How to make a good cup of coffee with a siphon pot

How to make a good cup of coffee with a siphon pot

1. Small fire: the flame should be small (if you use an alcohol lamp, it is better to use a shorter lamp) to avoid overcooking and scorching.

two。 Observation: pay attention to the change of the powder layer in the upper seat. Usually when the taste is almost cooked, the powder layer will spread and the viscosity will change.

3. Judge the concentration: when the concentration is high, the color of the coffee layer will change, and the aroma will change more than twice, so you can practice and record more.

4. Practice more: control the amount of fire, the way of stirring, observe the changes of powder layer and even aroma, and the concentration needed to determine the time to turn off the fire, and do more exercises under these conditions. Some arguments about siphon

Siphon coffee maker always has a hint of mystery in most people's impression. Siphon coffee maker plays an important role in the history of coffee development in Taiwan. In recent years, so-called ground coffee (Italian espresso) has become very popular. In comparison, this siphon coffee maker requires higher technology and more cumbersome procedures. In today's industrial and commercial society, there is a tendency to decline gradually, but the mellow flavor of coffee brewed by siphon coffee pot can not be compared with ground coffee brewed by machine.

Most people often have little knowledge of it, or even have the wrong impression, there are usually two extreme views, one is that some people are cautious and frightened about it, and what about the other? That is, they think that using a siphon coffee maker is just to boil the water and stir the coffee powder; in addition, some people think that the siphon coffee pot looks very dangerous. in fact, as long as it is improperly operated, every method of brewing coffee has hidden dangers.

1. Should the coffee powder be placed in the upper seat and gently leaned against the lower seat, or should the water be completely raised to the upper seat before powdering? The reason for waiting for the water to rise completely to the upper seat and then powder is for fear of dampness. I think that dampness is a long physical process, and it is a process in which the room air in the air is absorbed on the coffee powder. Leaning the upper seat lightly against the upper seat can not only avoid the occurrence of scalding events caused by the hot water in the lower seat and then inserted into the upper seat, and the high temperature water vapor will not only not make the coffee powder damp, but can achieve the goal of "pre-brewing".

two。 Is it better to stir as little as possible? The purpose of stirring is to make each coffee powder give full play to its own taste, so I think that as long as we avoid stirring all the time, or stirring too frequently, the way of stirring will not have much impact on the taste of coffee.

3. Do you need to draw the bottom? My answer is yes.