Coffee utensils understand the structure of siphon pots

Second, the principle of siphon pot

Using the siphon principle, the boiling water is made into coffee powder and stewed to produce the original flavor of coffee. Suitable for coffee: slightly sour, medium mellow coffee grindability: slightly thicker than powder, close to special fine granulated sugar. Siphon coffee, which turns the living room into coffee brewed by siphon in a cafe, is a favorite of many coffee fans. Some people say that because it can extract the most perfect part of coffee, especially the characteristics of coffee beans with that kind of refreshing and bright acid, and the acid has a mellow flavor, siphon cooking can give full play to the characteristics of this kind of coffee.

III. Production steps and methods

Fourth, cleaning methods

1. Hold the glass tube in the upper seat with your hand and gently pat the mouth of the bottle with the palm of your left hand.

two。 Then, tap three more times around the glass to make the coffee powder loose.

3. After the coffee powder is poured out, rinse the inner edge of the cup with clean water and rinse gently around.

4. Then rinse the filter with clean water to remove the dregs.

5. Remove the filter spring hook and rinse thoroughly with clean water.

6. Use both hands to pick up the extrusion circle and wring it dry (please put the filter / cloth ice in the water when not in use to avoid oxidation)

7. Dip the cup brush with detergent, scrub the upper seat, be careful of the bottle mouth breaking, the glass tube hitting the sink or cup, etc.

V. matters needing attention

1. Dry the next bottle, no water droplets.

two。 When you pull out the upper seat, tilt to the right and pull it straight up. Do not break it.

3. The spring under the middle filter should be tightened, the hook should be hooked, and pulled to the center.

4. Plug it down when you plug it into the seat.

5. Pay attention to water quality: pure water, purified water, magnetized water, distilled water, do not use mineral water

6. The temperature is between 80 and 90 degrees Celsius.

7. Punch time: all 50-60 seconds (do not exceed the time too long)

8. Coffee beans should be fresh, do not get damp or keep for too long

9. Coffee is best brewed and brewed.

10. Pay attention to the direction of the wind when brewing coffee, do not blow the source of fire directly

11. Pay attention to the size of the fire source: strong fire, large fire, medium fire, small fire, slight fire.

twelve。 Beat the boiled coffee powder loosely, pour it out and then rinse the bottle with clean water.

13. The number of grinding bean segments is about 2.5 to 3.5, the basic principles are: acid bean rough grinding, bitter bean fine grinding, the new section is high, the old section is low.

14. The coffee cup should be warmed first.

15. The filter should be soaked in clean water or refrigerated to prolong the service life of the filter cloth.

16. When pulling out the upper seat, the focus is on the left hand to hold on to the handle of the lower seat

17. The water in the lower seat had better use hot boiled water, which can save boiling time.

18. The poking method should be correct, not the stirring method.

19. The remaining water in the lower seat had better be poured out, and when the coffee is almost finished, the remaining foam will be separated.

20. When the stick is plucked, just insert 2P3, do not scrape to the bottom filter.

21. Don't touch other moisture in the middle of boiling, then take it back and pull it out.

twenty-two。 Coffee powder and water quantity should be correct.

23. When cooking, cover the upper seat with your hand, smell it with your nose, fan with your hand, and then smell it with your nose.

24. Wipe the bottom of the lower seat with a wet cloth, and then wipe the left and right sides.

25. Coffee beans should be formulated correctly.

twenty-six。 Be sure to wait for the water to boil before you insert it into the upper seat. (there should be a lot of people to object to this)