What's the difference between siphon coffee and hand brewed coffee?

Siphon coffee pot is most common in Taiwan and Japan. It is said that it was first invented by Scottish shipbuilder Robed Napier, and also appeared in Germany in 1830. Finally, it was continuously improved by France and Britain to become the top and bottom of the coffee pot. Under the action of heating and atmospheric pressure, the coffee pot makes the water go up (the air rises), and after the heat is turned off, the coffee is filtered down (the cold air drops) to complete the soaking and filtering of the coffee pot. It tastes so elegant that the producer seems to be a researcher.

Since the development of hand-made coffee, it has been divided into two groups from the filter materials used. Flannel is used in the old school, but less is used at present. The new school uses disposable filter paper, and the two schools have their own advantages and disadvantages and supporters.

Flannel has concerns about unsanitary and repetitive flavors, while paper filtration is quick and hygienic, but the Crema in the coffee is sucked away, and the flavor is obviously not as mellow as flannel.

The filter in the middle of the siphon coffee maker always uses flannel and has never seen any other substitute.

Size and amount of coffee:

Both requirements for coffee thickness and portion are the same, according to the SCAA cup test standard will be too light, drinking can be a little more, small only suggested that the 250ml water use 25 grams of coffee beans, and the grinding scale at 3 is more appropriate.

Water temperature and brewing time:

The approximate time for hand-brewing coffee will be 2 minutes, 30 minutes and 45 seconds. Many coffee makers in Japan like to brew more than 4 minutes, while the water temperature is about 90 degrees Celsius. The lower water temperature or thicker grinding will lengthen the brewing time.

The extraction time of the siphon coffee pot is at least 2 minutes shorter than that of the hand, and the extraction is usually completed in 45-50 seconds. Although the time is short, the water temperature is about 10 degrees higher than that of the hand, and boiling water above 100 degrees is almost used. so if the soaking time is too long, it will affect the flavor.

In addition, the hand flushing filtration method has a relatively large flavor change, and the different techniques, temperature and water flow rate will affect the flavor change; on the contrary, siphon has less flavor, and the adjustment space for coffee bean flavor is not as rich as that of hand flushing. As long as the production does not fail, it is almost easy to standardize.

My opinion on the difference of taste:

The hand is unstoppable, and the greatest charm of the hand is that it can drink a variety of other flavors of coffee, whether sour or firm, rich and multi-layered, and the front, middle and aftertaste are very obvious.

The coffee liquid extracted by siphon coffee is not just brewed. Due to the atmospheric effect of hot expansion and cold contraction, the coffee essence in coffee beans seems to be extracted, so although the siphon extraction time is short, it is very strong. Caffeine is also heavy.

From the traditional perception of Chinese people drinking coffee, most people still prefer the bitter but gentle thick coffee to the strong irritating bitterness, which can be achieved by siphon coffee, while hand-brewed coffee is full of flavor. However, I am afraid that most people cannot accept that coffee with fruit acid or citric acid is coffee, especially medium-and shallow-roasted coffee.

In fact, there is no certain standard for using filter paper or flange or siphon or mocha pot because of your own preference for coffee taste, or which tool coffee coffee practitioners prefer to use to show high-quality coffee. Now this is the trend of filter paper handbags, and even one-time earbags can also make good coffee.

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