Which tastes better, siphon pot or dripping type? What's the difference between dripping coffee and siphon coffee?

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The mocha pot is composed of two parts. It uses the high-temperature steam produced by boiling water to extract espresso. The extracted coffee is very strong and is suitable for people who like espresso and fancy coffee.

Siphon pot and Royal Belgian pot: it uses the siphon principle to quickly brew coffee with hot water, which is suitable for making individual coffee. The beautiful process of making utensils is very ornamental.

The dripping type generally requires a filter cup, filter paper or special coffee filter (using filter mesh coffee liquid without filter paper purity), using moderately ground coffee powder to add 80m é e 90 degree boiled water to the filter cup to filter the coffee, it is suitable for the production of high-grade single coffee, the taste is pure, can best retain the flavor characteristics of high-grade single coffee.

It depends on what kind of coffee you often drink, the siphon type is usually used to extract single beans (for example, Blue Mountain Brazil), while the drip type is better to neutralize both single and mixed beans, but the grinding degree is coarser. If you often drink single beans, it is recommended to buy siphon. In fact, if you go to buy coffee, the seller will introduce you to the performance of each coffee.

1. Filter paper dripping

Filter paper dripping is suitable for coffee beans with various roasting degrees, which can be operated more easily, and the preparation, cleaning and maintenance of appliances are also relatively simple. It is the most common filter extraction method in cafes and families. The main filter cups used are single cone hole HARIO V60, single or double hole Three for and three hole wave series Kalita. The type of extraction is calculated with the coffee pot and injected into hot water for several times. There is also an American hand dripping pot Chemex, which is more convenient for the integration of the filter cup and the lower pot.

There is also a soaking extraction style, which is represented by a single-hole Melitta (Melita) filter cup with small pore diameter and scale, which is the type of using a filter cup to calculate the extraction amount and injecting hot water at one time.

The "filter flush" goal of filter paper dripping is literally "clean taste". The more fully filtered it is, the smoother, full-bodied and clear coffee that passes through the tip of the tongue and throat.

2. Filter cloth dripping

Using a filter cloth (flannel), let the hot water flow through the coffee powder for dripping extraction. The inside and outside of flannel can be used separately, change the material or length of filter cloth, and cook bit by bit, which can show a richer flavor than filter paper dripping, and the most important feature is the unique "warm and moist taste" of filter cloth dripping. Filter cloth dripping can make a stable taste when cooking in large quantities, but if you want to cook in small amounts, you must have a high degree of skill. In addition, the filter cloth is also time-consuming to prepare in advance and clean up afterwards, so it cannot go deep into the family and is mainly used in cafes.

3. Siphon pot

Siphon pots were originally sold as household appliances, but they are not easy to enter the home because of their complex use. Like filter cloth dripping, siphon pots are often used in cafes. Because of the visual effects of the symbolic flask utensils and halogen light bulbs, the differences with other stores, and the topic considerations caused by the "third wave of coffee fever", the store boldly chose the siphon pot. The rich aroma emitted by siphon coffee can be extracted at too high temperature has become the focus of attention, in order to taste delicious boutique coffee.

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