Operation method and process of siphon kettle

In 1840, a glass test tube in a laboratory triggered the invention of the siphon coffee maker (Syphon). The British took the test tube used in Biya's chemical experiment as a model to create the first vacuum coffee pot. Two years later, Mrs. Bachang of France improved the kettle with a little spring in shape, and the familiar upper and lower convection siphon pot was born.

The siphon coffee maker lived in France for a long time, but never got a good chance to be very popular.

It became popular for the first time when it was brought to Denmark and Japan in the mid-20th century. The Japanese like the "tortoise hair" personality of the siphon pot technology standard, carefully deliberating the complex relationship between the size of coffee powder, water and time to mobilize the whole army, and develop a well-regulated coffee path.

The aestheticist Danes focused on functional design, Peter, who imported siphon pots from France in the mid-1950 s. Bolton (Peter Bodum), who thought French-made pots were expensive and difficult to use, partnered with architect Kaas Klaeson to develop Bodum's first styling siphon pot, which went public under the name "Santos".

Siphon coffee maker always has a hint of mystery in the impression of most people. Siphon coffee maker plays an important role in the history of coffee development in Taiwan. In recent years, the so-called Italian espresso is very popular. By contrast, this siphon coffee maker requires higher technology and more cumbersome procedures, and it tends to decline gradually in today's industrial and commercial society. But the mellow coffee that can be brewed by siphon coffee pot can not be compared with ground coffee brewed by machine.

Most people often have little knowledge of it, or even have the wrong impression, there are usually two extreme views, one is that some people are cautious and frightened about it, and what about the other? It is thought that using a siphon coffee maker is nothing more than boiling the water and stirring the coffee powder; in addition, some people think that the siphon coffee pot looks very dangerous, but as long as it is improperly used, every method of brewing coffee has hidden dangers.

Operation method and process of siphon pot:

Step 1: siphon pot, bean grinder, coffee beans, coffee cups, hand pots, towels.

Step 2: visually observe the hot pure water, dry the lower seat and heat it.

Step 3: adjust the bean grinder, take appropriate amount of coffee beans and grind them moderately.

Step 4: add flour, powder / water ratio [1:15, 1:16, 1:17, 1:18]

Step 5: assemble the upper seat and gently pat the coffee powder.

Step 6: when the coffee powder comes into contact with water, start the clock.

Step 7: observe the extraction state and mix when the time is 40 minutes per second.

Step 8: when the time is 60 seconds, turn off the fire, mix the coffee, and return quickly.

Step 9: finish a delicious cup of coffee.

Points for attention when making siphon pot:

1. The next bottle should be dried and there should be no water droplets.

two。 When you pull out the upper seat, tilt to the right and pull it straight up. Do not break it.

3. The spring under the middle filter should be tightened, the hook should be hooked, and pulled to the center.

4. Plug it down when you plug it into the seat.

5. Pay attention to water quality: pure water, pure water, magnetized water, distilled water, do not use mineral water.

6. The temperature is between 83 and 93 degrees Celsius.

7. Punch time: 50-60 seconds, do not exceed the time too long.

8. Coffee beans should be fresh, do not be damp or keep for too long.

9. Coffee is best brewed and brewed.

10. When brewing coffee, pay attention to the direction of the wind, do not blow the source of fire directly.

11. Pay attention to the size of the fire source: strong fire, large fire, medium fire, small fire, slight fire

twelve。 Beat the boiled coffee powder loosely, pour it out and then rinse the bottle with clean water.

13. The number of grinding bean segments is about 2.5 to 3.5, the basic principles are: acid bean rough grinding, bitter bean fine grinding, the new section is high, the old section is low.

14. The coffee cup should be warmed in advance.

15. Filter screen filter cloth frequent replacement.

16. When pulling out the upper seat, the focus is on the left hand to hold on to the handle of the lower seat.

17. The water in the lower seat had better use hot boiled water, which can save boiling time.

18. The poking method should be correct, such as cross method and M method. Do not stir quickly.

19. The remaining water in the lower seat had better be poured out, and when the coffee is almost finished, the remaining foam will be separated.

20. When the stick is moved, as long as it is inserted in two or three places, do not scrape to the bottom of the filter.

21. Do not touch other moisture in the middle of boiling and then take it back and pull it.

twenty-two。 Coffee powder and amount of water should be correct.

23. When cooking, cover the upper seat with your hand, smell it with your nose, or fan it with your hand, and then smell it with your nose.

24. Wipe the lower seat with a wet cloth, first wipe the bottom, and then wipe the left and right sides, wipe the frequency and area evenly.