The coffee in the siphon pot is too scorched. Tutorial video steps.

Siphon pot brewed coffee too burnt tutorial video steps tips

1. The next bottle must be dried without water drops, otherwise it will break.

2. Pull out the seat to the right oblique back is pulled up, do not pull out broken.

3. The spring below the middle filter should be tightened, the hook should be hooked, and it should be dialed to the center.

4. Insert the seat firmly down.

5. Water quality: pure water, purified water, magnetized water, do not use open spring water, tap water, distilled water, ionized water, soft water.

6. Temperature 80~90℃

7. Time: all 50-60 seconds (do not exceed the time too long), special coffee can be brewed for 1 minute.

8. Coffee beans should be fresh and not wet.

9. Coffee beans are best ground to cook, the most fragrant, delicious.

10. Pay attention to the wind direction, don't blow the fire directly.

11. Note the size of the fire source: small fire is best.

12. Boil coffee powder first beat loose, pour out, and then rinse with water.

Yami/1 generation/2 people siphon pot/set siphon pot coffee brewing tips: 1. One cup of coffee uses 25 grams of beans and two cups 45 grams. Iced coffee is 30 grams for one cup and 55 grams for two cups. This regulation can keep the quality, taste and flavor unchanged. II. Water quality requirements, pure water, purified water, magnetized water, distilled water, are more suitable for coffee extraction water sources, do not use untreated mineral water, because mineral water contains rich minerals will directly image the quality of coffee extracted. III. The appropriate drinking coffee temperature is between 65 and 80 degrees, and it should be drunk as soon as possible after extraction. IV. Coffee roasting degree is not the same, brewing time is not the same, it is reasonable to say that light coffee can be boiled for five seconds more, so as to bring out the mellow taste of coffee. v. The temperature is controlled between 80 and 95 degrees. If the water temperature is too high, it will burn the internal components of coffee and it is easy to boil. vi. The number of grinding segments of coffee beans is about 2.5~3.5 segments. The basic principle is: coarse grinding of acid beans, fine grinding of bitter beans, high new segment and low old segment. VII. Siphon pot brewing time should be controlled between 50 seconds and 55 seconds, if the time is too long, coffee aroma is easy to volatilize and bitter sour increase; too short a time and can not boil the taste of coffee, which requires baristas to have rich experience to judge, according to each coffee beans different roasting degree, taste, acidity to adjust the extraction time, more common time control in 50~55 seconds. VIII. Pay attention to the size of the fire, the general fire grams are divided into big fire, medium fire, small fire, when the water begins to rise, pay attention to the fire, move the fire too late, the water temperature will be too high, the coffee cooked out of the coke is heavier, move the fire too early, the water temperature is not enough, the original taste of coffee can not be cooked out. IX. Coffee powder stirring should be moderate, do not beat coffee powder hard, only stir 2-3 times a minute, according to the time ratio to calculate, while stirring should not stir filter cloth. X. The siphon pot must be cleaned every time the coffee is extracted. It cannot be cleaned with detergents and other cleaning agents containing strong odors, which will affect the quality of coffee when extracting coffee next time (how to clean the siphon pot). Siphon pot cleaning tips), clean with clean water and dry with clean cotton cloth