Siphon pot suitable for brewing what region of coffee| What kind of coffee is suitable for brewing?

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The siphon pot (Siphon), which originated in England, is a tool that uses the pressure caused by boiling water to make coffee. The siphon pot is constructed as an upper and lower pot connected by a pipe in the middle, and the lower pot filled with hot water will first be heated by an alcohol lamp or a gas lamp. Because at 1 atmospheric pressure, the volume ratio of 1 gram of liquid water to 1 gram of water vapor is 1100, when the volume of steam in the kettle increases with the temperature, the liquid water can be easily pushed through the conduit to the upper pot filled with filter cloth and coffee powder, and the water will continue to be supported by an endless stream of steam on the pot.

When the heating stops, the air in the lower pot gradually cools and shrinks, while the coffee liquid that has been soaked in hot water in the upper pot will flow back to the lower pot because it has lost the support of steam, and the coffee grounds will be blocked by a filter cloth and left in the upper pot. Finally, remove the upper pot and you can enjoy the coffee in the lower pot.

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.

The history of the French kettle

The original cooking utensils in this shape were invented in 1852 by two Frenchmen, Mayer and Delforge. The difference between then and now is the sealed space formed inside the glass, while we know that the French kettle was first patented by the Italian Attilio Calimani and Giulio Moneta in 1929.

There is some controversy about where the most popular designer comes from. Some people say that it was brought to France by Faliero Bondanini in Switzerland in 1958, and a device called Chambord was made locally in France. Because it was promoted in France, Chambord got the name French filter kettle later.

Bondanini later introduced Chambord to the UK market under the name & # 39; LaCafe é re. The famous Danish company Bodum later became a distributor of Chambord in Denmark and eventually bought the name Chambord and the ownership of the factory, and the trademark still belongs to the original owner. But legal disputes have led Bodum and LaCafe é re & # 39; to compete for control of markets outside Europe and for patented designs.

Both utensils are suitable for coffee with different roasting degrees.

Carnett Manor, Costa Rica

Medium baking (also suitable for medium baking varieties such as Guatemala, Panama, Yunnan, Bolivia, etc.)

Golden Manning

Medium and deep roasting (also suitable for deep-roasted coffee beans such as Blue Mountain, Colombia, Brazil, etc.)

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