Tips and Mistakes in Using Siphon Kettle American Fine Coffee Society Chinese Coffee Net Siphon Coffee Making

Skills and misunderstandings in 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 alternation, the poor quality of the ordinary glass pot may crack, but the crack 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.

The so-called hills can be high as long as you stir hard.

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. You might as well try the fun of making different results with your friends and family.