What is the difference between hand-poured coffee and siphon coffee?

What is the difference between hand-poured coffee and siphon coffee? What is the difference in drinking? Let's take a look at the difference between hand-poured coffee and siphon coffee today.

First of all, let's clarify what is hand-poured coffee? What is siphon coffee?

| Hand-poured coffee

Hand-brewed coffee, as the name suggests, is made by pouring hot water on coffee powder and extracting the coffee through filter paper and filter cup. The whole brewing process takes about 3 to 4 minutes. It is mainly filtered brewing, so it has slightly higher requirements on technique, water temperature, grinding and other factors. Because it is filtered with filter paper, the flavor is cleaner and the coffee liquid looks very clear.

| Siphon Coffee

Syphon, commonly known as "Syphon" or "Siphon", is a simple and easy-to-use coffee brewing method, and is also one of the most popular coffee brewing methods in coffee shops. The main principle of coffee extraction in syphon is achieved through pressure difference. First, heat the lower cup of water to boiling, and then insert the upper pot, so that the lower pot is in a high-pressure state. Due to the pressure difference between the lower pot and the upper pot, the hot water flows upward to mix with the coffee powder in the upper pot and extract. After the extraction process is completed, the fire source of the lower pot is removed, so that the pressure difference between the lower pot and the upper pot is instantly reduced, and the siphon effect between the upper pot and the lower pot will cause the coffee extract to flow back to the lower cup.

The siphon pot is mainly based on immersion, so the brewed coffee will be more balanced and have a mellow taste. Because it is filtered with flannel, unlike filter paper, flannel filtering will retain some oil. If you look closely at the surface of the coffee liquid, you can find a thin layer of oil. Because of this, it will taste smoother.

Summary of the dosage standards for siphon pots:

To make a cup of coffee, you need 120 ml of water, which corresponds to 15 g of coffee powder; to make two cups of coffee, you need 240 ml of water, which corresponds to 30 g of coffee powder; of course, according to personal taste, you can increase or decrease the amount of coffee powder for each cup of coffee, generally within a floating range of 10-20 g.

1. Standard of water dosage for cups in siphon pot: Generally, siphon pots are available in 2-person, 3-person and 5-person versions. 2-person version represents 2 cups, each cup is 120ml, and the maximum capacity is 240ml. 3-person version represents 3 cups, each cup is 120ml, and the maximum capacity is 360ml. 5-person version represents 5 cups, each cup is 120ml, and the maximum capacity is 600ml. The scale on the siphon pot represents the capacity. The scale indicates the water capacity of the pot, which is N*120m.

2. Standard amount of coffee powder for siphon pot: Generally, the amount of coffee powder required to make a cup of coffee (120ml/cup) with a siphon pot is about 15g. The corresponding coffee powder spoon of the siphon pot is usually 10g/spoon, which means 1.5 spoons of coffee powder are needed for one cup of coffee. If you want to make several cups of coffee, you can add the corresponding amount of coffee powder. For example, 3 spoons of coffee powder, which is 30g of coffee powder, are usually added to make two cups of coffee.

So what are the characteristics of the coffee produced by these two brewing methods? So we made a pot of [Yemen Mocha] by hand pouring and siphoning respectively~

Pour-over parameters: V60 filter cup, grinding degree is BG 5R (China standard 20 mesh 64%), water temperature is 89℃, powder-water ratio is 1:15, (start timing from steaming) total time is 2'01″

Method: Steam with 26 grams of water for 30 seconds, add water when the powder bed is exposed to 125 grams, and continue to add water until the powder bed is exposed to 226 grams. Remove the filter cup when the water level drops and is about to expose the powder bed.

Siphon parameters: grinding degree BG 6A (China standard No. 20 screen pass rate 55%), water temperature 87℃, powder-water ratio 1:13, (start timing from powder feeding) total time 1'10"

Method: Wait until the water reaches the upper pot and pour the powder into it. Stir twice in a cross shape after adding the powder. Stir five times in a circle after 35 seconds. Remove the heat after 50 seconds. Remove the heat and wipe the lower pot with a semi-wet cloth to allow the coffee liquid to flow back.

The hand-brewed Yemen Mocha has a bright but soft and mellow grape acidity, and the aftertaste is like dark chocolate, with richer flavor levels.

The Yemeni Mocha brewed by siphoning has a relatively mellow taste, clear and balanced flavor, with soft and round fruit acidity, and a feeling of grapes and red berries in the mouth. The dark chocolate flavor is obvious, and the caramel aftertaste is long-lasting.

The editor believes that the biggest difference between hand-brewed coffee and syphon coffee is probably the difference in mellowness and balance. The characteristics of hand-brewed coffee are fast extraction speed and efficiency. Compared with the syphon coffee brewing method, hand-brewed coffee has fresh hot water continuously passing through the coffee powder during the extraction process, the extraction speed is faster, and more substances can be extracted from the surface of the coffee. However, due to the fast speed, if it is not well controlled, it may be over-extracted. The coffee brewed by the syphon pot will have a mellower taste and a more balanced feeling overall; and the coffee brewed by hand-brewed coffee may be slightly better in terms of flavor level.

As for which one tastes better? That depends on what kind of coffee you like. As the old saying goes, preference is up to you.

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