A video illustration of the steps of making coffee in a hand pot

A video illustration of the steps of making coffee in a hand pot

Brewing coffee in a siphon pot will taste lighter than that in a French filter kettle, because some of the water in the tube in the upper pot will not flow into the upper pot and come into contact with coffee powder. In addition, because alcohol has been heated all the time, it tends to be extracted at high temperature, so it is easy to extract bitterness or astringency and become stronger. And its use of filter cloth will also filter out some of the original smell of coffee. But it depends on one's hobbies and preferences, because different utensils have their own uniqueness.

The first part of steaming is actually strong enough for the water to fully touch the coffee powder, discharge the gas and infiltrate the coffee powder to facilitate subsequent extraction. So there's no stick? There is a Tilafa, but you can't do it? You look good enough to wet the coffee powder. Japanese brewing will be steamed to only one drop, or not dripping and fully infiltrating, it is useless to tell you, scientifically speaking, it is just enough contact with powder and water. BUT, don't let the water stay too much. Due to the exuberant discharge of the gas, the steaming water is difficult to extract the water solution in the coffee. Too much steaming and dripping means less water that can be extracted normally.

Segmented extraction: in fact, it is water injection. In the video, the main variables that mainly rely on immersion extraction are grinding degree and soaking time. Water injection only needs to pay attention to the fact that coffee powder is soaked, and whether the circle is round or not. Whether the water flow is fine or not can be ignored. About 20g powder, so we only need to control the total extraction time at two and a half to three minutes, the general extraction rate will not be too biased, during which time it is horse step water injection or handstand water injection. There are too many contents in detail, and the experimental data can be used as a reference value. According to the experimental data of CBC Cooking Institute, the best cooking time for 60 g coffee powder corresponding to 1000ml water is 4: 6 minutes (without steaming) because the spoiling capacity of hand flushing is generally lower than that of the American trickling filter, so 6 minutes is recommended as the reference time. So, for example, the reference value of my 400ml water is 6 minutes X 0.4 minutes 2 minutes 24 seconds. For example, after steaming 24g coffee powder (the midpoint ratio of SCAE gold cup) with 400ml water, the remaining water can be injected evenly in 2 minutes and 24 seconds and the water can basically be in the range of gold cup.