The skill of siphoning coffee in a siphon pot at home

Step 1: select the appropriate thickness of ground beans. The practice of siphon coffee. It is suggested that the thickness of ground beans is close to that of special grains and fine sand. So just buy a small packet of extra granulated sugar and bring it back. A careful comparison of the feel between ground coffee powder and granulated sugar can be directly judged.

Step 2: put the filter cloth in the upper seat of the siphon pot. 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 wrong, you can hold the bamboo spoon to adjust.

Step 3: scoop the right amount of coffee powder into the upper seat of the siphon pot. The amount of coffee powder. The standard for each siphon coffee in a cafe is about 18 to 22 grams, with 110 milliliters of water. But in general practice, 15 grams is fine.

Step 4: boil water until 100 ℃ boil.

Step 5: insert the upper seat of the siphon pot into the lower seat.

Step 6: the water in the lower seat will begin to rise along the middle tube of the siphon pot. When half of the water has risen to the seat, stir the coffee granules in the upper seat with a bamboo spoon.

Step 7: coffee and water in the upper seat will form a three-layer phenomenon. The stop layer is foam. The middle layer is foamed coffee powder, and the lower layer is immature water that will become the color of standard coffee. If you overturn the can as soon as you rise, it means you have too much firepower. Turn down the fire right away. Remain at rest for about 30 cents for 50 seconds, a process called stew-and then the upper foam gets bigger and bigger. Until the bubble is as big as a golf ball, or even bigger, the middle layer gradually dissolves and precipitates, while the lower layer disappears completely. At this time. You can mix well with a bamboo spoon. Then turn off the engine, and the liquid in the upper seat is 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 lower seat of the siphon pot, or cover or wipe the lower seat with a wet cloth, so that the hot air in the lower seat shrinks and the coffee is urgently absorbed. At this point, you should see that the coffee powder in the upper seat is a mountain-shaped or semicircular sphere. Put aside the upper seat and pour the coffee under the seat into the cup. Then complete the production of a cup of siphon coffee.

Tip-1: some cafes and coffee brewers like to soak the filter cloth in water to keep it moist. Do not do this, because many cafes fail the health unit test because the filter cloth is soaked in unboiled water. Some bacteria (especially excessive E. coli) are caused. Therefore, after the filter cover, filter cloth and bamboo spoon are washed, it is best to keep it dry as far as possible. If you use it at home, put it in the refrigerator when you don't need it. There will be no health problems.

Secret-2: tips for judging water quality. Be careful not to cook in cold boiled water, but in slightly overcooked unboiled water, such as water filtered by a household filter instead of RO reverse osmosis filtered water to make coffee. 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 after boiling for a long time in the siphon pot, because the air contained in the water has been boiled for too long and lost.

Tip-3: when inserting the upper seat into the lower seat of the siphon kettle that has boiled water, if the water quality is good enough, there will be no hot water boiling to spray out. If the water quality is not good (like cold boiled water. Or water with not enough oxygen, or even just because it has been boiled in the lower seat of the siphon pot for too long), you should be careful, because hot water may spout when it is inserted into the upper seat. There is a risk of burns. That's for sure。 If you really want to make an ideal cup of coffee when there is a spray of hot water, you will know that you should change the kettle and make it again, otherwise it may be wasted because of water quality problems and the good coffee powder you have carefully selected.

Tip-4: when the flameout causes the coffee to drop, if the bubbles spit out from the upper glass tube extending into the lower seat, it proves that the coffee oil and gel are sufficient, because coffee is not water, but a gelatinous substance that is not diluted by ice water. the taste is round and smooth, comfortable and smooth; if the foam is small or even floating with a layer of foam, it is a mixture of oil and water. Such as strong bitter water color, strong enzyme, strong stimulation is the lack of extraction and heat.

Secret-5: generally speaking. Siphon coffee will heat the siphon pot in two ways, one is gas, and the other is sprinkling essence, which is used by more cafes because of its high firepower and relatively high heating. in fact, there is a big difference between the two heating methods, as long as the temperature is properly controlled. In other words, even if heated with alcohol, such as lengthening the time between each step, you can still make great siphon coffee.

Secret-6

1. The stirring stick is only used when the water is just rising and flameout. Do not keep stirring in the stewing process, so as not to destroy the "stewing" process.

2. After each use, the filter cloth must be washed clean. If there is coffee powder left on the filter cloth, it will affect the dirty speed of brewing coffee later. Causing excessive extraction. If you think the filter cloth is hopeless, change it!

3, the siphon pot made entirely of glass is very fragile, especially the glass tube of the upper pot is easy to be injured and broken, so you should pay special attention to cleaning and collecting.