How to use siphon coffee to make a good cup of coffee

Step 1: choose the appropriate thickness of ground beans, which is very important for siphon coffee, and it is also the most important factor affecting whether the brewed coffee is good or not. (the thickness is like the special sand of Taiwan Sugar No. 3, you can easily judge by comparing the feel between the two.)

Step 2: put the filter cloth in the upper seat of the siphon, fix the position of the upper seat and the filter cloth, and make sure that the position of the filter cloth is in the center. If the position is biased, you can adjust it with a bamboo spoon.

Step 3: spoon the right amount of coffee powder into the upper seat of the siphon. The amount of coffee powder, each cup of siphon coffee, in the cafe standard Huai is about 18g to 22g, with 110cc water, but the general practice, more than 15g on it.

Step 4: insert the upper seat of the siphon into the lower seat.

Step 5: boil water and boil until 100 degrees Celsius.

Step 6: the water seat of the lower seat will begin to rise along the middle tube of the siphon. When half of the water has risen to the upper seat, stir the upper seat with a bamboo spoon and evenly distribute the coffee particles and hydraulic powder in the upper seat.

Step 7: the coffee and water in the upper seat will form a three-layer phenomenon, the upper layer is foam, the middle layer is foaming coffee powder, and the lower layer is immature water that will become the standard color of Huai coffee. If you take a big bubble and roll as soon as you rise, it means that the firepower is too big, so turn the fire down immediately. Remain at rest for about 20 to 30 seconds, a period called "stew", then the upper foam expands and the middle layer gradually disintegrates and precipitates until the bubble is as big as a golf ball, or even bigger, and the lower layer disappears completely. At this point, you can press the powder evenly with a bamboo spoon for about 3 times (do not over-stir) and then turn off the fire. The liquid color in the seat is consistent and foam-free coffee.

Generally speaking, siphon coffee can be heated in two ways: one is gas, and the other is alcohol. Because of its high firepower and fast heating, gas is more commonly used in cafes. But in fact, the point is whether the temperature control is appropriate.

Tip B: after washing the filter cover, filter cloth and bamboo spoon, it is best to keep them dry so as not to produce unnecessary bacteria.

Secret C talk-A little skill for judging water quality. Boil it in filtered unboiled water. The water quality basically needs soft water, and it should be noted that when raw water boils for the first time, coffee should be made immediately, otherwise the water quality will deteriorate if it has been boiling in siphon for a long time, because the oxygen contained in the water is lost when it is boiled for too long.

Secret Dmurf-when the upper seat of the siphon is inserted into the boiled lower seat, if the water quality is good enough, it will not look like hot water boiling to spray out. If the water quality is not good, you should be careful, as hot water may be ejected when it is inserted into the upper seat, causing the risk of scald.

Secret Emure-when the flameout coffee drops, what comes out of the upper glass tube in the lower seat is a big bubble, which is an important element to prove that the coffee oil and gel are sufficient, because coffee is not water, but a gelatinized state that is not diluted by ice water, and the taste is round, smooth, comfortable and smooth. And the foam is small and even a layer of foam is a mixture of oil and water. Taste strong bitter, strong acid, strong stimulation is the phenomenon of extraction and lack of fire throat.