Hello dear readers of this beautiful community and to all hivers who love a good cup of coffee, I hope you are well, for my part I am happy to be here again bringing content which is an immense pleasure for me. As usual I give you the most cordial welcome to my blog.
As I mentioned in my last post, I started a Barista course at Dohmi Culinary Institute.
In which the first classes have been about coffee extraction with different methods, I recently showed you how it was done with the French press. And today I bring you another wonderful method with a Japanese Siphon.
The Japanese Siphon was invented by the Japanese, but was developed by the Germans, it is a method that attracts a lot of attention since it derives from chemistry.
The parts of the Japanese Siphon are the balloon that contains the water, the stem where the filter holder is located and the metal filter.
For our method we are going to use 200 ml of water and 15 grams of coffee, which will be for 2 cups of coffee.
The first thing to do is add the water to the balloon for preparation, then we place the coffee on the stem and then proceed to light the lighter.
When the water is already hot, it will begin to boil and create an internal infusion going up the stem to extract the coffee. This lasts approximately 4 minutes.
Then at the end we will remove the burner, and the coffee will begin to descend, this will take approximately one minute.
To finish, we remove the stem, oxygenate and ready to serve.
That's all for today, I hope you like this method as much as I do 😉, I'll be back with more soon, until next time.
Text translated with google translator. Photograph of my property taken with my Samsung galaxy. Photos edited with GridArt. Original Content by 
