Main points of knowledge of coffee brewing: skills of using siphon pot and analysis of common misunderstandings

Many people like the siphon pot because of its elegant utensils and operation, as well as the tuning of the chemical experiment, watching the magical process of hot water rising slowly from the bottom pot, and every step is in the hands of the maker. Siphon coffee has a strong appreciation and performance when it is made. Even people who do not have much contact with coffee usually have a good impression when watching it. It is a way of making coffee that tastes good just by looking at it.

It is a bit elusive to say that the siphon pot originated in Germany, Britain or other countries, but wherever it is, it must have been inspired by the process of chemical experiments. To put it simply, the development of siphon coffee can be summarized in one sentence: originated in Europe, promoted from Japan, and popular in the world.

Although siphon coffee comes from Europe and the United States, but it is popular in Asia, it seems that the meticulous way of production is probably in line with the Japanese attitude, coupled with the relatively pure and bright style of siphon coffee, it was popular in Japan and Taiwan in the early years. The popularity of coffee in mainland China is relatively late. Ten years ago, most cafes also used siphon pots to make coffee. Although in recent years, the popularity of hand-made coffee tends to outweigh siphon, people in Europe and the United States who do not like tedious work are out of the norm and begin to pursue the way of siphon production and enjoy it. Many foreign boutique cafes have also added siphon coffee, after all, elegant siphon appliances and the charm of the "magic" production process are enough to fascinate many people.

Now let's take a look at the general techniques and misunderstandings of using siphon pots:

1. When stirring coffee, it is important to stir evenly so that the coffee can be fully extracted. in the early years, when Bird learned to make siphon coffee, he knew that a cross stirring method was very complicated and mysterious. Later, he learned that because the early coffee teaching courses were mainly siphon pots, if only mixing evenly, students would feel that there was no technical content for free tuition fees, so emphasizing the importance of this mysterious technique was purely misleading. In fact, siphon production needs to pay attention to a lot of details, but not here.

two。 When stirring coffee, the stirring stick should avoid touching the filter cloth at the bottom of the pot, otherwise it will release more filter cloth flavor and affect the flavor purity.

3. Mixing bar should choose tasteless bamboo products or high-temperature-resistant edible-grade plastic mixing bar, wooden mixing bar will affect the flavor of coffee.

4. Cold towel cooling is the essence of the whole siphon production, the towel should be as cold and wet as possible and large enough, the cooling effect is good and does not leave a dead corner. Why cooling is the essence? The reason for the rapid reflux of the coffee liquid is to prevent excessive extraction, in addition, the pot is in contact with the fire source and the temperature is too high, the coffee liquid is easy to be reheated to produce an unpleasant scorching smell. So whether a cup of coffee is fragrant or bitter, cooling is the key. At the moment of cooling, due to the huge temperature difference between hot and cold, the poor quality ordinary glass pot may crack, but the crack is assured that it will not explode. So don't try to be cheap, try to choose a siphon pot of good quality that can withstand the alternation of cold and heat.

5. Whether the coffee grounds on the siphon pot are hilly is not enough to explain anything: in the past, many coffee books, the industry, and even the predecessors of the industry thought that if a pot of coffee grounds is good siphon, the coffee grounds on the pot must be hill-shaped, and the higher the better, the better. It's actually kind of ridiculous. As long as the coffee liquid is refluxed to the lower seat, stir a few more times, the harder the hill, the better. it is only the basic principle of physics. The quality of a cup of coffee cannot be distinguished until the final taste of the flavor.

6. Siphon pot filter cloth needs to be washed immediately after use, do not expose to the sun, it is easy to produce greater filter cloth flavor. Another method of soaking in water and keeping it in the refrigerator is not recommended because soaking in water is easy to breed bacteria. Just dry naturally. Next time before making coffee, boil a pot of water without coffee powder, which can greatly remove the taste of the filter cloth and ensure hygiene.

7. The replacement of the filter cloth: the life of the filter cloth mainly depends on the frequency of use, and can be replaced when the coffee reflux is not smooth.

8. Siphon coffee is a handmade method, and every small detail will affect the final coffee flavor trend. In the past, my parents and I used to use the same time, coffee beans, coffee powder and the same production method to each make a pot. My mother and I make a similar style, while my father's coffee style is always more rich.

Source:

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