Powder for advanced operation of siphon pot coffee
Just like the stirring of siphon pot coffee, there are also many different choices for powder. the more mainstream ones are powder first and then powder, also known as lower powder and upper powder. There is no difference between right and wrong between the two methods, but the more favorable control points of each method will be different, the following two methods are introduced respectively. Phellodendron mandshurica (Thunb.)
Add powder first
To add powder first is to put the coffee powder into the pot, and then put the water on the pot. The requirement of controlling the firepower by adding powder first is relatively high, and the firepower should be adjusted to an appropriate size while the water rises, so as not to produce a large number of bubbles to destroy the steam. at the same time, it is best to boil a pot of water in advance to test whether the position of the filter is in the right place, if it is not in the middle, it will produce a large number of continuous bubbles. The advantage of adding powder first is that there is a gradual warm and wet process for coffee powder, which can reduce the number of circles stirred for the first time, which is more conducive to the formation of steaming effect. However, the temperature control will be poor, so the timing of inserting the upper pot into the next pot will be particularly important, that is to say, it seems simple to add powder first, but in fact, it requires more practical experience than the latter.
After adding powder
Contrary to adding powder first, adding powder after adding powder is to let the water in the next pot rise completely to the top, and then put in the coffee powder. Before adding powder, we can have plenty of time to reduce the firepower of the fire source just enough to support the water on the pot will not fall back. Then adjust the position of the filter to keep it in the middle, and finally wait a few minutes to let the water temperature drop a little bit. In general, when the water in the lower pot rises to the top, the water temperature will be about 95-90 degrees, so we can let the water temperature drop about 2-5 degrees before putting in the coffee powder. Generally speaking, the higher the water temperature, the more bitter and even scorched the coffee will be, while the lower the temperature is, the more obvious the sour taste and aroma will be, but too low will also reduce the alcohol content and make the sour taste very exciting. therefore, it is very important to choose a suitable water temperature for coffee powder according to the extracted coffee.
We can try both methods, and even after accumulating some experience, we can choose different methods according to different characteristics of coffee beans or different extraction requirements.
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Advanced Operation Guide for Turkish Coffee
In China, it is very difficult to drink really delicious and authentic Turkish coffee. The utensils of Turkish coffee may be the simplest of all extraction methods. It is only a copper pot with a handle, but there is no carelessness in the details. After you have mastered the basic operation methods, you can refer to this article to improve the standard of making Turkish coffee. A cup of traditional Turkish coffee
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The stirring part of the advanced operation of siphon pot coffee
After skillfully mastering the basic operation method of siphon pot, in order to further improve the level of siphon use, it is undoubtedly a vital topic to study how to stir. Different stirring will lead to subtle changes in the flavor of coffee. We can try how different stirring will change the coffee from the two aspects of stirring technique and timing. Although there are some methods of stirring
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