How to Brew Yunnan Small Bean Coffee: Flavor Profile, Taste, Varieties, and Growing Regions Guide

How to Brew Yunnan Small-Bean Coffee: Flavor Description, Taste, Varieties, and Region Introduction

Siphon Brewing Guide

1. Add an appropriate amount of purified water to the bottom chamber of the siphon pot (you can use pre-heated purified water to reduce boiling time. In this operation, 2.5 cups of water are added, approximately 280 milliliters - two cups are for guests/friends, and the extra half cup is for the brewer to taste beforehand. If the taste seems unusual, do not serve it to guests).
2. With sufficient fuel in the alcohol lamp, light it and place it directly beneath the bottom chamber of the siphon pot.
3. Secure the filter fitted with filter cloth/paper onto the top chamber of the siphon pot, ensuring it is positioned in the center (if it's off-center, you can adjust it with a bamboo stir stick).
4. Pour an appropriate amount of coffee grounds into the top chamber of the siphon pot (2.5 cups of water correspond to approximately 37 grams of coffee grounds, which can be adjusted according to personal taste). Gently shake the top chamber a few times to evenly distribute the coffee grounds over the filter.
5. Insert the top chamber of the siphon pot into the bottom chamber at an angle, but do not insert it tightly (if you insert the top chamber after the water has boiled, the boiling hot water might suddenly spray out, which is quite dangerous - remember this!).
6. When the water in the bottom chamber is completely boiling, temporarily move the alcohol lamp away for about 10 seconds, then return it, but not directly beneath the bottom chamber - it should be slightly off-center. This serves two purposes: first, it allows the water temperature to drop to the optimal temperature of about 95 degrees Celsius; second, it reduces the flame intensity of the alcohol lamp (as mentioned earlier, alcohol lamps are not convenient for adjusting flame intensity, which is why some people alternately use two alcohol lamps or use an adjustable gas stove).
7. Straighten the top chamber and insert it into the bottom chamber (slight force is sufficient).
8. At this point, the water in the bottom chamber will flow up through the vertical tube into the top chamber due to increased pressure from heating. When only 1/3 of the water remains in the bottom chamber, pour the ground coffee into the top chamber and use a bamboo stir stick to wet the coffee grounds from the edges toward the center.
9. When the coffee grounds are completely wet, start timing (do not stir the coffee mixture during this stage - this phase is called "steeping").
10. After about 45 seconds, use a bamboo stir stick to quickly stir the coffee solution. When a layer of foam appears on the surface of the liquid, you can stop stirring. Wait a few more seconds, then remove and extinguish the alcohol lamp.
11. Use a pre-prepared damp cloth to wipe the bottom chamber to cool it down; wipe the bottom first, then the sides, and do not linger in one position for too long to avoid uneven cooling and potential cracking of the bottom chamber. If you're skilled, you can use one hand to wipe the bottom chamber with a cloth while using the other hand to stir the coffee solution with a stir stick to accelerate cooling.
12. When the bottom chamber cools, the internal pressure decreases, causing the coffee solution in the top chamber to be drawn back into the bottom chamber (this is also the origin of the siphon pot's name).
13. When the coffee solution in the top chamber has been completely drawn back, remove the top chamber and pour the coffee from the bottom chamber into pre-warmed coffee cups.

Assessing Brew Quality Through Foam

When the coffee solution from the top chamber is drawn into the bottom chamber, some foam will form above the liquid surface in the bottom chamber during the final stage. By observing the foam formation, you can determine whether the heat and extraction are appropriate: if there is a large amount of fine foam, it indicates that the brewing heat was too high, and the coffee will taste quite bitter; if there are large bubbles that disappear after a few seconds, it indicates that the heat level is ideal; if there is almost no foam, it indicates insufficient heat. If you find that the heat level is inappropriate, you can make adjustments in future brewing by modifying the "steeping" time and other techniques.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473