The process of making coffee in a siphon pot

At the end of the year, on the contrary, I became busy, and all kinds of work things were only on one side. on the other hand, I wanted to systematically and deeply understand coffee, so I went to Zunkefu and took part in a comprehensive coffee system training. I live on the west side of Beijing. But I have to go to the northeast corner of Beijing, the Zunke Coffee training Center in Beijing 798 Middle School to attend the course. I don't want to say whether the course here is good or not. But I don't think I came in vain.

Personally, I am afraid of trouble, so of all the coffee utensils, the one I don't play with most often is the siphon pot with whole body glass. Because I don't play very often, I don't have much affection. In today's training course, I will explain the siphon pot, even before the class starts. I still have a resistant attitude to this "glass gourd", but after the course, my attitude has all changed with the coffee coming out of the "big gourd" in my mouth.

Today, our teacher is Lee Bu-Young from Zhenkford, who is experienced in making coffee. He showed us how to make a siphon pot. Unlike many training schools, Mr. Lee Bu-Young not only explained the production method, but also explained in great detail how each detail affects the flavor of coffee, which suddenly increased my interest in this "big gourd". Looking at Mr. Li's methodical movements, I forgot to take pictures, so I left only a few photos.

The beauty of the siphon pot lies in the stable temperature of the upper pot. When all the water in the lower pot is pressed into the upper pot under the action of siphon, as long as the combustion is stable, the temperature of the upper pot will remain inconvenient. This is a very important point for making coffee, and it is also difficult for many coffee utensils to reach. If the water temperature is too low, the pleasant flavor of the coffee may not be extracted, and if the water temperature is too high, it will extract too much flavor you do not want, so the water temperature is very important. The siphon pot can maintain a certain water temperature, so that the coffee maker can extract the ingredients you want from the coffee.

The beans I used today are Yega Xuefei, which I baked by myself. The coffee made from the siphon pot tastes very balanced and has a faint scent of flowers. The coffee is very smooth in the mouth, which is completely different from the feeling of hand brewing. I finally understand why many people like siphon, although it is troublesome, but for that clear cup of coffee, it is really worth it.