Would you like to stir the coffee in the siphon pot? What happens if siphon coffee is made without stirring?

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Usually when making siphon coffee, the baristas of our front street coffee will speed up the extraction of coffee powder by stirring more, and remove the source of fire in about a minute to let the coffee liquid return.

The editor is a little curious, what if the parameters are consistent with the usual parameters, but reduce stirring and lengthen the extraction time? So let's try it today.

| | siphon pot |

The main principle of coffee extraction in the siphon pot is realized through the pressure difference. First, the lower cup of water is heated to boiling, and then inserted into the upper pot, so that the lower pot is in a state of high pressure. Due to the pressure difference between the lower pot and the upper pot, the hot water is mixed with the upper pot coffee powder and extracted. After the extraction process, the fire source of the lower pot is removed, so that the pressure difference between the lower pot and the upper pot is instantly reduced. The siphon between the upper pot and the lower pot will cause the coffee extract to return to the lower cup.

If you want to speed up the reflux of the coffee extract, you can wipe the lower pot with a wet dishcloth, which can make the pressure difference between the upper and lower pots smaller and the coffee extract reflux faster.

| | Bean introduction |

Today, Qianjie Coffee chose the bean [Costa Rican Stonehenge Black Honey] to carry out this experiment. When tested in the cup, this bean shows a good flavor of fermented wine, strawberry and sugar. I wonder what kind of flavor it has when it is cooked with siphon.

Stonehenge Manor, Costa Rica

Country: Costa Rica

Manor: Stonehenge Manor

Grade: SHB

Treatment method: black honey treatment

Altitude: 1700-1800m

Variety: Kaddura, Kaduai

| | experiment |

In this experiment, we will do a stirring after adding the powder to fully contact the coffee powder with water, and then soak it directly for 1 minute and 5 minutes to see if there is any difference in the flavor. The basic parameters remain unchanged, but the extraction time is changed.

Parameters: powder quantity 15g, water temperature 90 ℃, medium grinding (BG 6T: Chinese standard No. 20 sieve pass rate 50%), powder-water ratio: 1:15

Let's boil a pot and use the usual siphon to make a comparison!

Technique: put 225g of water in the lower pot, insert the upper pot tightly when the water temperature is 90 ℃, put the powder in when the water reaches the upper pot, stir so that the coffee powder is in full contact with the water, stir again after 30 seconds to destroy the powder shell, remove the fire source in one minute to allow the coffee liquid to flow back, (the powder starts to be timed) the extraction time is 1mm 39th 20 ".

Flavor: fermented wine, citrus, almonds, hazelnuts, cream.

[soak for 1 minute]

Technique: put 225g of water in the lower pot, insert the upper pot tightly when the water temperature is 90 ℃, put the powder in when the water reaches the upper pot, stir so that the coffee powder is in full contact with the water, remove the fire source to allow the coffee liquid to flow back after soaking for one minute, (the powder starts to be timed) the extraction time is 1 minute 39th 24 ".

Flavor: fermented fragrance, flower scent, tea fragrance, caramel. The overall flavor is thin, but the sweetness is obvious.

[soak for 5 minutes]

Technique: put 225g of water in the lower pot, insert the upper pot tightly when the water temperature is 90 ℃, put the powder in when the water reaches the upper pot, stir so that the coffee powder is in full contact with the water, remove the fire source to allow the coffee liquid to flow back after soaking for one minute, and the extraction time is 5 minutes 39 percent 34 ".

Flavor: fermented, tea, citrus, cherry, sucrose. The sweet and sour feeling is relatively obvious.

| | Summary |

When brewing siphon coffee, rough grinding is used, but without stirring, even if the extraction time is prolonged, the taste of the extracted coffee liquid will be light.

So Qianjie Coffee feels that if you don't want to stir when making siphon coffee, you might as well try to adjust the grinding degree to improve its extraction rate.