Introduction to the history and usage of siphon kettle

In 1840, a glass test tube in a laboratory triggered the invention of siphon coffee (Syphon). The British took the test tube used in Biya's chemical experiment as a model to create the first vacuum coffee pot. Two years later, Mrs. Bachang of France improved the kettle with a little spring in shape, and the familiar upper and lower convection siphon pot was born.

The siphon coffee maker lived in France for a long time, but never got a good chance to be very popular.

It became popular for the first time when it was brought to Denmark and Japan in the mid-20th century.

The Japanese like the "tortoise hair" personality of the siphon pot technology standard, carefully deliberating the complex relationship between the size of coffee powder, water and time to mobilize the whole army, and develop a well-regulated coffee path.

The aestheticist Danes focused on functional design, Peter, who imported siphon pots from France in the mid-1950 s. Bolton (Peter Bodum), who thought French-made pots were expensive and difficult to use, partnered with architect Kaas Klaeson to develop Bodum's first styling siphon pot, which went public under the name "Santos".

Siphon coffee maker always has a hint of mystery in most people's impression. Siphon coffee maker plays an important role in the history of coffee development in Taiwan. In recent years, so-called ground coffee (Italian espresso) has become very popular. In comparison, this siphon coffee maker requires higher technology and more cumbersome procedures. In today's industrial and commercial society, there is a tendency to decline gradually, but the mellow flavor of coffee brewed by siphon coffee pot can not be compared with ground coffee brewed by machine.

Most people often have little knowledge of it, or even have the wrong impression, there are usually two extreme views, one is that some people are cautious and frightened about it, and what about the other? It is thought that using a siphon coffee maker is nothing more than boiling the water and stirring the coffee powder; in addition, some people think that the siphon coffee pot looks very dangerous, but as long as it is improperly used, every method of brewing coffee has hidden dangers.

How to use siphon coffee to make a good cup of coffee

Production steps:

Step 1: choose the appropriate thickness of ground beans, which is very important for siphon coffee, and it is also the most important factor affecting whether the brewed coffee is good or not. (thickness such as Taiwan Sugar Super Grade

Fine sand, which can be easily judged by comparing the feel between the two.

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 make sure that the position of the filter cloth is in the center. If the position is biased, you can adjust it with a bamboo spoon.

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

Step 4: boil water and boil until 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 begin 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 and stir the coffee particles and water in 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 water that will become the standard coffee color. If you take a big bubble and roll as soon as you rise, it means that the firepower is too big, so turn the fire down immediately. Remain at rest for about 30 to 50 seconds, a period called "stew", then the upper foam expands and the middle layer gradually disintegrates and precipitates until the bubble is as big as golf, or even bigger, and the lower layer disappears completely. At this point, you can stir well with a bamboo spoon, then turn off the fire, and the liquid in the upper seat is a coffee with the same color and no foam.

Step 8: if you are skilled, you can stir the circle in the upper seat with a bamboo spoon to quickly lower the coffee to the siphon seat, or cover it with a wet cloth, or wipe the lower seat, so that the hot air in the lower seat shrinks and sucks down the coffee quickly. At this point, you should see the coffee powder in the upper seat showing a mountain-shaped or semicircular sphere. Unplug the upper seat and pour the lower coffee into the cup to complete a cup of siphon coffee.

Generally speaking, siphon coffee can be heated in two ways: one is gas, and the other is alcohol. Because of its high firepower and fast heating, gas is more commonly used in cafes. But in fact, the point is whether the temperature control is appropriate.

Tip B color-after washing the filter cover, filter cloth and bamboo spoon, it is best to keep them as dry as possible so as not to produce unnecessary bacteria.

Secret C talk-A little skill for judging water quality. Be careful not to cook in cold boiled water, but in slightly filtered raw water. Basically, the water quality should be hard, and it should be noted that coffee should be made immediately when the raw water boils for the first time, otherwise the water quality will deteriorate if it has been boiling in the siphon for a long time, because the air contained in the water is lost as it is boiled for too long.

Secret Dmurf-when the upper seat of the siphon is inserted into the boiled lower seat, if the water quality is good enough, it will not look like hot water boiling to spray out. If the water quality is not good, you should be careful, as hot water may be ejected when it is inserted into the upper seat, causing the risk of scald.

Secret Emure-when the flameout coffee drops, the big bubbles spit out from the upper glass tube in the lower seat, which is an important element to prove that the coffee oil and gel are sufficient, because coffee is not water, but a gelatinized state that is not diluted by ice water, and the taste is round, smooth, comfortable and smooth. And the foam is small and even a layer of foam is a mixture of oil and water. Water color strong bitter, strong acid, strong stimulation is the phenomenon of extraction and lack of fire throat.