The History and usage of Coffee siphon Pot

In 1840, a glass test tube in the laboratory triggered the invention of siphon coffee (Syphon), and the British took Biya as a prototype for chemical experiments to create the first vacuum coffee pot. Two years later, Mrs. Baxiang of France improved the pot with a little spring shape, and the familiar upper and lower convection siphon pot was born.

Siphon coffee pot lived in France for a long time, always did not wait until the red half of the sky good luck.

In the mid-20th century, it was brought to Denmark and Japan respectively before it first tasted popularity.

The Japanese like the "turtle hair" personality of siphon pot technology, and carefully consider the complex relationship between coffee powder thickness, water and time to mobilize the whole army, and develop a regular coffee road.

The danes of aestheticism emphasize functional design, peter siphons imported from france in the mid-1950s. Peter Bodum, who found French-made pots expensive and difficult to use, collaborated with architect Kaas Klaeson to develop Bodum's first styled siphon pot, which was marketed under the name "Santos."

Siphon coffee pot always has a mysterious color in most people's impression. In the history of coffee development in Taiwan, siphon coffee pot plays a pivotal role. In recent years, the so-called grinding coffee has been used.(Italian-style espresso) popular, in contrast to this siphon coffee pot needs higher technology, and more cumbersome procedures, in today's time-critical industrial and commercial society there is a gradual decline in the trend, but siphon coffee pot can brew coffee that part of the alcohol is generally brewed by the machine can not be compared to the ground coffee.

Most people often have a smattering of it, or even a wrong impression, and there are usually two extreme views, one is that some people are cautious and fearful of it, and the other is that? It is thought that the use of siphon coffee pot is just to boil the water and stir the coffee powder; in addition, some people think that siphon coffee pot looks very dangerous, in fact, as long as it is improper operation, each coffee brewing method has hidden dangers.

How to Make a Good Coffee with Siphon Coffee

Production steps:

Step 1: Choose the appropriate grinding bean thickness, which is very important for the practice of siphon coffee, and it is also the most important factor affecting the coffee brewed. (thickness such as taiwan sugar super grade)

Fine sand, you can compare the feel between the two and you can easily make a judgment)

Step 2: Put the filter cloth in the upper seat of the siphon, fix the position of the upper seat and the filter cloth, and determine that the position of the filter cloth is in the center. If the position is biased, it can be adjusted with a bamboo spoon.

Step 3: Spoon the right amount of coffee powder into the siphon seat. The amount of coffee powder, each cup of siphon coffee, in the cafe standard is about 18g to 22g, with 110cc of water, but the general practice, in 15g or more can be.

Step 4: Turn on the fire and boil to 100 degrees Celsius.

Step 5: Insert the upper seat of the siphon into the lower seat.

Step 6: The water seat of the lower seat will start to rise along the middle tube of the siphon. When half of the water has risen to the upper seat, stir the upper seat with a bamboo spoon to stir the coffee particles and water of the upper seat evenly.

Step 7: The coffee and water in the upper seat will form a three-layer phenomenon, the upper layer is foam, the middle layer is foaming coffee powder, and the lower layer is immature and will become the standard coffee color water. If you bubble and roll as soon as you rise, it means that the fire is too big. Turn down the fire immediately. It stays still for about 30 to 50 seconds, a period called "simmering," and then the upper foam expands and expands, the middle layer collapses and settles, until the bubbles are as big as golf balls or bigger, and the lower layer disappears completely. At this time, you can stir evenly with a bamboo spoon, and then turn off the flame. The liquid color in the upper seat is consistent and there is no foam coffee.

Step 8: If the technique is skilled, you can use a bamboo spoon to stir the circle in the upper seat, so that the coffee quickly falls to the lower seat of the siphon, or cover it with a damp cloth, or wipe the lower seat, so that the hot air in the lower seat shrinks, and quickly sucks the coffee. At this point, you should see that the coffee powder at the top of the table presents a mountain-shaped or semicircular sphere. Unplug the upper seat and pour the coffee in the lower seat into the cup to complete a cup of siphon coffee.

Secret A-Generally speaking, siphon coffee heats the siphon in two ways: gas and alcohol. Gas is used in coffee shops because of its high firepower and fast heating. But the point is whether the temperature is properly controlled.

Tip B--After the filter sleeve, filter cloth and bamboo spoon are washed, it is best to keep them dry as much as possible to avoid unnecessary bacteria.

Tip C-Tips for judging water quality. Be careful not to cook with cold boiled water, but with slightly filtered raw water. The water quality is basically hard water, and it should be noted that when the raw water is boiled for the first time, it is necessary to boil coffee immediately, otherwise it will boil for a long time in the siphon, and the water quality will deteriorate, because the air contained in the water will also be lost with boiling for too long.

Secret D--When the upper seat of the siphon is inserted into the lower seat that has been boiled, if the water quality is good enough, there will be no hot water boiling to spray. If the water quality is not good, be careful, because hot water may be sprayed when inserted into the seat, posing a risk of burns.

Secret E-When the flameout coffee drops, the large bubbles spit out from the upper glass tube in the lower seat, which is the proof of coffee fat and colloidal sufficiency, because coffee is not water, but is not diluted by ice water gel state, taste is round smooth, comfortable and smooth. The foam is fine and even floating a layer of foam is mixed with oil and water. Strong bitter, strong acid, pungent stimulation is extraction and fire throat insufficient phenomenon.