Make coffee like a Breaking Bad and feel the most mysterious power and great charm of coffee.

In 1840, the Englishman Nabia created the first vacuum coffee pot based on a glass test tube in a chemistry laboratory. Two years later, Mrs. Bachang of France improved it, and the familiar upper and lower convection siphon pot (Syphon) was born.

By the middle of the 20th century, after continuous design and improvement, the siphon pot became a favorite professional vessel for baristas, but it was still ridiculed as a chemical instrument by many people because of its special shape and scientific working principle. and the process of cooking coffee is like a chemical experiment.

Today, coffee tasting expert Lu Shao will teach you how to use this set of stylish utensils to make an "experimental" cup of coffee!

The siphon pot is divided into upper and lower pots, first install the filter paper, put the filter paper into the upper pot, and the spring is fixed through the siphon tube.

Next, the coffee beans are ground, and the coffee powder is finely ground, which is slightly thicker than the granulated sugar particles.

Then pour water into the pot. According to bean species and taste preferences, the ratio of coffee powder to water is between 1 and 15. For example, 20 grams of coffee powder requires 200 kilograms and 300 milliliters of water.

After the water injection is completed, insert the upper pot obliquely into the lower pot, then turn on the halogen lamp and heat the water in the lower pot.

When the water begins to boil and bubble, the upper pot is upright and bites closely with the lower pot. (in the airtight space of the lower pot, due to heating, the air pressure increases, causing hot water to flow upstream to the upper pot with low air pressure.)

Then add the ground coffee powder and stir clockwise slightly so as not to touch the pot wall.

After stirring, the clock starts, 30 seconds later, the second stirring is carried out, and after 20 seconds, the halogen lights are turned off for the last stirring.

Finally, cool the lower pot with a wet cloth (wipe the lower cup with a wet cloth, the cold and heat difference between the upper and lower cups can be reduced, thus reducing the pressure difference between the upper and lower cups, and the coffee extract can be refluxed faster depending on gravity)

When the coffee in the upper pot completely flows into the next pot, the coffee is finished.

Source: gourmet table