Coffee common sense Siphon coffee brewing method precautions
The water in the pot of ☆ had better be hot boiling water, which can save boiling time.
☆ pay attention to water quality, do not use mineral water, use soft water (tap water)
☆ kettle must be dried with a dry towel, no water droplets.
The spring under the ☆ intermediate filter should be tightened, the hook should be hooked, and should be placed in the lower center.
The ☆ temperature should be between 80 and 90 degrees Celsius, and the pot should be plugged down and tight when plugged in.
The ☆ coffee cup should be warm, and the coffee beans are best ground and boiled.
The cooking time of ☆ should be 40-50 seconds (no longer than paying the bill)
☆ coffee powder and water quantity should be correct, pay attention to the wind direction when brewing coffee, do not directly blow the source of fire
When ☆ bamboo chips are stirred, just insert 2pm 3 places, do not scrape to the bottom of the filter.
When ☆ pulls up the pot, the key point is that the left hand should grasp the handle of the pot, gently rotate around and pull it up, be careful not to break it.
The coffee powder boiled by ☆ is slapped loosely, poured out and then washed with clean water.
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Siphon coffee brewing method to enjoy the atmosphere
Siphon coffee pot is also called plug air pot, because it uses the principle of steam pressure, so it is also called steam coffee pot. It is the most common method of making coffee and is mainly suitable for single coffee. It was founded by British marine engineer Robnewall in 1840, evolved into its present form at the beginning of the 20th century, and then spread to Japan from the United States. Features: coffee beans can be seen brewing into coffee
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The traditional Turkish tools of Evelick.
Since the Arabs discovered that coffee has a refreshing effect, they began to make coffee beans into beverages instead of alcohol. At the beginning, the coffee beans are ground into powder, added sugar into the water and boiled together, boiled until bubbling and then poured out to drink. This traditional cooking method is still popular in Turkey, Greece and other places. The Turkish coffee pot, called Evelick, has golden cups.
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