Siphon pot coffee brewing process temperature control method

Siphon pot is used to experience the coffee brewing process, not only has a certain ornamental, the most important, siphon pot is the most convenient and fine grasp of the process of equipment, brewing coffee in the taste of the complex degree (Note 1) performance can reach an ideal degree, is the necessary equipment for coffee appreciation. The brewed coffee is both thick and weak, all by the brewer's own preference. But the siphon pot is an open device, altitude, temperature, airflow and so on have become the factors that affect the taste of coffee brewing. Therefore, if there is no long experience, each time the taste, careful taste, there will be a difference. Many bar teachers have such an experience, looking for answers, but they have something to do with their mood during brewing.

In fact, although there are many factors affecting the use of siphon pots, the temperature process control (heat) is the most important factor. As long as you master the temperature of several key points in the brewing process, it is not difficult to get a stable taste.

1. The proportion of gouache

Siphon pot brews coffee, and the taste of the coffee liquid is between alcohol and Chun. Too strong and too light can only be a good taste, the standard taste, it all depends on the proportion of gouache.

Recommended ratio: 160ml/20g (water / coffee powder)

In a three-cup siphon pot, for example, the position of the water is exactly where 2p is marked, and the number of coffee beans with 8g spoons is exactly two flat spoons plus half a spoon. The powder with medium and fine particle size is better.

2. The timing of inserting the upper seat (the grasp of the first temperature key point)

When heating the feed water of the alcohol lamp, put the powder into the upper seat first, and then put the metal chain into the water of the lower cup, so that the chain touches the bottom and small bubbles are formed (Note 2). At this time, it is better to insert the upper seat and let the water begin to rise into the upper seat.

Principle: the heat conduction of metal hanging chain is better, and the cause of thermal expansion and cold contraction of water when contacting the bottom leads to the formation of air bubbles. The temperature at this time is about 95 degrees. When the temperature is higher than 95 degrees, there are large bubbles, and the temperature has reached about 98 degrees.

After insertion, continue to heat up, and the water begins to rise into the upper seat. The temperature of the water in the lower cup is more than 95 degrees Celsius and reaches the upper seat. due to heat diffusion, the temperature is exactly between 90 and 95 degrees.

The water begins to rise at an accelerated rate, and eventually it will overshoot. Pay attention to starting to adjust the distance between the fire and the beaker so that the water rush is as slow as possible. Because of the overshoot, the water temperature also exceeded 95-96 degrees. At this time, stir the coffee powder to make the water powder mix evenly, at the same time, it also plays the role of accelerating heat dissipation, so that the temperature that may be higher than the required temperature can be reduced as soon as possible.

3. Keep the temperature of the upper seat

This process is called the "stew" process. Keep the distance between the fire and the beaker until the water in the lower cup rises gradually and does not cause boiling in the upper seat. the coffee powder seems to cover the water surface of the upper seat like a lid. Generally, the distance between the fire and the beaker is about that position on the surface of the bottom water of the lower cup, and there must be proper adjustment in the process, in order to slow down the rise of the water in the lower cup as much as possible.

Principle: the water in the lower seat rises at this time, which is actually the process of transferring heat to the upper seat. Because the heat of the upper seat is constantly diffusing, it is necessary to replenish the heat and keep the temperature basically constant. After that, when it boils in the upper seat, the temperature will be high. as long as it continues to rise slowly, the temperature will be basically constant between 92 and 96 degrees.

Thirty seconds later, stir for the second time. The purpose of this stirring is to replace the coffee powder on the top, the surface and the bottom. The stirring should not be too strong, the method is to stir down along the glass wall, and then row to the middle. After the periphery is treated in this way, press the stirring down several times in the place where the intermediate powder is gathered. The time required for this process is about 5 seconds.

Continue the "stew" process for 20 seconds.

Remove the heat, rotate and stir to make the coffee powder and water mix more completely. Prepare to filter.

4. The third temperature control

The coffee liquid began to fall to the lower seat. Before, use a wet towel to quickly wipe the bottom of the lower glass, especially where it was overheated just now, and you can hear the water on the wet towel "sniffing" when it touches the wall of the lower glass. This is a temperature control process that can not be ignored. At this time, the temperature of the overheated position of the lower seat is above 100 degrees. If the coffee liquid comes into contact with this high temperature at this time, it will be scalded. When you drink it, you will feel bitter and bitter.

The coffee liquid falls quickly and moves the wet towel to the next cup near the bottleneck. At this time, it is to cool the air in the lower seat. The role of cold shrinkage can have a "suction" effect on the coffee liquid in the upper seat, making the extraction more complete.

Coffee on the table, after breathable, you can take off the upper seat and wait for the cup to taste.

Conclusion: the whole process is actually three times of temperature control, which can also be said to be the three temperature key points of the siphon pot brewing method. The knowledge involved is that we all know the appropriate temperature for brewing coffee, but we will not apply it in the specific operation. Some people do not understand the truth, so there are a lot of mysterious and mysterious arguments, which not only fail to improve the brewing technology, but also make people imagine how many mysteries the siphon pot produces.

The reason for keeping it between 92 and 96 degrees is that good-tasting substances such as proteins in coffee will be lost above this temperature; in addition, alkaloids and salts will be formed and strengthened above this temperature, and almost all of these substances bring bad taste.

Some of my friends were taught by coffee teachers and told me a lot of methods, saying that they were taught by teachers. I said, you go and ask the teacher why? If it is mysterious, it is that the teacher is also confused. The reason is simple and clear.

Degree of complexation-Note 1: the degree of complexation is an important index of coffee alcohol in coffee products. The taste substances of coffee reach the degree of affinity with each other through the brewing process. The degree of complexation is related to the quality of coffee beans, mainly the enrichment degree of beneficial taste substances in coffee, and the high enrichment degree is the basis of determining the mellowness of coffee products. Related to the roasting level of coffee, the effective formation and development of taste substances in the roasting process of coffee is the key to determine the final complexation degree of coffee products. In brewing, all kinds of beneficial taste substances are brought into play reasonably and are compatible with each other, and become molecular groups of taste substances, which are most closely integrated with water. The choice of water also determines the effect of this complexation.

Note 2: physical performance in the process of water heating. Fisheye vesicles: water heating process, up to 60-80 degrees, the bottom of the metal container will form a lot of fine vesicles attached to the container, which are called fisheye bubbles. Continuous bubbles: when the water temperature reaches 85-95 degrees, the bubbles attached to the bottom of the container begin to break away from the container, and new bubbles are constantly formed and detached, forming bubble chains similar to bead chains. This kind of bubble is called continuous bubble. Bubbles and big bubbles: when the water reaches more than 95 degrees, the bead bubbles disappear, and large bubbles begin to expand, and tumble occurs at higher temperatures. This is Bubble and Big Bubble. According to this phenomenon, it is possible to know the water temperature when coffee is brewed. Some professionals recommend that some enthusiasts use platinum resistance thermometers to measure the water temperature of siphon kettles, which is a "professional" operation which is completely divorced from the immediate phenomenon, which will become simple and complex, and in a consistent operation procedure, there is no practicality.