Introduction of coffee brewing method: historical reason of siphon pot and detailed introduction of brewing method

The first section is the history of siphon pot.

The history of syphon:

Siphon pot (Syphon), commonly known as "glass ball" or "siphon", is a simple and easy-to-use method of coffee brewing, and it is also one of the most popular coffee brewing methods in cafes. Although the siphon kettle has the nickname of "plug wind type", it has nothing to do with the siphon principle, but uses water heating to produce water vapor, causing hot expansion and cold contraction, pushing the hot water from the lower sphere to the upper pot, and then sucking back the water from the upper pot after the lower pot cools. Does that sound mysterious? Not at all. Follow our course again, and you will understand!

There are many theories about the origin of syphon, among which the most well-known one is invented by the British Naval technician (Robert Napier) around 1840.

In addition, its evolution is roughly as follows:

In the 1840s, it was perfected by the hands of France and Austria. During this period, the French learned a lot about coffee from Turkish residents. For nearly 50 years, this strange machine became one of the common decorations on middle-class tables in Paris and Vienna.

After 135 years, the Swiss were once crazy about syphon. But it was not until 1985 that ROYAL COFFEEMAKER began to produce professionally in Antwerp.

Section 2 the working principle of the siphon pot

How does it work:

The main principle of Syphon is to use the ideal gas equation: PV=nRT, under a fixed volume, heat the steam pressure of boiling water, press boiling water into the upper layer to brew coffee through a glass tube, and then cool the lower layer in a vacuum-like state to absorb the coffee already brewed in the upper layer, and filter the dregs through a filter in the middle. You can enjoy the coffee while watching the picking process, which is the charm of syphon. This method is suitable for single coffee and a small number of cups.

Section III usage of siphon pots

How to use syphon:

1. Pour hot water into the lower seat, the upper seat can be inserted obliquely into the lower seat, and then heated. This can avoid the occurrence of scalding when the water is too hot in the lower seat and then inserted into the upper seat.

two。 The blister becomes bigger, that is, straighten the upper seat.

3. After the hot water is completely raised to the upper seat, you can pour in the coffee powder that has been cooked before. 4. Gently stir the powder layer.

5. Practice smelling incense, observe changes in the powder layer, or start timing, whichever method you use, but avoid stirring all the time.

6. It's time to get the concentration, smell, or setting you want, and turn off the fire. At the same time, wipe the lower seat quickly with a wet dishcloth (evenly and quickly, do not fix the dishcloth in one place, lest the lower seat burst), so that the coffee can quickly enter the lower seat.

7. Gently shake the upper seat to pull out the lower seat.

8. Pour into the coffee cup (warm the cup in advance) and prepare to taste.

Consideration:

There are many factors that affect a cup of coffee, how to control them and find the best way to cook them. The following is a list of several variables that can be used as a reference. If you are interested, you can try it yourself.

The relationship between the righting time and the temperature of the upper pot, the influence of the time of pouring powder on the extracted coffee juice, the way and times of stirring, the change of powder layer, flame size, thickness, bean character, judging stirring time and turning off time. Wait.

Section IV characteristics of siphon pots

Siphon pot, also known as plug wind pot, is the homonym of English Syphon, is a very common coffee utensils, such as Misha there are three Syphon,Syphon cheap, easy to operate, widely loved by the public, and can brew simple good coffee without destroying the original flavor of coffee, brewed coffee is usually called black coffee. In fact, although Syphon is easy to operate, it is also knowledgeable and vulnerable to many factors, such as temperature, or water, the thickness of coffee powder, and every small detail has its decisive key to affect the taste. Therefore, if you use it casually, the taste will be quite casual. If you cook it carefully, you can get a lot of fun to play with coffee and get high-quality black coffee.

Section 5 points for attention of siphon pot

1. Dry the next bottle, no water droplets.

two。 When you pull out the upper seat, tilt to the right and pull it straight up. Do not break it.

