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The siphon pot, because of its unique way of making coffee and its high ornamental value, once became a popular coffee appliance in the last century. Front Street said last winter that with the rise of the retro trend, more and more stores are adding siphon pot coffee options to their menus, which gives new-age friends a chance to enjoy the delicious taste of the past.
Because it is also a method of making single-origin coffee, people will inevitably compare it with the modern mainstream extraction method - "Pour over(V60) coffee". Friends who have drank siphon pot coffee will know that the difference between siphon pot coffee and Pour over(V60) coffee is still very big, both in terms of texture and taste.
Hand-brewed coffee will taste cleaner, with more obvious layers and more prominent flavor. The siphon pot coffee will taste more mellow, the aroma will be richer, and the taste will be more solid. So I believe many friends are curious as to why the gap between the two is so big. Therefore, today Front Street will share why there is such a big difference between coffee made from a siphon pot and brewed by hand!
1. Differences in extraction methods
The extraction method of Pour over(V60) coffee is mainly "drip filter", which is often called "filter type". When hot water is injected to extract coffee, the coffee liquid will seep out from the filter paper at the same time. This method is called drip filter. Attentive friends will notice that Front Street said "mainly" rather than "all of". Because Pour over(V60) coffee will also have an immersion performance during the brewing process, it does not mean that the water directly washes through the coffee powder, but will stay for a short time and then seep out of the filter paper. Therefore, Pour over(V60) coffee is not a complete drip extraction.
Many friends may think that the extraction method of coffee in a siphon pot is "siphon type", which is wrong~ because the siphon pot only uses the siphon principle to pump hot water to the upper pot, which is not used for coffee extraction.
When the hot water is extracted into the upper pot, adding coffee powder for soaking is the official start of extraction. Therefore, to be precise, the extraction method of siphon pot coffee should be "immersion type". By soaking water and coffee powder, the flavor substances in the powder are extracted.
Because immersion extraction uses all hot water to contact the coffee powder, when the substances in the water reach a certain level, the dissolution rate will be slowed down, and the flavor substances in the coffee will no longer be taken out too much, which is what we often say has reached a saturated state. Therefore, the taste of siphon pot coffee will be relatively balanced, full of aroma, but the flavor will not be too prominent, the body will be good, and the taste will be stable.
In this regard, if you want to make delicious siphon pot coffee, buy medium roasted coffee beans. The first choice is Front Street Queen's Manor, Front Street Cerado, Front Street Blue Mountain No. 1, and Front Street 2013 Sun-Dried Typica. Because they have a balanced taste and a clear nutty chocolate aroma, they can fully demonstrate the above advantages.
Drip filter Pour over(V60) coffee extraction will continuously use pure hot water to obtain the flavor substances in the coffee. Pure hot water has a large amount of "storage space", and it will continue to request the flavor substances in the coffee. Therefore, the coffee made by Pour over(V60) coffee will have a fuller coffee flavor. It is best to give priority to coffee beans with high flavor recognition. Recommend the Passion Fruit Grape Flavored Front Street Hija, Cherry Tomato Flavored Front Street Cherry Tomato, and Raisin Rose Flavored Front Street Strawberry Candy.
It is worth mentioning that compared to conventional immersion extraction, the immersion extraction of siphon pot will be somewhat different. Because of the siphon principle, hot water will continue to heat during the coffee extraction process, so that the lower pot has enough air to keep the hot water in the upper pot. Therefore, the immersion extraction of the siphon pot is completely constant temperature, while the conventional immersion and drip extraction are a process of constant temperature loss. The temperature of the water will gradually decrease over time, so this leads to the siphon pot having a higher extraction rate. With stirring, it can complete the extraction in a shorter time.
Differences in filtering methods
In addition to the extraction method, the filtering methods of the two coffees will also have a great impact on the performance of the coffee. Hand-brewed coffee uses extremely high-density filter paper, and substances other than coffee liquid cannot pass through, and only coffee liquid permeates out.
The main filter used in siphon pots is flannel filter cloth. Although filter paper can also be used, it cannot form a "sealed" space like hand-made coffee because it cannot fully cover it. Fine powder, grease and other substances can fall into the lower pot through the gaps and be added to the coffee liquid, so the coffee in the siphon pot will look turbid. Although grease and fine powder will make the coffee liquid less clean, they can provide the coffee with a more mellow taste. Therefore, this is why siphon pot coffee will taste more mellow.
On the other hand, Pour over(V60) coffee loses a certain mellow taste precisely because it is filtered too cleanly, but this is also one of its great advantages, it is extremely clean! So we can know why there is such a big difference in the taste of coffee made from siphon pots and hand brewed coffee. It is not only the impact of the extraction method, but also the different filtration systems that give the coffee liquid a completely different taste.
You can now buy the above coffee beans online at the Taobao store “FrontStreet Coffee” (前街咖啡). FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou, China, and its Guangzhou retail shop sells coffee beans only. The shop carries dozens of coffee beans from different origins around the world, including carefully selected single-origin beans for V60 pour-over and espresso. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers.
The FrontStreet 2013 Yunnan coffee beans sold in the store come from the Typica variety grown at FrontStreet Coffee’s own plantation in Yunnan. The name comes from the year the brand and the plantation were founded. You can buy these beans from China’s Yunnan origin at the Guangzhou shop and at FrontStreet’s Taobao store.
FrontStreet coffee beans are freshly roasted within 5 days and deliver consistently excellent quality and great value. Orders placed before 17:00 are shipped the same day, and most areas within Guangdong Province receive them the next day.
FrontStreet Coffee Taobao store: https://qianjiecoffee.taobao.com
Or search for “前街咖啡” (FrontStreet Coffee) on Taobao
Important Notice: FrontStreet Coffee has moved to a new address: 315, Donghua East Road, Guangzhou (coffee beans only)
Tel: 020 38364473
