The difference between an espresso pot and a siphon pot what coffee beans are suitable for siphon coffee pots

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Siphon pot brewing coffee has a sense of ritual and very ornamental coffee extraction. Front Street Coffee shares the following brewing methods for siphon coffee.

How to extract coffee from a siphon pot

The extraction principle of siphon pot is realized by pressure difference. First, the water in the lower cup is heated to boiling, and then inserted into the upper pot, so that the lower pot presents a high pressure state. Due to the pressure difference between the lower pot and the upper pot, the hot water rises and mixes with the coffee powder in the upper pot and extracts it.

After the extraction process is over, 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, and the siphon between the upper pot and the lower pot will promote the coffee extract to flow back to the lower cup.

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

Siphon pot coffee brewing process

1. Pour 200ml of warm water into the lower pot and dry the water outside with a dry cloth (to avoid causing the pot to explode when heated). Light the alcohol lamp and heat it at the bottom of the pot.

2. Take out the upper pot of the siphon pot, fix the filter cloth on the upper pot and hang the fixing hook on the glass conduit wall at the bottom of the upper cup, and insert it into the lower pot obliquely.

3. Observe the lower pot. When there are continuous small bubbles in the lower pot, you can straighten the upper pot and insert the upper pot vertically into the lower pot, so that the upper pot and the lower pot are seamlessly connected.

4. When the water in the lower pot goes up to the upper pot, pour 20g of ground coffee powder (the grinding degree of coffee powder is recommended to be slightly coarser than the grinding degree of hand-brewed coffee, for example, it is recommended to pass 70% in the No. 20 sieve), and stir with a stirring rod clockwise from the middle. This process lasts for 10 seconds to ensure that all coffee powder is immersed in water.

5. Then start timing, after 40 seconds, re-use the stirring rod to start stirring the coffee clockwise, stirring time is 5 seconds; then quickly remove the alcohol lamp and put out the fire, the coffee liquid begins to flow back from the upper pot to the lower pot; in the process of coffee reflux, you can use a damp cloth to wipe the lower pot of the siphon pot, which can speed up the coffee reflux speed. The total extraction time was approximately 1 minute and 10 seconds.

6. Then gently remove the upper pot, pour the coffee liquid from the lower pot into the cup, and you can taste it.

So what kind of coffee is suitable for siphon coffee?

Traditional siphons used coffee beans that were more deeply roasted, because at the time, light roasted coffee did not set off a trend. Siphon pot made coffee will be more rich than hand-brewed coffee, taste on the enjoyment. So the street recommends the following coffee.

Front Street Coffee Jamaica Blue Mountain One

Region: Blue Mountains Region of Jamaica

Manor: Clifton Farm

Altitude: 1310 m

Type: Iron Pickup

Treatment method: washing treatment

Jamaica's Blue Mountain No. 1 coffee is one of the best in the world. Blue Mountain coffee is well-balanced and mellow and is loved by coffee drinkers. Blue Mountain Coffee is also a real interpretation of the taste of "coffee", even the instant market also appeared to play "Blue Mountain Coffee flavor" name sales, of course, Blue Mountain Coffee flavor is not real Blue Mountain Coffee. The grind used to brew Blue Mountain No. 1 coffee in the Siphon pot in Front Street is medium coarse grind, and the pass rate of No. 20 standard sieve is 65%. The time between powder addition and ignition was 1 minute and 10 seconds.

Front Street Coffee Brazil Queen Manor

Production area: Morgiana, Brazil

Manor: Queen Manor

Altitude: 1400-1950m

Breed: Yellow Bourbon

Treatment method: sun treatment

Queen Manor's yellow bourbon coffee is considered by Front Street to be the most "versatile" coffee bean, no matter what extraction method can express flavor very well. The sugary sweetness of this coffee is the biggest selling point. Guests who have drunk it once will be attracted by its "Cinderella"-like temperament. Queen Manor yellow bourbon coffee is brewed in a siphon pot on Front Street using a medium coarse grind with a 65% pass rate on a No. 20 standard sieve. The time between powder addition and ignition was 1 minute and 10 seconds.

Front Street Coffee Ethiopian Sunburn Red Cherry

Production area: Yejia Shefei

Altitude: 2200m

Breed: Native species

Treatment method: sun treatment

Yerga Sheffi Sun-red Cherry is a famous coffee, showing the classic floral and citrus tones of Yerga Sheffi. Due to the high quality harvest and treatment, the overall level is very high, and the sweetness is very prominent. Front Street, this yejia sherry sun-dried red cherry is medium-light baked. Front Street uses siphon pots to brew Yerga Sherry Red Cherry Coffee using medium grind, with a 75% pass rate through No. 20 standard sieve. The method used is to add powder after the powder, and the time from adding powder to turning off the fire source is 1 minute.

Cleaning and maintenance of siphon pots

The cleaning after the siphon pot is made is the key point. Failure to clean in time may increase the difficulty of subsequent cleaning. The situation after brewing is that the upper pot has been pulled out and placed on the lid of the upper pot, while the lower pot is filled with coffee solution.

First of all, for safety, put out the fire first and put it in a safe place.

2. Then, it is recommended to pour all the coffee in the next pot into the sharing pot (container) first, because the next pot is spherical and the pot mouth is small. If it is used as a sharing pot, as the temperature drops, the coffee stains are easy to dry and adhere to the inner glass wall. So pour out the coffee solution as soon as possible, then rinse it with hot water, repeat it more than 3 times, and then soak it in hot water for 2 hours.

If there are dry coffee stains, soak them in hot water for a while, and then wipe the inner glass with a slender towel.

3. The next step is to clean the pot. First of all, don't pull out the filter so quickly. Pour the pot upside down, tap the glass wall gently, pour out a lot of coffee grounds inside, and then rinse the remaining coffee grounds with water. Then pull out the filter and flush the thin tube with water, which prevents coffee grounds from flowing into the thin tube. The inner glass wall can then be wiped with a cloth.

4, and then clean the filter flannel, is also washed with clean water after removal, with ice water to save the flannel, the next time you can continue to use.

5. Finally, dry and preserve. Pour out the hot water in the next pot, disassemble the bracket, fix the next pot in reverse, and remember to put a small container to receive water below. The upper pot can be placed on a drying rack to dry.

6, the next time you use it, it is recommended to use an empty siphon pot, heat disinfection.

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