How to adjust the temperature of the siphon pot? how many ways are there to make coffee?

How to adjust the temperature of the siphon pot? how many ways are there to make coffee?

Conclusion: the whole process is actually three times of temperature control, which can also be said to be the three temperature key points of the siphon pot brewing method. The knowledge involved is that we all know the appropriate temperature for brewing coffee, but we will not apply it in the specific operation. Some people do not understand the truth, so there are a lot of mysterious and mysterious arguments, which not only fail to improve the brewing technology, but also make people imagine how many mysteries the siphon pot produces.

The reason for keeping it between 92 and 96 degrees is that good-tasting substances such as proteins in coffee will be lost above this temperature; in addition, alkaloids and salts will be formed and strengthened above this temperature, and almost all of these substances bring bad taste.

Some of my friends were taught by coffee teachers and told me a lot of methods, saying that they were taught by teachers. I said, you go and ask the teacher why? If it is mysterious, it is that the teacher is also confused. The reason is simple and clear.

Degree of complexation-Note 1: the degree of complexation is an important index of coffee alcohol in coffee products. The taste substances of coffee reach the degree of affinity with each other through the brewing process. The degree of complexation is related to the quality of coffee beans, mainly the enrichment degree of beneficial taste substances in coffee, and the high enrichment degree is the basis of determining the mellowness of coffee products. Related to the roasting level of coffee, the effective formation and development of taste substances in the roasting process of coffee is the key to determine the final complexation degree of coffee products. In brewing, all kinds of beneficial taste substances are brought into play reasonably and are compatible with each other, and become molecular groups of taste substances, which are most closely integrated with water. The choice of water also determines the effect of this complex.

Maintenance of upper seat temperature

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 keeps rising slowly, the temperature will be basically constant between 92 and 96 degrees for 30 seconds before stirring for the second time. The purpose of this stirring is to replace the coffee powder on the top, the surface and the bottom. The stirring should not be too strong, the method is to stir down along the glass wall, and then row to the middle. After the periphery is treated in this way, press the stirring down several times in the place where the intermediate powder is gathered. This process takes about 5 seconds.