1. Fill the lower seat with hot water, the upper seat can be inserted diagonally into the lower seat before heating. This can avoid the incident that the water will spurt out and burn people when you insert the upper seat again because the water in the lower seat is too hot

2. The blisters become bigger, that is to correct the upper seat.

3. After the hot water has completely risen to the upper seat, you can pour in the coffee powder that you have mushroomed before. 4. Gently stir the powder layer. 5.

5. Practice smelling, watch the powder change or start timing, either way is fine, but avoid stirring all the time.

6. When you get the consistency you want, the flavor, or the set time is up, perform the action of turning off the heat. At the same time, quickly wipe the lower seat with a wet rag (be even and quick, the rag should not be fixed in one place, so as not to burst the lower seat), so that the coffee can get into the lower seat quickly.

7. Gently shake the upper seat in order to pull away from the lower seat.

8. Pour into the coffee cup (warm the cup beforehand) and start to prepare for tasting.

Consideration:

There are many variables that can affect a cup of coffee, and it is important to control them to find the best brew for you. Here is a list of some of the variables that can be used as a reference for those who are interested in trying it out for themselves.

The relationship between the time and temperature of the pot, the effect of the pouring time on the extraction of coffee juice, the way and frequency of stirring, the change of the powder layer, the size of the flame, the thickness of the flame, the nature of the beans, and the time to judge the timing of stirring and the time to turn off the flame...and so on.

Section 4: Characteristics of the syphon

The syphon, also known as the Syphon, is the harmonic of Syphon in English, and it is a very common coffee appliance, such as the Misha has three Syphons, the price of Syphon is cheap, the operation is easy, and it is widely loved by the public, and it can make a simple and good coffee without destroying the original flavor of the coffee, and the coffee that is made is usually called black coffee. In fact, although Syphon is easy to operate, there is a lot to learn, and it is easily affected by many variables, such as the temperature, or the amount of water, the thickness of the coffee powder, and each small detail has its own decisive key to affect the flavor, therefore, if you use it casually, the flavor will be full of casually. If you are a good brewer, you can have a lot of fun playing with your coffee and get a high quality black coffee.

Section V. Notes on the siphon pot

1. The lower bottle should be wiped dry, and there should be no water droplets

2. When unplugging the upper seat, it should be pulled upward toward the right diagonally back to the right and should not be broken

3. The spring underneath the filter in the middle should be pulled tightly, and the hooks should be hooked, and pulled up to the right center

4. When plugging in the upper seat, it should be tightly plugged in the downward direction

5. Water quality: pure water, purified water, magnetized water, distilled water, do not use mineral water

6. Temperature between 80 ~ 90 degrees Celsius

7. Brewer time: all 50 ~ 60 seconds (do not exceed the time too long)

8. Coffee beans should be fresh, do not moisture or placed too long

9. Coffee is best to the freshly ground now brewed the best

10. Pay attention to the wind direction when making coffee, do not blow directly to the fire source

11. Pay attention to the size of the fire source: strong fire, large fire, medium fire, small fire, micro-fire.

12. Boiled coffee powder first pat loose, pour off and then rinse with water on the bottle

13. Grinding bean segments between about 2.5 ~ 3.5 segments, the basic principle is: acidic beans coarse grinding, bitter beans fine grinding, the new machine segments high, the old machine segments low.

14. Coffee cups should be warmed first

15. Filters should be soaked in water for spare parts or put in the refrigerator to extend the use of the filter cloth period

16. When pulling the upper seat, the focus of the left hand to grasp the handle of the lower seat

17. The lower seat of the water is best to use the hot water, which saves the time of the boiling process

18. Don't use the stirring method

19. The remaining water in the bottom seat should be poured out, and the remaining foam should be separated from the coffee when the coffee is about to fall

20. When the wooden stick is being stirred, it should only be inserted in 2/3 of the way, and not scraped to the bottom of the filter

21. Don't dip the stick into any other water in the middle of the boiling process, and then take it back to be stirred again

