Simple siphon kettle introduction to understand the extraction principle of siphon kettle

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Siphon pot (Siphon, Syphon), also known as the match pot or vacuum coffee maker (Vacuum coffee maker), is the use of siphon principle to brew coffee appliances, divided into vertical, balanced (Belgium pot) two kinds.

I. History of Siphon Pot

In 1830, the earliest siphon coffee pot was invented by Loeff in Berlin, Germany. In the 1840s, it was improved by Vassieux of Lyon, France, resulting in the birth of the up-and-down convection siphon pot. Later, it was improved by the Danes and Japanese, and became the siphon pot that is now seen.

In the early 1920s, Kono founder Kono Bin planned the prototype of vertical siphon pot, and then in 1964, the second generation president Kono Toshio continued to improve, and the second generation siphon pot was born, coinciding with the Japanese coffee craze at that time.

So why does Taiwan love siphoning coffee? Because Taiwanese coffee culture is deeply influenced by Japan, the Japanese like the "turtle hair" personality of siphon pot technology, and the visual effect of siphon pot brewing is very good, full of show noodles!

II. Principle/method of use

Siphon pot, as its name implies, refers to the use of siphon phenomenon extraction coffee appliances, but not only by siphon principle extraction, to vertical siphon pot as an example, through the heating of water under the pot to produce high temperature steam, in the closed siphon pot water vapor heated expansion, air pressure will push water into the pipe and pumped to the upper pot, in order to extract.

After the lower pot stops heating, the air in the lower pot will gradually cool and contract, and the coffee liquid in the upper pot will flow down again due to the loss of the support of the water vapor in the lower pot, and the coffee grounds will be blocked by the filter cloth and stay in the upper pot. Finally, the upper pot can be removed to enjoy the coffee in the lower pot. This method of extraction can balance the original characteristics and flavors of coffee beans.

III. Precautions

1. Dry the glass before starting the siphon. If water drips onto the glass during heating, it may crack.

2. If alcohol lamp is used for heating, pay attention to the source of wind direction, so as not to affect the flame and cause danger.

3. Filter cloth maintenance together with the filter into hot water boil, then soak to clean water refrigeration, or after washing into food grade acid, can remove the smell of filter cloth, and will not affect the brewed siphon coffee.