The principle and operation of boiled siphon coffee (Siphon)

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Siphon coffee maker

 Siphon

 Syphon

 Vacuum pot  siphon pot

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History of siphon coffee maker

 the Germans used glass to blow coffee pots in the early 1830s.

Patented styling of  Berlin Loeff's design copied by French Richard

 1935 French Boulang registered patent design

 1937 patented design by Beunat, a person from Alsace, France

 Frenchman Richard learned German technology and developed an all-glass siphon pot 1938 that applied for a patent in France.

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Newspaper cartoons from the 1850s show Europeans' madness about siphon coffee

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Elements extracted by coffee

 water

 water quantity

 water quality

 coffee powder  powder quantity

 particle size  extraction temperature  stirring degree  extraction time

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water

 water quality

 must not contain chloride ion

 uses mineral water, not distilled water

The total solid content in  water is better than that of 50--200ppm.

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Coffee consumption

 Coffee: water = 1RU 12 Mustco 1MU 20

 common coffee ladle, each flat full ladle, about 7 Murray 11g coffee ripe beans (depending on roasting degree, coffee bean density)

 recommended amount of powder / water: one flat ladle of coffee cooked beans per 120cc

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Coffee powder quantity

 coffee contains chemicals with different solubility.

With the progress of extraction time, different components of  dissolve out one by one.

The first component of  to be dissolved and extracted is meta-acid.

The final dissolved component in the soluble components of  is partial.

Bitterness

The appropriate extraction amount of  is to extract the ingredients from coffee granules by 18%-22%, which can reach the composition that most people like.

The concentration of  coffee is 1.15% and 1.35%, which is considered by most people to be moderate.

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Coffee granule size

 coffee granule shape

The permeability of  is uniform, and the extraction average  cube is the best.

 coffee granule size

 American Code 20 standard sieve

 square aperture 0.84mm

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Coffee particle size and coffee taste

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Extraction temperature and taste of coffee

Slightly stronger

Moderate

Strength degree

Medium and weak

Weak

Acidity, astringent taste, consistency, irritation.

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Extraction temperature

 is to balance and stabilize the strength, taste, aroma and concentration of coffee.

 recommends that the extraction temperature of siphon pot coffee is 90-92 °C.

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Stir

 destination

 moistens the coffee particles.

 squeezes the coffee dissolved matter away from the coffee particles.

Stirring Source of  siphon Pot

 flow (turbulence) agitation  manual agitation

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Stirring source of siphon pot (1): current agitation

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Flow control

 uses the regulation of the firepower of the gas furnace to adjust the boiling degree of the residual water in the lower pot, so as to control the generation of steam, and then control the degree of agitation of the water flow in the upper pot.

 uses stable firepower to produce stable steam, provides stable stirring, and stabilizes the extraction of coffee.

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Siphon pot stirring source (2): stir the  by hand and use the stirring stick to stir the coffee powder in the upper pot.

The opportunity and purpose of manual stirring of 

After  pour the powder into the pot

○ soaks the coffee powder as soon as possible and moistens evenly.

○ suggested that after heating the lower pot and rising to the upper pot, adjust the firepower to keep the water from the upper pot from falling back to the minimum firepower of the next pot, let the water temperature stabilize for 60 seconds, and then pour the powder to make the extraction conditions stable.

Before the end of  extraction

○ squeezes the dissolved coffee liquid away from the coffee particles

○ uses the principle of centrifugal force to shake the dissolved coffee liquid away from the coffee granules. The greater the centrifugal force, the easier it is to throw it out, and the more it comes out.

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Extraction time

In the process of  extraction, the soluble substances of coffee were dissolved one by one with time according to their different solubility.

The coffee ingredients dissolved by  appear  acid,  acid,  bitter,  bitter in the following order

 suggested that the extraction time should be controlled between "sour  bitterness", so as to make coffee have the variability brought by  "acid".

The irritation of coffee brought by the "sour" of 

The representativeness of coffee brought by  "bitterness"

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Extraction time controls the removal time of  fire source

The change of  pressure gradient

In the process of  heating, the closed lower pot is produced by water vapor, which forms a positive pressure higher than atmospheric pressure, and extrudes the water into the upper pot.

After the  fire source is removed, the volume of the closed lower pot is reduced due to the condensation of water vapor, forming a negative pressure lower than the atmospheric pressure, and the water is sucked back into the lower pot.

The change of  temperature gradient

When the water from the upper pot of  is sucked back to the lower pot, it is encountered that the temperature of the heating part of the fire source at the bottom of the lower pot is higher than that of the upper pot, resulting in lower heat and upper cold.

Upward (reverse) temperature gradient, slow down the speed of suction and prolong the time of extraction

 controls pressure and temperature gradients

 wet cloth covers the upper part of the lower pot, lowering the temperature in the lower pot, accelerating the condensation of water vapor, accelerating the generation of negative pressure, and increasing the pressure difference.

 then touches the heating part of the fire source with a wet cloth to lower the temperature of the glass and make it lower than the water temperature of the upper pot, resulting in a downward (positive) temperature gradient of cooling and heating under, together with the pressure gradient, the water from the upper pot is dragged back to the lower pot.

The greater the negative pressure of , the greater the downward temperature gradient, the greater the suction force, and the shorter the extraction time 18.

Control of coffee taste (body)

 is caused by using filter cloth or filter paper to absorb the fiber and oil of filtered coffee.

Coffee lacks taste (body)

 reduces filtered fibers and oils to improve the taste of coffee.

Filter mechanism of  siphon coffee pot  filter cloth / filter paper

 coffee powder

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Siphon coffee pot filter controls the pore size of  filter cloth / filter paper

As long as  does not let the powder fall back into the pot, the bigger the better, the better the fastening degree of the  filter ring.

As long as  doesn't let the powder fall back into the pot, the looser the better.

 coffee powder

 tries not to filter coffee powder.

 through manual stirring, the process of producing centrifugal force, so that the powder concentrated in the center of the filter ring, resulting in ice cream spherical structure, can reduce the filtration effect of powder.

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Ice cream coffee powder

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Field demonstration