The principle of siphon pot how to make coffee with siphon pot? The usage of siphon kettle

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The siphon pot, also known as the Saifeng Kettle, was invented by a Scottish engineer (Robert Napier) before 1840.

Siphon pots have a long history and are not often seen in cafes, unless the shop mainly uses siphon pots to show coffee flavor, you can basically see that siphon pots are all old masters who opened shop at a very early stage.

Siphon pot shows a more solid taste, but also with some coffee oil floating on the coffee surface, so that the entrance of the tongue to add a comfortable and unexciting smooth feeling, but the relative drink temperature is also higher, drinking coffee is not used to very hot coffee will still blow, the reason is that after high temperature brewing, but also let the coffee aroma and flavor more mature changes.

Early siphon pot heating fire source from alcohol lamp ⇒ mountaineering small gas furnace ⇒ halogen lamp updated with scientific and technological progress to speed up the cooking speed.

The siphon pot mainly depends on the so-called "siphon principle" to make the water rise in the lower pot, and to stir some special techniques of coffee powder in the upper pot. This method is also ever-changing and has different methods, basically making circles. But a few circles is another method, some people are cross stirring, some people right to left, and so on, but as long as you find a way that suits you. There's no need to argue too much. it has to be one way or the other.

Siphon pots are operated under high temperature and very hot conditions, and must be used carefully and safely. many shops do not use siphon pots to brew coffee, and there are also reasons that the process is more complicated, and the whole process is longer than other brewing methods. and accidentally take home easy to cause glass broken, the equipment cost is high, not so convenient.

But seeing the siphon pot flashing in front of me, as if watching a performance by an old master or barista, is always very gorgeous and romantic.

Siphon parameters are recommended in Qianjie:

20 grams of powder, the ratio of powder to water at 1:12, using the post-throwing method, 1 minute 30 seconds to remove the source of fire.