3. The spring under the middle filter should be tightened, the hook should be hooked, and pulled to the center.

4. Plug it down when you plug it into the seat.

5. Pay attention to water quality: pure water, purified water, magnetized water, distilled water, do not use mineral water

6. The temperature is between 80 and 90 degrees Celsius.

7. Punch time: all 50-60 seconds (do not exceed the time too long)

8. Coffee beans should be fresh, do not get damp or keep for too long

9. Coffee is best brewed and brewed.

10. Pay attention to the direction of the wind when brewing coffee, do not blow the source of fire directly

11. Pay attention to the size of the fire source: strong fire, large fire, medium fire, small fire, slight fire.

twelve。 Beat the boiled coffee powder loosely, pour it out and then rinse the bottle with clean water.

13. The number of grinding bean segments is about 2.5 to 3.5, the basic principles are: acid bean rough grinding, bitter bean fine grinding, the new section is high, the old section is low.

14. The coffee cup should be warmed first.

15. The filter should be soaked in clean water or refrigerated to prolong the service life of the filter cloth.

16. When pulling out the upper seat, the focus is on the left hand to hold on to the handle of the lower seat

17. The water in the lower seat had better use hot boiled water, which can save boiling time.

18. The poking method should be correct, not the stirring method.

19. 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.

20. When the stick is plucked, just insert 2P3, do not scrape to the bottom filter.

21. Don't touch other moisture in the middle of boiling, then take it back and pull it out.

twenty-two。 Coffee powder and water quantity should be correct.

23. 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.

24. Wipe the bottom of the lower seat with a wet cloth, and then wipe the left and right sides.

25. Coffee beans should be formulated correctly.

twenty-six。 Be sure to wait for the water to boil before you insert it into the upper seat.

Siphon coffee maker always has a hint of mystery in most people's impression. Siphon coffee maker plays an important role in the history of coffee development in Taiwan. In recent years, so-called ground coffee (Italian espresso) has become very popular. In comparison, this siphon coffee maker requires higher technology and more cumbersome procedures. In today's industrial and commercial society, there is a tendency to decline gradually, but the mellow flavor of coffee brewed by siphon coffee pot can not be compared with ground coffee brewed by machine.

Most people often have little knowledge of it, or even have the wrong impression, there are usually two extreme views, one is that some people are cautious and frightened about it, and what about the other? It is thought that using a siphon coffee maker is nothing more than boiling the water and stirring the coffee powder; in addition, some people think that the siphon coffee pot looks very dangerous, but as long as it is improperly used, every method of brewing coffee has hidden dangers.

When brewing coffee in a siphon coffee pot, we should pay attention to several points: water quantity, water quality, heat, dosage and thickness of coffee powder, mixing and time, which are explained one by one below.

Section 6 skills of making siphon pots

It is believed that many people have drunk this kind of magical coffee like chemical experiments in boutique coffee shops such as Saifeng, Old Tree, Bengda, Crimala and so on. The bartender observes the changes of the powder layer like a magic potion, the thickness of the aroma, careful mixing, and finally the extraction of the good taste, as well as a small hill symbolizing the profession.

Saifeng is so attractive, have you ever bought a group full of blood to go home, and only remember that the shop assistant taught you the steps of three laps on the left and three laps on the right, but always boiled into a sour cup of bitter water ^ _ ^ here will share the secret of Saifengyi's victory! Only by reading it step by step, I believe you can also make good coffee of professional standard!

1. First of all, after everything is ready, wash the soup clean, do not use flavored detergent, just water, the water can be heated in advance, do not boil, filter and top hook, adjust to the center. The amount of water under the sink is put in the right position, pay attention! No matter whether it is served for three or two, at least two must be cooked in order to fully release the essence of the coffee.

two。 When you measure the amount of water (marked on it), you must wipe it dry, otherwise it will boil, light an alcohol lamp or a small gas lamp, aim at the center of the bottom, put it gently into the top, and preheat it, do not plug it in, or it will spout out when the water is boiled. The coffee beans are ground only when the water is boiling. 30 grams of coffee beans for two and 45 grams for three are ground into medium grinding, similar to coarse pepper.

