Talk about coffee siphon boiling method, use siphon pot must know the precautions?!

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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. It uses water heating to produce water vapor, causing thermal expansion and cold contraction principle, 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.

Because of its elegant utensils and operation, the siphon pot has a strong appreciation and performance in production, giving people a sense of beauty of chemical experiments, watching the magical process of hot water rising slowly from the bottom pot, each step is controlled in the hands of the maker, giving people a sense of achievement. I have shared the operation flow of the siphon pot with you before, and today I would like to share some skills and misunderstandings in using the siphon pot.

The process of making coffee in a siphon pot

First, fill the water-hook the filter element

Fill the pot with hot water and mark it with the "two cups" icon. Put the filter element into the pot, hold the end of the chain with your hand, and gently hook it to the end of the glass tube. Be careful not to release the hook suddenly, so as not to damage the glass tube of the upper pot.

Second, ignite-insert the pot diagonally-waiting for big bubbles

Light the alcohol lamp and insert the upper pot obliquely so that the rubber edge is pressed against the spout of the next pot (rest assured that the upper pot will not fall off) so that the chain is soaked in the water. 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.

Third, upright-insert it into the upper pot

When large bubbles appear continuously in the lower pot, straighten the upper pot, shake it left and right and press it down slightly so that it is gently stuffed into the lower pot. After the upper pot is plugged in, you can see that the water in the next pot begins to climb up, and if you have a bean grinder, you can start grinding beans now! Two cups of water use a medium grinding scale of three spoonfuls of coffee (about 24g).

Fourth, let the water in the lower pot rise completely to the upper pot.

After the water has completely risen to the pot, don't worry, wait a few seconds, and then prepare to pour in the coffee powder after the bubbles in the pot decrease a little.

Fifth, pour in the coffee powder-stir (left and right)

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. Stir twice more.-flameout

After the first stirring, time 30 seconds, make the second stirring, and then time 20 seconds for the final stirring-- the alcohol lamp can be removed. 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 that the water in the upper pot is quickly "pulled" to the lower pot. If your coffee is fresh enough, there will be a lot of light brown foam in the pot.

Misunderstanding one

First, the flavor of the powder is better than that of the powder first.

If you watch the siphon coffee competition, you will find that in the 2009-13 competition, some contestants will pour all five pots of coffee powder before putting it on the water, and after 2014, most contestants wait for the water to rise before pouring the coffee powder.

Maybe a lot of people will ask

Is it better to pour powder later than to pour powder first?

In fact, the reason is very simple, in the case of the competition, pour the powder first and then the powder, only related to the process and technical points, and has nothing to do with the flavor display.

From a technical point of view, powdering first can achieve the same effect as powdering later, but when you choose to powder first, you should pay attention to that if you encounter explosive impact, or if the firepower is not adjusted properly, you have to rely on experience to adjust.

Then in the case of powder, we can first solve the problem of water temperature, adjust the filter cloth, and wait until the condition of the whole pot is stable, then put the powder down to cook, so as to reduce the occurrence of accidents in the cooking process.

For baristas who are already technically stable, neither approach will have any impact.

Misunderstanding 2.

Second, coffee with hills must be good.

With regard to the hills, basically every student or player will ask me when they see me cooking siphon: "those experts all say that it will taste better when there is a hill after siphon coffee is brewed. How on earth can I cook it?"

The hill has always been a big mystery of siphon cooking. In fact, as long as you stir the picture circle after you cook the siphon and turn off the fire, there can basically be a small hill.

So the coffee made from the hills must be delicious and wrong, but we can simply judge your stirring from the hills in teaching.