A clear and distinct cooking method: siphon style

Rainbow straw type is the most commonly used way in traditional coffee shops, cooking is not only full of taste, smell satisfaction, but also the effect of visual display, but the quality of the coffee cooked is different from person to person, greatly different, is the most criticized place, the complexity of the cooking process (note! It's complexity, not difficulty.) It's the best way to make siphon style weak!

However, the rainbow straw cooking features: It can clearly express the sour, fragrant, sweet, bitter, astringent, body and other flavors of coffee, and the flexibility of cooking is extremely large, which can fully display the power of the bar. Therefore, if you have excellent cooking skills, it is the only way to perfectly present a single coffee item. Moreover, a skilled bar, in conjunction with the operation process of the bar, can cook coffee for only a minute or so, and the equipment cost is also much lower. If you can spend more time to learn, It will definitely be able to show the best flavor of coffee!

The key to the rainbow straw brewing method is the control of the water temperature and the way of stirring; the water temperature control at each stage affects the effect of the dissolution of coffee ingredients, and stirring is to make the coffee powder fully absorb the water and evenly release the essence. Therefore, the control of the water temperature, the timing of stirring, and the way of stirring need repeated practice to reach a skilled level in order to brew stable coffee.

Water temperature control comes from a stable fire source, but the alcohol lamp attached to the rainbow straw coffee group boils weakly and cannot be adjusted. If you can, buy a special stove for business use to ensure the quality of coffee. There are also mini gas stoves for coffee brewing on the market. The effect is good, but the failure rate is slightly higher. Another solution is to buy another alcohol lamp. One is fixed for high fire and one is fixed for low fire. Alternate use.(The fire power of the small fire is adjusted to cook, and the water in the beaker of the lower bottle rises to the upper bottle, and the coffee liquid does not fall down.) If you don't want to spend money on fire equipment, the final solution is to move the fire source according to the cooking situation to achieve the requirements of controlling the water temperature, but if the experience and technology do not reach a certain level, it is difficult to cook coffee in this difficult way!

In fact, if you can't control the water temperature, you can't demand the quality of coffee. The time problem that many people most often require is not so important. In the world of food, the first condition required must be temperature. Only temperature can be controlled, time makes sense. A cup of coffee that will burn must be too high in water temperature. There will be no other reason. Similarly, if the water temperature is controlled properly, even if it is boiled for five or six minutes, it will not burn off. Therefore, If you really want to make your coffee, you must find a way to control your water temperature!

Cooking method:

Hot water that will boil (calculated at 120cc or 90% of the capacity of a common coffee cup) pour into the beaker of the next pot, dry the water droplets that flow out of the pot with a dry cloth,(It is best to develop the habit of wiping the beaker after pouring water, so as not to notice the water droplets on the beaker and burn the beaker, which is the first reason for burning the beaker), take out the alcohol lamp, inject alcohol, remember to fill it with eight minutes, wait for the cotton wick to absorb alcohol before igniting, and then put it under the pot (remember to make sure that the beaker water has been filled when igniting, dry burning is the second reason for burning the beaker).

Pick up the upper pot, put the filter connected with a bead into it, make it pass through the elongated tube at the lower end of the upper pot, and pass out of the bottle. The bead outside the bottle has a hook. Hook the hook at the end of the elongated tube to fix the filter. Adjust the filter in the center position, and make sure that the filter cloth completely fits the base of the upper pot without gaps, so as to prevent coffee powder from flowing into the beaker of the lower pot.

Take out the grinder and use the measuring spoon attached to the coffee set to measure two flat scoops of coffee beans with a cup of 120cc water.(The amount and intensity are adjusted according to personal preference), scoop up the required coffee beans and put them into the bean grinder (the thickness of the powder is the so-called medium grinding, or coarse grinding, because the siphon boiling method, the coffee powder soaked in water for a long time, if the grinding is too fine, the coffee ingredients will be released excessively and the taste is not good, especially the astringent taste, so it is usually ground coarser. Of course, it is best to adjust the thickness according to personal preference. The general business of the Taiwan bean grinder is adjusted to about 2.5-3.5 scale, depending on the precision of the machine and there are differences), if it is to buy ground coffee powder to a scoop and a half of powder to 120cc of water, ground powder out into the pot. Remember to pat the pot to make the coffee level.

