Coffee brewing skills introduction of siphon pot brewing coffee

(1) to wipe the pot dry, there must be no water droplets; to wipe the pot with a wet cloth, you must first wipe the bottom, then wipe the left and right sides.

(2) the filter should be soaked in clean water or refrigerated to prolong the service life of the filter cloth; the spring under the middle filter should be tightened, the hook should be hooked and pulled to the center.

(3) Coffee beans should be fresh and should not be damp or kept for too long.

(4) it is better for coffee to be brewed and brewed, and the number of ground beans is 2.5-3.5. The basic principles are: rough grinding of acid beans, fine grinding of bitter beans, high in the new section and low in the old section.

(5) the coffee powder and water quantity should be correct.

(6) the coffee cup should be warmed first.

(7) the water in the pot had better be boiled with hot water, which can save the time of boiling. Be sure to wait for the water to boil before inserting it into the pot.

(8) insert the pot down tightly when inserting the pot; tilt to the right and pull it straight up when you open the pot. The key point is to grasp the handle of the pot with your left hand and do not break it.

(9) do not directly blow the source of fire when making coffee. Pay attention to the size of the fire source: strong fire, large fire, medium fire, small fire, slight fire.

(10) the temperature is 80-90 degrees Celsius.

(11) it takes 50-60 seconds to cook. Don't cook too long.

(12) the remaining water in the pot had better be poured out, and when the coffee is almost finished, the remaining foam will be separated.

(13) beat the boiled coffee powder loosely, pour it out, and then rinse it off with clean water.

(14) when the upper pot is inserted into the lower pot of the siphon kettle of boiling water, if the water quality is good enough, hot water will not boil out; if the water quality is not good, hot water will be ejected, be careful not to be scalded.

(15) when the flameout causes the coffee to drop, if the bubble that emerges from the glass tube of the upper pot that extends into the next pot is a large bubble, it means that the coffee oil and gel are filled with round, smooth, comfortable and smooth taste; if the foam is small or even floating with a layer of foam, it is a mixture of oil and water.

(16) siphon coffee is usually siphoned with gas or alcohol. Gas has large firepower and fast heating, so it is adopted by most cafes. In fact, there is little difference between the two heating methods, as long as the temperature is well controlled.

(17) use a stirring stick when the water is just rising or flameout, and do not keep stirring during the stewing process, so as not to destroy the "stewing" process.

(18) before using filter and filter cloth (paper free) for the first time, remember to add appropriate amount of salt to the pot, boil the heated water, wash and clean before use. The filter cover, filter cloth and bamboo spoon should be kept dry after washing. After each use of the filter cloth, be sure to wash clean, if there is coffee powder left on the filter cloth, it will affect the speed of coffee brewing, resulting in excessive extraction.

(19) do not wash bags and filters with cleaning products such as detergents. After washing the bag and filter cloth, be sure to soak it with clean water, or put it in the refrigerator, so as not to let the bag and filter cloth be too dry, resulting in the smell of oil and dirt.

(20) when washing distilled glass kettles, beware of cups and other objects around faucets or sinks to avoid damage to glass kettles. Clean the glass kettle and hold the glass tube tightly so as not to fall off and break it.