3. When the water is bubbling, it is inserted into the upper layer, although the water is rolling below, but the actual temperature is about 90 degrees and will not be extracted at high temperature. when the water rises completely, observe the small bubbles emerging from the filter cloth, correct is a burst of regular and uniform emergence, if a large bubble rushes out from the side, adjust with a stirring rod.

4. The blisters in the glass tube below the top should be up and down, the position can be adjusted with the alcohol lamp, and the heat source can be reduced by moving to the side.

5. Pour the coffee powder into the pan, stir quickly and gently with a W-shape, soak the coffee powder completely into the water, stir again after 30 seconds, and prepare to turn off after about a minute. The same is true for three laps on the left and three laps on the right, but this is faster.

6. There are two ways to judge when to turn off the engine, one is to smell it, the fragrance will change constantly, and turn off immediately when you like the fragrance, and the other is to take a fancy to the floating powder layer, only one minute or so can be turned off, which means that the coffee is almost completely extracted. Don't overcook the coffee and turn it into bitter water.

7. After flameout, prepare a wet towel to wrap the coffee, which can quickly pull down the coffee, and the taste will be cleaner and transparent. when the engine is turned off, it will be stirred quickly and clockwise, and then there will be a professional hill.

8. If you pour more than one cup of coffee, first pour a little bit of each cup, and then fill it in turn, so that the taste of each cup can be averagely seen above, is it a bit troublesome? in fact, if you practice more than two times, you will be convenient and professional, and you will have a lot of face in front of your friends. When cleaning, pull out the powder with a stirring stick, which can be put in an ashtray or refrigerator. It is very practical. Never take it back and cook it again. Some books will teach you to put coffee powder on the top and then wait for the water, but this has two disadvantages: one is that you can't see the evenness of the fine bubbles. If there is a big bubble, the coffee will be overextracted, and the others will be undercooked. You can definitely drink it. Second, it is a pity that part of the coffee smell is volatilized when it is preheated. Drink the best if you give it to yourself.

Section 7 the necessary props for siphon pot brewing

1. Most people use Japanese Hario Glass King. Beginners can use Tca-3 (for three people), Tca-2 (for two people) and other two models, about a thousand, cheap and easy to use.

two。 Bean grinder, a good bean grinder is a delicious must, uniform particles will not cook a strange smell, there is not too much budget to choose a manual bean grinder, about 400 to 500 yuan, do not use electric propeller bean grinder (about 500 to 600), bean grinder related introduction can see "bean grinder cart".

3. Fresh coffee beans, the characteristics of Saifeng is the most suitable for shallow to medium-deep roasted beans, such as Blue Mountain, Yega Xuefei, Columbia, Manning and other selected beans, to show the original and clean flavor.

4. Fresh water, yes, it is best to have filtered water, do not boil, because of the lack of minerals, coffee is not so round.

5. Elegant space and free time, ha! Saifeng is not suitable for having a drink in the morning when you are in a hurry. It is best to chat and eat snacks with friends or your partner in the afternoon or evening, while performing magic skills.

Section 8 siphon pot SYPHON brewing depth

With regard to the smell of incense, in fact, this is one of the many methods, and its secret is:

First of all, you can try to smell freshly ground beans, whether it is very fragrant and slightly charred sugar, remember this flavor (as long as the beans are fresh, of course). Then when you go to cook SYPHON, try to smell it, give it a hard smell. When you feel the smell, give it a gentle stir. Then decide how long to cook according to the intensity you like (stir it several times), but because the taste is only very obvious the first time, and then it will be light, or even can not smell it, so you can use other ways to assist.

In addition, when smelling the fragrance, the aroma changes roughly in the following order:

First, it is very strong and fragrant (very miscellaneous, you can't smell anything like it), then it gradually turns to caramel (roughly similar to the smell of ground beans), then grass, then caramel, then semi-ripe (like raw peanuts), then caramel, and then you can't smell it, but note that as long as you smell it again, it's caramel.

