What is the design principle and usage of siphon pot coffee? How to make siphon coffee?

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Siphon pot coffee design principle and use method? How to make siphon coffee?

I. History of Siphon Pot

In 1830, the earliest siphon coffee pot was invented by Loeff in Berlin, Germany. In the 1840s, it was improved by Vassieux of Lyon, France, resulting in the birth of the up-and-down convection siphon pot. Later, it was improved by the Danes and Japanese, and became the siphon pot that is now seen.

In the early 1920s, Kono founder Kono Bin planned the prototype of vertical siphon pot, and then in 1964, the second generation president Kono Toshio continued to improve, the second generation siphon pot was born, coinciding with the Japanese coffee boom and the siphon pot was developed.

So why does Taiwan love siphoning coffee? Because Taiwanese coffee culture is deeply influenced by Japan, the Japanese like the "turtle hair" personality of siphon pot technology, and the visual effect of siphon pot brewing is very good, full of show noodles!

II. Principle/method of use

Siphon pot, as its name implies, refers to the use of siphon phenomenon extraction coffee appliances, but not only by siphon principle extraction, to vertical siphon pot as an example, through the heating of water under the pot to produce high temperature steam, in the closed siphon pot water vapor heated expansion, air pressure will push water into the pipe and pumped to the upper pot, in order to extract.

After the lower pot stops heating, the air in the lower pot will gradually cool and contract, and the coffee liquid in the upper pot will flow down again due to the loss of the support of the water vapor in the lower pot, and the coffee grounds will be blocked by the filter cloth and stay in the upper pot. Finally, the upper pot can be removed to enjoy the coffee in the lower pot. This method of extraction can balance the original characteristics and flavors of coffee beans.

Third, the difference between siphon coffee and hand-brewed coffee

1. Filter Media Material:

Siphon coffee is mostly filtered by flannel filter cloth, and a few filter papers are used, and filter cloth can retain more crema in coffee than filter paper, so that siphon coffee flavor is generally more mellow.

2. Water temperature and brewing time:

Hand brewed coffee brewing time is roughly 2 minutes to 3 minutes, and the water temperature is roughly 90 degrees, the water temperature is lower or the coffee powder is coarser, it will lengthen the brewing time; and the siphon coffee pot extraction time is shorter than the hand, usually 45~50 seconds extraction is completed, although the time is short, but the water temperature is almost 100 degrees boiling water, so if the soaking time is too long, it will affect the flavor.

In addition, there are many brewing factors for hand brewed coffee, and the method, temperature, and water flow rate will affect the flavor; while the variability of siphon is relatively small, as long as it does not fail, siphon is easier to standardize.

3. Coffee flavor and taste differences:

Hand-brewed coffee can bring out coffee acid and multi-dimensional flavor, whether it is the aroma, taste, acid of the front, to the aftertaste of the latter, rich and multi-level; and the coffee extracted from the siphon pot is not only brewed, due to thermal expansion and contraction plus siphon principle, the essence of coffee beans is extracted, so siphon coffee although extraction time is short, but very thick, caffeine is also very heavy.

Siphon coffee may have a bitter taste, but it is not a strong, bitter taste, but it is thick and round. While hand-brewed coffee is full of flavor, most people may not accept coffee with fruit acid.

IV. Precautions

1. Dry the glass before starting the siphon. If water drips onto the glass during heating, it may crack.

2. If alcohol lamp is used for heating, pay attention to the source of wind direction, so as not to affect the flame and cause danger.

3. Filter cloth maintenance together with the filter into hot water boil, then soak to clean water refrigeration, or after washing into food grade acid, can remove the smell of filter cloth, and will not affect the brewed siphon coffee.