A square inch of heaven and earth drinks coffee, a little fragrance soaks the heart and spleen-siphoning in the office

I have met more and more friends in the small world of coffee, including those who know coffee for the first time, coffee gluttons, seniors who know the true meaning of coffee, and novice crabs. In this process, I found that many people have prejudices about coffee, many of them feel that coffee production is complex, troublesome, expensive, and even extravagant. In fact, in my eyes, coffee is a kind of drink, a kind of drink with strong aroma and a touch of bitterness, which always surprises you. As a drink dancing in your mouth, coffee is indispensable to me every day. I live at work almost 4-5 days a week, if I am in trouble, I can only go home to drink once a week, which will be unbearable pain, so my office is also my coffee world. It is also the second base of John's private coffee.

Siphon pot, to some extent, is internationally recognized as the best way to make coffee, and the coffee made should also be the most fragrant. But it looks like a chemical experiment-like siphon pot, which deters many people, and feels that siphon really takes two brushes to play. In fact, at first I thought of siphon in the same way, until I came into contact with siphon and played siphon. I really think it's not as inhospitable as I thought. As long as you take him seriously, he's willing to make you good coffee. In fact, it is really not as delicate as you think (of course, you can't drop it to the ground, ).

Alcohol lamp is the source of heat.

Add boiled water so that it can be faster (if the small alcohol lamp wants to turn on this pot of water, it will probably take a while, ha)

When the small bubble floats along the chain of the filter, the upper pot is covered, and the water from the next pot is gradually injected into the upper pot.

Almost all the water from the pot comes to the upper pot (blog in the siphon pot)

The next step is to powder, stir, and choose the right time to cool down the coffee and let the coffee flow into the next pot. This process needs to be judged by experience. While manipulating, it is not convenient to take pictures. I am really sorry to the readers.

After cooling, the coffee flowed into the next pot

Coffee grounds left in the pot

The legendary hill buns (coffee steamed buns)

The coffee made by such a fragrant siphon pot is finished.

There are other simpler tools in the office:

Swiss gold is my most commonly used, and the legal pressure is used when time is tight.

Rations in the office