How to stir the siphon pot to make coffee

After mastering the basic operation method of siphon pot, if you want to know more like me, how to make better coffee with siphon pot to study how to stir it together! This is a very important topic. Different stirring will make subtle changes in the flavor of coffee. We can try how different stirring will bring about changes in coffee from both the method and timing of stirring.

Stir technique

Although there is a non-mainstream vigorous stirring method, most stirring has reached a consensus that stirring should be gentle and no matter what method is used, it should not be too hard. However, remember that gentleness does not mean slow, not as slow as even gentleness, gentleness should be a feeling, is the grasp of strength. Here are a few common techniques.

1. depression method

The pressing method is not actually stirring, but pressing down the coffee powder floating on the water so that the powder and water can come into intimate contact. When pressing down, let one end of the stirring rod slide down along the wall of the upper pot, slowly press the powder into the water surface, do not press it to the bottom, just shallow. The core of the pressure method is quiet, and there must be a mentality of not disturbing coffee extraction in order to play this technique. This technique is generally used when the water has just risen to the top of the pot, that is, the first stirring.

2. circle method

The circular method is the easiest to master and is usually more like stirring method, stirring should also be gentle, insert the stirring blade into the liquid surface to one-third of the water depth of the pot, and then stir along the pot wall in a circular way, this method is the easiest to make the small hill shape powder slag method that Taiwanese say, of course, I personally think that the small hill is meaningless.

3. The Cross

The cross method should still be gentle, and the requirements for hand feel will be higher. The mixing track is shown in the figure. Stir gently on the surface of the water. This technique can be used alone or in conjunction with the circle method.

Timing of stirring

The discussion of stirring timing is relatively simple. At present, the mainstream is twice and three times. Twice stirring means stirring once when the water rises to the upper pot and flameout, and three times is to add one stirring in the middle on the basis of twice. I personally understand that the core problem of twice and three times is whether the steaming needs to be carried out throughout. If the coffee powder is fresh enough, the fire is well controlled, and the first stirring is in place, the coffee powder will form a lid. This is the so-called steaming. The formation of steamy is very important, for coffee flavor extraction also has a great help, so advocate let coffee natural steamy out of its flavor, will choose two stirring, and advocate in the steamy need to make coffee powder and water more intimate contact, with three stirring, which is right and wrong is different, after all, coffee is not right and wrong, only suitable and not suitable.

The above briefly introduces the stirring, which one is more suitable for your habits? That only through the experiment---taste such a process to know the answer, do not care about the opinions of those masters, after all, coffee is only a drink, they feel good to drink that is king.