What is Sai Feng cooking and what is a siphon pot? Siphon pot coffee belongs to immersion extraction.

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Although the siphon pot is an European invention (different brands of siphon pots may be printed with different sayings, from Germany to Scotland to France, in short, Europeans), but now around the world, it is the Japanese who make the siphon coffee pot brew coffee (coincidence? Actually, so is French food. ) these skills, which run counter to the pace of life in big cities, always seem to have something to do with the patient and persevering Japanese.

"siphon" (also translated as "plug wind") is a physical phenomenon, which means that under certain conditions, it is possible to pump liquid without using a pump. The name of the siphon pot comes from this phenomenon. Not only is the name "very physical", but the shape of the siphon pot is also full of scientific research. Unlike the futuristic, gigantic espresso machine (Espresso Machine) at Starbucks, the siphon pot gives you the impression that it looks into the future from Nikolai Tesla's time.

The principle of immersion extraction, as the name implies, is to let the coffee powder soak in a container, interact with hot water for a period of time, dissolve and diffuse to release the flavor and aroma of coffee smoothly, and complete the extraction before the miscellaneous flavor is precipitated. Compared with hand washing, the variation of immersion extraction is relatively small. Common immersion extraction utensils include French filter kettle, siphon kettle, and Philharmonic pressure, etc. One of the most common utensils is the French filter kettle, which is very popular because it is very easy to operate and does not need to add filter paper, so it can quickly extract full-bodied coffee.

However, when soaking extraction is used, it does not mean that the filtering steps can be omitted. For example, Philharmonic pressure requires filter paper or metal strainer to filter coffee liquid, while siphon coffee maker is equipped with a filter composed of spring hook, mesh and filter cloth. Filter paper or metal strainer can also be used. With different filters, it will also have an impact on the flavor, such as the coffee made by Philharmonic pressure with filter paper, its flavor is different from the Philharmonic pressure with metal filter. Because the filter paper will absorb oil, the Philharmonic press with metal filter will have a thicker taste, while the siphon pot coffee with metal filter will occasionally produce a metallic taste, the coffee will be made with a sharp taste, and the taste of the ceramic filter is relatively warm and moist, and it is not easy to have residual taste.

Although the variation of water injection in the process of hand flushing is reduced, the appearance of coffee is greatly affected by the collocation and use of utensils. Each brewing appliance has its own corresponding brewing process, which also includes a variety of different factors, such as bean grindability, water-powder ratio (the ratio of coffee to injected water), water temperature and time, and so on. If you want to find your favorite flavor, you can try to set the parameters of different factors and test it one by one before you can find the module that is most suitable for you and steadily extract the flavor you want.

The siphon pot, also known as the vacuum pot, was invented by the German company Loeff around 1830, according to Wikipedia. At present, the most common style is composed of two glass pots, the upper pot is generally cylindrical, and the end of the pipe is connected to a spherical lower pot suspended by a metal bracket, coupled with a purple alcohol lamp, which is easily reminiscent of chemical experiments. Siphon coffee used to be heated by a more stable camping stove or halogen lamp (halogen beam heater). When cooking, the water in the lower pot is heated and expands and flows along the central pipe to the upper pot; as long as the heat energy is stable, the water level in the upper pot will remain the same. At this time, the ground coffee powder can be put into the water to stir and extract. After a certain period of time, the engine flameout, the air pressure in the next pot drops, forming a "vacuum", and the brewed coffee is inhaled. The coffee powder will be separated by a filter at the outlet of the pot.

"the bottom pot boils and the waves above are as flat as a mirror; the coffee powder cools quickly and forms a hill! Your fairyland description reveals the difficulties and myths of making siphon coffee. " I was at the bottom of the bar cleaning the drain clogged with broken coffee. But when I heard the guest's interesting description, I couldn't help interrupting. Someone once said that siphon is the knowledge of 'playing with water'. Stable extraction is not easy, but it is more difficult to maintain the level and water temperature of the upper pot. The boiling water in the lower pot will continue to discharge bubbles into the upper pot, making the water level uneven. Reduce the firepower? And afraid that the upward thrust is not enough to cause the water column to turn around and fall. So the preparation time before dropping the coffee powder is the key. "

It is difficult to "play in the water".

I added, "as for the hills made of leftover coffee powder, it has something to do with the number of times of stirring before flameout: the more you stir, the higher the hill. Siphon coffee is an immersion extraction (immersion brew), which is more easily overextracted than hand-made coffee. Therefore, the frequency and technique of stirring has become a subject for enthusiasts to study. The hills that many people pursue have nothing to do with the taste. When it comes to siphon coffee shops, we have to mention Coffee Sweet, which is located on Zhongshan North Road in Taipei. They have complicated steps to clean the coffee filter cloth, so they have a limited supply every day. Siphon coffee was discontinued when the cloth was used up. "

Flushing has the same effect.

"you said a lot of science, which destroyed all my artistic conception!" The screenwriter lady said angrily.

"do you think the rainbow of the siphon pot describes color?" I laughed, "the siphon effect (syphon effect) is a hydrodynamic phenomenon. Have you ever seen anyone use a soft throat to change water for a fish tank? This is the typical siphon effect. In fact, every time you flush the toilet, the sewage is pulled away, and the siphon effect is also applied.