Fine Coffee learn the skills and steps of siphon pot brewing coffee

The skill of brewing coffee in a siphon pot is related to several aspects: whether the beans are lightly roasted; second, to see if the amount of coffee powder can be properly increased; and third, to increase the time for stuffy cooking. Siphon is a very fun and technical way, I personally like it.

Production steps:

Step 1: choose the appropriate thickness of ground beans, which is very important for siphon coffee, and it is also the most important factor affecting whether the brewed coffee is good or not. (thickness such as Taiwan Sugar Super Grade

Fine sand, which can be easily judged by comparing the feel between the two.

Step 2: put the filter cloth in the upper seat of the siphon, fix the position of the upper seat and the filter cloth, and make sure that the position of the filter cloth is in the center. If the position is biased, you can adjust it with a bamboo spoon.

Step 3: spoon the right amount of coffee powder into the upper seat of the siphon. The amount of coffee powder, each cup of siphon coffee, the standard in the cafe is about 18g to 22g, with 110cc water, but the general practice is more than 15g.

Step 4: boil water and boil until 100 degrees Celsius.

Step 5: insert the upper seat of the siphon into the lower seat.

Step 6: the water seat of the lower seat will begin to rise along the middle tube of the siphon. When half of the water has risen to the upper seat, stir the upper seat with a bamboo spoon and stir the coffee particles and water in the upper seat evenly.

Step 7: the coffee and water in the upper seat will form a three-layer phenomenon, the upper layer is foam, the middle layer is foaming coffee powder, and the lower layer is immature water that will become the standard coffee color. If you take a big bubble and roll as soon as you rise, it means that the firepower is too big, so turn the fire down immediately. Remain at rest for about 30 to 50 seconds, a period called "stew", then the upper foam expands and the middle layer gradually disintegrates and precipitates until the bubble is as big as golf, or even bigger, and the lower layer disappears completely. At this point, you can stir well with a bamboo spoon, then turn off the fire, and the liquid in the upper seat is a coffee with the same color and no foam.

Step 8: if you are skilled, you can stir the circle in the upper seat with a bamboo spoon to quickly lower the coffee to the siphon seat, or cover it with a wet cloth, or wipe the lower seat, so that the hot air in the lower seat shrinks and sucks down the coffee quickly. At this point, you should see the coffee powder in the upper seat showing a mountain-shaped or semicircular sphere. Unplug the upper seat and pour the lower coffee into the cup to complete a cup of siphon coffee.

Generally speaking, siphon coffee can be heated in two ways: one is gas, and the other is alcohol. Because of its high firepower and fast heating, gas is more commonly used in cafes. But in fact, the point is whether the temperature control is appropriate.

Tip B color-after washing the filter cover, filter cloth and bamboo spoon, it is best to keep them as dry as possible so as not to produce unnecessary bacteria.

Secret C talk-A little skill for judging water quality. Be careful not to cook in cold boiled water, but in slightly filtered raw water. Basically, the water quality should be hard, and it should be noted that coffee should be made immediately when the raw water boils for the first time, otherwise the water quality will deteriorate if it has been boiling in the siphon for a long time, because the air contained in the water is lost as it is boiled for too long.

Secret Dmurf-when the upper seat of the siphon is inserted into the boiled lower seat, if the water quality is good enough, it will not look like hot water boiling to spray out. If the water quality is not good, you should be careful, as hot water may be ejected when it is inserted into the upper seat, causing the risk of scald.

Secret Emure-when the flameout coffee drops, the big bubbles spit out from the upper glass tube in the lower seat, which is an important element to prove that the coffee oil and gel are sufficient, because coffee is not water, but a gelatinized state that is not diluted by ice water, and the taste is round, smooth, comfortable and smooth. And the foam is small and even a layer of foam is a mixture of oil and water. Water color strong bitter, strong acid, strong stimulation is the phenomenon of extraction and lack of fire throat.