Production steps:

Step 1: choose the right grinding beans coarseness and fineness of the siphon coffee practice is very important, but also affects the coffee made out of the most important factors of good coffee. (Coarseness such as Taiwan Sugar Extra Fine

Fine sand, you can compare the feel of the two can be easily judged)

Step 2: Put the filter cloth in the upper seat of the siphon quarters, fix the position of the upper seat and the filter cloth, and to make sure that the position of the filter cloth is in the center, and if the position is biased, you can use a bamboo spoon to adjust it.

Step 3: Spoon an appropriate amount of ground coffee into the top of the siphon compartment. The standard amount of coffee powder for each cup of siphon coffee is about 18g to 22g with 110cc of water, but in general, 15g or more is enough.

Step 4: Turn on the heat and boil the water until it boils at 100 degrees Celsius.

Step 5: Insert the upper seat of the siphon quarters into the lower seat.

Step 6: The water in the lower holder will start to rise along the center tube of the siphon quarter. When half of the water has risen to the upper holder, stir the upper holder with a bamboo spoon to mix the coffee particles and water in the upper holder.

Step 7: The coffee and water in the upper seat will form a three-layer phenomenon, with foam in the upper layer, foamed coffee powder in the middle layer, and unripe water that will become the standard coffee color in the lower layer. If it bubbles and tumbles as soon as it rises, the heat is too high, so turn it down immediately. Keep it still for about 30 to 50 seconds, this period is called "simmering", then the upper layer of foam gradually expands and becomes bigger, the middle layer gradually disintegrates and settles until the bubbles are as big as golf balls or even bigger, and the lower layer disappears completely. At this point, it's time to stir with a bamboo spoon and remove from the heat. The color of the liquid in the upper bowl is a uniformly blended and foam-free coffee.

Step 8: If you are skillful, you can use the bamboo spoon to stir in a circle on the upper seat, so that the coffee is rapidly descending to the lower seat of the siphon quarters, or cover it with a damp cloth or wipe the lower seat, so that the hot air in the lower seat is cooled down, and the coffee is rapidly sucked down. At this point, you should see a mountainous or semi-circular sphere of ground coffee in the upper seat. Unplug the upper seat and pour the coffee from the lower seat into the cup to complete the cup of siphon coffee.

Secret A - Generally speaking, siphon coffee will be heated by two heating methods to heat the siphon quarters: one is gas, and the other is alcohol. Gas is more commonly used in cafes because of its high firepower and faster heating. But the key is to control the temperature properly.

Tip B -- After washing the filter cover, filter cloth and bamboo spoon, it is best to keep them as dry as possible to avoid unnecessary bacteria.

Secret C - Tips for determining water quality. Be careful not to use cold boiled water for boiling, but slightly filtered raw water. The water quality is still basically hard water, and be careful, raw water in the first boil, you have to immediately boil coffee, otherwise in the siphon quarters boil for a long time, the same water quality deterioration problem, because the air contained in the water is also with the boil for too long and dissipate.

Secret D -- in the siphon quarters upper seat inserted into the lower seat has been boiling, if the water quality is good enough, there will be no hot water boiling to spray out. If the water quality is not good, be careful because there may be hot water spewing out when inserting the upper seat, posing a scalding hazard.

Secret E - when the flameout coffee drop, from the lower seat in the upper seat glass tube spit out is a large bubble, that is to prove that the coffee oils and gelatinous full of essentials, because the coffee is not water, but is not diluted by ice water gelatinization, the taste is round lubrication mouth, comfortable and smooth. While the foam is small or even floating in a layer of foam is a mixture of oil and water. Water color strong bitter, strong acid, pungent stimulation is the extraction and fire throat insufficient phenomenon.