22. The amount of ground coffee and the amount of water should be correct

23. Cover the top seat with your hand and sniff it when it's done, or fan it with your hand and sniff it with your nose

24. Wipe the bottom seat with a damp cloth, wipe the bottom first, then wipe the left and right sides

25. The coffee bean recipe has to be correct

26. Make sure to wait for the water to come to a rolling boil before inserting it into the top seat. Siphon coffee pot in most people's impression always carries a touch of mystery, in the history of coffee development in Taiwan, the siphon coffee pot plays a pivotal role in recent years, the so-called ground coffee (Italian-style espresso) is very popular, compared to this siphon coffee pot requires a high degree of technical, as well as the more cumbersome procedures in today's time-critical industrial and commercial society, there is a trend of gradually declining, but this siphon coffee pot needs to be higher technical, as well as more tedious procedures. However, the aroma and flavor of coffee produced by a siphon coffee maker is not comparable to that of ground coffee brewed by a machine.

The general public often has a half-understanding of it, even with the wrong impression, there are usually two extreme views, one is that some people are cautious and fearful of it, and the other is that the use of a siphon coffee maker is not a good idea. That is to think that the use of siphon coffee pot is nothing more than boiling water, coffee powder stirred on it; in addition to some people think that the siphon coffee pot looks very dangerous look, in fact, as long as it is not the proper operation of each kind of coffee brewing method have hidden dangers.

When using a siphon coffee maker to make coffee, it is important to pay attention to a few points: the amount of water, the quality of the water, the heat, the amount and thickness of the coffee powder, stirring, and the time, which are explained below.

Section VI of the siphon pot brewing techniques

I believe many people have drunk the wind quarters, the old tree, the bee big, Kremera and other boutique coffee shops often see a group of like chemical experiments like magical coffee. The barman passes like making a magic elixir, observing the changes in the powder layer, the intensity of the aroma, carefully stirring, and finally extracting the good flavor at once, and a symbol of professionalism of the hill.

The Saffron Quarter is so attractive, have you ever bought a set of home with enthusiasm, only to remember the shopkeeper to teach you the steps of the left and right three times, but always boiled into a sour cup of bitter water ^_^ Here we will share the Saffron Quarter will be the secret of victory! Only step by step, I believe you can also make a professional level of good coffee!

1. First of all, after all the things are ready, wash the corridor, do not use the smell of detergent, water is enough, the water can be warm beforehand, do not boil, the filter and the upper corridor hooked, adjusted to the center. The amount of water in the lower part of the chamber is put in just the right place, attention! Whether it is three or two quarters, at least two people to cook, in order to release the essence of the coffee completely Oh!

2. Measure the amount of water (the corridor is marked), the lower corridor must be wiped dry, otherwise it will be broken, light an alcohol lamp or a small gas lamp, aimed at the center of the lower corridor, gently into the upper corridor to preheat, do not insert, or when the water is open and then inserted will be sprayed out yo! When the water is almost boiling before you start grinding coffee beans, two people with 30 grams of coffee beans, three people 45 grams, ground into a medium grind, similar to coarse pepper.

3. When the water bubbles inserted into the upper corridor, although the water rolled underneath, but the actual temperature of about 90 degrees, not high temperature extraction, when the water rises completely to observe the small bubbles from the filter cloth, the right is a burst of regular and uniform emergence, if there is a big bubble from the side of the punch out, adjusted with a stirring rod.

4. on the quarters below the glass tube in the water bubbles should be on not up and down not down, with the alcohol lamp can be adjusted to the position, move to the side of a little can be a smaller heat source. 5. will be poured into the upper quarters of the powdered coffee, quickly and gently with the W-type stirring, so that the powdered coffee is completely immersed in the water, after thirty seconds and then stirred once more, about a minute after the flame is ready to go out. The same applies to the three left and three right turns, but this is faster.

