Thanks to the siphon for tea, you can brew both tea and coffee. At the same time, the brewing process itself takes place in an alternative way, the drink is of high quality, and the preparation is spectacular. In this article, we will consider not only the history of the appearance of this unit, but also the design and the correct use of the siphon.
Tea Siphon: History
The siphon was originally invented in France for brewing coffee. In 1839, Madame Joan Richard received the first patent for such an aggregate. Three years later, in 1841, Madame Vasier created and patented another version of the siphon. And it was this, the second patented device, that became the prototype of modern siphons.
Due to the fact that Vasie’s prototypes had transparent glass flasks, there was an effect in the preparation of coffee, and its brewing smoothly moved to the salon from the kitchen. Unfortunately, at the slightest overheating, the flasks burst. The inventors tried to solve this problem, but everything was unsuccessful. Therefore, a brilliant invention had to be forgotten for half a century.
In the late 19th - early 20th century, such devices began to appear in the United States. In 1914, the inventors solved the problem of overheating of the flask and patented the unit in the United States and a little later in England. Overheating occurred due to the fact that the drink poured through the tap, and in new versions of siphons, the drink followed through the neck from the lower flask to the upper one.
In the 20th century, siphons continued to improve. Forms and glass are constantly being improved, as are the types of filters. However, these devices are not widespread, as the coffee makers were more practical and convenient. And that is why few people know about an alternative way of brewing coffee and tea.
Siphon design
The design of the tea and coffee siphon is arranged as follows: two flasks are connected by a glass tube to each other and are located on a tripod. It is imperative to use borosilicate heat-resistant glass for the manufacture of aggregates . A filter strainer is installed between the cones, and a burner is installed at the bottom of the siphon. This design helps to prepare a special drink with incredible taste and aroma.
The use of siphons for brewing tea
In order for the process of brewing tea or coffee, you need to pour water into the lower flask, and pour tea or ground coffee into the upper flask. Then the siphon is collected, and the upper part is covered with a lid. A burner is placed under the bottom of the tea siphon and the wick is set on fire. When heated, water is pushed under pressure into the upper flask. Then oxygenated water helps to make coffee or tea in a quality manner.
Once the drink is prepared, the burner needs to be removed and then the liquid flows into the lower flask from the upper. In this case, tea leaves or coffee cake remain in the filter, and a clean drink is in the lower flask. Further, the upper part of the siphon is removed and the finished tea or coffee is gently poured from the bottom flask into a cup.
What can be cooked in a siphon?
The siphon for brewing tea can be used not only for standard preparation of tea or coffee. Best of all, oolongs, pueras and hibiscus are brewed in this device.
You can also prepare a variety of tea cocktails, in the preparation of which all the components immediately before cooking are mixed in a siphon flask on top. Ideally, tea siphons are suitable for making tea with fragrant herbs, for example, thyme, linden or mint, because the aroma is extracted from the raw material in a special way. This tea is obtained with an incredible, new sound. Be sure to compare the prepared drink in the teapot and in the siphon, and most likely you will like the latter much more.
And finally, the main advantage of the siphon is the ability to experiment with different teas and other ingredients.