It is better to use a siphon pot to make coffee.
How much better should it be to use a siphon pot to boil coffee grind
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
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
There is a grinder on the market that costs about 200 yuan and the motor blades are violently broken. In the past, there were some multifunctional juicers with more than 100 pieces, and there were similar functional components. This so-called grinder grinds unevenly, not "grinding" but "beating." Get out of the powder is very uneven, sell more expensive, try not to use. Especially siphoning coffee.
Flavor extraction + filtration is a simultaneous process, and extraction takes place centered on the position of pouring water. The more water, the more extraction. Newly roasted coffee beans will produce more carbon dioxide, which is 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 efficiency. The principle of extraction is that coffee ingredients enter water from the surface of coffee powder, and with the decrease of surface concentration, coffee ingredients are transferred from the center of the powder to the surface.
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