How to make siphon pot coffee tastes good _ what kind of coffee beans do you choose from siphon pot _ Starbucks siphon coffee tastes good

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The most important feature of siphon pot coffee brewing method is that it is easy to control and learn. Now let's summarize the use of siphon pot:

Step 1: pour water into the glass sphere in the lower seat of the siphon pot. The kettle body has a cup scale, and friends can control it according to their own number of cups. The standard cup size of the siphon pot is about 90ml.

Step 2: alcohol-burning stove or gas stove should be placed directly below the lower seat sphere of the siphon pot, and the flame outside the height of the flame can contact the lower seat.

Step 3: install the filter of the siphon pot correctly in the middle of the upper seat, be sure to be in the middle of the bottom of the upper seat, if there is a deviation, please adjust it with a mixing stick, otherwise it will directly affect the taste of the coffee. Pull down the metal hook of the filter so that it can correctly and firmly hook the lower edge of the glass tube under the upper seat and insert the siphon pot obliquely on the lower pot.

Step 4: when continuous fisheye bubbles appear in the water in the lower seat of the siphon pot, insert the upper seat smoothly and firmly into the lower seat. Siphon pot coffee making, the most important thing is to control the water temperature. This step is very critical. Please avoid completely boiling the water in the lower seat before inserting it into the lower seat. On the one hand, it is not safe; second, the taste is easy to zoom.

Step 5: the water in the lower seat of the siphon pot is slowly pumped into the upper seat, then stir the water in the upper seat with a stirring rod in order to cool it down.

Step 6: after the water in the lower seat is completely pumped into the upper seat, turn down the fire of the gas stove (friends who use the alcohol stove do not need to adjust), pour the coffee powder into the upper seat, stir three to four times, but keep stirring in one direction.

Step 7: after half a minute, stir three to four times with a stirring rod for the second time, and make sure that the direction of stirring is the same, and do not stir much, otherwise the taste will become very messy.

Step 8: one minute later (the extraction time of the siphon pot starts after the coffee powder is injected) extinguish the fire source, stir with the stirring stick for the third time, when using the stirring stick to stir the coffee, the stirring stick should not be inserted too deep, half of it. After flameout, wrap the pot with a wet towel to cool the pot, and the coffee will flow back into the glass ball in the lower seat.

Unplug the upper seat, pour the coffee into the coffee cup, siphon pot coffee finished.

The production method mentioned here is the standard production method of siphon pot coffee, which is more popular in the 1990s. Finally, add the details that are easy to be ignored by ordinary people.

The first is that the temperature of the pot can be controlled between 92 and 94 degrees, and the taste will be much better (if you have the ability to control it at 90 degrees, it won't flow down-- then you're good), don't ask me why, it's hard to explain.

Second, smell it with your nose. If you go to see some experienced masters, you will smell it with your nose, either in the bottle or in the mixing stick. Why? do you know? Why? do you know? It's important, okay-- if you can't smell it between fragrance and miscellaneous smell-- don't play with the siphon pot of coffee, it's the most important thing to decide to turn off the fire!

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