Smell caramel is the best time to stir, but if the coffee is going to drop, don't stir it, because the sweet taste is gone, and when cooking SYPHON, what you smell is what you drink next, so it is very important to seize the opportunity. The method of smelling incense is generally like this.

Used to judge the timing of stirring:

The most common thing is to calculate time. If you smell it as time approaches, you don't have to stay there and suck. But it needs to be cooked several times to know the approximate time frame. Otherwise, there is another kind, that is, to look at the changes in the powder layer, that is, to observe carefully while cooking to see if there are any changes in the powder layer. People who have experience in brewing black tea should find that when the tea is ready and almost over, the tea will sink together. The same is true of coffee, when the sweet smell is about to come out, the powder layer will begin to move up and down, and it is easy to catch the sweet taste by smelling it.

About fire control:

Alcohol lamps can also control fire, and many people know that they can move alcohol lamps slightly outward, change the contact area between the fire and the lower seat, or prepare two kinds of alcohol lamps with different lengths. The key point is to make the air in the lower pot reach a certain balance so as not to produce too many big bubbles in the upper pot, causing the upper pot to heat up too quickly or scald the beans. With regard to the temperature of the upper pot, when the fire is under control, just boiling water, the temperature of the upper pot can be controlled at about 85 degrees, and will not rise too much, roughly moving upstream and downstream between a certain temperature.

The myth of the hill:

There is a magic saying that as long as the coffee grounds are in the shape of a round arch, commonly known as a hill, the coffee will be delicious. Oh yeah?

Try to stir the pot before you order the coffee, the bigger the whirlpool, the better, and drink it again to see if it is as the saying goes.

Section 9 siphon pot for more additions

Syphon, which is also translated as siphon coffee pot, is a common brewing equipment in Taiwan. Because of the pressure, the water ran from the lower pot to the upper pot, and because of the pressure, a cup of mellow coffee was pulled down from the upper pot, which also added a lot of interest.

The equipment of the competition style:

1. Lower seat: the glass ball below, with a scale to write several cups of water injection. You can refer to this scale for water injection.

two。 Upper seat: the tube-shaped glassware above, in the process of brewing coffee, water will enter the pot through its protruding glass tube.

3. Filter: round iron ring with a piece of filter cloth on the outside, and a spring with a hook attached to the chain below. When brewing coffee, put the filter cloth in the upper pot and use the spring to hook the filter tightly in the upper pot.

4. Handle: the shelf outside the race wind.

5. Alcohol lamp / gas lamp: a device for heating the pot.

6. Wet cloth: finally, it is used to wrap the pot so that the coffee can be filtered out at the most appropriate extraction time. There is also help to finally unplug the upper pot, because the upper pot will be a little hot, so the wet cloth will help pull it out.

The method of competition style:

1. Pour hot water into the lower seat, the upper seat can be inserted obliquely into the lower seat, and then heated. This avoids sudden boiling (when clean water boils, if there is no substance to provide bubble attachment, there will be no bubbles at the boiling point. If the upper pot is plugged down at this time, the chain provides air bubbles attached to produce a large number of air bubbles, hot water spatters out instantly).

two。 The blister becomes bigger, that is, straighten the upper seat.

3. After the hot water enters the upper seat completely, you can move the alcohol lamp to reduce the firepower to the condition of whether the bubble in the glass tube should be on or not. If you use a gas lamp, you can directly turn a small firepower.

4. Pour in the coffee powder and gently stir the powder layer to mix the coffee powder with water.

5. Practice smelling incense, observe changes in the powder layer, or start timing, whichever method you use, but avoid stirring all the time.

6. It's time to get the concentration, smell, or setting you want, and turn off the fire. At the same time, quickly insert the lower seat with a wet dishcloth (evenly and quickly, do not fix the dishcloth in one place, lest the lower seat burst), so that the coffee can quickly enter the lower seat.

7. Gently shake the upper seat to pull out the lower seat.

8. Pour into the coffee cup (warm the cup in advance) and prepare to taste.

The method of the style of the game looks complicated, and you will be proficient after a few practical exercises. The style of the game is actually an instrument that is easy to control, and you can control a few points after the operation habit to get the coffee you want.

