Siphon tube is the most commonly used method in traditional coffee shops.

Siphon tube is the most commonly used method in traditional coffee shops. when cooking, it is not only full of taste and smell, but also has the effect of visual display, but the quality of coffee varies greatly from person to person, which is the most criticized place. The complexity of the cooking process (pay attention! Is the complexity, not the difficulty) crowns in other various ways, also causes the siphon type to decline the phenomenon!

However, siphon cooking features: it can clearly show the sour, fragrant, sweet, bitter, astringent, body and other flavors of coffee, and the cooking flexibility is great, which can fully show the power of the bar, so, if you have excellent cooking skills, it is the only way to present individual coffee perfectly, and a skilled bar matches the operation flow of the bar. It takes no more than a minute to brew coffee, and the equipment is much cheaper. If you can spend more time learning, you will certainly be able to show the best flavor of coffee!

The key of siphon cooking lies in the control of water temperature and the way of stirring; the control of water temperature in each stage affects the dissolution effect of coffee ingredients, and stirring is to make coffee powder fully absorb water and evenly release essence ingredients, so the control of water temperature, the timing of stirring and the way of stirring need repeated practice to reach a skilled level in order to make stable coffee.

The control of water temperature comes from a stable source of fire, but the alcohol lamp attached to the siphon coffee group is weak and can not be adjusted. If you can, buying a special stove for business is the guarantee of coffee quality. There are also mini gas stoves for selling coffee and brewing on the market, which works well, but the failure rate is slightly higher. Another solution is to buy an alcohol lamp, one fixed for a large fire and one fixed for a small fire to be used alternately (the firepower of the small fire is adjusted to the size of the cooking, the water in the next beaker rises to the top, and the coffee liquid will not fall). If you are no longer willing to spend money on firepower equipment, the final solution is to move the fire source according to the cooking situation in order to control the water temperature, but if the experience and technology do not reach a considerable degree, it is difficult to make the coffee in such a difficult way!

In fact, if you can't control the temperature of the water, you can't ask for the quality of the coffee. The question of time that many people ask for most is not so important. In the world of gourmet food, the first condition that is required must be the temperature. Only if the temperature can be controlled, time makes sense. A cup of charred coffee must be because the water temperature is too high. There will never be any other reason. Similarly, if the water temperature is controlled properly. It won't burn off even if you cook it for five or six minutes, so if you really want to make the coffee well, you must find a way to control the temperature of your water!

Cooking method:

Pour the boiling hot water (calculated with a cup of 120cc or 90% of the capacity of the commonly used coffee cup) into the next beaker, and dry the water droplets that have flowed out of the pot with a dry cloth. (it is best to form the habit of wiping the beaker after pouring water so as not to notice the water droplets on the beaker, which is the first reason to burn the beaker.) take out the alcohol lamp, inject the alcohol, and remember that the beaker is full. When the cotton core is full of alcohol, then light it, then put it under the pot (make sure that the water has been filled when starting the fire, dry burning is the second reason for burning the beaker).

Pick up the pot, put the filter connected with a string of beads into it, pass it through the slender tube at the bottom of the pot, go out of the bottle, and the bead outside the bottle has a hook, hang the hook at the end of the slender tube to fix the filter, adjust the filter in the middle, and make sure that the filter cloth fully fits into the base of the pot, so as to prevent coffee powder from flowing to the next beaker.

Take out the bean grinder, use the measuring spoon attached to the coffee group to match the quantity of two flat ladle coffee beans with a cup of 120cc water (the quantity and thickness of the coffee beans are adjusted according to your personal preference), scoop up the coffee beans and put them into the bean grinder (the thickness of the powder is so-called medium grinding, or thicker grinding, because the coffee powder is soaked in water for a long time because of the siphon cooking method, and if the grinding is too fine, the coffee ingredients will be released too much and make the taste bad, especially the astringent taste. Therefore, it is usually rougher to grind, of course, it is best to adjust the thickness according to personal preference. The general Taiwan-made bean grinder for business use is adjusted to a scale of about 2.5-3.5, depending on the precision of the machine). If you buy ground coffee powder, use one and a half ladle of powder to 120cc's water, take out the ground powder and put it into the pot. Remember to pat the pot to make the coffee even.

