Techniques for making coffee in a siphon pot how to make a pot of coffee in a siphon pot?
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How to master the skills of siphon coffee?
The main thing is to master the cause, in fact, to put it bluntly, it is the source of fire and mixing.
Fire source chapter:
Q: what is the appropriate amount of fire?
A: when the water is in the kettle, the amount of fire can actually be on the high side to accelerate the evaporation of water vapor. if there is no shaking base, it should be able to cause a larger temperature difference, and the water absorbed into the upper pot will not be overheated.
A: reduce the fire source before the water is completely absorbed into the upper pot, cool the hot lower pot slightly, and then observe the bubbles. When the pressure is stable, the bubbles will be small champagne bubbles instead of big boiling bubbles. This is a good time to pour the pot.
A: as long as it can avoid big bubbles in the process of stuffy cooking, it is basically a good amount of fire.
Q: how to judge the source of fire and bubbles?
A: as long as the water in the lower pot and the kettle body can be kept at a certain temperature so as not to cool the internal steam, the pressure can be maintained to keep the water in the upper pot, so only a small amount of boiling is enough, and there is not much water at the bottom of the kettle. So only a very weak source of fire is enough.
A: when the pressure of the lower pot is balanced with that of the upper pot, there are no bubbles at all in theory. However, the addition of coffee powder will cause a loss of balance, it is easy to make the upper kettle return to the lower pot, everything is non-existent, so let the upper pot have fine champagne bubbles.
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.
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Professional coffee knowledge exchange more coffee bean information please pay attention to coffee workshop (Wechat official account cafe_style) coffee, we have never rejected it, do not understand it, until now it has become an indispensable social activity in life, has become synonymous with the quality of life and happiness. But do you know? In addition to the coffee extracted by the espresso machine that you often drink, there are
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Professional coffee knowledge exchange more coffee bean information Please pay attention to the taste of siphon coffee in the coffee workshop (Wechat official account cafe_style) in addition to the beans themselves, the mode of heating by the fire will also produce differences in high, medium and low temperatures along with brewing, thus creating rich flavor changes, the first thing to feel is sweet, and only when the temperature drops slightly will it run out of high sour taste.
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