Steps of making Coffee with siphon Pot introduction to gouache proportion tutorial

Steps of making Coffee with siphon Pot introduction to gouache proportion tutorial

First of all, the difference between Japanese coffee and espresso lies in the machine and method of making coffee-espresso is espresso "stamped" with hot water at high temperature, while Japanese coffee is brewed coffee; "brewed" by hand, drip, siphon and so on. In practice, the former can be described as exquisite, while I can't find any other words except exquisite. In addition, anyone who recommends Japanese coffee will tell you that the taste of espresso is very different from that of brewed coffee. The former is rich and strong (the fat on the coffee is visible to the naked eye), while the latter is plain and delicate.

There is also an espresso machine in Guyusang's shop, but on the bar around the cuboid fish tank, all coffee drinkers have siphon pots in front of them. I asked Tanigasu, who strongly recommends Japanese style, whether the so-called difference between Japanese style and Italian style is just because people taste coffee from different angles (in fact, there are no advantages and disadvantages). He frowned and smiled, seemingly without a direct answer, but explained that (because of the language, I can only hire a shop assistant as an interpreter, there may be a deviation): anyway, Starbucks beans can only be used to make espresso, which will probably be exposed if you put them in a siphon pot.

Speaking of beans, I chose Colombia (P.S.), which has less acidity. After the beans are roasted, it is best to leave the beans for at least a week. If the color is uniform, the beans are good. Ideally, you should grind the beans before you start.), because you don't like the coffee with too much acidity, and according to Tani Sang, the coffee made from the siphon pot has distinct levels, sour is sour, bitter is bitter.

After choosing the beans, you will know the making tools. The siphon pot can be divided into three parts: a cylindrical upper pot for making coffee, a spherical lower pot for heating and receiving coffee (usually placed on a bracket), and finally an alcohol lamp or halogen lamp for heating (I use a more economical alcohol lamp today). In addition, you need a kettle to boil water, a cloth soaked in cold water, and a stick or spoon to stir coffee (I heard that the most fastidious Japanese barista will even make a special mixing stick the size of his hand out of bamboo).