Siphon pot coffee nanny level usage tutorial! The production process of siphon pot coffee! Precautions to prevent siphon pots and coffee fryers!

Although the siphon pot has not become the mainstream way of coffee extraction because of its tedious operation and long time. But even so, there are still many friends who are deeply infatuated with the process of making siphon pot coffee (such as Qianjie). After all, visually speaking, the experience it brings is unparalleled! Not only that, siphon pot coffee also tastes unique. So today, Qianjie will share how to make siphon pot coffee.

It should be noted that because the production of siphon pot coffee is unusual, before formal use, we not only need to understand how it works, but also to solve some of its misunderstandings, and to understand and avoid wrong operations. to avoid the risk of blowing up the pot in the process of use. When we are all familiar with it, we will find that the production of siphon coffee and the use of siphon pot are not as difficult as we thought, but a little bit fun. Needless to say, let's take a look at the operation of the siphon pot in front of the street.

Although the siphon pot principle is thick, the siphon pot is called the siphon pot, but it is not extracted by the siphon principle, but by the pressure difference caused by thermal expansion and cold contraction. The structure of the siphon pot is mainly divided into: bracket, lower pot, and upper pot. From the picture below, we can see that the support of the siphon pot is connected to the lower pot, which plays a fixed and supporting role, while the lower pot is mainly used to hold the liquid and heat it, which is roughly spherical in order to be heated more evenly; while the upper pot is a cylinder that extends a slender pipe with a rubber ring in the contraction, which is a very important core prop.

The extraction process is very simple. At first, we will fill the lower pot with water and heat it, then put the upper pot into the lower pot without stuffing it. As the temperature rises, water expands and accelerates its conversion into steam. At this point, we tighten the upper plug so that the lower pot is in a vacuum, and then the steam will squeeze the space of the lower pot, causing the hot water to climb up the pipe due to pressure. During the period when the hot water is in the pot, we can begin to pour the coffee powder into it for mixed extraction.

After the extraction is completed, we can remove the source of fire, and as the temperature drops, the water vapor in the lower pot begins to contract and the pressure returns to normal, then the coffee liquid in the upper pot begins to flow back to the lower layer. the coffee powder in the coffee liquid will be blocked in the upper pot because of the presence of the filter, and when the coffee liquid completely flows down, that is when the extraction is complete. (the siphon pot is called a siphon pot because of it.)

The misunderstanding of the siphon pot because the most common practice of siphon pot coffee is to boil the water in the next pot until it bubbles frequently before starting the extraction operation, so most people think that the extraction water temperature of siphon pot coffee is 100 °C. But in fact, there are a total of two misunderstandings, the first is the siphon pot of coffee extraction water temperature, not 100 °C.

In traditional practice, although the pot is heated to bubbles, the hot water basically does not reach the boiling point, at best around 96 °C, just because the existence of the sudden boiling chain accelerates the formation of bubbles. Then, when the hot water in the lower pot is transferred to the upper pot due to pressure, the hot water will lose its temperature because of the material of the upper pot and the heat absorption of the surrounding environment. By measuring the hot water reaching the upper pot in Qianjie, it is found that the water temperature is only about 92 ~ 3 °C. Another misunderstanding comes from the node formed by the pressure difference, which does not mean that the water will not produce water vapor until it is boiled before there is pressure. Water will evaporate at any temperature, but the rate of evaporation is slow when the temperature is not so high. If we plug the pot before bubbling frequently, the hot water will also be pushed to the pot, but at a relatively slow speed.

In other words, the extraction water temperature of the siphon pot is not single. The temperature of the water used can be determined according to the set extraction time or the roasting degree of the extracted coffee. For example, we can use a higher temperature when we want to extract a little longer, or when we extract difficult shallow roasted coffee, while if we extract deep-roasted coffee beans, or if we want to extract a little longer, you can keep the water temperature lower! In the same way, the longer the extraction time is, the deeper the baking is, the thicker the grinding is, the shorter the extraction time is, and the shallower the baking is, the finer the grinding is. (however, it should be noted that no matter how coarse the siphon pot is, it will be finer than the one used by hand.)

In addition to the filter tools of the siphon pot, in addition to the bracket, the upper pot and the lower pot, there is also a small prop in the siphon pot, that is, the filtration device connected to the sudden boiling chain! Filter devices can be equipped with different filters according to our own preferences: such as filter paper, flannel, or other filters (nonwovens). The sudden boiling chain has many uses, such as helping us to better observe the change of water temperature, preventing sudden boiling and so on. So at the beginning, we need to put the pot in place.)

In the article "the difference between filter paper and filter paper is bigger than that between humans and orangutans", Qianjie said that in addition to changing the speed of water infiltration, these differences also determine the degree to which oils and particles are retained in coffee liquid. Filter paper has the highest precision, so when we use it as a filter, the siphon pot coffee will have a high cleanliness and strong flavor identification. The disadvantage is that it is too clean and lacks the soul of siphon pot coffee (comments from friends in the comment area)! Therefore, generally speaking, when we do not bother to make our own coffee, the front street will prefer to use flannel filter cloth as a siphon pot of coffee filtering tool. The disadvantage of flannel is that it is expensive and troublesome to clean. But the advantage is that it has the soul of a siphon pot, which can retain the coffee oil and some particles in the liquid, making the coffee have a stronger aroma and mellow taste.