1. Firepower: firepower is closely related to the temperature of the extracted coffee. In order to avoid excessive temperature and produce too much scorching, astringent and bitter taste, try to avoid too high temperature. Therefore, it is recommended not to have too much firepower in the process of brewing coffee. The commonly used heaters are gas lamp, gas hearth and alcohol lamp.

Gas lamps and gas stoves can easily control the size of firepower, the general recommendation is to use a big fire to let the water go to the water and then slowly turn into a small fire. The firepower is just enough to keep the coffee in the upper seat to avoid overheating.

When there is only one alcohol lamp, it is recommended that the lamp is not too long, so that the firepower will not be too large (you can boil it in water several times to test the firepower). After the water reaches the upper seat, move the alcohol lamp slightly outward to adjust the firepower. Keep the firepower right in the upper seat. If you have two alcohol lamps, you can have one longer and one shorter. The long one uses a large fire to boil the water to the upper pot, and when the water reaches the pot, change the short lamp core to adjust the small firepower.

two。 Stirring: the purpose of stirring is to mix the coffee evenly to facilitate extraction. Stirring will also increase the extraction. There are several ways to stir, such as sowing the bamboo stick back and forth or mixing it with a direct handle. Stir to avoid using clockwise and counter-clockwise. If you want to cook, stir in the same direction this time to avoid extracting too much bitterness and astringency in the latter part.

3. Time method: there are several ways to boil the style of the game, usually stir after the powder is just opened, stir for a second time after a period of time, and finally wrap a wet cloth to stir the coffee for the last time. Because the condition of beans is different, and the effect of want to extract is also different. Friends who adopt the time method suggest to try more, try their own favorite method and taste.

If you want to cook siphon at a fixed time, it is recommended that you find a way to cook it with the best taste and push back the same time (it is also a way to find someone to demonstrate the time to catch him). Note that you must:

a. The same amount of beans and beans.

b. The same thickness.

c. The same amount of water.

d. The same way of cooking and stirring.

e. The time is measured with water touching the coffee powder layer until the heat is turned off.

4. Smell incense: another way to judge is to smell incense, which is the same as when cooking by smelling to see how much the food is cooked to determine when it is cooked. Smell the fragrance method after the powder is stirred for the first time, smell and see that the fragrance changes to sweet fragrance for the first time. After stirring, the fragrance is different, and then when you smell sweet first, do the last stirring and then wrap the wet cloth. The method of smelling incense needs to be tried several times, and it will be faster to ask someone from the meeting to bring it if you can.

5. Observation: pay attention to the change of the powder layer in the upper seat. Usually when the taste is almost cooked, the powder layer will spread and the viscosity will change. The viscosity change can be tested with a bamboo stick, insert the bamboo stick into the powder and pick up the coffee powder to see if the coffee powder is attached to the bamboo stick, which is also a way to help judge (because the viscosity of each bean is different, so this method is mainly auxiliary judgment).

6. Judge the concentration: when the concentration is high, the color of the coffee layer will change and so will the aroma.

If there are more than two changes, you can practice and record more.

7. Pick the right beans: it's best to know the nature of beans. At least know whether the beans are fresh or not. Otherwise, how can you be sure if the beans are not well cooked or are too bad? Cooking siphon with deep-baked Italian beans is like boiling Espresso with lightly baked mocha beans. On picking beans can only suggest you to consult more experts, after all, suitable for siphon beans and baking heat there are many choices.

Note:

Brewing coffee in a siphon pot tends to be more insipid than a follicle, because part of the water in the tube in the upper pot does not flow into the upper pot to come into contact with coffee powder. In addition, because alcohol has been heated all the time, it tends to be extracted at high temperature, so it is easy to extract bitterness or astringency and become stronger. The solution is to stir the coffee powder or thoroughly control the extraction time.

After making coffee in a siphon pot, it should be cleaned in time, especially the filter cloth, which should be properly preserved.

Source:

Caffeine people's blog