Which is better, hand coffee or siphon pot coffee? Between hand-brewed coffee and siphon pot coffee

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The prototype of hand-brewed coffee was invented by an Englishman named BIGGIN, because when coffee was introduced to Britain, the Turkish soaking method was introduced to make coffee, and the British liked coffee but did not like the taste of coffee grounds, so this Mr. BIGGIN invented the prototype of velvet filtered coffee at the end of the 17th century, called BIGGIN, and then in the early 18th century. The French also invented a metal filter, but most people still like to use BIGGIN, so it was not until Europe used industrial methods to brew coffee by machine, this hand-brewed coffee utensils were used and carried forward by the Japanese.

Siphon coffee pot is most common in Taiwan and Japan. It is said that it was first invented by Scottish shipbuilder Robed Napier, and also appeared in Germany in 1830. Finally, it was continuously improved by France and Britain into the upper and lower parts of the coffee pot. Under the action of heating and atmospheric pressure, heating makes the water go up (hot air rises), coffee is filtered down (cold air drops) after the heat is turned off, to complete the soaking and filtering coffee pot. It tastes so elegant that the producer seems to be a researcher.

Since the development of hand-made coffee, it has been divided into two groups from the filter materials used. Flannel is used in the old school, but less is used at present. The new school uses disposable filter paper, and the two schools have their own advantages and disadvantages and supporters. Flannel has concerns about unsanitary and repetitive flavors, while paper filtration is quick and hygienic, but the Crema in the coffee is sucked away, and the flavor is obviously not as mellow as flannel.

The filter in the middle of the siphon coffee maker always uses flannel and has never seen any other substitute.

Size and amount of coffee:

Both requirements for coffee thickness and quantity are the same, according to the SCAA cup test standard will be too light, drinking can be a little more, I suggest that the water of 250ml use 25 grams of coffee beans, and the grinding scale at 3 is more appropriate.

Water temperature and brewing time:

The approximate time for hand-brewing coffee will be 2 minutes, 30 minutes and 45 seconds. There are still many coffee makers in Japan who like to brew more than 4 minutes, while the water temperature is about 90 degrees. If the water temperature is lower or rougher, the brewing time will be prolonged. The extraction time of the siphon coffee pot is at least 2 minutes shorter than that of the hand, and the extraction is usually completed in 45-50 seconds. Although the time is short, the water temperature is about 10 degrees higher than that of the hand, and boiling water above 100 degrees is almost used. so if the soaking time is too long, it will affect the flavor.

In addition, the hand flushing filtration method has a relatively large flavor change, and the different techniques, temperature and water flow rate will affect the flavor change; on the contrary, siphon has less flavor, and the adjustment space for coffee bean flavor is not as rich as that of hand flushing. As long as the production does not fail, it is almost easy to standardize.