Siphon coffee extraction when coffee powder hill higher the better?

When cooking siphon.

What people pay most attention to is.

After cooking.

Is it an airport? Or D Cup?

In the end is. The higher the better?

Is it better to be mediocre?

Generally speaking.

The coffee powder will be stirred when cooking siphon.

The first stirring is to soak the coffee powder.

After the coffee powder is soaked, the air in the coffee powder inside expands when heated.

So there are a lot of small bubbles.

The coffee powder layer is also getting thicker.

When the expansion reaches its zenith

Stir for the second time to drain the air from the coffee powder.

Let the water into the coffee powder to dissolve the ingredients.

Also because the coffee powder inhaled water.

The specific gravity has become heavier.

So most of the coffee powder will sink to the bottom.

So you will see the coffee powder on the top slowly thinning.

Let the heat source move away at this time.

Because the cooling of the air in the pot began to contract.

The coffee liquid from the upper pot will slowly flow into the lower pot.

But because the coffee powder in the pot slowly sank to the bottom.

So the coffee powder layer formed is relatively loose.

The speed of filtering is faster.

A relatively flat layer of filter powder will be formed.

So...

When the coffee liquid starts to flow down,

Stir in a circle to reassemble the coffee powder that had sunk at the bottom.

Let the coffee powder be suspended in the coffee liquid

In the process of the coffee liquid flowing down

Coffee powder will be absorbed by the holes in the filter.

Slowly stack into a tighter layer of coffee powder

The line became in the shape of a hill.

And the stronger the circle.

The hills will be high on the moon.

But the higher the hill, the better?

If you cut the side of the powder layer in half.

The powder layer in the middle is relatively thick.

But the powder layer next to it is very thin.

This will affect the path down which the coffee liquid flows.

When the middle powder layer is thick to a certain extent,

The coffee powder will drive to the side stack.

That's why it's high in the middle and low next to it.

In other words, most of the coffee powder is stacked in the middle.

As the powder layer next to it becomes thinner and thinner.

So the speed of filtering will be faster and faster.

In the end, the powder layer was gone.

So the coffee liquid at the back is flushed to the next pot.

This also explains.

The higher the hill. The flow rate was slow at the beginning.

And the more behind, the faster the flow rate.

(this, of course, has something to do with the decrease in the temperature of the pot.)

If you take into account the influencing factors in this respect.

How to make the coffee powder layer form a uniform thickness

The coffee extracted from it is also relatively complete.