How many coffee beans are used in the siphon pot? ratio of coffee beans to water in the siphon pot

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Siphon coffee always has a hint of mystery in the impression of most people. Siphon coffee pot plays an important role in the history of coffee development in Taiwan. In recent years, the so-called grinding coffee (Italian espresso) is very popular. By contrast, this siphon coffee maker requires higher technology and more cumbersome procedures, and there is a gradual decline in today's industrial and commercial society. But the mellow coffee that can be brewed by siphon coffee pot can not be compared with ground coffee brewed by machine.

[siphon pot coffee making process]

1, siphon pot into pure water (soft water), because soft water contains few impurities and minerals, and these factors will affect the final taste of coffee. It is recommended to use hot water that boils in advance to save time. We brew a cup of coffee with 180 milliliters, and we will add 200 milliliters of water before brewing, because the coffee powder will absorb a little water during the cooking process.

2. Dry the upper seat of the siphon pot, put the filter cloth at the bottom of the upper seat and fix the hook at the bottom of the filter cloth on the bottom of the upper pot. Pay attention to the filter cloth must be put straight to prevent air leakage on the side of the water, seriously affecting the taste of coffee.

3. Inject appropriate amount of boiling water into the upper seat and soak the filter cloth to remove the smell (you can also boil the filter cloth for once).

4. Pour 8% full boiled water into the coffee cup in advance to prevent the coffee from turning sour into the cold cup.

5. The coffee beans have the best flavor and taste within 60 days of baking.

6. A cup of coffee generally grinds beans 15-20 grams according to personal taste, and adjusts the grinding beans to 2.5 degrees.

7. Pour the ground coffee powder into the upper seat of the siphon pot and shake it gently to help cover the surface of the water and facilitate stirring.

8. Insert the upper seat of the siphon kettle when the water temperature reaches 85 degrees-95 (observe the slight appearance of water lines from the bottom), and pay attention to the correct insertion. It is best to start watering within 3-5 seconds after being inserted into the upper seat.

9, pay attention to observe the speed of the water on the lower seat of the siphon pot, according to the speed of the water, temporarily remove the fire when the water reaches 3/5, so that the water temperature and air pressure will not continue to rise and burn the coffee powder in the upper seat.

10. when the water is over, move into the stove and turn on a low heat to continue to cook and time, then gently break up and stir the coffee powder with a downward pressure in the left and right directions, and then turn it around to form a whirlpool. Let the coffee powder be fully rotated and dissolved in water. Do not take too long to stir each time, so as not to affect the taste of coffee, do not scrape the filter cloth when stirring. Stir once every 20 seconds on average, for a total of 3 times.

11. A cup of siphon pot coffee theoretically boils 55-60 seconds according to the depth of the coffee beans. The slightly roasted coffee can be extended by 5 seconds to increase the sweetness and mellow thickness, while the deep roasted coffee can be reduced by 5 seconds to avoid too much bitterness. But the overall cooking time should not be too short, otherwise the coffee will be light and sour, if the cooking time is too long, it is easy to scorch, and the aroma and taste of the coffee will evaporate.

12. Wipe the bottom of the pot with a wet dishcloth after turning off the heat, let the lower seat of the siphon kettle cool slightly and reduce the air pressure to quickly extract the coffee and suck it back to the base. This is a very important detail, wipe the bottom of the dishcloth should not be too wet, do not over-cool the lower seat of the siphon pot, otherwise the coffee will turn sour when it flows to the lower seat, and will cause the coffee to be sucked back too quickly, inhaling a lot of foam that affects the taste.

13. After cooking, the coffee grounds form a hemispherical shape like a small mountain bag, indicating that the coffee is well stirred and the coffee powder is fully dissolved in water with the vortex. But it is not deliberately to pursue this, just in accordance with the normal way of mixing, grasp the strength and way to stir.

13. When all the coffee is poured back into the lower seat, you should quickly pull out the pot to prevent the foam from flowing into the lower seat coffee and affect the taste and taste, because the foam is very bitter. To pull the pot, gently pinch the upper seat of the siphon pot and gently rotate it upward. Do not pull the pot straight up with force.

14. Quickly pour the brewed siphon coffee into a warm coffee cup and fill it with eight minutes.

15. A cup of strong and mellow siphon pot coffee is ready, you can add appropriate amount of rock sugar and coffee companion according to your taste, but it is recommended to drink pure black coffee to taste the special sour and bitter coffee. And the quality of a cup of coffee has a very important relationship with the mood and emotion when brewing coffee. Therefore, a cup of coffee is not only a mood, but also an expression of emotion.

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