Coffee pot operation chemistry experiment siphon pot

It is very important to choose a coffee pot that suits you. Although the siphon pot is troublesome to use and clean, it is definitely one of the must-have coffee utensils for coffee enthusiasts.

Syphon pot, also known as plug pot, is invented by the British, Japan improved and carried forward a coffee utensils. Before the invention of Italian coffee machines, siphon pots were widely used in Europe, but with the invention and popularization of Italian coffee machines, siphon pots quickly faded out of Europe because of their extremely fragile shortcomings, but Japan was due to its serious national characteristics.

Utensils advantages: extracted coffee soft, aroma overflowing, extraction process ten points interesting, according to different coffee beans to adjust the extraction method to get the best flavor.

Utensils shortcomings: operation has a certain technical, cleaning trouble, more fragile.

Brewing speed: very fast, usually 1 minute

Utensils price: general, about 200 yuan can buy more common, do not recommend buying too cheap

Cleaning and maintenance: more troublesome, especially filter cloth to maintain durability: poor, not only the pot body is easy to break, filter cloth also needs to be replaced frequently

Applicable coffee beans: generally suitable for high-quality coffee beans, said to be especially suitable for Blue Mountain coffee beans

Applicable places: family, two or three friends chat

Domestic recommended brand: HARIO is the undisputed siphon pot brand leader in China

Usage:

Oblique insertion method of siphon pot on pot

The charm of coffee lies in her capriciousness. It is difficult for us to drink two cups of exactly the same coffee. The same is true for the extraction method of coffee. Everyone will form their own habits and original secret methods. This cycle of learning-creation-learning-creation makes me fascinated. Siphon coffee, like all other coffee extraction methods, is full of controversy, so I'm here to introduce one of the most basic methods, and I want you to remember that in the coffee world, there is no right or wrong, only suitable or not.

Ingredients:

1. Coffee----15 grams for the first person, 10 grams for each additional person (individual coffee beans will increase or decrease according to taste). The grind is medium grind, and the grain feel is similar to that of granulated sugar, which is slightly finer.

2. Water---Use unboiled pure water. If the fire source is alcohol lamp, it is recommended to heat the water to the state where it will not be opened. About 160 cc's of water for one person.

Operation steps:

1. Pour water into the siphon pot, remember that the fire source is alcohol lamp must use hot water, otherwise the water may not boil for 1 hour. The first time to use the siphon pot suggested that they take a measuring cup to test the amount of water, the general manufacturer on the pot marked by the cup may not be suitable for everyone.

2. Carefully wipe the outside of the lower pot with a dry cloth. If there are small drops of water left, it is easy to burn the lower pot.

3. Ignite the water, and at the same time pass the small hook on the filter cloth through the conduit of the upper pot, and hang the conduit mouth, which the novice must pay attention to! It's easy to forget or ignore, and if you forget to hang the hook, it will cause the filter to open, leaving your coffee full of powder.

4. Pour the ground coffee powder into the upper pot, and then insert the upper pot obliquely into the lower pot, pay attention to the oblique insertion, do not insert it, just put it on the lower pot, do not let the sealing ring close.

5. When the water in the next pot begins to bubble, put the upper pot upright and insert it firmly. After a while, the water in the next pot begins to rise.

6. When 2/3 of the water rises to the upper pot, start the first stirring, stirring must be gentle, there are a variety of techniques, there are circles, push down, half moon, etc., beginners can start from the easiest to grasp the circle, the number of circles can not be too many, 5~8 circles is appropriate. Make sure that the coffee powder comes into full contact with the water.

7. After the first stirring, the fire will be slightly removed. If there are conditions, the fire should be adjusted to a lower level. Make sure that the extraction process of the upper pot is quiet and no bubbles are generated. However, if the fire is too small, the pressure of the lower pot will be insufficient, so that the water in the upper pot will fall back to the lower pot again. The balance of the master should be practiced more.

8. 25 seconds to 30 seconds after the start of the first stirring, you can stir the second time or not. The second stirring is the same as the first time, and the technique should be gentle. The number of turns is 2~3.

9. Another 15 to 20 seconds before the flame goes out and the final stirring begins. If you are not skilled, you can stir before turning off the flame, stir and then turn off the flame. If you are skilled, you can stir while racing after turning off the flame. The stirring requirements are still gentle, 3 to 5 rounds can be done.

10. Match wind is to gently wipe the outer wall of the lower pot with a wet cloth after extinguishing, so as to help the lower pot cool down quickly, thus speeding up the speed of coffee falling back to the lower pot. Be careful not to wipe the parts with coffee liquid, which will only make the coffee cool.

11. Pull out the upper pot. When pulling out the upper pot, hold the pot holder of the lower pot with one hand. It is suggested that there is a nut on the pot holder to control the elasticity of the lower pot. You can pinch that part. The other hand holds the top of the upper pot, and then shake the upper pot in a circle and pull it up slightly until the upper pot is pulled out.

According to the above steps, you can cook a cup of stable siphon pot coffee. Of course, after mastering the basic method, interested parties can do more research and eventually form their own genre!