[coffee DIY] use siphon to brew coffee

First take a look at the tools for making coffee-- > siphon.

From right to left are top, bottom and Vasco.

Siphon is a Japanese version of HARIO, which says it is durable and does not fade.

For coffee, I'd like fresh ground beans, about 10g powder for one cup, and 5g beans for myself.

I want to cook three cups, so I want 35g powder.

Tens of thousands of dollars have to warm the cup first! Be sure to stay.

Add water down to 3 cups.

Put the ground powder on the top.

First add the downdraft water to about 90 degrees, it is best to use gas, because the firepower can be reduced.

It's almost 90 degrees. Put the coat on. Now turn the fire down and move it to the side to avoid directly adding coffee powder to make the fragrance go away.

Something unfortunate happened.

The gas is running out.

Fortunately, the water is still on the boil, otherwise we would like to buy the coffee and ask for a report.

Please take out the alcohol seal and continue to cook.

The water is almost boiling, and you can see the coffee powder soaking in it.

The water is all up, "get the stick very quickly", very "soft", don't touch the stick to the end, about 40 to 60 seconds.

If you want to taste bad, you can wait a little longer, if you don't soften it, it will make the coffee rough.

Wipe the top of the pot with a cloth so that the coffee can run back to the bottom more quickly.

You can enjoy it now.

The taste of mocha is very fragrant, neither sour nor bitter. It is a single coffee with outstanding taste.

When you drink it, you can add a little milk, and you will feel very slippery and have the aroma of chocolate and nuts.

(this may be the reason why all the mochas are served with chocolate.)