There are two ways to add powder to siphon pot coffee, which can be divided into "first" and "later". First, coffee powder is thrown into the upper pot before the hot water enters the pot because of the pressure difference, and then waits for the hot water to rise to carry out extraction; and then, after the hot water is completely raised to the pot, the coffee powder is poured into the pot for mixed extraction. (the picture below shows the back throw)

Each has its own advantages, but generally speaking, Qianjie will recommend novice friends to use this method of throwing powder. Because there are few variables in this way, coffee is extracted relatively evenly. If it is the first type, the extraction degree of coffee powder will be different according to the order of water contact, which can bring more levels, but it will also have higher requirements for the understanding of the operator.

When the siphon pot is bought, in addition to the above siphon kettle body, it will also be equipped with a mixing rod. This is because the extraction method of siphon pot coffee belongs to immersion extraction, so in the production process, stirring operation will be used.

There are many ways to stir, such as beating, circle stirring, cross stirring, Z stirring, even ∞ stirring and so on. In addition to the beating method, the other stirring methods are relatively strong, which can greatly increase the extraction rate of coffee (depending on the stirring strength and speed). The law of slapping is to slap the coffee powder into the water, mainly in order to make the coffee powder fully infiltrate. And we can choose to use these methods according to our own extraction methods, and there is no limit that we can only use one.

The spare tools of the siphon pot in addition to the above two tools, we need to prepare two additional props when we extract the siphon pot, that is, a rag and a heating source. A total of two rags are needed, a dry rag and a wet rag! The purpose of a dry rag is to prevent explosion! Before starting to heat the pot, we need to wipe off the moisture in the siphon pot, otherwise it is easy to blow up the pot due to the existence of moisture; the purpose of the wet rag is to control the rate of coffee liquid reflux, which we will talk about later, so we won't explain too much here.

There are many options for heating sources, such as gas stoves, light wave stoves, or alcohol lamps, as long as they can be heated. Common gas stoves and light wave stoves can measure the amount of heat, and the temperature rises relatively fast and stable, but the cost is a little high. Although the cost of alcohol lamp is low, but the heat source is small, unstable, and the heating time will be longer. But it doesn't matter, it all works! What is the use, but the front street suggests that when using alcohol lamps, it is best to add hot water to the kettle and very warm water, otherwise the heating time is really long! All right, siphon pot coffee production instructions are only the above, and then the front street combined with practical operation to explain how siphon pot coffee should be operated!

Let's take a look at the extraction parameters of the siphon pot of coffee: Qianjie will use a fast-paced extraction method this time, with a lightly roasted coffee bean-Asaria, Kenya! So the water temperature will be relatively high, about 92 °C, that is, it will be sealed when the pot is boiled until it bubbles frequently; because the extraction time is not long, only 60 seconds, and the coffee beans are less roasted, a "two-degree" grind is used here, with a 9-degree scale of ek43 and 90% of the screening rate of sieve 20; and the powder-water ratio is 1:14, that is, 20g coffee powder with 280ml hot water. So first of all, let's get all the equipment ready, and then pour the target amount of water into the pot.

After pouring, remember to use a dry dishcloth to wipe off the water droplets from the pot to avoid the risk of blowing up the pot.

After wiping, we first install the filter into the upper pot, the specific operation is to put the sudden boiling chain down from the upper pot, and then vigorously hang the hook of the sudden boiling chain on the tube. In this way, the filter can tightly block the outlet of the upper pot and prevent too much coffee grounds from seeping into the lower pot! At the same time, it can effectively slow down the speed of launching.

After loading, we can put the upper pot in the lower pot, remember to make sure that the sudden boiling chain can touch the bottom, and then start heating.

When the kettle begins to produce small droplets of water continuously, there is no hurry, and after the small droplets turn into large droplets, we will straighten the upper pot and press it in to make the lower pot enter a vacuum. Then, just wait for all the hot water in the next pot to go to the top pot, and you can start the extraction!

Time the coffee powder synchronously as you pour in the coffee powder, and then start our first mixing.

The purpose of this mixing is to fully infiltrate the coffee powder, which is equivalent to the steaming of hand-brewed coffee, so we first use the slapping method to pat all the coffee powder into the water to make it absorb water evenly.

When the time comes to 25 seconds, we stir for a second time. The purpose of this stirring is to accelerate the dissolution of coffee flavor substances, so here we can use a technique with relatively high stirring intensity. For example, the current use of Qianjie is the Z-shaped mixing method, which stirs the coffee powder by drawing the Z word back and forth for 10 seconds.

When the time comes to 50 seconds, we do the last stage of stirring. The purpose of this stirring is also to increase the dissolution of coffee, but the difference is that, because the extraction to the end, there is not much sweet and sour matter in the coffee, so we need to slow down the stirring at this time. For example, Qianjie currently uses the method of drawing circles and stirring, drawing circles slowly. At 55 seconds, we can remove the fire and wait for the coffee liquid to flow back. If the coffee liquid reflux rate is very slow, you can wipe the next pot with a wet dishcloth to accelerate the temperature drop, accelerate the coffee liquid reflux rate, and avoid the risk of coffee over-extraction.

When the coffee liquid is fully returned to the pot, the extraction can be finished. At this time, we pour out the siphon pot of coffee and taste it may be a little hot, so we can hang it properly for a while and then taste it. After placing it for a while, we tasted it in front of the street! In addition to Kenya's bright little tomato, Umei acid aroma, but also taste the sweetness of yellow sugar and apricot. The overall taste is thick and round. Although the level is not as obvious as hand brewing, the siphon pot coffee does taste more solid and the aroma will be more prominent, which is a completely different experience.

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