Coffee review

Summary of the principle of siphon pot brewing coffee

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) Why do we stir the coffee twice? What is the principle? The first stirring was after the water rose to the funnel. This is to deaerate the coffee particles, let the ground coffee come into contact with boiling water, and immerse the coffee evenly in the water. The second stirring is the first repetition

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Why do we stir the coffee twice? What is the principle?

The first stirring was after the water rose to the funnel. This is to deaerate the coffee particles, let the ground coffee come into contact with boiling water, and immerse the coffee evenly in the water.

The second stirring is the first repetition, but it helps to ensure complete degassing and promote proper filtration of coffee.

By skillfully stirring with a bamboo scraper, the coffee particles are completely degassed and begin to accumulate on the filter, from heavier and larger particles to smaller particles.

Through this process, coffee particles naturally form a filter layer on the filter paper to carry out "adsorption filtration" and "deep filtration" of unwanted flavor.

This technique is based on an in-depth understanding of the brewing mechanism of siphon coffee to produce delicious coffee, which cannot be achieved by stirring the coffee at will.

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