Matters needing attention in siphon pot brewing coffee
Using the siphon principle, the boiling water is made into coffee powder and stewed to produce the original flavor of coffee. Suitable for coffee: slightly sour, medium mellow coffee grindability: slightly thicker than powder, close to special fine granulated sugar. What are the secrets and precautions for making coffee in a siphon pot?
Methods / steps
Step reading
Step reading
Step reading
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Points for attention
Dry the next bottle, no water droplets.
When you pull out the upper seat, tilt to the right and pull it straight up. Do not break it.
The spring under the middle filter should be tightened, the hook should be hooked, and pulled to the center.
Plug it down when you plug it into the seat.
Pay attention to water quality: pure water, purified water, magnetized water, distilled water, do not use mineral water
The temperature is between 80 and 90 degrees Celsius.
Punch time: all 50-60 seconds (do not exceed the time too long)
Coffee beans should be fresh, do not get damp or keep for too long
Coffee is best brewed and brewed.
Pay attention to the direction of the wind when brewing coffee, do not blow the source of fire directly
Pay attention to the size of the fire source: strong fire, large fire, medium fire, small fire, slight fire
Beat the boiled coffee powder loosely, pour it out and then rinse the bottle with clean water.
The number of grinding bean segments is about 2, 5, 3, 5, the basic principles are: acid bean rough grinding, bitter bean fine grinding, the new section is high, the old section is low.
The coffee cup should be warmed first.
The filter should be soaked in clean water or refrigerated to prolong the service life of the filter cloth.
When pulling out the upper seat, the focus is on the left hand to hold on to the handle of the lower seat
The water in the lower seat had better use hot boiled water, which can save boiling time.
The poking method should be correct, not the stirring method.
The remaining water in the lower seat had better be poured out, and when the coffee is almost finished, the remaining foam will be separated.
When the stick is plucked, just insert 2P3, do not scrape to the bottom filter.
Don't touch other moisture in the middle of boiling, then take it back and pull it out.
Coffee powder and water quantity should be correct.
When cooking, cover the upper seat with your hand, smell it with your nose, fan with your hand, and then smell it with your nose.
Wipe the bottom of the lower seat with a wet cloth, and then wipe the left and right sides.
Coffee beans should be formulated correctly.
Be sure to wait for the water to boil before you insert it into the upper seat.
- Prev
Why can't Puccino coffee be made in a siphon pot?
Cappuccino is a fancy coffee with a rich taste, with the sweetness of milk and the mellowness of coffee, thanks to espresso extracted by an Italian coffee machine, paired with milk and milk bubbles. A little more chocolate is mocha coffee. On the other hand, the coffee extracted by the siphon pot is relatively thin, which is more suitable for extracting single coffee, and it is best to experience single coffee without sugar or milk.
- Next
The effect of Coffee Silver skin on Flavor
The surface of each raw coffee bean has a thin outer film, the silver skin treated by the sun is generally yellowish brown, and the silver skin treated by water is generally rice white, translucent, tightly wrapped in coffee raw beans, so under normal circumstances we see the color of the raw coffee bean or the bean itself, this film is called silver skin. In the coffee fruit, the outer layer of the silver skin is covered with a yellow layer.
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