Coffee making how to use a siphon pot to make good coffee

Each barista uses a siphon pot to make coffee in his or her own way. After the coffee liquid is sucked into the pot, whether the upper pot forms a hill has been controversial in the industry. some people say that it must form a hill to complete the extraction, and if not, it will fail, including many professional books. Some people think that the hills are just good-looking and professional, and have no effect on the taste and flavor of the coffee. To this end, I flipped through relevant books at home and abroad, and finally found a more ideal explanation in a Japanese book (Taiwan translation). Whether there are hills or not, or whether the hills are high or not, a filter layer must be formed in the end, with large granulated coffee grounds at the bottom, fine powder in the second layer and foam in the third layer.

So how can such a filter layer be produced? The key lies in the second stirring before adding the coffee liquid, because the coffee powder with gas and hot water convection will release the gas. if there is no stirring, when you turn off the fire and the coffee liquid is inhaled into the pot, the fine powder will sink faster than the large granulated coffee grounds that contain gas, and it will penetrate the gap of the filter cloth into the pot, affecting the taste of the coffee. The second stirring before adding the coffee liquid can release the residual gas in the coffee powder. when the coffee liquid is inhaled into the pot, a perfect filter layer will be formed, and the second stirring is also the reason for the formation of the hill. However, if the first stirring is not enough and the extraction is not complete, even if the coffee is stirred for the second time to form a hill, but can not form a clear filter layer, it is still not successful.

Before for the individual through the book learning summary understanding, if there are deficiencies or mistakes, please add and correct.

There has always been a question, there has always been a question, where does the unique aroma of coffee come from? Through their own practice and understanding of baking, gradually understand, in order to let everyone more systematic and scientific understanding of this issue, specially collect the knowledge collated by the elders on the network to share with you.

Generally speaking, the unique rich aroma of coffee is the synthesis of the flavor released by the rich substances contained in the raw beans of coffee due to the chemical reactions produced at high temperature. Basically, it can be divided into two major chemical reactions-caramelization (caramelization, oxidation and browning of sugars) and Mena reaction (Maillard reaction, reaction of amino acids with carbohydrates). Both reactions require the participation of carbohydrates, and the rich sucrose in raw beans provides the materials needed for these two reactions. Previous studies also found that there was a positive correlation between sucrose content and coffee bean flavor. From the table below, it can be seen that the content of sucrose (Sucrose) in Arabica is twice as much as that in Robusta, which also explains why the flavor of Arabica coffee beans is better than that of Robsta.

(1) Caramelization: the sugar in coffee beans is caramelized at about 170-200 ℃, which is exactly the melting point of sucrose (185 ℃) and the temperature of the explosion stage when coffee beans are roasted. The product of caramelization is divided into two parts:

1. The dehydration product of sugar is caramel or sauce.

two。 The pyrolysis products are mainly volatile aldehydes and ketones.

Generally speaking, fire-roasted aroma, caramel and color are produced in the caramelization reaction, as well as other aromatic substances such as maltol, Cyclotene, furan and so on. These compounds can also be found in red wine, fruit juices, cream and other foods. However, if caramel is too much in the baking process is not a good thing, but will cause carbonization, making the coffee dry and choking. If the caramel is not enough, it will make the aroma monotonous and lack of layers.

(2) the Mena reaction can be divided into three stages.

I. initial: carbonylamine condensation Amadori molecular rearrangement

Second, in the medium term:

Amadori molecular rearrangement product fructosamine is dehydrated to HMF (hydroxymethylfurfural)

Deamination of fructosamine to reducing ketone

Interaction of amino acids with dicarbonyl compounds

Third, at the end of the year:

Aldol condensation

Polymerization of melanin

In addition to carbohydrates, proteins account for about 11% of the weight of raw beans, and the amino acids contained in these proteins happen to be the raw materials needed for the Mena reaction. Mena reaction refers to amino acids and reducing sugars (glucose, fructose, lactose, etc.) in food.) A series of reactions during heating. Mena reaction produces a variety of aromatic substances and pigments such as Pyridines, Pyrazines, Oxazoles, Thiazoles, Pyrroles. The Mena reaction plays an important role in the flavor of food cooking, whether it is the blackening and fragrance of the sausage when baking sausages, the soft roast chicken on the outside, and the delicious baked bread. Mena reaction is behind these barbecue foods.

Coffee is blessed with a large and complex variety of chemicals, including other organic acids, inorganic acids, plant alkaloids and so on. Not only sweet and beautiful ingredients, some slightly bitter compounds make coffee flavor have a wider level and change, together to create a unique rich taste of coffee.

After reading these, we should be able to basically understand the source of the special flavor of coffee, and remind us that we should adjust our understanding of the flavor characteristics of coffee. We often see some coffee sellers describe that a certain type of coffee has caramel flavor, chocolate or cocoa flavor, or cream flavor. In fact, since each type of coffee bean has to undergo caramelization reaction and Mena reaction. Then every kind of coffee bean will have these flavors, but when the various flavors are mixed together, whether these flavors or certain flavors stand out, so that they have some kind of prominent and more easily distinguishable flavor, thus becoming the style characteristic of some kind of coffee.

Therefore, roasting coffee beans is actually very simple, but it is by no means easy to reflect a certain flavor of coffee so that the tasters can really feel it.

In addition, in the baking of boutique coffee, we found that it is also very important to retain and highlight the natural flavor of coffee, which varies according to the origin and variety of coffee, such as Yega Xuefei's citrus aroma and Sidamo's blueberry flavor. the taste of these areas is also indispensable to good coffee! These flavors are different from the flavors of caramel, cream and cocoa. They are not found in every type of coffee bean and need to be treated differently by roasters.

We will continue to share the roasted coffee beans with you, but the real way of roasting is not simply copying, we will be different from many businesses, we will have our own deeper understanding and reflection, and we will never follow others and simply generalize. Only by practicing and understanding the true meaning of coffee roasting, can we present a perfect coffee for coffee lovers.

Through their own practice and understanding of baking, gradually understand, in order to let everyone more systematic and scientific understanding of this issue, specially collect the knowledge collated by the elders on the network to share with you.

Generally speaking, the unique rich aroma of coffee is the synthesis of the flavor released by the rich substances contained in the raw beans of coffee due to the chemical reactions produced at high temperature. Basically, it can be divided into two major chemical reactions-caramelization (caramelization, oxidation and browning of sugars) and Mena reaction (Maillard reaction, reaction of amino acids with carbohydrates). Both reactions require the participation of carbohydrates, and the rich sucrose in raw beans provides the materials needed for these two reactions. Previous studies also found that there was a positive correlation between sucrose content and coffee bean flavor. From the table below, it can be seen that the content of sucrose (Sucrose) in Arabica is twice as high as that in Robusta, which also shows that Arabica has more sucrose than Arabica.