How to make a good siphon coffee by brewing coffee

1. Siphon coffee is best made without hot water or boiled water, because the more dissolved oxygen in the water (there is almost no dissolved oxygen in hot and boiled water), the higher the hardness of calcium and magnesium ions in the water (calcium and magnesium ions, not copper, iron, lead and mercury ions). The deeper the metasomatic replacement reaction between water and the good substances in coffee powder, the easier it is to replace the good taste. Here I added a foreshadowing of high calcium and magnesium ion hard water, which is the kind of water that tastes a little sweet but boils with scale, that is, high calcium and magnesium ion hard water. Now basically can not find such tap water in the city, Guilin mountain stream water is especially suitable for making coffee, but please note that the mountain stream water is not the water in the big river, the river is basically polluted water.

2. The powder must be put in, so why do you still say it? If you understand that the bad taste (long-chain macromolecules) can be washed out more by water, you should see that the water will spin when it enters the upper seat after adding powder. This is erosion, and the bad smell is constantly being washed out. Do you have any questions?

If you have any more questions, find an angry head to get your partner, girlfriend, boyfriend, or simply a customer to hit him in the head. It's too troublesome to ask me to come over, and you have to pay round-trip fare plus room and board; besides, I'm even more lazy to go. At the same time, note that after the upper seat is completely flooded, the bottom fire is turned off to a minimum, and the upper seat can only keep the water from falling, wait 10 seconds, and there is no obvious rising water in the upper seat and lower conduit. Then the lighter one is thrown onto the surface of the upper seat; the good taste of coffee (or if you are willing to have a bad taste) begins to come out.

3. There is some repetition between here and the comments on 2. When straightening the upper seat, do not turn down the fire; this is for the water from the lower seat to enter the upper seat as soon as possible and not to lower the temperature too much. After the water completely enters the upper seat, turn off the smallest fire (the alcohol lamp should be changed and the edge fire should not be used, for your own reasons). Keep the water in the upper seat for 10 seconds (this step is very important. First, if the fire is too small, the water will fall, wait 10 seconds to see if it will fall; second, 10 seconds later, the internal rotation of the water caused by Sheung Shui will be much less, and the water will be relatively quiet. Can't wait too long, so the water temperature on the upper seat will drop too much. The lighter, fast powder pours into the upper seat, and the other hand starts the countdown timer (which hand? Are you left-handed? That one is free to use that one.

4. If you want to make a pot of delicious siphon coffee, the following techniques are very important: to complete the following actions in 10-15 seconds: press the coffee powder floating on the surface of the upper seat into the water with a wide pick; press it into the water, not in a circle. The taste of the coffee turns to death, because the circle is the water to wash the coffee powder, and the bad taste comes out. The simplest way is to cross the pressure, pay attention to the pressure, not plucking, let alone turn.

Cross dipping method:

From the upper edge of the upper seat, according to the space direction of the cross line, press the lower end of the pick against the upper inner glass wall of the upper seat in diagonal order, and the pick tilts downward (not toward the middle) and presses the powder into the water. Where does it pour down? Press it all the way to the contraction where the upper glass wall begins to be adducted.

The pick is pressed against the edge of the upper seat and stops against the necking edge of the lower part of the upper seat. Never touch the wind cloth surface (filter cloth surface), because if your fire is adjusted just right, the coffee liquid will fall as soon as you touch the cloth surface; however, although there is no danger of liquid dropping under the fire, it is very important that the water in the upper seat will spin and the bad smell will come out. This action is done four times according to the orientation of the four ends of the crosshair.

The cross press, because you press the powder four times in the vertical symmetrical direction, is combined like a cross. Pay attention to the pressing powder, the front end of the pick is always close to the inner wall of the upper seat, and many baristas subconsciously let the pick leave the upper seat wall to row inward, but as long as you row inward, the current begins to rotate. In fact, the downward pressure of the water is also spinning, but there is no way we can't let the coffee powder float on the surface of the water.

After the cross is pressed, there is still dry powder in the middle of the upper seat, and there may be a small amount of dry powder left on the edge. What should we do? Insert! Insert the dry powder into the water by inserting the piece vertically down. Never dial, let alone stir.

Second stir? What if the powder is stuffed in the water, what a fart?! People's powder is having a private and cordial boil communication with hot water, and good materials are constantly being soaked in water and replaced by dissolved oxygen and calcium and magnesium ions. A broken pick goes in to disturb other people's good dream shun with a bad smell of long-chain molecules to wash out more, for the purpose of having a good taste of coffee, is it unnecessary to have enough to eat?

Second stir, cancel!

5. 45 seconds into the powder and 15 seconds before the heat is turned off (how can you be sure? Timer, your experience is not accurate to seconds.) make an important second cross press, this time by thoroughly pressing the wet coffee powder that is still boiled on the surface of the water into the water thoroughly. This time it is to wash the taste, that is, to give the good taste of the powder to the coffee liquid below as much as possible. It is also the last wedding form of siphon coffee, and the cross pressure in front of it is the beginning of the wedding. The process will be completed in ten seconds.

Wait until the countdown timer rings, 60 seconds to the moment, immediately turn off the fire; at the same time, take a semi-dry cold wet dishcloth immediately wrapped in the glass wall of the lower air layer, quickly cool down and pump back. The coffee liquid in the upper seat had better be completely pumped back into the lower seat within 30 seconds, leaving a concave hole like coffee dregs on the surface of the moon. In the process of anti-pumping, there is almost no fragrance emitted from the upper seat, so as to maximize the good taste of the coffee liquid into the lower seat as much as possible, and reduce the time of coffee powder in hot water.

6. Japanese siphon coffee (including desktop). What about the round poop? To hell with it. You can't see that piece of shit here. We want good-tasting coffee, not good-looking coffee grounds, no good taste, so we have to see if the coffee grounds look good.

7. Time? 60 seconds is the benchmark, and it may be 55 seconds in summer, but when you are familiar with the right method and the taste created by the right method and fresh coffee beans, the time error is more than 5 seconds. Based on experience? Distracted by experience, keep the wonderful feeling of making the siphon coffee in front of you and enjoying the process of making and finishing that pot of coffee.