How much is the grinding degree of blue mountain coffee beans in siphon pots-steps of siphon pot brewing coffee

Siphon pot brewing blue mountain coffee beans how much grinding degree-Siphon pot brewing coffee steps

After the water in the lower pot is completely boiled, temporarily remove the alcohol lamp for about 10 seconds, and then move it back, but do not place it directly below the lower seat. It should be slightly offset from the center position. This has two purposes: one is to make the water temperature the most suitable temperature, about 95 ° C, and the other is to weaken the firepower of the alcohol lamp.

Centralize the upper pot and insert it into the lower pot. At this time, the water in the lower pot will flow into the upper pot along the vertical pipe of the upper pot due to the increased pressure after heating. When the water in the lower pot is only left, use a bamboo mixing rod to pour wet coffee powder from all sides to the middle. Start timing after the coffee powder is completely wet (at this time, do not stir the coffee mixture, this stage is called "braising").

When 25 seconds, stir 2~3 times with bamboo stirring stick, stir coffee mixture for the second time after 55 seconds, stir quickly at this time, stop stirring after a layer of white foam appears on the surface of liquid, wait for a few seconds, remove alcohol lamp, turn off.

Wipe the lower pot with a cloth prepared in advance to cool the lower pot. The order of wiping is to wipe the bottom first, then wipe the surroundings, and do not stay in one position for too long, so as not to crack the lower pot due to uneven cooling. As the lower pot cools, the internal pressure drops, causing the coffee in the upper pot to be sucked into the lower pot.

After the solution in the upper pot is sucked into the lower pot, pull out the lower pot and pour the coffee in the lower pot into a coffee cup warmed in advance.

Later: judge the heat according to the shape of the foam: if there are a lot of fine bubbles, it means that the heat is too big, and the coffee cooked will be bitter; if there are large bubbles, and a few seconds later, it means that the heat is ideal; if no bubbles appear, it means that the heat is insufficient.

When making siphon coffee, use the hand-operated bean grinder, which is more emotional and can also meet the demand. Adjust the thickness before use, and control the fineness of coffee outflow by adjusting the gap between the rotor and the powder. If the beans fall too fast or do not change for a long time, they need to be adjusted. After boiling water, start grinding, so that the water in the siphon coffee pot can be ground before boiling, so that the coffee powder emits aromatic substances in the air for the shortest time, the most able to maintain the original taste of coffee.

Siphon coffee focuses on flavor. Therefore, the grinding speed should not be too fast, too fast and easy to overheat, overheating will accelerate the volatilization of coffee powder aroma; it should not be too slow, coffee powder exposed to the air for a long time, of course, volatilize more; contact the heating progress, master a degree, moderate grinding speed; generally, after a few turns, you can reverse it

Blue Mountain is a high-priced single-item bean, and it is fresh and balanced style. It is not suitable for Italian concentration. Too strong taste does not reflect the complex flavor of single-item coffee. Blending + deep baking is more suitable for Italian style. If it doesn't work for espresso, it doesn't work for mocha pots.

In order to preserve the original flavor of fine coffee, veterans will use hand flushing or siphon to extract, because the method can be controlled, and the degree of coffee extraction can be adjusted according to their own preferences and techniques; siphon pot is indeed a sharp tool for brewing single items. French pressure is an easy way, but the playability is less controllable.