What kind of coffee is suitable for siphon pot? comparison of the characteristics of siphon coffee and hand coffee
Generally speaking, the siphon pot is not as common as ground coffee (such as espresso) because it is much more technical than ground coffee, and the procedure is more complicated, but relatively speaking, siphon coffee is more hierarchical and mellow than ground coffee, so people who like the pure strong flavor of coffee can not miss the single coffee brewed by siphon pot.
Since it comes to individual coffee, for the boutique coffee that is now popular in the coffee market, the coffee beans to be boiled in the siphon pot are indispensable.
Convenience
Siphon coffee must be heated in real time, such as alcohol lamp or halogen lamp, so siphon coffee is slightly less convenient than hand coffee or other coffee making methods.
Temperature of extraction
The temperature is usually about 90 °C-92 °C when brewing coffee, but because the siphon coffee maker needs to be constantly heated to maintain pressure to push water up, the temperature is difficult to control. On the contrary, the temperature of hand coffee is easier to control. Temperature is one of the main reasons that affect the extraction rate of coffee powder, thus affecting the flavor of coffee.
The mode of extraction
When making siphon coffee, when the water boils and flows up the pot, the coffee powder is soaked in water. Hand-brewed coffee is extracted by a hand pot by dripping. In contrast, due to the use of hand pot, the speed of water will affect the taste of coffee, so the use of soaked siphon coffee will be relatively stable.
Extraction time
Because siphon coffee is made by soaking, it takes less time to make than hand-brewed coffee, which is generally said to be finished in 40-50 seconds. Hand coffee is made in about two to three minutes. If the extraction time is too long, it will produce astringent taste.
The way of filtering
Siphon coffee uses flannel filter cloth to filter coffee powder, while hand-brewed coffee usually uses filter paper. The biggest difference is that filter paper absorbs oil released by coffee powder while flannel filter cloth does not. There is a decisive taste difference between siphon coffee and hand-brewed coffee.
The flavor of coffee
The characteristic of hand-brewed coffee is that it can cause the sour taste and aroma of coffee. The extraction temperature of siphon coffee is higher, and the essence of coffee will be released in a short time, making the coffee more bitter. At the same time, because the flannel filter cloth of the siphon coffee pot does not filter the coffee oil, it makes the siphon coffee taste thicker and round.
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Hanging-ear coffee can be brewed several times the correct brewing method of hanging-ear follicular coffee teaching
Personally, it is suggested that the coffee should be brewed only once, and it is meaningless for us to extract it later, because the soluble content of coffee beans is only 30%, and the other 70% are all wood fibers. So in the follow-up brewing, we are brewing wood fibers with hot water. When brewing coffee powder for the first time
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Why can't you soak the hanging-ear coffee? the black coffee can be brewed several times.
Hanging-ear coffee is not recommended to directly soak in hot water, because too long will lead to coffee over-extraction, become very bitter. Hanging-ear coffee is designed to brew. The principle of brewing is similar to that of hand-brewed coffee, which flows a large amount of hot water through the coffee powder and extracts the soluble solids from the coffee powder. The head of the hanging-ear coffee.
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