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The method of siphon extraction of Rosa Coffee

Published: 2026-09-29 Author: World Gafei 👁 143 views

Last updated 2026-09-29 — Powder quantity 25g extraction quantity: 320cc grinding tool: big Flying Eagle Grinding scale 3 (because filter paper is used instead of conventional filter cloth grinding powder to be a little thicker is that the greatest advantage of using filter paper is that it won't taste because of repeated use) Water temperature: 92 (siphon water temperature is not particularly stable temperature only) siphon kettle Brand: Japan hario3 personal extraction time: 40 seconds in boiling

Powder content 25g

Extraction amount: 320cc

Grinding tool: big flying eagle

Grinding scale 3 (because the filter paper is used instead of the conventional filter cloth grinding powder, the greatest advantage of using filter paper is that it will not taste because it is used repeatedly)

Water temperature: about 92 (siphon water temperature is not particularly stable temperature for reference only)

Siphon pot brand: Japanese hario3

Extraction time: 40 seconds

In the process of cooking, the whole room is filled with a strong aroma, the sweet taste of maltose is more prominent, and the acid and aroma are more concentrated and concentrated, but the tension and level are not as far-reaching as those made by hands, and the flavor appears to be more compact. I feel that this bean tastes good when using a siphon pot, but the effect is general.