Siphon pot to do coffee and use instructions, mantelin, blue mountain coffee suitable for siphon pot production?

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Siphon pot to make coffee, Manning, Blue Mountain Coffee suitable for siphon pot production?

Siphon pot (Syphon), commonly known as "plug wind pot" or "siphon", is a simple and easy-to-use method of coffee brewing, and it is also one of the most popular coffee brewing methods in cafes. Although the siphon kettle has the nickname of "plug wind type", it has nothing to do with the siphon principle, but uses water heating to produce water vapor, causing thermal expansion and cold contraction, pushing the hot water from the lower sphere to the upper pot, and then sucking back the water from the upper pot after the lower pot cools. Does that sound mysterious? Not at all.

Grind beans into powder with a bean grinder

3. Light the alcohol lamp and continue to heat the beaker until the water boils. Insert the upper cup diagonally into the lower cup, place the rubber edge against the spout of the lower pot, and soak the chain in the water of the lower pot. Then boil the water and wait for the pot to produce continuous bubbles. Just put the upper pot diagonally, don't let it clog the next pot, small bubbles don't count, wait for big bubbles to appear.

5. Pour in the ground coffee powder and move it around with a bamboo spoon to evenly remove the coffee powder into the water. The timing starts at the same time as the first stirring. Stir gently to avoid violent stirring. If it is fresh coffee powder, it will float on the surface to form a layer of powder. At this time, the coffee powder needs to be stirred so that the flavor of the coffee can be completely extracted. The correct stirring action is to move the bamboo spoon in the left and right direction, with a "strong way" of downward pressure, to "press" the coffee powder floating on the surface of the water below the surface.

6. After the first stirring, time 30 seconds, make the second stirring, then time 20 seconds, make the final stirring, and then remove the alcohol lamp. Take the pre-prepared (wrung-dry) slightly wet dishcloth and gently wrap the side of the lower pot from the side to prevent the wet cloth from touching the place where the alcohol flame at the bottom of the pot comes into contact, so as to prevent the pot from breaking. At this time, you can see the water from the upper pot to the lower pot.

7. After the coffee is sucked into the lower pot, hold the upper pot in one hand and the handle of the lower pot in the other, gently shake the upper pot to the left and right to pull out the upper pot and the lower pot. Pour the coffee into a warm coffee cup and enjoy the mellow coffee that you have prepared by hand.

Siphon pots are used to make individual coffee, such as Colombian beans, Blue Mountains, Brazil, Manning, Italian beans can also be used.

When making coffee in a siphon pot, the water temperature is very high, usually up to more than 90 degrees. In such a high temperature environment, the substance extracted from the coffee will be more, and the concentration will be correspondingly higher. Have you found that the coffee brewed in the siphon pot is very black? Therefore, it will feel particularly fragrant and smooth, and the coffee will be relatively bitter, which is suitable for the taste of many veterans.

Will all the coffee be so fragrant and smooth when brewed? In fact, not necessarily, we usually use siphon pot coffee beans are Brazil, Mantenin, Blue Mountain and other moderately roasted coffee beans, and these coffee beans have a very thick oil, more heat-resistant, oil will not be too easy to deteriorate. In other words, these coffees are easier to brew, but if you use a siphon pot to boil Columbia, Yega Chuefei and other coffee beans with less fat and roast shallow coffee beans, it will be difficult to control the heat, and the coffee may be spoiled if you are not careful.

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