Coffee review

Siphon principle of siphon coffee in Saifeng pot what is the flavor of siphon coffee brewer?

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, The Saifeng kettle is a historically tested coffee brewing equipment, which I can't help but bear; however, you can't escape the difficulty of cleaning it. The exquisite glass pot is pleasing to the eye, but if you break it accidentally, you may not only ruin your purse, but also your fingers. You don't want to jump to work with a red ok wrapped in gauze, do you? Cafe Americano

The siphone is a time-tested coffee brewing device, which I can't stand; however, the difficulty of cleaning the siphone is also something you can't escape. Delicate glass jugs are pleasing to the eye, but if you accidentally break them, you may not only ruin your purse, but also your fingers. You don't want to jump to work wrapped in bandages and reddened ok, do you? The Americano coffee maker is usually the only brewing option I recommend for guests at home. At least it's safe and simple. You'll sacrifice concentration, but at least it won't disappoint you too much.

AeroPress is something I met at the American Coffee Forum. It has caused a lot of repercussions since it was launched. It simply looks like an improved press pot. But it has filter paper, so the coffee comes out clean. In addition, it has piston, so it can cause a small amount of pressure to increase the extraction rate. It produces a strong coffee base, but does not lose its round, thick, clean taste characteristics.

Private thought, round, clean, but not easy to show sour brewing characteristics, and the temperature of the water used. The original instructions suggest that when brewing it, do not use too high temperature water, about 75 to 80 degrees can be. This temperature is often insufficient to extract the organic acids effectively, but if you use water at about 90 degrees Celsius, the sourness in medium-light roast coffee will appear quite clean and bright. In addition, it is not easy to extract bitter taste with cold water. However, its sweet performance will not be discounted. In my experience, it will even be better than the hand-made method.

We used Yirgahceff, which was immediately put into the pot, and boiled with 80 degrees water, and there was no sour taste; relatively speaking, its floral and fruity aromas were really well preserved, which impressed me. At this temperature, Yrgacheffee performed relatively steadily, but its level performance was not inferior at all. If you heat the water up, you can get a bright taste closer to hand washing or racing.

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