A hill where coffee is roasted.

When cooking siphon.

What people pay most attention to is.

After cooking.

Is it an airport after all? Or D Cup?

In the end is. The higher the better?

Is it better than a mediocre one?

Generally speaking.

The coffee powder will be mixed when cooking siphon.

The first mixing is to soak the coffee powder.

After the coffee powder is soaked, the empty space in the coffee powder inside is expanded.

So there are a lot of small bubbles.

The coffee powder is also thick.

When the expansion reaches its peak

Mix the coffee powder for the second time to drain the empty coffee powder.

Let the water into the coffee powder to dissolve the ingredients.

Also because the coffee powder inhaled water.

The specific gravity has become heavier than the weight.

So most of the coffee powder will sink to the bottom.

So you will see the coffee powder slowly thinning.

After that, let the source move away.

Due to the opening of the lower air conditioner.

The coffee liquid on the top will slowly flow into the lower end.

But because the coffee powder on the top slowly sank to the bottom

So the coffee powder formed is dispersed.

The speed of passing is faster than that of others.

It will form a competitive fan base.

So...

When the coffee liquid starts to flow down,

Reassemble the coffee powder that was originally sunk at the bottom by planning a circle.

Let the coffee powder float in the coffee liquid

In the process of coffee liquid flowing down

Coffee powder will be adsorbed by the holes of the filter

Slowly pile up into dense coffee powder

The line became the shape of a hill.

And the more vigorously you plan.

The hills will be high on the moon.

But is the hill as high as possible?

If you cut the noodles in half, you can see.

The powder in the middle is thicker than the thick one.

And the most popular noodle is very thin.

This will affect the way the coffee liquid flows down.

When the medium powder is thick to a certain extent

The coffee powder will be left and "piled" aside.

That's why it's high in the middle and low in the middle.

In other words, most of the coffee powder is stacked in the middle.

The powder on the side is getting thinner and thinner.

So the speed of passing will be faster and faster.

By the end of the day, the fans were gone.

So the coffee liquid at the end is used to flow down to the bottom.

This also solves the problem.

The higher the hill. The flow rate at the beginning is slower than that at the beginning.

And the more behind, the faster the flow rate.

(of course, this also has something to do with the decline in the severity of the market.)

If you take into account the negative factors in this respect.

How to make the coffee powder form an even thickness?

The extracted coffee is also more complete.