6. There are two ways to judge when to put out the fire, one is to use the smell of the upper quarters of the aroma will continue to change, to your favorite aroma immediately put out the fire, the second is to look at the upper quarters of the floating layer of powder, only one minute or so left can be put out of the fire, representing the coffee is almost completely extracted, do not overcooked to make the coffee into a bitter water it.

7. After the flame out, prepare a wet towel wrapped around the lower quarters can quickly pull down the coffee, the flavor will be more clean and transparent, when the flame out in the upper quarters of the rapid clockwise stirring, and so on down to the professional hill will appear

8. If you pour more than one cup of coffee, pour a little bit of each cup, and then poured, so that the taste of each cup of the average look at the end of the above is not a little bit of trouble, in fact, the more practice twice will be able to smooth the hands and the more the more the more the coffee is extracted, the more the coffee is extracted. More practice twice will be smooth and professional, to ensure that in front of friends is a great face it! When cleaning the quarters of the powder with a stir stick out, can be placed in the ashtray or refrigerator, very practical, do not take back to cook again. Some books will teach you to put the coffee powder to the upper quart and then wait for the water to come up, but this has two drawbacks, one is that you can not see the uniformity of the fine bubbles, if there is a big bubble that piece of coffee will be over-extracted, and the other is not ripe, you can definitely drink out of it. The second is to put on the preheating when a part of the coffee flavor by the heat evaporated, a little pity. The best thing to drink for yourself is to drink the best.

Section VII essential props for siphon pot brewing

1. The most popular is the Japanese Hario Glass King Quarters, beginners can use the Tca-3 (three-person portion), Tca-2 (two-person portion), and other two models, about a thousand or so, cheap and easy to use.

2. Bean grinder, a good grinder is a must for delicious, uniform particles will not cook out of the strange flavor, not too much budget can choose the hand-cranked grinder, about four or five hundred dollars, do not use the electric propeller grinder (about five or six hundred), grinder related to the introduction of the "grinder big car fight".

3. Fresh coffee beans, the characteristics of the Sai Feng Quarters is best suited to light to medium dark roasted beans, such as Blue Mountain, Yegatsheffi, Colombia, Mannings and other selected single beans, in order to show the original and clean flavor.

4. Fresh water, yes, filtered water is best, not boiled, because of the lack of minerals, coffee is not so round.

5. Elegant space and free time, ha! Sai Feng is not suitable for the morning is in a hurry to drink a cup of, preferably in the afternoon or evening at leisure, and friends or other half while chatting and eating snacks, while performing magical technology.

Section VIII Siphon Kettle SYPHON brewing depth chapter on the smell method, in fact, this is one of many methods, its secret is:

First of all, you can try to smell the smell of freshly ground beans, is not it very fragrant and slightly caramelized sugar flavor, remember the smell (provided, of course, that the beans are fresh). Then when you go to cook the SYPHON, try to give it a sniff, give it a hard sniff. When you feel that smell, give it a gentle stir. Then decide how long you want to cook it (and how many times you want to stir it) depending on how strong or light you like it, but since its flavor is only very pronounced the first time, and then it will be light or not even noticeable, you can use other ways to assist.

In addition, the smell of the method of smell changes will be roughly the following order:

The first is a very strong and very fragrant aroma (very mixed, can not smell like what), and then gradually turned into a caramelized aroma (roughly similar to the taste of ground beans), then there will be a grass, and then caramelized, and then half-cooked aroma (such as the taste of raw peanuts), and then caramelized, and next! You will not be able to smell it, but be careful, as soon as you smell it again, it will be caramelized.

Smelling the caramel aroma is the best time to stir, but if the coffee is going down, do not stir again, because a stirring sweetness is gone, and cooking SYPHON, smell what flavor, the next drink is what flavor, so it is very important to grasp the timing. The smell method is roughly the same.

