Siphon coffee extraction principle and technology explain what kind of coffee is suitable for siphon pot?

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The siphon pot, also known as the vacuum pot, was invented by the German company Loeff around 1830, according to Wikipedia. At present, the most common style is composed of two glass pots, the upper pot is generally cylindrical, and the end of the pipe is connected to a spherical lower pot suspended by a metal bracket, coupled with a purple alcohol lamp, which is easily reminiscent of chemical experiments. Siphon coffee used to be heated by a more stable camping stove or halogen lamp (halogen beam heater). When cooking, the water in the lower pot is heated and expands and flows along the central pipe to the upper pot; as long as the heat energy is stable, the water level in the upper pot will remain the same. At this time, the ground coffee powder can be put into the water to stir and extract. After a certain period of time, the engine flameout, the air pressure in the next pot drops, forming a "vacuum", and the brewed coffee is inhaled. The coffee powder will be separated by a filter at the outlet of the pot.

"the bottom pot boils and the waves above are as flat as a mirror; the coffee powder cools quickly and forms a hill! Your fairyland description reveals the difficulties and myths of making siphon coffee. " I was at the bottom of the bar cleaning the drain clogged with broken coffee. But when I heard the guest's interesting description, I couldn't help interrupting. Someone once said that siphon is the knowledge of 'playing with water'. Stable extraction is not easy, but it is more difficult to maintain the level and water temperature of the upper pot. The boiling water in the lower pot will continue to discharge bubbles into the upper pot, making the water level uneven. Reduce the firepower? And afraid that the upward thrust is not enough to cause the water column to turn around and fall. So the preparation time before dropping the coffee powder is the key. "

It is difficult to "play in the water".

I added, "as for the hills made of leftover coffee powder, it has something to do with the number of times of stirring before flameout: the more you stir, the higher the hill. Siphon coffee is an immersion extraction (immersion brew), which is more easily overextracted than hand-made coffee. Therefore, the frequency and technique of stirring has become a subject for enthusiasts to study. The hills that many people pursue have nothing to do with the taste. When it comes to siphon coffee shops, we have to mention Coffee Sweet, which is located on Zhongshan North Road in Taipei. They have complicated steps to clean the coffee filter cloth, so they have a limited supply every day. Siphon coffee was discontinued when the cloth was used up. "

Flushing has the same effect.

"do you think the rainbow of the siphon pot describes color?" I laughed, "the siphon effect (syphon effect) is a hydrodynamic phenomenon. Have you ever seen anyone use a soft throat to change water for a fish tank? This is the typical siphon effect. In fact, every time you flush the toilet, the sewage is pulled away, and the siphon effect is also applied.

"the flavor boiled by stirring and soaking will be thicker and mellow," and the taste can be addictive.

Before you want to learn to brew siphon coffee, of course, you have to prepare a siphon pot, a heating furnace, a filter cloth and a mixing rod. first, plug the filter cloth piston into the pot, add cold water to the 3-cup high scale of the siphon pot, heat the kettle in the heating furnace, and wait until the water rises completely and becomes a small bubble. It is almost the most suitable 90 ℃ or so, and then pour in the coffee powder.

The action of stirring coffee also has a step, warm reminder, three circles on the left and three circles on the right, do not stir too much so as not to be too bitter, wait for the coffee to drop after 50 seconds of turning off the fire, and then it is finished, following the rhythm of the barista, you can also successfully brew a cup of siphon coffee at home.