

The dried coffee powder floats on the surface of the water

At this point, you need to press the powder into the water

So the first action is to press the powder down with a stirring rod

Then gently cross clockwise (or counterclockwise)

Let it stand and stir it again. Same technique.

And if you look at it this way, you're missing one more variable.

That's the powder thickness.

of course

And the basic principles of time remain unchanged

The finer the powder, the shorter the extraction time.

The coarser the powder, the longer the extraction time

Short 30 seconds long 3 minutes

This is already a genre difference--

Except for coffee.

It is also quite ornamental

Among them, HARIO DA-1SV is a classic one-person pot.

Small and cute but expensive

Therefore, most of the players who have purchased are placed in the cabinet to watch

Very few people actually make coffee--

Also using the siphon principle

And Belgian jugs.

all-metal

The upper and lower pots are separated and connected through a thin tube

similar principles of

But the workmanship and price are far more than siphon pots

So few people actually make coffee.

like a pot for one person in a cabinet--

Siphon coffee

In appearance, it can be distinguished from several points.

Because of direct heating

It's usually hotter than a hand shower.

So you can see the smoke in the glass

Another point has to do with filter cloth or filter paper.

(Although most of them use filter cloth)

Some oil condensation can be seen on the coffee surface

There is a clear difference between the clarity and brightness of hand washing (filter paper)

on the palate

Because the oil is richer than the hand wash

Higher thickness

Overall, it is also relatively full

But if you want to talk about the level of clarity of sourness,

it's slightly weaker than hand washing.

Each has its pros and cons--depending on personal preference--

Of course, the convention is to send a tutorial video of siphon coffee: