How does the siphon pot work _ how to use the siphon pot coffee _ what coffee beans are suitable for the siphon pot

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Working principle of siphon kettle

The main principle of coffee extraction in the siphon pot is realized through the pressure difference. First, the lower cup is heated to boiling, and then inserted into the upper cup, making the lower cup vacuum. Due to the pressure difference between the lower cup and the upper cup, the hot water is mixed with the upper cup coffee powder and extracted. After the extraction process, the fire source of the lower cup is removed, so that the pressure difference between the lower cup and the upper cup is instantly reduced. The gravity force between the upper cup and the lower cup will cause the coffee extract to return to the lower cup. If you want to speed up the reflux of the coffee extract, you can wipe the lower cup with a wet dishcloth, which can make the coffee extract return faster with a smaller pressure difference between the upper cup and the lower cup.

Let's first introduce the basic tools you need to prepare to use a siphon pot:

1. Siphon pot (upper pot, lower pot, siphon filter cloth)

two。 Stirring rod

3. Heat sources such as halogen lamp / alcohol lamp

4. Ground coffee powder (medium grinding)

5. timer

● preparation work

1. Add water to the siphon pot. I want to make coffee for two. I will add water to the 5mm above the siphon pot sign for two. This is because the powder absorbs water, so if you want coffee liquid for two, you have to add more water appropriately.

two。 Grind coffee beans in a siphon pot, prepare 25-30 grams of coffee powder (about 15g in a single cup), moderate grinding, that is, particles between white sugar and brown sugar

3. After adding water, remember to dry the outside of the pot with a soft cloth, do not leave water stains, so as to avoid bursting the pot when heating.

4. The next pot is filled with hot water and heated with an alcohol lamp. Generally, the water for a single cup of coffee is about 120cc, and the portion for two is 250ml.

5. All right, let's boil water.

When the water is heated enough to brew, put the filter in the upper pot and be sure to hook the hook as shown in the picture below. Otherwise, when the water from the pot rushes to the upper pot, the filter will be washed away.

● [adding powder first]

To add powder first is to put the coffee powder into the pot, and then put the water on the pot. The requirement of controlling the firepower by adding powder first is relatively high, and the firepower should be adjusted to an appropriate size while the water rises, so as not to produce a large number of bubbles to destroy the steam. at the same time, it is best to boil a pot of water in advance to test whether the position of the filter is in the right place, if it is not in the middle, it will produce a large number of continuous bubbles. The advantage of adding powder first is that there is a gradual warm and wet process for coffee powder, which can reduce the number of circles stirred for the first time, which is more conducive to the formation of steaming effect. However, the temperature control will be poor, so the timing of inserting the upper pot into the next pot will be particularly important, that is to say, it seems simple to add powder first, but in fact, it requires more practical experience than the latter.

● [post-powder]

Contrary to adding powder first, adding powder after adding powder is to let the water in the next pot rise completely to the top, and then put in the coffee powder. Before adding powder, we can have plenty of time to reduce the firepower of the fire source just enough to support the water on the pot will not fall back. Then adjust the position of the filter to keep it in the middle, and finally wait a few minutes to let the water temperature drop a little bit. Under normal circumstances, when the water in the next pot rises to the top, the water temperature will be about 95 degrees, so we can lower the water temperature by about 5 degrees and then put in the coffee powder. Generally speaking, the higher the water temperature, the more bitter and even scorched the coffee will be, while the lower the temperature is, the more obvious the sour taste and aroma will be, but too low will also reduce the alcohol content and make the sour taste very exciting. therefore, it is very important to choose a suitable water temperature for coffee powder according to the extracted coffee.

We can try both ● powder feeding methods, and even after accumulating some experience, we can choose different powder feeding methods according to different coffee bean characteristics or different extraction requirements.

The coffee powder is then stirred clockwise from the outside to the middle, a process that lasts 10 seconds to ensure that all the coffee powder is immersed in water, and then starts the clock. after 45 seconds (this process is usually called stuffy steaming), the coffee liquid is stirred again with a stirring stick in a clockwise / cross direction for 5 seconds. Turn off the fire after 50-55 seconds, then quickly remove the alcohol lamp and put out the fire, and the coffee liquid begins to flow back from the upper cup to the lower cup; stir slightly, and then let the coffee flow from the upper pot to cool naturally.

Summary:

[adding powder first] emphasizes high cleanliness, sufficient and persistent aroma, and complete flavor. However, the control requirement is relatively high, and poor control can easily lead to insufficient extraction or large over-extraction deviation.

[after adding powder] the taste is rich, gelatinous and full-bodied, with outstanding middle flavor. The cleanliness of the taste is relatively weak, the aroma is not prominent enough to rise, and it is more important for temperature control.

(the above is the sharing of personal cooking experience, or should you sum up your own practice?)

● siphon pot coffee bean brand recommendation

Qianjie Coffee freshly roasted single siphon pot coffee beans-such as Yega Xuefei and Mantenin Coffee are fully guaranteed in brand and quality and are suitable for brewing in a variety of utensils. And more importantly, the performance-to-price ratio is extremely high, a bag of half a pound 227 grams, the price is only 70-90 yuan. According to the calculation of 200ml per cup of coffee and the ratio of powder to water at 1:15, 15 cups of fine coffee can be made in a bag, and each cup of coffee only costs about 5 or 6 yuan, which is very cost-effective for cafes to sell dozens of yuan a cup.

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