Techniques for making boutique Coffee how to use the plug Pot

Syphon, commonly known as "glass ball" or "siphon", is a simple and easy-to-use method of coffee brewing, and it is also one of the most popular coffee brewing methods in cafes. Although the Saifeng kettle has the nickname of "siphon", it has nothing to do with the siphon principle, but uses water heating to produce water vapor, causing hot expansion and cold contraction, pushing the hot water from the lower sphere to the upper pot, and then sucking back the water from the upper pot after the lower pot cools. Does that sound mysterious? Not at all. Follow the following steps and you will understand!

Prepare supplies:

Saifeng kettle group (this article uses Japanese Hario Technica-2, that is, TCA-2), industrial alcohol, lighter, bamboo spoon for mixing, wrung wet dishcloth

Fill the water-hook the filter element

Fill the pot with hot water and mark it with the "two cups" icon. Put the filter element into the pot, hold the end of the chain with your hand, and gently hook it to the end of the glass tube. Be careful not to release the hook suddenly, so as not to damage the glass tube of the upper pot.

Ignite-insert the pot diagonally-wait for a big bubble to light the alcohol lamp, insert the upper pot diagonally, let the rubber edge against the spout of the next pot (rest assured, the upper pot will not fall) and soak the chain in the water of the next pot. Then boil the water and wait for the pot to produce continuous bubbles.

Upright-insert it into the upper pot

When large bubbles appear continuously in the lower pot, straighten the upper pot, shake it left and right and press it down slightly so that it is gently stuffed into the lower pot. After the upper pot is plugged in, you can see that the water in the next pot begins to climb up. If you have a bean grinder, you can start grinding beans now! Two cups of water use a medium grinding scale of three spoonfuls of coffee (about 24g).

Let the water in the lower pot rise completely to the upper pot.

After the water has completely risen to the pot, don't worry, wait a few seconds, and then prepare to pour in the coffee powder after the bubbles in the pot decrease a little.

Pour in the coffee powder-stir (left and right) into the ground coffee powder, stir around with a stirring bamboo spoon, and evenly remove the coffee powder into the water. The timing starts at the same time as the first stirring.

Stir gently to avoid violent stirring. If it is fresh coffee powder, it will float on the surface to form a layer of powder. At this time, the coffee powder needs to be stirred so that the flavor of the coffee can be completely extracted. The correct stirring action is to move the bamboo spoon in the left and right direction, with a "strong way" of downward pressure, to "press" the coffee powder floating on the surface of the water below the surface.

Mix again.-flameout.

After the first mixing, the time is 30 seconds, the second time is 30 seconds, and the time is 20 seconds, and the final mixing is made-the alcohol can be removed. Take a pre-prepared (dry) rag and wrap it around the bottom of the rag. Do not touch the cloth to the place where the bottom of the cloth is touched by the alcohol flame, so as to prevent the lower cloth from breaking. At this time, you can see that the water in the upper reaches is quickly "pulled" to the lower end. If your coffee is new, will there be a lot of coffee at this time? What's going on?