The technique of making coffee by using a common sense siphon pot

Siphon (siphon) coffee pot, also known as plug air pot, real pot, uses the principle of siphon to make coffee. The cooking process is full of experimental drama, and the conditioning process is simple, but the boiled coffee has a special mellow degree and aroma, which can not be compared with the ground coffee brewed by machine. This method is especially suitable for tasting non-heavily roasted coffee.

Steps:

1Step add an appropriate amount of water to the lower seat of the siphon pot (heated water can be used to shorten the time of boiling water) and light the alcohol lamp directly under the lower seat of the siphon pot; hook the filter hook covered with filter cloth to the bottom of the upper seat and fix it in the upper seat of the siphon pot (make sure the filter is in the center); pour the ground medium-fine coffee powder into the upper seat of the siphon pot. Shake the upper seat horizontally to cover the coffee powder evenly over the filter.

2Step when the water in the lower seat begins to bubble, lift the upper seat and insert it vertically into the lower seat, press it down slightly and rotate it at the same time. (if the upper seat is inserted only when the water is boiling violently, the boiling water may suddenly spatter, which is quite dangerous.)

The 3Step water begins to rise, timing. When the water rises by half, gently press the coffee powder with a stirring stick to completely dissolve it into the water. After all the water enters the upper seat, stir slowly at intervals. Stirring times should not be too frequent, 3-4 times, depending on the quantity.

After about 45 seconds of 4Step, turn off the alcohol lamp. When the lower seat is not as expected, the internal pressure decreases, causing the coffee solution in the upper seat to be sucked back to the lower seat (which is the origin of the siphon pot name); at the same time, boiled water is injected into the coffee cup to warm the cup.

5Step after all the coffee from the upper pot flows into the next pot, fix the pot with one hand and shake it from side to side with the other.

When the coffee solution in the upper seat is sucked into the lower seat, in the final stage, some foam will be formed above the liquid surface of the lower seat. By observing the state of the foam, you can judge whether the heat and extraction are appropriate; if there are a large number of fine foams, it shows that the heat of brewing coffee is too large, and the taste of coffee will be quite bitter; if it is a big bubble, and it disappears after a few seconds, it shows that the heat is ideal; if there is almost no foam, it shows that the heat is not enough. If it is found that the heat is not suitable, it can be adjusted by means of increasing or decreasing the time of "stewing" in the future.

6Step picked up the pot and poured the pure, strong coffee into the warm coffee cup.

7Step OK, it's done!