Ami siphon coffee pot makes coffee. Why is the coffee so light?

Ami siphon coffee pot makes coffee. Why is the coffee so light?

1. When stirring coffee, it is important to stir evenly so that the coffee can be fully extracted. in the early years, when Bird learned to make siphon coffee, he knew that a cross stirring method was very complicated and mysterious. Later, he learned that because the early coffee teaching courses were mainly siphon pots, if only mixing evenly, students would feel that there was no technical content for free tuition fees, so emphasizing the importance of this mysterious technique was purely misleading. In fact, siphon production needs to pay attention to a lot of details, but not here.

two。 When stirring coffee, the stirring stick should avoid touching the filter cloth at the bottom of the pot, otherwise it will release more filter cloth flavor and affect the flavor purity.

3. Mixing bar should choose tasteless bamboo products or high-temperature-resistant edible-grade plastic mixing bar, wooden mixing bar will affect the flavor of coffee.

4. Cold towel cooling is the essence of the whole siphon production, the towel should be as cold and wet as possible and large enough, the cooling effect is good and does not leave a dead corner. Why cooling is the essence? The reason for the rapid reflux of the coffee liquid is to prevent excessive extraction, in addition, the pot is in contact with the fire source and the temperature is too high, the coffee liquid is easy to be reheated to produce an unpleasant scorching smell. So whether a cup of coffee is fragrant or bitter, cooling is the key. (at the moment of cooling, due to the huge temperature difference between hot and cold alternation, the poor quality of the ordinary glass pot may crack, but the crack will not explode. So don't try to be cheap, try to choose a siphon pot of good quality that can withstand the alternation of cold and heat.

1. Connect the siphon pot to the right amount of water, and it is recommended to use hot water, because the standard alcohol lamp of the siphon kettle takes more than 10 minutes to heat a pot of cold water.

two。 Dry the next pot, put the filter cloth at the bottom of the upper pot, fix the hook at the bottom of the filter cloth on the bottom tube of the upper pot, and fill it with coffee powder.

3. Insert the upper pot into the lower pot, light the alcohol lamp, and note that the siphon tube of the upper pot should be perpendicular to the fire source. As the water temperature rises, the water from the lower pot is slowly pumped to the upper pot, stirring evenly with a stirring stick, so that the coffee powder and water are fully mixed. And start the clock.

4. The extraction time of coffee is about 1 minute. Light-roasted coffee can increase sweetness and alcohol thickness properly, while deep-roasted coffee can reduce it so as not to be too rich and bitter. When you arrive at one minute, remove the alcohol lamp and stir the pot again (usually about 10 times, or one more time during the production period, such as 30 seconds. At this time, you can see that the coffee liquid from the upper pot slowly flows into the lower pot, while wrapping the next pot with a cold wet towel to make the air in the pot contract very quickly to speed up the reflux.

5. All the coffee in the upper pot returned to the lower pot, removed the upper pot, and began to enjoy siphon coffee.