How to make a siphon pot of coffee in the hill of siphon coffee

Watch "powder pit" for hand coffee, "pressed powder" for Italian coffee, and "hill" for siphon coffee. This is the ancient metaphysics spread in the coffee circle. "Ancient" means that there is no way to verify which person, or which schools were first proposed, and then spread ten or ten hundred, and slowly formed a "consensus." "Metaphysics" means that the original statement becomes inexplicable after constant misinterpretation and distorted transmission.

The practice of siphoning coffee with a "hill" at the end of mixing is a classic representative. when learning siphon coffee, many friends did not seriously understand the meaning of this "hill", but saw that others were doing so. so they imitated. Finally, it evolved into a necessary finishing step for siphon coffee. "after turning off the heat, use a stirring stick to stir in one direction of the upper pot, and when the coffee liquid flows into the lower pot, the coffee powder in the upper pot forms a round hill."

Then it comes to the saying that "the appearance of a hill at the end represents a successful cooking (delicious), and the higher the hill, the better." Let's start with the question of why the stirring rod should be used to stir in the same direction at the end of the street. There are two main reasons. The first reason is to prevent bitter and miscellaneous substances from flowing into the pot. In the past, siphon coffee brewers generally believed that bitter impurities would be released at the end, and vigorously stirring the coffee powder layer could make these impurities float on the surface and avoid flowing into the next pot with the coffee liquid. The second reason is that it is made into a hill, and the water is more uniform when it penetrates the powder layer and enters the pot. Pay close attention to the structure of the siphon pot, and there is a step-by-step narrowing process where the filter is placed. And the place where the water is launched is only as thick as the middle tubule, if the powder layer is flat, the falling trajectory of coffee around is through more coffee powder, while the middle is the least. The powder layer forms a hill, which narrows the gap between the powder layer passed in the middle and the surrounding area.

Finally, Qianjie wants to make it clear that the final stirring of siphon coffee into a high hill does not mean that this cup of coffee is delicious, or that there is no such standard at all, because the final action of stirring into a hill is only one of the methods of siphoning coffee, and there are also some techniques that do not have this step, and the final powder layer is flat and does not bulge the hills, which does not necessarily mean that it is not delicious.

In fact, to make a hill is also very simple, just after turning off the heat, use a stirring stick to stir 3-5 times in the upper pot, and after the coffee liquid flows into the lower pot, the hill will naturally emerge in the middle. The height of the hill is related to the amount of powder, the depth of mixing and the intensity of stirring.

When the bottom area of the upper pot is fixed, the larger the volume (that is, the more powder), the higher the height of the hill. Stirring depth refers to the deep position of the mixing rod, if only stirring the surface, then the formation of the hill is shorter, if deeper, it can drive the middle and lower part of the coffee powder movement, accumulating into a larger hill. Stirring strength of this is more direct, stirring strength, the effect of the hill is more obvious.

However, the formation of hills is not directly related to the taste of coffee. However, making it into a hill does look better than a flat one!