The difference between siphon coffee and hand-brewed coffee

Hand-brewed coffee uses filtration, while siphon coffee combines soaking and filtering, which can actually highlight the flavor, but now popular "boutique coffee" often uses filtering to brew coffee, so let's first introduce hand-brewed coffee.

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Device comparison:

The prototype of hand-brewed coffee was invented by an Englishman named BIGGIN, because when coffee was introduced to Britain, the Turkish soaking method was introduced to make coffee, and the British liked coffee but did not like the taste of coffee grounds, so this Mr. BIGGIN invented the prototype of velvet filtered coffee at the end of the 17th century, called BIGGIN, and then in the early 18th century. The French also invented a metal filter, but most people still like to use BIGGIN, so it was not until Europe used industrial methods to brew coffee by machine, this hand-brewed coffee utensils were used and carried forward by the Japanese.

Siphon coffee pot is most common in Taiwan and Japan. It is said that it was first invented by Scottish shipbuilder Robed Napier, and also appeared in Germany in 1830. Finally, it was continuously improved by France and Britain to become the top and bottom of the coffee pot. Under the action of heating and atmospheric pressure, the coffee pot makes the water go up (the air rises), and after the heat is turned off, the coffee is filtered down (the cold air drops) to complete the soaking and filtering of the coffee pot. It tastes so elegant that the producer seems to be a researcher.

Material:

Since the development of hand-made coffee, it has been divided into two groups from the filter materials used. Flannel is used in the old school, but less is used at present. The new school uses disposable filter paper, and the two schools have their own advantages and disadvantages and supporters. Flannel has concerns about unsanitary and repetitive flavors, while paper filtration is quick and hygienic, but the Crema in the coffee is sucked away, and the flavor is obviously not as mellow as flannel.

The filter in the middle of the siphon coffee maker always uses flannel and has never seen any other substitute.

Size and amount of coffee:

Both of them have the same requirements for coffee thickness and portion. According to the SCAA cup test standard, it will be too light to drink a little more. The egg recommends using 25 grams of coffee beans for 250ml water, while the grinding scale is 3.

Water temperature and brewing time:

The approximate time for hand-brewing coffee will be 2 minutes, 30 minutes and 45 seconds. There are still many coffee makers in Japan who like to brew more than 4 minutes, while the water temperature is about 90 degrees. If the water temperature is lower or rougher, the brewing time will be prolonged. The extraction time of the siphon coffee pot is at least 2 minutes shorter than that of the hand, and the extraction is usually completed in 45-50 seconds. Although the time is short, the water temperature is about 10 degrees higher than that of the hand, and boiling water above 100 degrees is almost used. so if the soaking time is too long, it will affect the flavor.

In addition, the hand flushing filtration method has a relatively large flavor change, and the different techniques, temperature and water flow rate will affect the flavor change; on the contrary, siphon has less flavor, and the adjustment space for coffee bean flavor is not as rich as that of hand flushing. As long as the production does not fail, it is almost easy to standardize.

My opinion on the difference of taste:

The hand is unstoppable, and the greatest charm of the hand is that it can drink a variety of other flavors of coffee, whether the fruit is sour or firm, rich and multi-layered, and the front, middle and aftertaste are very obvious. The coffee liquid extracted by siphon coffee is not just brewed. Due to the atmospheric effect of hot expansion and cold contraction, the coffee essence in coffee beans seems to be extracted, so although the siphon extraction time is short, it is very strong. Caffeine is also heavy.

From the traditional perception of Chinese people drinking coffee, I still prefer the bitter but gentle thickness of coffee to the stimulating bitterness of cracking. Siphon coffee can be done, and hand-brewed coffee is full of flavor. However, I am afraid that most people can not accept that coffee with fruit acid or citric acid is coffee, especially in light roasting, there is still a long way to go to educate Chinese consumers.

As for why the "boutique coffee" is made of filter paper at present? This is because foreigners like SCAA and CoE only use filter paper handcuffs for individual coffee. They know but have no contact with siphons, so they have become like this. As a matter of fact, I think I have to use filter paper or flange or siphon or mocha pot, which is my preference for coffee taste, or which tool coffee coffee makers prefer to use to show quality coffee, there is no certain standard. Now this is the trend of filter paper handbags, and even one-time earbags can also make good coffee.

The above is a brief opinion. I hope ordinary readers can understand it.

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The author introduces: egg IN Beijing

The author of Taiwan food travel book "picking up Taipei-Real Taste" and "picking up Taipei-Heart Travel"

Founder of CafeDeSOFA sofa coffee shop