Used as a way to determine the timing of stirring:

The most commonly used method is to count the time, and when the time is close to the time to smell, so that you do not need to desperately stay there and inhale. But that requires actually cooking it a few times to know the approximate timeframe. Otherwise there is another, that is to see the change in the powder layer, that is, in the cooking carefully to see if the powder layer has any changes, if there is experience in brewing black tea, there should be such a discovery, that is, when the tea is good, soon to be over the time, the tea leaves will be together to sink down. Coffee is the same, when the sweet aroma to come out, the powder layer will begin to make up and down the swim, this time to smell can easily catch the sweetness of the timing.

About fire control:

The alcohol lamp can also control the fire, many people know that you can move the alcohol lamp slightly outside. Focus on making the air in the lower pot to achieve a certain balance, not to produce too many big bubbles in the upper pot, resulting in the upper pot to heat up too quickly or burn the beans. Regarding the temperature of the upper kettle, when the fire is well controlled, the temperature of the upper kettle can be controlled at 85 degrees up or down just by boiling the water, and it won't go up too much, it will roughly go up and down between certain temperatures.

The myth of the hill:

There is a magical saying that as long as the coffee grounds after boiling are in the shape of a domed arch, commonly known as a hill, then the coffee will be very good. Is that true?

Try stirring the top pot before you serve the coffee, the bigger the swirl the better, and then drink it to see if it's as good as the rumor mill says. More on the syphon

The syphon, also known as the siphon coffee pot, is a common brewing device in Taiwan. Watching the water run from the bottom pot to the top pot because of pressure, and then pulling down a cup of flavorful coffee from the top pot because of pressure, adds a lot of hot fun.

Sai Feng's equipment:

1. lower seat: is the glass ball below, there is a scale written on the top of a few cups of water. You can refer to this scale to fill the water.

2. Upper seat: the upper tube-shaped glass apparatus, in the process of making coffee, water will be through its protruding glass tube into the upper pot.

3. Filter: A filter cloth is wrapped around a round iron ring, and a spring with a hook is attached to a chain underneath. The filter cloth is placed in the upper pot while the coffee is being made, and the spring is used to keep the filter hooked tightly in the upper pot.

4. Handle: the shelf outside the Safeway.

5. Alcohol lamp/gas lamp: the appliance used to heat the lower pot.

6. Wet Cloth: The last thing you need to do is to wrap the lower pot so that the coffee is filtered out at the most appropriate extraction. It also helps to pull out the upper pot at the end, because the upper pot will be a bit hot, so the wet cloth helps to pull it out.

Sai Feng's method:

1. Fill the lower seat with hot water, the upper seat can be inserted diagonally into the lower seat before heating. This avoids sudden boiling (clean water that boils with no substance to provide bubbles to attach to will have no bubbles produced at the boiling point temperature. If this is the time to insert the upper pot down the chain to provide air bubbles attached to produce a large number of bubbles, hot water instantly splash out).

2. Bubbles become larger, that is, correct the upper seat.

3. After the hot water completely into the upper seat, you can move the alcohol lamp will be turned down to the fire in the glass tube bubbles to be on not on the situation. If you use a gas lamp can directly turn down the power.

4. Pour in the coffee powder, gently stir the powder layer, so that the coffee powder and water mix.

5. Practice smelling, watching the powder layer change or start timing, whichever method you want to use, but avoid stirring all the time.

6. When you get the consistency you want, the flavor, or the set time is up, perform the action of turning off the heat. At the same time, quickly insert a wet rag to wipe the lower seat (evenly and quickly, the rag should not be fixed in one place, so as not to burst the lower seat), so that the coffee can quickly into the lower seat.

7. Gently shake the upper seat to pull it away from the lower seat. 8. Pour into the coffee cup (warm the cup beforehand) and start preparing to taste.

The Sai Feng method may seem complicated, but after practicing a few times, you'll be able to get the hang of it. Sai Feng is actually very easy to control the apparatus, after the operation of the habit can control a few points to get the coffee you want.

