The cooking method of siphon pot

Siphon coffee pot, also known as plug pot, real pot, using siphon principle to brew coffee. The cooking process is full of experimental drama, and the conditioning process is simple, but the brewed coffee has a special alcohol and aroma, which is generally unmatched by the ground coffee brewed by the machine. This method is especially suitable for tasting coffee that is not heavily roasted.

Steps:

1Step Add appropriate amount of water to the lower seat of the siphon pot (heated water can be used to shorten the time of boiling water) and light the alcohol lamp, place it directly below the lower seat of the siphon pot; hook the filter hook covered with filter cloth to the bottom of the upper seat and fix it in the upper seat of the siphon pot (ensure that the position of the filter is in the center); pour the ground medium and fine coffee powder into the upper seat of the siphon pot. Shake the seat horizontally a few times to evenly coat the coffee powder over the filter.

2Step When the water in the lower seat starts to bubble, lift the upper seat vertically into the lower seat, press down slightly and rotate it into place. (If the seat is inserted only when the water is boiling violently, the boiling water may splash suddenly, which is quite dangerous.)

Step 3 Water begins to rise, time. When the water rises halfway, gently press the coffee powder with a stirring rod to make it completely dissolve in the water. After all the water has entered the seat, stir slowly at intervals. Stirring times should not be too frequent, 3-4 times, depending on the amount.

4Step After about 45 seconds, turn off the alcohol lamp. When the lower seat is cold, the internal pressure drops, causing the coffee solution in the upper seat to be sucked back to the lower seat (this is also the origin of the siphon pot name); at the same time, boiling water is poured into the coffee cup to warm the cup.

5Step After all the coffee in the upper pot flows into the lower pot, fix the lower pot with one hand and shake the upper pot left and right with the other hand.

When the coffee solution in the upper seat is sucked into the lower seat, some foam will form above the liquid level in the lower seat in the final stage. By observing the state of the foam, you can judge whether the heat and extraction are appropriate; if there is a lot of fine foam, it indicates that the coffee is too hot, and the coffee taste will be quite bitter; if it is a large bubble, and disappears after a few seconds, it indicates that the heat is ideal; if there is almost no foam, it indicates that the heat is insufficient. If you find that the heat is not appropriate, you can adjust it by increasing or decreasing the time of "braising" in the later brewing.

6Step Pick up the pot and pour the brewed pure, fragrant coffee into the warmed coffee cup.

Step 7 OK, it's done!