How to make coffee siphon coffee pot Costa Rica Tarazu Diamond Villa washing SHB Kadu

Siphon pot editor

Syphon pot (commonly known as "plug pot" or "siphon type") is a simple and easy to use coffee brewing method,[1] is also one of the most popular coffee brewing methods in the street cafes. Although siphon pots have another name, they have nothing to do with the siphon principle. Instead, they use the principle of thermal expansion and contraction to push hot water from the lower sphere to the upper pot. After the lower pot cools, the water from the upper pot is sucked back. Does that sound mysterious? Not at all. Follow the steps below and you will understand!

process

I. Water filling-hook filter element

Fill the lower pot with hot water until marked with the "two cups" icon. Put the filter element into the upper pot, pull the end of the chain with your hand, and gently hook it on the end of the glass tube. Be careful not to release the hook suddenly, so as not to damage the glass tube of the pot. [2]

II. Ignition-Insert pot obliquely-Wait for big bubbles

Light the alcohol lamp and insert the upper pot obliquely so that the rubber rim rests against the spout of the lower pot (rest assured, the upper pot will not fall) so that the chain is immersed in the water of the lower pot. Then boil the water and wait for the next pot to bubble continuously. The pot can be placed obliquely, do not let it close the pot, small bubbles do not count, wait for the big bubbles to appear

III. Centralizing-Insert into the upper pot

When large bubbles appear continuously in the lower pot, straighten the upper pot, shake it gently from side to side and press it slightly downward so that it is gently inserted into the lower pot. After the upper pot is plugged in, you can see that the water in the lower pot starts to climb up... If you have a bean grinder, you can start grinding beans now! Two cups of water Use three tablespoons of coffee (about 24 grams) about a medium grind

IV. Let the water in the lower pot rise completely to the upper pot

Wait for the water to rise completely to the top pot, wait a few seconds, wait for the bubbles rising to the top pot to decrease, and then prepare to pour coffee powder.

5. Pour in coffee powder-stir (left and right)

Pour in the ground coffee powder and stir it with a stirring bamboo spoon to evenly spread the coffee powder into the water. Start the timer at the same time as the first stir.

Stir gently and avoid violent stirring. If it is fresh coffee powder, it will float on the surface to form a powder layer. At this time, it is necessary to stir the coffee powder so that the flavor of the coffee can be fully extracted. The correct stirring action is to move the bamboo spoon left and right, with a downward pressure "strong road", floating in the surface of the coffee powder "pressure" into the water below.

6. Stir twice more-turn off

After the first stirring, time 30 seconds for the second stirring, and then time 20 seconds for the final stirring--then remove the alcohol lamp. Take a slightly wet cloth prepared in advance (wrung dry) and gently wrap the side of the lower pot from the side. Do not let the wet cloth touch the place where the alcohol lamp flame contacts at the bottom of the lower pot to prevent the lower pot from cracking. At this time, you can see that the water in the upper pot is quickly "pulled" to the lower pot. If your coffee is fresh enough, the next pot will have a lot of light brown foam.

VII. Completion

After coffee is sucked into the lower pot, hold the upper pot with one hand and the handle of the lower pot with the other hand, gently shake the upper pot from side to side, and then pull the upper pot apart from the lower pot. Pour coffee into a warm coffee cup and enjoy a cup of your own brewed coffee!

Costa Rican coffee has always been considered the perfect type of classic flavor, balanced, clean and mild is his keynote, this batch of Diamond Hill Manor (Finca Montanas del Diamante) comes from the famous Tarrazu fine bean producing area, famous for its excellent natural geographical conditions and excellent regional planting management technology, almost perfect classic flavor, with lively citrus flavor in texture, black grape flavor, melon sweet taste smooth, stone fruit/slight flower fragrance, and the aftertaste has a significant coffee flower fragrance. Its flavor characteristics are clear, balanced, complex and varied, soft orange-orange tone, toast, clean taste, caramel cocoa sweet, melon sweet feeling, good finish.

Costa Rica Finca Montanas del Diamante

Country: Costa Rica Fiscal year: 2003

Grade: SHB

Production area: Tara Pearl

Producer: Tarazhu Local Smallholder

Treatment method: washing

Breeds: Kadura, Kaduai

Manor: Diamond Hill Manor

Flavor: Soft orange notes, toast, caramel cocoa sweet

It tastes clean.