Siphon making method one two coffee from when popular in China simple and easy to use brewing
Production method one
1. The siphon pot is connected with the right amount of water, and hot water is recommended, because the standard alcohol lamp of the siphon kettle takes more than 10 minutes to heat a pot of cold water, which is more time-consuming.
two。 Dry the next pot, put the filter cloth at the bottom of the upper pot, fix the hook at the bottom of the filter cloth on the bottom tube of the upper pot, and fill it with coffee powder.
3. Insert the upper pot into the lower pot, light the alcohol lamp, and note that the siphon tube of the upper pot should be perpendicular to the fire source. As the water temperature rises, the water from the lower pot is slowly pumped to the upper pot, stirring evenly with a stirring stick, so that the coffee powder and water are fully mixed. And start the clock.
4. The extraction time of coffee is about 1 minute. Light-roasted coffee can increase sweetness and alcohol thickness properly, while deep-roasted coffee can reduce it so as not to be too rich and bitter. When you arrive at one minute, remove the alcohol lamp and stir the pot again (usually about 10 times, or one more time during the production period, such as 30 seconds. At this time, you can see that the coffee liquid from the upper pot slowly flows into the lower pot, while wrapping the next pot with a cold wet towel to make the air in the pot contract very quickly to speed up the reflux.
5. All the coffee in the upper pot is returned to the lower pot, removed from the upper pot, and began to enjoy siphon coffee.
Production method two
Only step 2 is different from method 1, wait until all the water is pumped into the pot, then add the coffee powder and start stirring. The advantage of method 2 is that after all the water is pumped into the pot, the coffee powder is added at a relatively stable temperature.
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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 originated in Europe and the United States, it is very popular in Asia.
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The use of siphon pot skills and errors: 1. When stirring coffee, it is important to stir evenly, so that coffee can be fully extracted. When Bird Brother learned siphon coffee making in the early years, he knew that a cross method of stirring was very complicated and mysterious. Later, he learned that because the coffee teaching courses in the early years were mostly based on siphon pots, if only stirring evenly, students would feel that there was no technical content to pay tuition fees.
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