Why was siphon pot coffee replaced by hand-flushing? Which is the most famous siphon pot brand in Japan?

A set of instruments very similar to the laboratory technical style, with a halogen lamp or alcohol lamp, you can see the bubbles in the hot water through the firelight, and pour the coffee powder into the coffee powder while wafting a refreshing aroma. After cooling, the liquid that flows back quickly becomes deep, taking a sip, and the taste is round and balanced. Compared with other brewing methods, comfort and cure are the most impressive siphon pot coffee in front of the street.

Siphon pots have a longer history than hand-made coffee.

The English name of the siphon pot is "SIPHON", so it is also called the plug kettle. It uses the hot expansion and cold contraction caused by the steam produced by the water heating to push the hot water in the lower pot into the upper seat and merge with the coffee powder. When the temperature decreases, the water will flow back into the lower pot through the vacuum tube to get the coffee liquid.

The origin of siphon pots can be traced back to the early 19th century, nearly a hundred years earlier than hand flushing. According to related records, in 1826, German physicist Johann Norremberg used laboratory equipment to invent a siphon pot. His intention was to show students the power of steam, so he did not apply for a patent, and his design was not popular.

In the mid-19th century, the device was improved in the hands of the French inventor Marie Fanny Amelne Massot, and the upper and lower convection siphon pot was born. She obtained the relevant patent in 1842, and the device was able to enter the market.

Around the same time, Scottish engineer Robert Napier designed his Napier coffee pot (Napier Coffee Pot), which also uses the vacuum principle to make coffee. Although it won an award from the Institute of Mechanical Engineers in 1856, Napier never applied for a patent for it.

Since then, the same type of vacuum cooking equipment began to become popular all over Europe and introduced into the United States and other places. However, due to the birth of automatic drip coffee, Americans' use of siphon pots has gradually decreased.

The rise of siphon Coffee Culture

When it comes to the popularity of siphon pots, Qianjie has to mention Japan, the country where the device is widely used, and KONO-- Kono, a well-known company that mainly sells siphon pots.

In our impression, Japanese coffee has always preferred deep baking, paying attention to a fragrant, strong, mellow, thick, and Japanese innate preference for things with exquisite craftsmanship and ritual, so when this kind of equipment was introduced, the siphon pot attracted their attention deeply with its elegant brewing process and solid coffee taste, and became an important part of the local boutique coffee culture.

In 1925, the founder of KONO, Bin Kono, formally founded the company and developed a set of upright siphon pots, which were continuously improved by the second generation of president Toshio Kono in 1964 to bring the shape closer to the siphon pot we see today. The birth of the second generation siphon pot coincides with the rise of Japanese coffee crazy. against the deep baking of Japanese style, siphon pot has not only been further popularized, widely used in major boutique cafes, but also developed a unique Japanese siphon aesthetics. Although times have changed and a variety of new extraction utensils have emerged one after another, siphon pots are still a necessary way of brewing in many Japanese boutique cafes.

Later, this kind of coffee brewing ceremony is no longer limited to Japan, and its aesthetics and essence began to cross the ocean. For example, Taiwanese, who were deeply influenced by Japanese coffee culture, added this "fashion item" to the store. The earliest popular siphon pot in China was brought about by the rise of desktop business cafes in the mainland.

Why is the coffee hot, but no one cares about the siphon pot?

Nowadays, with the growing popularity of boutique coffee culture, this highly ornamental and ceremonial old-fashioned way of brewing seems to be fading out of cafes, even if some stores have a complete set of siphon pots on the counter. Baristas will also tell you not to produce. For this set of utensils full of ancient taste, some friends who drink coffee all the year round may not have seen it yet, when a friend quietly sighs: is the siphon pot of coffee really out of date?

Although hand brewing and siphon pots entered domestic boutique cafes at about the same time, it is not difficult to find that there is a great gap in the frequency of their occurrence, or in other words, siphon coffee has obviously been replaced by hand-brewed coffee. it has become one of the mainstream production methods today.

Qianjie feels that there are two main reasons why the siphon pot has been replaced by hand: one is the popularity of sour coffee, and the other is the convenience of operation.

From the Blue Mountain era to the Rose Xia Dynasty, the mainstream direction of fine coffee has long shifted from deep-roasted "bitter" to "sour", while the extraction principle of the siphon pot makes the coffee mellow, round, and deep tonal, so when brewing some medium-and shallow-roasted coffee beans, it is slightly inferior in expressing the sour aroma of flowers and fruits.

If we pay close attention to the sea, we will find that the price of the siphon pot is mostly in the range of 200-300, which is not expensive compared with many famous brand hand-flushing instruments, but its selectivity is not much, coupled with almost fixed steps. Changeable play is far less free than hand flushing.

Finally, the most unpleasant thing about siphon pots than hand flushing should be "trouble". We need to be equipped with a heating source before brewing, and the whole extraction process should not be distracted, and necessary cleaning should be carried out after brewing coffee. At the end of each use, the flannel filter cloth should be removed and washed in time. If you put it in a store with a large number of cups, and the barista's job is to pursue efficiency, then the siphon pot will obviously not be our first choice.

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