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How to extract Coffee from siphon Pot for Video use

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, How to extract coffee in siphon pot the process of flavor extraction + filtration is carried out at the same time, and the extraction takes place at the center of pouring water. The more water, the more extraction. Newly roasted coffee beans will produce more carbon dioxide, these gases are not conducive to the full contact between water and coffee powder to complete the extraction, so it is necessary to stew first to avoid uneven extraction of coffee powder.

How to extract Coffee from siphon Pot for Video use

The process of flavor extraction and filtration is carried out at the same time, and the extraction takes place around the position where the water is poured into. The more water, the more extraction. Newly roasted coffee beans will produce more carbon dioxide, these gases are not conducive to the full contact between water and coffee powder to complete the extraction, so it is necessary to stew first to avoid uneven extraction of coffee powder and affect the efficiency. The principle of extraction is that the coffee ingredient enters the water from the surface of the coffee powder. With the decrease of the surface concentration, the coffee ingredient is transferred from the center of the powder to the surface.

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.

Thirty seconds later, stir 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. The time required for this process is about 5 seconds.

Continue the "stew" process for 20 seconds.

Remove the heat, rotate and stir to make the coffee powder and water mix more completely. Prepare to filter.

The third temperature control

The coffee liquid began to fall to the lower seat. Before, use a wet towel to quickly wipe the bottom of the lower glass, especially where it was overheated just now, and you can hear the water on the wet towel "sniffing" when it touches the wall of the lower glass. This is a temperature control process that can not be ignored. At this time, the temperature of the overheated position of the lower seat is above 100 degrees. If the coffee liquid comes into contact with this high temperature at this time, it will be scalded. When you drink it, you will feel bitter and bitter.

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