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The infographic of the recipe of the vacuum method with Bodum Mocca Siphon at your disposal. Download and share it. It practices the diffusion of coffee culture.
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Vacuum method: Siphon
This method of preparation is also known as vacuum coffee maker due to the way coffee is extracted. It is one of the most original methods because its container looks like a laboratory instrument.
This brewing process produces a light and clean cup because the filter retains the non-soluble solids during extraction.
How to do it?
For every 500 ml of water, add 30 grams of coffee with a medium grind.
Place the filter in the upper part of the coffee maker and pull the chain down so that it engages with the lower part. The lower container is filled with preferably hot water and the two parts are fitted together.
Add the coffee at the top, this allows the water to slowly rise and pre-infuse.
Turn on the burner and wait for the water to heat up until it rises through the tube to the top.
Stir the infusion with a bamboo wand while the water starts to rise to wet all the coffee and also to increase the extraction as much as desired. It is advisable to maintain the infusion for approximately 1 minute.
Turn off the igniter once the infusion time has elapsed and the beverage begins to flow down into the lower vessel. Separate the two parts, stir the beverage to make it uniform and you have the coffee ready to serve with the lower part of the coffee maker.
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Today, coffee is one of the most consumed beverages in the world. We can drink a cup of coffee in any country, from Italy or the United States to Ethiopia, and we immediately realize that the way it is prepared and served differs enormously from one place to another.