Hario siphon pot usage coffee machine working principle analysis hario method pressure pot and siphon pot which is good

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The Origin of siphon Coffee maker

The siphon pot, also known as Saifeng syphon, which originated in Germany, is a method of using the pressure caused by boiling water to help make coffee. The coffee pot is divided into two parts, the middle is connected by a conduit, the water is converted into steam, and the pressure on the water surface increases. So the boiling water enters from the catheter to the top, puts in the coffee powder, and then re-enters the bottom through a filter cloth, and then it is ready to drink.

Using hario siphon pot to extract coffee requires sufficient skill and experience. Professional baristas cook siphon coffee with different mixing or water treatment techniques according to climate, humidity, space temperature, bean seeds and roasting degree.

So if you don't grasp the above conditions, it often leads to overcooking and tastes like this:

1. Bitterness comes from overcooking (overcooking, or burning beans caused by overheated water)

two。 The astringent taste comes from soaking for too long, and the sour taste comes from excessive stirring.

However, experienced and mastered the appropriate siphon coffee because of its high-temperature cooking method, can completely extract the sweetness and gum of coffee, making the mouth fragrant and full of sweetness.

Hario siphon pot cooking process

Using hario2, the pot has a capacity of 320ml, and a half pot of 160m is equivalent to the hot water of brewing a cup of coffee.

After injecting hot water into the pot, no matter whether there are water droplets or not, wipe must be done, because if there are water droplets on the surface that may easily break when heated, it is best to form the good habit of first wiping the pot in the extraction process.

Place the filter at the bottom of the upper pot, buckle the spring hook (figure 2), and then adjust the position with a stick to set the filter to the center.

Sudden boiling chain

Installed at the end of the spring, the filter device in the upper pot under a small string of beads is the sudden boiling chain, in fact, the main function of the sudden boiling chain is easier to produce bubbles when water boiling is more convenient to visually confirm the boiling situation. Three bubbles will appear around the kettle after boiling, which is the best boiling state, and the number of blisters more than 3 means that the hot water is overboiling.

How to change the hario siphon filter cloth?

In principle, try to change one piece of filter cloth in the amount of 30 cups of coffee, because there will be blocking problems in long-term use, and there will be flavor on the filter cloth, so it is recommended to change it frequently. Now let's talk about how to change the filter cloth. When covering the filter cloth, the fluffing surface should be located on the inside side. If the fluffing surface is on the outside after putting on the filter cloth, the filter device is easy to block. Secondly, it must be firmly tied up. Hot water is sucked into the upper pot from the lower pot due to strong pressure, and it must be firmly tied up and unavoidably loose. Because there will be a layer of paste in the department, it is recommended to put hot water first and do a scalding action (such as the left picture has a left-to-right order)

All the pre-work has been completed, we will go into cooking, first insert the upper seat and wait for the water to rise (figure 1), we will find that the water will have a lot of boiling bubbles at the beginning, and the unstable water may cause the coffee to overboil, so we have to wait until the boiling bubbles have no water stability before the pre-ground powder will be poured into it. There is still a little water left at the bottom of the rightmost photo in figure 1, which is a normal phenomenon. If the base is burned dry, the base is likely to break! So be careful.

After entering the coffee powder, we first W-shaped back and forth once and then turn clockwise 6 times 7 times, of course, the turning method is not a random turn! Use a wooden stick to mix the coffee powder floating on the water into the water, remember! The stick can be inserted into the water about 2~3cm, if the mixing stick is completely inserted into the bottom of the pot, the coffee powder has been dissolved into the water from the surface of the water. in fact, it is easy to be impregnated unevenly due to the full mixing of the coffee powder floating on the water.

From the water to extract the coffee to finish, we set the time is about 1 minute to complete, usually I will do the cooling action in 50 seconds, then prepare a dry wet rag gently placed in the bottom seat of the hario siphon pot, it is suggested that after the coffee is brewed, you can try to smell the flavor replaced by the wet fragrance.

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