Grinding scale of Cuban Crystal Mountain Coffee beans introduction to the origin of manor flavor description treatment

A set of siphon pots, industrial alcohol, lighters, bamboo spoons for mixing, dry wet rags

Process

First, fill the water-hook the filter element and fill the pot with hot water until marked with the "two cups" icon. Put the filter element into the pot, hold the end of the chain with your hand, and gently hook it to the end of the glass tube. Be careful not to release the hook suddenly, so as not to damage the glass tube of the pot.

Second, ignite-insert the pot diagonally-wait for a big bubble to light the alcohol lamp, insert the upper pot diagonally, and let the rubber edge against the spout of the next pot (rest assured that the upper pot will not fall) so that the chain is soaked in the water of the next pot. Then boil the water and wait for the pot to produce continuous bubbles. Just put the upper pot diagonally, don't let it clog the next pot, small bubbles don't count, wait for big bubbles to appear.

Third, upright-insert into the upper pot when large bubbles appear in the lower pot, straighten the upper pot, shake it left and right and press it down slightly, so that it is gently stuffed into the lower pot. After the upper pot is plugged in, you can see that the water in the next pot begins to climb up. If you have a bean grinder, you can start grinding beans now! Two cups of water use a medium grinding scale of three spoonfuls of coffee (about 24g)

4. Let the water in the next pot rise completely to the top pot. After the water has completely risen to the top pot, don't worry, wait a few seconds, and then prepare to pour in the coffee powder after the bubble rises to the top pot less.

Fifth, pour in the coffee powder-stir (left and right) into the ground coffee powder, move it around with a stirring bamboo spoon, and evenly put the coffee powder into the water. The timing starts at the same time as the first stirring. Stir gently to avoid violent stirring. If it is fresh coffee powder, it will float on the surface to form a layer of powder. At this time, the coffee powder needs to be stirred so that the flavor of the coffee can be completely extracted. The correct stirring action is to move the bamboo spoon in the left and right direction, with a "strong way" of downward pressure, to "press" the coffee powder floating on the surface of the water below the surface.

6. Stir twice more-after turning off the first stir, time 30 seconds, make the second stir, and then time 20 seconds for the final stirring-- then remove the alcohol lamp. Take the pre-prepared (wrung-dry) slightly wet dishcloth and gently wrap the side of the lower pot from the side to prevent the wet cloth from touching the place where the alcohol flame at the bottom of the pot comes into contact, so as to prevent the pot from breaking. At this time, you can see that the water in the upper pot is quickly "pulled" to the lower pot. If your coffee is fresh enough, there will be a lot of light brown foam in the pot.

Choose a good steam coffee maker (such as mocha pot), of course, the Italian Bilotti BRIKKA double valve mocha pot is even better.

Picture 2 with Make Cuban Coffee Step 2 as the title

Choose Cuban-style Bustelo coffee or Pilon coffee. If you can't get pure Cuban coffee, you can use deep-roasted Colombian coffee instead.

Picture 3 with Make Cuban Coffee Step 3 as its title

Mix raw coffee powder with crude sugar, do not use white sugar.

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Fill the bottom of the mocha pot with cold water.

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Put the metal filter at the bottom of the mocha pot and fill it with a mixture of coffee powder and crude sugar. You can put as much coffee powder and crude sugar as possible, as long as you don't press it too hard.