Siphon coffee pot brewing method explain _ siphon pot coffee bean grinding fine _ siphon coffee beans which is good?

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Siphon pot brewing coffee, like hand-brewed coffee, is the love of coffee control. It is easy to be fascinated by watching the water boil from the lower pot to the upper pot, extract the coffee liquid and then flow back down. Let's share a good article about siphon pot making coffee. Are you eager to play after reading it?

Siphon pot coffee brewing method

Siphon brewed coffee is suitable for non-heavily roasted single-product coffee beans and comprehensive coffee beans. The brewed coffee has good aroma and high mellowness, and is the favorite of many coffee fans. Because it can extract the most perfect part of coffee, especially if the characteristics of coffee beans have that refreshing and bright acid, and the acid has a mellow flavor, siphon cooking can exquisite the characteristics of this kind of coffee beans.

Many people like siphon cooking, with a little taste of scientific experiment. Watching the water rise when boiling, the coffee extracted into black drops, step by step in the hands of coffee brewers, as if it is a magical performance, not only in the taste, but also in the visual satisfaction. Siphon coffee is more satisfying for some people who want to make their own coffee than to leave part of the process of an Italian coffee machine to a machine.

It is said that the siphon pot was invented in 1840 by Napier, an engineer of the Scottish navy, and the other theory was invented by German scientists. It was popular in the United States during World War I and was gradually eliminated because of its tedious methods, difficult cleaning and easy to break.

The siphon coffee pot is far away mainly by steam pressure, and the heated water in the lower beaker flows upward through the siphon and filter cloth, and then mixed with the coffee powder in the upper cup, so that the ingredients in the coffee powder are completely extracted, as the temperature drops gradually, the lower layer is like a vacuum to absorb the coffee already brewed at the top, and the filter paper in the middle filters the residue.

[preparation before brewing]

1. An appropriate amount of pure water (pure water from household drinking fountains or filtered tap water can be used)

two。 It is best to choose coffee beans that leave the factory within 10 days and grind them into coffee powder before brewing coffee.

3. A set of siphon coffee pot, including: upper cover, upper seat, lower seat, siphon pot bracket, filter, alcohol lamp (using 95% industrial alcohol) and alcohol lamp windshield. Because the firepower of the alcohol lamp is difficult to adjust during use, it is necessary to turn it down a bit (the cotton core only needs to be slightly exposed to the top 2-3 mm).

4.10 grams of coffee spoon.

5. Stir a bamboo stick.

6. A piece of filter cloth or filter paper is used in the siphon pot (the filter cloth should be ironed with hot water before being used for the first time to remove the odor).

7. A damp rag, a pointer clock used for timing.

[brewing method] (this is one of the brewing methods of siphon pot coffee for reference)

1. First, pour the pre-boiled water into the glass bottle at the bottom, and then heat it with an alcohol lamp.

two。 Put the ground medium fineness coffee powder into the top glass bottle (about 12 grams per person, boiling water about 120 milliliters, and so on).

3. After the water in the lower flask begins to boil, insert the upper glass bottle into and fix it (note that it is too early to extract the coffee perfectly).

4. When the water flows up to the middle of the cup, stir clockwise with a stick to allow the coffee powder to mix well with the water.

5. After all the water has flowed into the upper cup, stir again. Wait for the coffee to be layered.

6. Remove the heat source and quickly cool the bottom of the kettle with a cold rag.

7. Waiting for the coffee liquid to be completely filtered, the coffee powder will form a perfect hill bag.

8. Remove the pot and finish brewing the coffee.

Tips for siphon pot coffee brewing:

1. The filter cover, filter cloth and bamboo spoon should be kept dry after washing. If it is used at home, it is best to keep it in the refrigerator.

two。 Instead of using cold boiled water, boil it with slightly filtered raw water, such as water filtered with a typical household filter. The water quality is basically hard water (note: coffee should be made immediately when raw water is boiled for the first time, because the air contained in the water will be lost if it is boiled for too long, and it will also make the water quality worse if it boils in the siphon pot for a long time).

3. When inserting the upper seat into the lower seat of the boiled siphon pot, be careful if the water quality is not good (such as cold boiled water, or water with insufficient oxygen content, or even just because the water has been boiled in the lower seat of the siphon pot for too long), because hot water may be ejected when it is inserted into the upper seat and there is a risk of scalding.

4. When flameout causes the temperature of the coffee to drop, if the bubbles spit out from the upper glass tube, it proves that the coffee oil and gel are sufficient, because coffee is not water, but a gelatinous substance that is not diluted by ice water. the taste is round and smooth, comfortable and smooth; if the foam is small or even floating with a layer of foam, it is a mixture of oil and water; if the water color is bitter, sour and bitter, it is not enough to extract.

5. Siphon pot coffee generally heats the siphon pot in two ways: one is gas, the other is alcohol. Gas is used in more cafes because of its high firepower and fast heating. In fact, the difference between the two heating methods is not big, as long as the temperature is properly controlled. In other words, even if heated with alcohol, such as lengthening the time between each step, you can still make great siphon coffee.

6. The stirring stick is used when the water is just rising and flameout. Do not keep stirring in the stewing process, so as not to destroy the "stewing" process.

7. The filter cloth used each time must be cleaned. If coffee powder remains on the filter cloth, it will affect the speed of coffee brewing in the future, resulting in excessive extraction.

8. The siphon pot made entirely of glass is very fragile, especially the glass tube of the upper pot is easy to be injured and broken, so special attention should be paid to cleaning and collection.

END