The correct brewing steps of coffee introduce how to brew coffee by illustrating the method of brewing.

Because Espresso is under the pressure of 8~9bar, forcing hot water to pass through coffee powder quickly, the extraction time of each cup of coffee only takes about 25 to 30 seconds, saving a lot of time and cost, because the time for water to pass through coffee powder is very short, so the grinding scale needs to be meticulous and stable.

To get good grinding quality, a good bean grinder is indispensable! Because it is only possible to get a good cup of coffee by using a bean grinder that cuts beans quickly, rises slowly, and grinds beans with a uniform fine density, with fresh coffee beans.

A good cup of Espresso coffee should be strong but not too bitter. With milk and milk foam, you can get a cup of fragrant milk coffee (Latte or Cappuccino). Mellow Espresso and fine milk foam attract the majority of consumers in a short time.

The siphon coffee brewing method is also known as the plug pot or vacuum pot. Because of its beautiful shape, the brewing process is full of drama and gives off a strong aroma of coffee. The plug pot is basically composed of two glass balls, one on top of the other. The middle is separated by a filter with a filter cloth.

First of all, put boiling hot water in the lower glass ball, depending on the size of the coffee cup used to determine the amount of hot water, the average cup of coffee needs about 140~150c.c. After that, fix the pot with the filter cloth on the base, pour in the ground coffee bean powder, and heat the water in the pot by alcohol lamp or other heat source.

After the water boils, the steam pressure forces the water to rise through the pipe. At this time, the coffee bean powder in the upper pot comes into contact with hot water and mixes it like mud through the action of stirring, dissolving out the four flavors and one fragrance of coffee.

Let the coffee and water fully soak and extinguish the fire source. After the air in the lower ball cools, a vacuum will be formed. The coffee liquid will be sucked back into the base through the filter cloth. At this time, the coffee will be poured into the preheated cup, and you can indulge in its unique fragrance and sip its taste of both joys and sorrows.

When using the siphon method to brew coffee, the cleaning and preservation of the filter cloth is quite troublesome. After its first use, the cloth changes from pure white to brown, accumulating fat and protein that cannot be completely removed. Contact with the air will produce a disgusting stench, seriously affecting the taste of coffee.

Some people keep the used filter cloth in a cup of water, which is a good way, but pay attention to changing the water frequently.

Here is a delightful piece of good news for users: at present, discarded filter paper can replace the traditional filter cloth, which has the advantages of hygiene, convenience and cheapness, which is a great blessing for those who love siphon brewing.