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Basic knowledge of siphon Pot how to use plug Pot

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, Syphon, commonly known as "glass ball" or "siphon", is a simple and easy-to-use method of coffee brewing, and it is also one of the most popular coffee brewing methods in cafes. Although the Saifeng kettle has the alias of "siphon", it has nothing to do with the siphon principle, but uses water heating to produce water vapor, resulting in the principle of hot expansion and cold contraction, pushing the hot water from the lower sphere to the upper pot and waiting for the lower pot to cool.

Syphon, commonly known as "glass ball" or "siphon type", is a simple and easy to use coffee brewing method, and is also one of the most popular coffee brewing methods in cafes. Although there is a "siphon type" alias, it has nothing to do with the siphon principle, but the use of water heated to produce water vapor, resulting in the principle of heat expansion and contraction, the hot water of the lower sphere will be pushed to the upper pot, after the lower pot cools down and then suck back the water of the upper pot--sounds very mysterious? Not at all. Follow the steps below and you will understand!

Preparations:

A set of corks (Japanese Hario Technica-2, or TCA-2), industrial alcohol, lighters, stirring bamboo spoons, wrung wet rags

Fill the water-hook the filter

Fill the lower pot with hot water until marked with the "two cups" icon. Put the filter element into the upper pot, pull the end of the chain with your hand, and gently hook it on the end of the glass tube. Be careful not to release the hook suddenly, so as not to damage the glass tube of the pot.

Ignition-Tilt the pot-Wait for the big bubble to light the alcohol lamp, insert the upper pot obliquely, so that the rubber edge is pressed against the spout of the lower pot (rest assured, the upper pot will not fall) so that the chain is soaked in the water of the lower pot. Then boil the water and wait for the next pot to bubble continuously.

Righting-inserting into the upper pot

When large bubbles appear continuously in the lower pot, straighten the upper pot, shake it gently from side to side and press it slightly downward so that it is gently inserted into the lower pot. After the upper pot is plugged in, you can see that the water in the lower pot starts to climb up... If you have a bean grinder, you can start grinding beans now! Two cups of water Use three tablespoons of coffee (about 24 grams) about a medium grind.

Let the water in the lower pot rise completely to the upper pot

Wait for the water to rise completely to the top pot, wait a few seconds, wait for the bubbles rising to the top pot to decrease, and then prepare to pour coffee powder.

Pour in coffee powder-stir (left and right) Pour in ground coffee powder, stir with bamboo spoon left and right, evenly stir coffee powder into water. Start the timer at the same time as the first stir.

Stir gently and avoid violent stirring. If it is fresh coffee powder, it will float on the surface to form a layer of powder. At this time, the coffee powder needs to be stirred, and the flavor of coffee can be completely extracted. The correct stirring action is to move the bamboo spoon left and right, with a downward pressure "strong road", floating in the surface of the coffee powder "pressure" into the water below.

Stir twice more.

After the first stir, time 30 seconds for the second stir, and then time 20 seconds for the final stir--you can remove the alcohol lamp. Take a slightly wet cloth prepared in advance (wrung dry) and gently wrap the bottom of the lower pot from the side. Do not let the wet cloth touch the place where the alcohol lamp flame contacts at the bottom of the lower pot to prevent the lower pot from cracking. At this time, you can see that the water in the upper pot is quickly "pulled" to the lower pot. If your coffee is fresh enough, there will be a lot of coffee in the next pot. What is it?

Very cool article!