How does a siphon pot make a cup of coffee? How to use the siphon pot in the espresso pot

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There are many kinds of coffee pots, and different utensils have different functions and design concepts, such as simple, convenient and easy-to-operate filter pots; American drip coffee machines can best meet the immediate tasting needs of office workers and families. The invention and principle of coffee utensils can be full of surprises. Espresso machine is a kind of machine that has been gradually improved since the Italian applied for a patent on steam-made coffee beverage equipment in 1884. Siphon coffee pot is like a special scientific experimental equipment available in the laboratory, originally invented by Scottish engineers.

Siphon coffee maker Syphon | Coffee hobby beginners must have the spirit of an experimenter!

Small reminder: the glass kettle is easy to break, you should pay more attention to it. When the next pot is still hot after heating, you can't rinse it directly with cold water. In addition, before heating, you should also pay attention to whether there are any water droplets on the surface of the kettle and dry it with a dishcloth to prevent it from breaking easily when heating.

The principle of cooking:

Siphon principle, vacuum filtration

Steps to use:

Pour water or hot water into the lower pot, bring to the boil in an alcohol lamp or cooking stove, and load the filter into the upper pot. When the water is boiling, insert the upper pot into the lower pot, and the water will slowly rise to the upper pot, adding coffee powder to the upper pot to soak the coffee powder. Gently stir in a circle after turning off the heat. Wrap the wet towel around the sphere of the lower pot to cool it, and finally let the coffee liquid drip naturally into the lower pot.

Tips!

Professional siphon coffee pot cooking, according to the climate, humidity, space temperature, beans and roasting degree of different mixing or water treatment skills. Often siphon coffee will be roasted to a medium-shallow degree, because its indirect heating and longer soaking methods can reflect the delicate coffee level and fruit sweetness, which is different from the strong aroma and oil aroma of heavy-roasted coffee. Because siphon techniques require experience, siphon coffee is often mistaken for a poor way of cooking coffee. The general state of overcooking is as follows: bitterness comes from overcooking (overcooked, or the beans are scorched by high water temperature), astringency comes from soaking for too long, and 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.

The siphon coffee pot is also fastidious in the way of adding powder.

The way of adding powder first is more experienced, because the water is already being extracted in the process of rising from the lower pot to the upper pot. So it will not be so easy to control the degree of coffee extraction.

Then the way of adding powder is easier to use and easier to control.

Recommended parameters for siphon coffee maker in front street:

After adding powder, cook for about one and a half minutes and remove the source of fire.