Siphon pot use method tutorial, should pay attention to the details

Siphon pot (plug wind pot) is the face of all coffee pots, whether it is alcohol lamp or gas stove, or the recently popular light wave furnace (halogen lamp), siphon pot can easily bring out the atmosphere that seems to come from the chemistry lab, giving people a feeling that they don't understand but think it's powerful. So, now let's tell you how to use such a good-looking siphon pot.

All kinds of coffee utensils allow coffee to come into contact with hot water and extract the delicious substances from coffee powder. unlike big pots, it can: 1, control the water temperature, 100 degrees boiled water will be over-extracted to destroy certain flavor substances; 2, control the contact time between hot water and coffee; 3, filter dregs, we always do not want to drink coffee grounds (Turkish coffee directly). The siphon pot solves these problems well.

The biggest advantage of the siphon pot is the stable water temperature: during the use of the siphon pot, the heat source continues and the water temperature rises gradually, which can be kept between 86 ℃ and 94 ℃. Every year, there are siphon pot competitions around the world, which is enough to prove the professionalism and popularity of siphon pots. The siphon pot is a device that can be used by both professionals and beginners, and it is also a sharp weapon for drinking the third wave of fine coffee.

First, wash the filter cloth and tie it to the metal sheet, then pick up the pot, pull the small bead chain through the glass tube and pull it down until the small hook hooks under the glass tube to make sure that the filter cloth and the metal sheet are firmly fastened to the pot.

When the coffee beans are ready, grind them moderately, use the electric bean grinder to scale about 4, and the hand grinder is to adjust the slice from the bottom circle or so.

Pour water, flour and water into the pot between 1:10 and 1:15, depending on the kinds of beans and taste preferences. For example, prepare 20g coffee powder and pour 200g-300ml water.

Light the fire, remember! Be sure to dry the water droplets on the surface of the kettle with a dry towel before heating. Those who have done chemistry experiments in middle school will remember.

Heating tools can be alcohol lamp, gas stove or electric halogen lamp. The gas stove is faster, the firepower can be adjusted, the electric halogen lamp is heated evenly but more expensive, and the style is a bit grandiose. Here, take the alcohol lamp as an example.

In the heating process, do not insert the pot into the fixed, insert too early the water will not rise. Gently tilted there, do not look at it leisurely, but will not fall.

When the small beads below begin to blister, the pot can be inserted vertically and firmly.

The water soon began to rise, and in the middle of the rise we could add coffee powder. As a digression, whether the siphon pot should be added first (before the water rises) or after (after the water rises) has been debated as much as whether zongzi is salty or sweet, but it is determined by scientific analysis that the taste of the two methods is basically the same.

Stir after adding powder, start the clock, the time is about one minute, and the time can be adjusted according to taste. At this time, the hot water acts fully with the coffee powder in the pot.

In order to avoid excessive boiling of the upper pot, the firepower below can be reduced, the gas stove and halogen lamp can be easily adjusted, and the alcohol lamp can be offset out of some position.

One minute is coming, turn off the fire, here is a cool tip: when the coffee falls, it rotates and stirs, and finally the coffee powder will form a beautiful hill!

Coffee continues to drop, sometimes the pot temperature is too high coffee does not want to come down, you can use a wet towel to gently caress the pot to help cool down.

All right, all the coffee goes into the pot and enjoy the coffee. Timo siphon kettle is selected for the above photos, which can be purchased online.