The skill of powdering coffee brewing coffee in siphon pot

Just like the stirring of siphon pot coffee, there are also many different choices for powder. the more mainstream ones are powder first and then powder, also known as lower powder and upper powder. There is no difference between right and wrong between the two methods, but the more favorable control points of each method will be different, the following two methods are introduced respectively. Phellodendron mandshurica (Thunb.)

Add powder first

To add powder first is to put the coffee powder into the pot, and then put the water on the pot. The requirement of controlling the firepower by adding powder first is relatively high, and the firepower should be adjusted to an appropriate size while the water rises, so as not to produce a large number of bubbles to destroy the steam. at the same time, it is best to boil a pot of water in advance to test whether the position of the filter is in the right place, if it is not in the middle, it will produce a large number of continuous bubbles. The advantage of adding powder first is that there is a gradual warm and wet process for coffee powder, which can reduce the number of circles stirred for the first time, which is more conducive to the formation of steaming effect. However, the temperature control will be poor, so the timing of inserting the upper pot into the next pot will be particularly important, that is to say, it seems simple to add powder first, but in fact, it requires more practical experience than the latter.

After adding powder

Contrary to adding powder first, adding powder after adding powder is to let the water in the next pot rise completely to the top, and then put in the coffee powder. Before adding powder, we can have plenty of time to reduce the firepower of the fire source just enough to support the water on the pot will not fall back. Then adjust the position of the filter to keep it in the middle, and finally wait a few minutes to let the water temperature drop a little bit. In general, when the water in the lower pot rises to the top, the water temperature will be about 95-90 degrees, so we can let the water temperature drop about 2-5 degrees before putting in the coffee powder. Generally speaking, the higher the water temperature, the more bitter and even scorched the coffee will be, while the lower the temperature is, the more obvious the sour taste and aroma will be, but too low will also reduce the alcohol content and make the sour taste very exciting. therefore, it is very important to choose a suitable water temperature for coffee powder according to the extracted coffee.

We can try both methods, and even after accumulating some experience, we can choose different methods according to different characteristics of coffee beans or different extraction requirements.