How to control the temperature of siphon coffee?-temperature control of semi-automatic coffee machine

How to control the temperature of siphon coffee?-temperature control of semi-automatic coffee machine

Tips for making individual coffee in a siphon pot: when it takes only 50 seconds to make a cup of coffee (the second time in 20 seconds and the third time in 45 seconds), pull up the upper ball quickly after turning off the fire, pour out the remaining water from the lower ball, and then insert it back into the top ball. this action is called pouring bottom water, if you do not want to do this step, the water only needs 175 grams.

1. The proportion of gouache

Siphon pot brews coffee, and the taste of the coffee liquid is between alcohol and Chun. Too strong and too light can only be a good taste, the standard taste, it all depends on the proportion of gouache.

Recommended ratio: 160ml/20g (water / coffee powder)

In a three-cup siphon pot, for example, the position of the water is exactly where 2p is marked, and the number of coffee beans with 8g spoons is exactly two flat spoons plus half a spoon. The powder with medium and fine particle size is better.

2. The timing of inserting the upper seat (the grasp of the first temperature key point)

When heating the feed water of the alcohol lamp, put the powder into the upper seat first, and then put the metal chain into the water of the lower cup, so that the chain touches the bottom and small bubbles are formed (Note 2). At this time, it is better to insert the upper seat and let the water begin to rise into the upper seat.

Principle: the heat conduction of metal hanging chain is better, and the cause of thermal expansion and cold contraction of water when contacting the bottom leads to the formation of air bubbles. The temperature at this time is about 95 degrees. When the temperature is higher than 95 degrees, there are large bubbles, and the temperature has reached about 98 degrees.

After insertion, continue to heat up, and the water begins to rise into the upper seat. The temperature of the water in the lower cup is more than 95 degrees Celsius and reaches the upper seat. due to heat diffusion, the temperature is exactly between 90 and 95 degrees.

The water begins to rise at an accelerated rate, and eventually it will overshoot. Pay attention to starting to adjust the distance between the fire and the beaker so that the water rush is as slow as possible. Because of the overshoot, the water temperature also exceeded 95-96 degrees. At this time, stir the coffee powder to make the water powder mix evenly, at the same time, it also plays the role of accelerating heat dissipation, so that the temperature that may be higher than the required temperature can be reduced as soon as possible.

3. Keep the temperature of the upper seat

This process is called the "stew" process. Keep the distance between the fire and the beaker until the water in the lower cup rises gradually and does not cause boiling in the upper seat. the coffee powder seems to cover the water surface of the upper seat like a lid. Generally, the distance between the fire and the beaker is about that position on the surface of the bottom water of the lower cup, and there must be proper adjustment in the process, in order to slow down the rise of the water in the lower cup as much as possible.

Principle: the water in the lower seat rises at this time, which is actually the process of transferring heat to the upper seat. Because the heat of the upper seat is constantly diffusing, it is necessary to replenish the heat and keep the temperature basically constant. After that, when it boils in the upper seat, the temperature will be high. as long as it continues to rise slowly, the temperature will be basically constant between 92 and 96 degrees.