What are the characteristics of siphon pot coffee? How to make siphon coffee? What are the steps?

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What are the characteristics of siphon pot coffee? How to make siphon coffee? What are the steps?

The charm of siphon pot coffee lies in her capriciousness. It is very difficult for us to drink two cups of coffee exactly the same, and so is the method of extracting coffee. Everyone will form their own habits and original tricks. This learning-creation-learning-creation cycle makes me infatuated with it.

Siphon pot coffee, like all other coffee extraction methods, the production process is controversial, so I would like to introduce a most basic method here, at the same time, I would like to ask you to remember that in the coffee world, there is no right, only suitable.

Study on the introduction of siphon pot coffee

Raw materials:

1. Coffee-about 15 grams for the first person, followed by 10 grams for each additional person (individual coffee beans will increase or decrease according to taste). The degree of grinding is moderate, and the feel of particles is similar to that of granulated sugar.

2.2. Water-choose pure water that has not been boiled. If the fire source is an alcohol lamp, it is recommended to heat the water to an unboiled state. About 160 milliliters of water per person.

Operation steps:

1. Fill the siphon pot with water, and remember that hot water must be used when the fire source is the alcohol lamp, otherwise the water may not boil for an hour. The suggestion of using a siphon pot for the first time is to take a measuring cup to test the amount of water. In general, the cup quantity marked by the manufacturer on the pot may not be suitable for everyone.

two。 Wipe the outside of the pot carefully with a dry dishcloth. If there are small water droplets, it is easy to burn the pot.

3. Light the fire and boil the water, while passing the small hook on the filter cloth through the catheter of the upper pot and hanging the duct mouth, the novice must pay attention to this! It's easy to forget or overlook. If you forget to hang the hook, the strainer will not be airtight and your coffee will be filled with powder.

4. Pour the ground coffee powder into the upper pot, then insert the upper pot obliquely into the lower pot, pay attention to the oblique insertion, do not insert it, just put it on the lower pot, do not let the sealing ring close.

5. When the water in the next pot begins to bubble with beads, straighten the upper pot and insert it, and the water in the next pot begins to rise in a moment.

6. When the water rises to the top of the pot, start stirring for the first time, stirring gently, with a variety of techniques, such as circling, pushing down, half moon, etc., beginners can start with the most easy to master the circle, the number of laps should not be too many, 5-8 laps is appropriate. Make sure that the coffee powder is in full contact with water.

7. Remove the fire slightly after the first stirring, and if you have the conditions to reduce the firepower, make sure that the extraction process of the upper pot is quiet, and there can be no bubbles, etc., but if the firepower is too small, the pressure of the lower pot will be insufficient, so that the water in the upper pot will fall back to the lower pot, in which the mastery of balance needs more practice.

8. 25 to 30 seconds after the start of the first mixing time, you can stir the second or not, the second stirring is the same as the first, the technique should be gentle, the number of laps can be 2 or 3 times.

9. The engine will stall in 15 to 20 seconds, and the last stirring will begin. If you are not proficient, you can stir before flameout, and then flameout after stirring. if you are proficient, you can stir at the same time after flameout. The requirement of stirring is still gentle, just 3-5 laps.

10. Sai Feng, that is, after the engine is turned off, gently wipe the outer wall of the lower pot with a wet dishcloth, so as to help the next pot cool quickly, so as to speed up the coffee falling back to the next pot. Be careful not to wipe it where there is coffee liquid, which will only make the coffee cool.

11. When pulling out the upper pot, you should hold the rack of the lower pot with one hand when pulling out the upper pot. It is suggested that there is a nut on the rack that controls the tightness of the lower pot, which can be pinched, and the other hand holds the top of the upper pot. Then shake the upper pot in a circle and pull it up a little until the upper pot is pulled out. Siphon pot of coffee