Each siphon pot needs careful control to make coffee.

Recently, I really began to be infatuated with black coffee, no matter from its grinding or its extraction, every part wants to make itself satisfied. It's really fun to learn to make a cup of coffee. Making a good cup of coffee is like running a relationship. If you know how to bake, how to get it right to City Roast (city baking). Grinding, selecting water quality, controlling water temperature and sufficient extraction are all like the process of falling in love, which will directly affect the quality of your love.

I think it is a pleasure to use a siphon pot to make coffee. In the process of making coffee, you need to be very rigorous in order to make a cup of high-quality coffee. Each one needs careful control.

First, fill the water-hook the filter, put the pot into the hot water, to the "two cups" icon marked, if it is the first time to make coffee and do not know how to add water, according to the cup used to add water directly, make one cup to add a cup of water, two cups add two cups of water. Be careful not to release the hook suddenly when hanging the filter, so as not to damage the glass conduit of the pot.

Second, ignite-insert the pot obliquely-soak the chain beads in the water of the lower pot, wait for a small bubble to hang on the chain beads, and then insert the upper pot into the lower pot. (in fact, here is a primary school asking how to control the water temperature to make it at 88 °- 92 °. This temperature range is conducive to extracting the aroma and taste of coffee.)

Third, after all the kettle is in the upper seat, you can begin to grind the prepared coffee beans. Use medium grinding when making coffee in the siphon pot, and the amount of coffee beans should be controlled at 150ml water and 10g-15g coffee powder.

Fourth, when the bubbles in the pot come out evenly or become smaller, pour in the coffee powder and start stirring, and the timing begins when stirring for the first time. Stir gently to avoid violent stirring. If it is fresh coffee powder, it will float on the surface to form a layer of powder. At this time, the coffee powder needs to be stirred so that the flavor of the coffee can be completely extracted. The correct stirring action is to move the bamboo spoon left and right, with the "strength" of downward pressure, to "press" the coffee powder floating on the surface below the surface, the second stirring should be carried out 30s-40s after the first stirring, the third stirring should be carried out at 60s after the first stirring, the fire should be turned off after the third stirring, and the alcohol lamp should be removed.

At this time, the coffee is ready, and the whole production process should be smooth. It is necessary to master the vitality of the alcohol lamp in the production process, otherwise the coffee will become scorched and tasted badly.