Detailed explanation of the steps for making coffee in a siphon pot | what are the characteristics of coffee brewed from a siphon pot?

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Siphon pot coffee is a unique method of brewing coffee, and siphon pot is also a very challenging brewing utensil. Siphon pot looks very similar to doing chemical experiments when making coffee, and accidents may occur if you are not careful. So making siphon pot coffee is suitable for concentration, so the brewed coffee tastes good. Next, let's teach you how to make a siphon pot.

Step of siphon coffee brewing

Step 1:

Pour 2 servings of coffee powder (25g) into the upper pot. When pouring into the upper pot, the coffee powder is easily attached to the inner wall of the upper pot, so you must be very careful. Mr. Kira, the siphon barista, pours the coffee powder into the pot in a stainless steel cup with a diameter of 6 centimeters. Because it is made of stainless steel, the coffee powder will not be electrostatically attached to the pot wall.

Pour the hot water into the pot of 160ml, ready to begin to extract coffee. The hot water in the next pot is boiled and inserted into the upper pot. After the hot water rises, the firepower is reduced a bit and stirred for the first time.

The first stirring: take the stirring rod as the axis, like holding a pen, holding the stirring stick with the thumb, index finger and middle finger, stirring against the clock, using the flat part of the end of the stirring bar to mix the coffee powder floating on the water into the water.

When stirring, you should avoid forming a whirlpool, with the mood of completely dissolving the coffee powder into the water, fix the wrist, take the hand-held part as the fulcrum, draw the ellipse with the mixing stick, and complete the mixing operation quickly.

If you stir too much, it is easy to form a double-layer structure of coffee powder and coffee liquid due to the excessive release of gas, and the whitening foam, coffee powder and coffee liquid form a three-layer structure from top to bottom, which means that the first stirring operation was very successful.

Step 2:

Replenish hot water immediately after the first stirring, replenish approximately boiling 95 degrees hot water, it is recommended to use a kettle that is easy to control the hot water temperature, through the thin spout to avoid damaging foam, coffee powder and liquid layer, gently inject hot water (replenish hot water: at least one whole pot (320ml), but enough to extract 2 people (300ml) coffee liquid), so that the whole layered structure can rise, impregnation time is 15 seconds. The replenishment of hot water must be completed within time.

Step 3:

Set the soaking time (the extraction time of siphon coffee is basically set within 60 seconds, turn off the heat at the end of the time, stir again after removing the heat source, the mixing direction is the same, the extraction is handled properly, and the coffee powder accumulates into a hill.

Characteristics of siphon coffee

Full-bodied taste: combined with the full-bodied espresso and hierarchical hand-brewed coffee, it is suitable for brewing individual coffee.

Difficult to operate: because the coffee powder will be scorched when the water temperature is too high, the coffee powder will taste bitter, soaking for a long time will produce astringent taste, and excessive stirring will produce sour taste, so the siphon pot needs considerable experience to be able to use the appropriate tool.

Using a siphon pot to make coffee is an art, but also beautiful, deeply loved by everyone. Siphon pot to make coffee is difficult, we need to pay attention to the process of learning, often brew in order to master the correct use of coffee, but also to make better coffee.

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