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How to Brew Coffee with Syphon Coffee Brewing Equipment?

Tips for brewing coffee with syphon coffee brewing equipment.

A coffee brewing tool that uses pressure and vacuum to make delicious coffees. It is also known by names such as vacuum pot, vacpots, siphon brewer.

There is also a device that is not known much, produced in Belgium called the royal balance syphon coffee maker. working, brewing, use ie everything is the same. the only difference is their appearance. Although it is a little known tool, it is much more stylish and preferred than the classic syphon. brands such as hario, yama and tiamo produce in the well-known syphon. usually patch and hario are used.

working principle is based on pressure difference. As the lower glass lantern has no connection with air, its internal pressure increases as it is exposed to heat. As soon as the atmospheric pressure is overcome, the water begins to exit from the pipe that is immersed in it towards the upper part. When the heat is removed, the pressure drops and creates a vacuum effect, filling the water back into the glass bowl.

One of the things that I love about syphon is that it can be free to grind. Of course, in order to be free, we must first examine the types of filters used. Different grinding degrees are used for each filter type.

Filter types
Cloth / cloth is used most frequently. metal or ceramic cloth wrapped around a handle with a coarse mesh. It is preferred because it is used repeatedly and allows fine grinding. can be used until the cloth is torn or worn. Fine as the grinding size is quite suitable.

As with most coffee brewers, a paper filter can be used here. It is used with a metal handle sandwiched between it. new filter is used for each brewing. The grinding size is medium, ie the size used in the standard filter coffee machine is suitable.

Besides these, metal mesh filters are also used. It is a preferred filter type because it is used over and over again. In addition, there is no odor, pollution problem as with the cloth filter. The grinding size is used a little coarser than medium.

There is also a glass filter. Unfortunately I did not have the opportunity to use it as I could not find a place to buy it. I haven’t seen anyone using it until now. Available in the market as cona drainer or cona rod filter. It can be used by grinding a little coarser than medium as in metal mesh.

Types of heaters
The cheapest and most frequently chosen one is the alcohol burner. but I think it’s not very useful.

I recommend using a gas burner / butane burner instead. The gas filled in it goes for a long time, there is no leakage and the best part is that the temperature can be adjusted.

Besides these, there is an incredibly beautiful device called the hario beam heater. It contains a halogen lamp. It can give high temperatures thanks to the halogen lamp. the image is enormous. It is understood that the price is around 150-200 USD.

Timing
This issue is something that needs to be adjusted with experience. If my grinding size is fineise I give 1.45 min steeping time. After switching off the heater, the vacuum time takes about 30 seconds. It takes 2.15 minutes in total. If I use metal mesh, I give a steeping time of 2.30-3.00 minutes, and vacuum for 20-30 seconds, giving a maximum of 3.30 minutes in total. As I mentioned at the beginning, you should try different times and adjust it according to your taste.

infusion
Now that we have clarified the varying parameters, we can brew our coffee.

First of all we need hot water. cold water can also be used, but it prolongs the process considerably. Ideal for brewing water at 70-80 degrees Celsius.

I prefer to use the odds of 6 * 100. We fill the bottom bowl with enough water to be used and activate the heat source. We are dipping the upper part with the filter attached to the bowl horizontally so that it does not fit into its place diagonally. We expect the water to rise to 90 degrees Celsius. When the water approaches to boiling, we straighten the piece and snap it into place. Meanwhile, we start our stopwatch by pouring our ground coffee into the upper part.

While the water rises, we perform the process by mixing lightly (see: pre-infusion). After the water in the bowl passes to the upper part, we are waiting for the steeping period to be completed by gently mixing 4-5 times. Meanwhile, if the gas stove or beam heater is used, the intensity of the heat is reduced. After the required time has elapsed, the heat source is turned off and the vacuuming, which is the last part of the brewing, takes place.

Our coffee is ready to be drunk. but be careful, don’t burn your tongue. enjoy your meal.

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