1. Pick the right siphon pot for your size

2. Pick the right beans

3. Grind the bean powder coarsely

Generally speaking, the coarseness scale of bean powder used for cooking siphon is approximately similar to that of young granulated sugar, and the strength of the coffee can be controlled by the amount of coffee powder. Generally speaking, the amount of a cup is around 12-15g, which varies according to individual drinking habits.

4. Basic Brewing Methods

1. Fill the lower seat with hot water, and 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 water bubbles become larger, that is, correct the upper seat. At this time, the coffee powder can be put into the upper seat (can also be put into beforehand).

3. When the hot water rises into the upper seat and submerges 2/3 of the powder, remove the alcohol lamp or reduce the heat, and start stirring from the center of the circle with a wooden spoon around the circle, so that all the powder can be fully affected by the water. The smothering process lasts about 15-20s or so. If this move is done well, the powder in the center will rise up to look like a small hill. Personally, I believe that the coffee after steaming can be more rich and thicker, which can improve the thin and light feeling of single serve coffee (compared with espresso). In this process, special attention should be paid to the control of the fire, if the temperature is too low, the upper seat of the water will fall, the temperature is too high, the lower seat of the water will rise quickly, it will not achieve the purpose of smothering the steam. Therefore, if you are a novice, it is recommended to omit this step, jump directly to step 4, to be familiar with this step before trying.

4. Move back to the alcohol lamp, increase the fire is the lower seat of the water quickly rose to the upper seat, immediately reduce the fire, can keep the upper seat of the coffee in the liquid surface below the boiling is the best, with a cross stirring method gently stir the powder layer. That is, "front, back, left, right"

5. Practice smelling, observe the powder layer changes or start timing, either method can be used, but avoid always stirring (personal preference for cross stirring, personal habits only). For the novice, you can use the method of timing, generally speaking, deep-roasted coffee brewing time of about 40S, stirring every 15S, three times after the completion of stirring the brewing process is complete. While the medium or medium-depth roasting, it is 20s apart, three times stirring to complete the cooking.

6. Get the concentration, flavor or set time you want, quickly remove the alcohol lamp, and quickly shake the upper seat to pull away from the lower seat, the lower seat of the residual water poured out, and then quickly insert the upper seat into the lower seat. (This step is the so-called "bottom pumping method") After pumping the bottom of the seat without excess water, so that the flavor of the coffee liquid is more natural, and will not have to drink the feeling of "watery". It is recommended that beginners can also skip this step, or waste of coffee, not to mention, scalded himself more than worth it.

7. Use a wet rag to quickly wipe the lower seat (to be uniform and rapid, the wet rag must be wrung out very dry, not fixed in one place, so as to avoid the lower seat burst), so that the coffee can quickly enter the lower seat, reduce the acidity. If your coffee beans are fresh enough, the coffee will foam richly as it descends.

8. When the coffee has separated from the upper seat and finished falling, gently shake the upper seat to pull it away from the lower seat.

9. Gently shake the lower seat to blend the coffee. (Because the upper seat down the concentration of coffee is from small to large order down, the closer to the ground coffee, the greater the concentration of coffee) poured into the coffee cup (do not forget to warm the cup beforehand Oh).