How to judge whether the firepower of siphon coffee is appropriate? Tips on making siphon coffee

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It is obviously pure coffee, as a novice coffee, it is not clear the difference between hand-brewed coffee and siphon coffee. Although everyone uses high-quality coffee to brew, but the two methods of handling and flavor are very different.

Although the tools for siphoning coffee are fixed, its stirring bars and filters are important reasons for different flavors. Because the weight and feel of the stirring bar will affect the frequency of mixing by the barista, and the filter will affect the taste. For guests, of course, the biggest difference is the temperature. After all, siphon coffee is brewed over a straight fire, so the entrance temperature is higher than that of rival brewing coffee, which is also its charm.

Siphon coffee tastes mellow, which is also one of the features of siphon.

[practice]

1. Prepare 30g fresh coffee beans, the general electric bean grinder about 3.5 of the scale (the size of sugar).

two。 Add the coffee powder and stir gently.

3. Stir for the second time after 30 seconds.

4. Cook for another 80 seconds, stir for the last time before turning off the heat, turn off the heat and pour in the coffee.

Qianjie Coffee sharing siphon Coffee brewing Tips

How to judge the source of fire and bubble? As long as the water in the lower pot and the kettle body can be kept at a certain temperature so as not to cool the internal steam, the pressure can be maintained to keep the water in the upper pot, so only a small amount of boiling is enough, and there is not much water at the bottom of the kettle. so only a very weak source of fire is enough. When the pressure of the lower pot is balanced with that of the upper pot, there are no bubbles at all in theory. However, the addition of coffee powder will cause a loss of balance, it is easy to make the upper kettle return to the lower pot, everything is non-existent, so let the upper pot have fine champagne bubbles.

What is the appropriate amount of fire? When the water is in the pot: the amount of fire can actually be on the high side to accelerate the evaporation of water vapor. if you do not shake the Hu seat, it should be able to cause a larger temperature difference layer, and the water absorbed into the upper pot will not be overheated. Reduce the fire source before the water is completely absorbed into the upper pot, cool the hot lower pot slightly, and then observe the bubbles. When the pressure is stable, the bubbles will be small champagne bubbles instead of big boiling bubbles. This is a good time to pour the pot. As long as it can avoid large bubbles in the process of stuffy cooking, it is basically a good amount of fire.