How to make coffee in a siphon pot

Siphon pot cooking method: 1. Choose a siphon pot suitable for your own size to cook 1 to 2 cups at a time (about 130cc per cup), buy 2 syphon. Cook 2 to 3 cups at a time and buy syphon for 3 people. Cook more than 4 cups at a time and buy syphon for 5 people. At present, there are about three types of siphon on the market, domestic, Taiwanese, and Japanese, and the price is also increasing. Personally, if it is the entry, you can buy the cheapest one first, so as not to cause large economic losses due to accidents. 2. Pick the right beans. It's best to know the beans. At least know if the beans are fresh or not. Otherwise, how do you know if they're not cooked well or if they're too rotten? Cooking siphon with deep-roasted Italian beans is like cooking Espresso with light-roasted mocha beans. If you are a new friend, you can not make up your mind about picking beans for a while. You can suggest that you consult other experienced coffee friends. After all, there are many choices for siphoning beans and baking temperature. 3. Generally speaking, the size of the soy flour is similar to that of the refined sugar, and the degree of coffee can be controlled by the amount of coffee powder. Generally speaking, the amount of a cup is about 12-15g, which varies according to individual drinking habits. 4. Basic cooking methods 1. Inject hot water into the lower seat. The upper seat can be inserted obliquely into the lower seat first, and then heated. This can avoid the occurrence of the event that the water will spray out and burn people when inserting the upper seat again because the water in the lower seat is too hot. 2. Blisters become bigger, that is, upright seat. The coffee powder can be placed in the seat at this time (it can also be placed in advance). 3. When the hot water rises to the top and immerses 2/3 of the powder, remove the alcohol lamp or reduce the heat. Start from the center and stir with a wooden spoon in a circle so that all the powder can be fully hydrated. The stewing process lasts about 15-20s. If done well, the powder will have a hump in the middle. Personally, steamed coffee can be more fragrant and thicker, which can improve the thin and light feeling of single-serve coffee (compared with espresso). In this process, special attention should be paid to controlling the firepower. If the temperature is too low, the water in the upper seat will fall. If the temperature is too high, the water in the lower seat will rise rapidly, and the purpose of steaming will not be achieved. Therefore, if you are a novice, it is recommended to skip this step and skip directly to step 4. Try this step after you are familiar with it. 4. Move back to the alcohol lamp, increase the heat so that the water in the lower seat rises rapidly to the upper seat, immediately reduce the heat, it is best to keep the coffee in the upper seat boiling below the liquid level, and gently stir the powder layer with the cross stirring method. Front, back, left, right. Practice smelling, observe the powder layer changes or start timing, no matter which method you use, but avoid stirring all the time (personal preference for cross stirring, personal habit). For beginners, you can use the timing method, generally speaking, the coffee brewing time of deep roasting is about 40S, stirring once every 15S, and the brewing process is completed after three stirring. For medium or medium-depth baking, the cooking is completed by stirring three times at an interval of 20s. 6. To get your desired concentration, flavor, or set time, quickly remove the alcohol lamp, and quickly shake the upper seat to pull out the lower seat, pour out the remaining water from the lower seat, and then quickly insert the upper seat into the lower seat. (This step is the so-called "bottom extraction method") After the extraction of the bottom seat there is no excess water, so that the taste of the coffee liquid is more natural, there will be no feeling of drinking "water". Beginners are advised to skip this step, or waste coffee not to say, burn their own more than worth it. 7. Quickly insert and wipe the lower seat with a wet rag (to be evenly and quickly, the wet rag must be twisted very dry, do not fix it in one place, so as not to burst the lower seat), so that coffee can quickly enter the lower seat and reduce acidity. If your coffee beans are fresh enough, the coffee will produce a rich foam as it falls. 8. When the coffee falls from the upper seat, gently shake the upper seat to pull it out of the lower seat. 9. Shake the lower seat gently to mix the coffee evenly. (Because the coffee concentration is from small to large, the closer to the coffee powder, the greater the coffee concentration) Pour into the coffee cup (don't forget to warm the cup in advance)10. Start tasting ~~~ Several key points: 1. Low fire: The flame should be small (if you use an alcohol lamp, the lamp core is shorter), to avoid overcooking and scorching. 2. Observation: Note the change in the powder layer at the upper seat. Usually, when the taste is cooked quickly, the powder layer will spread and the viscosity will change. 3. Judgment concentration: When the concentration is high, the color of the coffee layer will change, and the aroma will change more than twice. 4. Practice more: control the amount of fire, stirring method, observe the change of powder layer and even the change of aroma, and the required concentration to determine the timing of turning off the fire. Practice more with these conditions. Some arguments about siphoning: 1. Is the coffee powder first placed in the upper seat and lightly leaned against the lower seat, or wait until the water completely rises to the upper seat before adding powder? The reason for waiting for the water to rise completely to the upper seat and then powder is because of fear of moisture. Personally, moisture is a long physical process, and it is a process in which the air in the air is adsorbed on the coffee powder. The upper seat is lightly leaned on the upper seat, which not only avoids the event that the water will spray out when the lower seat is too hot and inserted into the upper seat, but also the high temperature water vapor will not make the coffee powder damp, but can achieve the purpose of "pre-brewing". 2. The less you stir, the better? The purpose of stirring is to make each coffee powder give full play to its own taste, so I personally think that as long as you avoid stirring all the time, or stirring too frequently, how to stir the coffee taste will not be too big. My answer is yes, the reason has been explained before: after pumping the bottom of the lower seat there is no excess water, so that the taste of coffee liquid more natural, there will be no drink up "water" feeling.