1. Fire: Fire and extraction of coffee temperature is very relevant, in order to avoid the temperature is too high and produce too much burnt flavor, astringent, bitter taste as much as possible to avoid the temperature is too high. Therefore, it is recommended that the fire power should not be too high during the coffee making process. Commonly used heaters are gas lamps, gas burners, alcohol lamps.

The gas lamp and the gas burner can be easily controlled by the size of the fire, and it is generally recommended to use a large fire first to let the water go and then slowly turn it into a small fire. Fire just to maintain the coffee in the upper seat, so as to avoid excessive temperature.

Only one alcohol lamp, it is recommended that the lamp is not too long, so that the fire will not be too big (you can first use water to cook a few times to test the fire). When the water to the upper seat after the alcohol lamp slightly outward to adjust the fire. Make the fire just maintain in the upper seat. If you have two alcohol lamps, you can have one with a long bulb and one with a short bulb. The long one with a high fire to the water to the upper pot, and so the water to the upper pot after the short pistil to adjust the small fire.

2. Stirring: The purpose of stirring is to make the coffee mix evenly to facilitate extraction, and help the stirring will also increase the extraction. There are several ways to stir, with the bamboo stick back and forth broadcast or directly shake the handle to mix these ways are good. Stirring to avoid the use of a clock a clock and then use the counterclock, if you want to cook this time with the same direction of stirring to avoid extracting too much bitter astringent flavor of the latter part of the extraction.

3. Time method: There are several ways to cook Sai Feng, usually in the first open is under the powder after stirring, after a period of time to stir the second, and then finally wrapped wet cloth to let the coffee down before stirring the last time. As the condition of the beans varies, so does the desired extraction effect. Those who use the time method are advised to experiment more and try the method and flavor they like.

If you are going to cook the siphon for a fixed amount of time, it is recommended that you find a cooking method that has the best flavor to reverse the same amount of time (getting someone to demonstrate and then catching him at the same time is also a way to do this). Be aware that you must: a. The same amount of beans and beans.

b. The same thickness.

c. The same amount of water.

d. The same cooking and stirring method.

e. The time is measured when the water touches the ground coffee until the flame is turned off.

4. Smell: Another way to judge is the smell method, which is the same as when you cook food, use smell to see how far the food is cooked to determine when it is ready. Smell method in the powder just after the first stir, smell to see the change in flavor to the flavor to the sweet aroma of the main time to do the first stir. After stirring, the aroma will change again, then do the last stirring when the smell is mainly sweet and wrap it in a wet cloth. Smell method need to try a few more times, if you can, please ask the person who will bring will be faster.

5. Observe: Pay attention to the change of the powder layer in the upper seat. Usually when the flavor is boiling out, the powder layer will spread and the viscosity will change. Viscosity changes can be tested with a bamboo stick, insert the stick into the powder and then pick up to see how the coffee powder adheres to the stick, which is also a way to help judge (because the viscosity of each bean is a little different, so this method is mainly to assist in judging).

6. Judgement of concentration: When the concentration is high, the color of the coffee layer will change, and the aroma will

have more than two changes, you can practice more records.

7. Pick the right beans: It's best to know the nature of the beans. At the very least, you need to know if the beans are fresh or not, otherwise, how do you determine if they are not cooked well, or if they are too rotten? Taking dark-roasted espresso beans to cook siphon is like taking light-roasted mocha beans to cook Espresso. All you can do about picking beans is to suggest that you consult the experts, after all, there are many choices of beans suitable for siphoning versus roasting heat.

Note:

-Brewing coffee in a siphon pot has a tendency to be blander than filter brewing because some of the water in the tube in the upper pot does not flow into the upper pot to come into contact with the ground coffee. In addition, because there is alcohol and other things that are heated all the time, there is a tendency to extract at a high temperature, so it is easy to make the bitter flavor or astringent flavor stronger by pumping it out in the transition. The solution is to stir the ground coffee or control the extraction time completely.

-After making coffee with the siphon pot, you need to clean it up in time, especially the filter cloth, which needs to be stored properly.