Coffee brewing-Why wipe off the pot with a dishcloth to make coffee in a siphon pot?
Wipe off the pot to make the taste stable.
According to our experience in making coffee in the siphon pot, the reason why the coffee liquid comes back to the lower pot is that it will cool when the heating is stopped, and when the air pressure decreases, the coffee liquid in the upper pot will be sucked back to the lower pot. Chen Lei is willing to use a small experiment to make his friends think about a question:
The other conditions of this experiment remain the same, we just need to change the room temperature, suppose we make two pots of siphon pot coffee at a room temperature of 10 degrees and a room temperature of 20 degrees, do we think the taste will be the same? The answer is no, because the room temperature is different, the time required to cool the pot will be different, since the cooling time is different, then the speed of the coffee will be different, and the coffee will certainly be stronger at night.
Maybe a friend will say, I always make coffee in this room, and there is no room temperature problem, but Chen Lei remembers that there are four seasons in a year, and the temperatures in these four seasons are really different, even when there is air conditioning and heating. we can't guarantee that the temperature will be the same for 365 days a year.
Tips:
When faced with the above problems, the solution is to use a wet dishcloth and wipe the pot after the coffee is made, so that the cooling time of each pot is as close as possible, although this is impossible, we can only say do our best.
Source: Zhiyu Coffee
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There are a pair of oval seeds in the center of the fruit of the coffee tree, which are covered with exocarp, endocarp and pulp. Ripe fruit will rot in a short period of time without treatment, so the purpose of refining is to enable coffee beans to be preserved for a long time, easy to store and circulate. Figure (1) Coffee fruit Coffee fresh fruit should be dealt with immediately after being harvested. Refining is to remove the peel and pulp of coffee fruit
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