How to operate the siphon pot the physical properties of siphon coffee Japanese siphon death wish
How to operate a siphon pot
The physics of siphon coffee may be complex, but the process is not mysterious. Coffee has nothing to do with your attitude, hand-made bamboo whisks or stirring techniques, because no matter what method is used, a good siphon pot can achieve a reasonable amount of coffee extraction from the entire range at the right temperature.
When the upper pot is tightened, a closed system is formed, with water, air and steam in the lower pot. When the kettle is heated, the pressure of the air and steam increases. When the pressure in the lower pot exceeds one atmosphere, the water in the lower pot is forced to enter the upper pot through the conduit at the lower end of the upper pot. Note that although the pressure in the lower pot exceeds one atmosphere, the water sucked into the upper pot does not need to boil.
Once the water level in the lower pot drops below the conduit, the system is no longer airtight, air and water vapor escape through the conduit, and the water slowly begins to boil. Due to the release of air and water vapor, additional water vapor is formed, and the ratio of water vapor to air in the lower pot increases. In order to achieve an effective seepage rate, a certain ratio of water vapor to air must be present. If the water level in the lower pot is smaller relative to the capacity of the lower pot at the beginning, then in order to satisfy a certain ratio of water vapor to air, the steaming time needs to be longer.
When heat is removed, the steam in the lower pot cools and condenses, reducing the overall internal pressure. When the overall internal pressure is less than the external pressure, the liquid is forced back into the pot.
The wall of the upper pot will have a certain frictional resistance when flowing back, and the liquid will generally find the place with the least resistance to pass through, and the resistance around the upper pot will make the coffee liquid gather and flow down to the center. So here the authors recommend using a certain amount of gentle agitation at the beginning of the percolation to move a certain amount of coffee powder away from the pot wall towards the center. A properly operated agitation can rebalance the resistance in the pot and thus make the extraction more uniform.
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How to distinguish between good and bad milk bubbles
Milk foam element one: refrigerated milk is best refrigerated, about 5 degrees Celsius, the heat brought by the coffee machine steam can complete the formation of foam before the milk temperature goes up, on the contrary, the normal temperature is normal temperature milk, especially in summer, this makes the room for temperature rise is very limited, often in the steam shortly after the thermometer indicates 65 degrees. Milk foam factor 2: the amount of milk is drawn in the coffee.
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How to maintain the standard of high quality coffee produced by coffee utensils and coffee processing factories
How to operate the siphon pot to siphon the physical properties of coffee may be complicated, but the process is not mysterious. Coffee has nothing to do with your attitude, handmade bamboo sticks or stirring techniques, because no matter what method is used, a good siphon pot can extract a reasonable amount evenly from the whole range of coffee extraction at the right temperature. When the upper pot is tightened and the lower pot is screwed
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