Then, pick up the upper pot, do not rush to insert, first use beads to practice part slowly into the beaker of the lower pot, insert the upper pot obliquely into the beaker of the lower bottle, so that the lower edge of the rubber of the upper pot, against the lip of the upper edge of the beaker of the lower pot, do not cover, to test the water temperature. If the water has boiled before the upper pot beads are put in or suddenly boiled when put in (this situation is more likely to occur in a narrow-mouth siphon pot), please remove the fire until the boiling state disappears and then move the fire into the beaker of the lower bottle according to the above method. When re-placing, pay attention to whether there are water droplets outside the beaker. If there are, remember to dry them. The beads placed in the post-filter will hang down in the center of the beaker in the lower bottle. (Sometimes the water temperature in the beaker is already very high, but it is not visible from the outside, so it is best to light the alcohol lamp and insert the upper pot obliquely)

Notice that the water hanging around the beading in the beaker of the lower pot will change slightly. At first, you will see the appearance of water ripples. Then, with the rise of water temperature, there will be small bubbles, and then medium bubbles. When the bubbles begin to form a continuous shape, it is at this time that the upper pot will be put into the lower pot. Count from one to five. At this time, the water in the lower pot will rise smoothly to the upper pot. The rising water will push the coffee powder upward, and then slowly soak the coffee powder. Will not break through the coffee powder (the temperature is too high, the water will quickly break through the coffee powder, submerge the coffee powder to boil, so that the coffee ingredients are not released in time, and the scalded coffee produces burnt bitterness. If the temperature is not enough, the rising speed of water is too slow to dissolve the ingredients of coffee, which will increase the sourness of coffee. When the water rises by two thirds, adjust it to a low heat and pick up the bamboo stick to stir. The way of stirring is to use the bamboo stick to stir the coffee powder clockwise for two to three rounds (the less circles, the better). Be careful not to touch the filter at the bottom. Don't act too fast. Don't be afraid to stir the coffee. As long as the stirring force is smooth (Too much stirring will release a lot of sour coffee acid, stirring is not enough to make coffee pile together, the release of ingredients is not complete, so that coffee is poor), if there is part of the coffee powder floating in the upper layer or in the coffee liquid is accumulated, do not stir again, pick up the stirring rod from top to bottom, in the way of poking up and down several times into the water can be stirred, start to calculate the time, appropriate stirring can make coffee fully absorbed into the water after expansion, produce "stewing" effect, At this time, it can be seen that the coffee powder particles are filled with fine bubbles, and the bubbles will slowly merge. After about 30 seconds, stir in the same way for the second time.(The second stirring will evaporate the bubbles between the particles and float the grease to the surface layer). After the second stirring for about ten seconds, remove the fire and extinguish the fire. Pick up a towel soaked in water and wrung out.(Do not be a wet towel) Wrap the next pot beaker, so that the coffee in the pot quickly flows into the next bottle, pay attention to the pressure problem when pulling out the pot, do not pull it hard, slowly pull out the pot in a rotating way, put it on the top cover, and then pour the coffee evenly into the coffee cup.

When cleaning, glass parts do not wash with detergent, wash directly with sponge, filter cloth on the filter should be cleaned without residue, after washing with hot water soak for about ten minutes, filter cloth into coffee or fluff ball when it needs to be replaced, in order to ensure that the filtration situation is good, cleaning because glass products must be careful not to collide, sometimes after collision there is no crack, but in the process of cooking cracking, this is one of the factors of inexplicable cracking when cooking!