What is a siphon bar?
People in many parts of the world love their coffee. In America, hundreds of thousands of people are sorted at Starbucks® and other cafes to get espresso, Mochas and many other espresso -based boxes. The average American who visits a café every day can spend $ 90-120 (USD) per month and the price rises if you also buy a cake. The question for many people who would open independent cafes is how to compete with chains, and whether cooked coffee rather than all forms of espresso has completely lost its charm. This $ 20,000 USD, which was first installed in the US in 2008 at the Bluebottle Café in San Francisco, transmits the resurrection of boiled coffee in a very different form. The Siphon Bar, developed in Japan, is the only coffee maker powered by a halogen in the world and its appearance is quite impressive. The siphon bar has a number of halogen burners, on which water is located in round glass pots, which look very similar to fat beakers.
Once the water warms up, a second pot containing coffee is placed on top and water vapor forces heated water into the area. The employee must monitor this step and carefully mix the land with bamboo paddles. This mixing requires dexterity and a lot of practice. Mixing is fast and the paddle should not touch the glass sides of the upper pot. Instead, the coffee brewery is trying to create the Whirlpool Effect that Siphon Bar lovers create a perfect cup of coffee.
Since coffee and areas are mixed together, the resulting "sludge" must be siphoned back into one of the round beakers to create this perfect cooking. It also takes a little time, and workers may need to use a cool AOHAND towel to prevent the siphoning process. The whole cooking process can take about a minute a minute and a half.
The owner of the Bluebottle, James Freeman, claims that the results are worth an extra time. Believes thatThe siphon bar better extracts the taste of coffee areas and that every sip of coffee gives a different taste when temperature changes. There is something of a respectable quality associated with drinking coffee and Bar Siphon, as invented in Japan, it can reflect the shortened version of Japanese tea service and Japanese aesthetics, when it values every moment and every sip as it occurs in such a ceremony.
Expect cafes with Bar Siphon to reflect part of his extra work at the price of a cup, about $ 3-4. An alternative to the Siphon bar is a coffee maker of a clover that allows every person to choose the temperature, strength and time of cooking. The Clover, the invention of three Stanford graduates, also gains popularity on the west coast, with several coffee bars in Oregon and Washington with clover.