Sunday, November 30, 2014

Syphon Coffee / 虹吸式咖啡

I like this Syphon Coffee maker very much when I am taking the coffee brewing course
Have you ever tasted the Syphon Coffee ?
在上泡西式咖啡课的时候,我非常喜欢这虹吸式咖啡壺。 您可曾嚐过虹吸式咖啡 ?

A vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum produce coffee. This type of coffee maker is also known as vac pot, siphon or syphon coffee maker, and was invented by Loeff of Berlin in the 1830s. These devices have since been used for more than a century in many parts of the world and more recently have been given a new use by molecular mixologists and chefs to make hot cocktails and broths. Design and composition of the vacuum coffee maker varies. The chamber material is borosilicate glass, metal, or plastic, and the filter can be either a glass rod or a screen made of metal, cloth, paper, or nylon. The Napier Vacuum Machine, presented in 1840, was an early example of this technique. While vacuum coffee makers generally were excessively complex for everyday use, they were prized for producing a clear brew, and were quite popular until the middle of the twentieth century.

虹吸式咖啡壺,也称賽風,它最早起源於德國,是一种利用水沸腾时产生的压力来帮助烹煮咖啡的方法。咖啡壶分为上下两部分,中间以导管连通。水转化为水蒸气,水面上压力增大。于是开水从导管进入到上面盛放研磨咖啡。然后再经由装着过滤纸或滤布重新进入下方,之后便可饮用。
專業的虹吸式咖啡烹煮,會根據氣候、濕度、空間溫度、豆種及烘焙程度進行各種不同的攪拌或是水的處理技巧。 往往虹吸式咖啡的烹煮會使用屬於中淺程度的烘焙,因為其間接加溫與較長浸泡的方法能夠體現較細膩的咖啡層次與水果甜度, 相較於重烘焙咖啡的濃香、油香有所不同。因為虹吸式技巧須經驗,所以往往造成虹吸式咖啡被誤認為較差的咖啡烹煮的方式。 其中過度烹煮大致狀態如下:苦味來自過度粹取(煮過頭、或水溫度過高造成豆子燒焦)、澀味來自過長時間的浸泡、酸味來自於過度的攪拌。 但是有經驗且掌握恰當的虹吸式咖啡因其較高溫烹煮的方法,可完整粹取咖啡之甘度與膠質,使得口中時時生香與充滿回甘
( source : wikipedia )

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