Then, pick up the upper pot, do not rush to insert, first use the bead training part to slowly probe into the lower pot beaker, and insert the upper pot obliquely into the lower bottle beaker, so that the lower edge of the upper pot rubber, leaning against the lips of the upper edge of the lower pot beaker, do not trap, to test the water temperature. If the water boils when the beads are not put in, or suddenly boils when the water is put in (this is more likely to happen in the narrow siphon pot), please move the fire to the boiling shape and then move the fire into the beaker at this time and then put the upper bottle into the beaker according to the above-mentioned way. pay attention to whether there are water droplets outside the beaker when you re-place it, and if so, remember to wipe dry. After placement, the beads of the filter will hang in the center of the lower beaker. (sometimes the water temperature in the beaker is already very high, but it can't be seen from the outside, so it's best to insert the pot into the oblique after lighting the alcohol lamp.)

Notice that there will be a slight change in the water hanging around the beaded beaker in the lower pot. At first, you will see the fluctuation of the water lines, then as the water temperature rises, there will be small blisters, and then there will be medium blisters, and then when the blisters begin to form a continuous shape, this is the time to put the upper pot into the lower pot and count to five. At this time, the water in the lower pot will rise smoothly to the upper pot, and the rising water will push the coffee powder up. Then slowly soak the coffee powder, will not break through the coffee powder (the temperature is too high, the water will quickly break through the coffee powder, submerge the coffee powder to boil the coffee, so that the coffee ingredients are not released in time, and the scalded coffee produces a bitter taste. If the temperature is not enough, the water rises too slowly to dissolve the ingredients of the coffee, which will increase the acidity of the coffee). When the water rises by 2/3, adjust to a small fire, pick up the bamboo stick and stir. The way to stir is to use the bamboo stick to put the coffee powder in the direction of the clock. Stir down two to three times with a circle (the less the circle, the better). Be careful not to touch the filter at the bottom, don't rush. Do not be afraid to stir up the coffee, as long as the stirring force is smooth (if you stir too much, the sour taste will release a large amount of sour coffee, and if the stirring is not enough, the coffee pile will be squeezed together, and the ingredients will not be completely released, making the coffee poor). If part of the coffee powder floats on the top or accumulates in the coffee liquid, do not stir again, pick up the stirring stick from top to bottom, press it up and down into the water several times by poking, after stirring Starting to calculate the time, proper stirring can make the coffee expand after it is fully absorbed into the water, resulting in a "steaming" effect. At this time, the coffee powder particles are full of fine bubbles, and slowly the bubbles will fuse. About 30 seconds later, stir in the same way for the second time (the second stirring will make the bubbles between the particles lose and evaporate, and the oil will float to the surface layer). After the second stirring, remove the fire and put out the fire. Pick up a towel that is wrung dry after dipping in water to cover the beaker of the lower pot, so that the coffee from the upper pot can flow into the lower bottle quickly, pay attention to the pressure when pulling out the upper pot, do not pull it out hard, slowly pull out the upper pot in a rotating way, put it on the top cover and stand up, then pour the coffee evenly into the coffee cup and you are done!

When cleaning, the glass part should not be washed with detergent, it can be washed directly with sponge water, the filter cloth on the filter should be washed clean, do not leave any residue, soak in hot water for about 10 minutes after washing, and the filter cloth should be renewed when it becomes brown or fluffy ball, to ensure that the filtration condition is good, because when cleaning, glass products must be careful not to collide, sometimes there are no cracks after the collision, but they will crack in the process of cooking. This is one of the reasons for the inexplicable rupture during cooking!