Syphon brewing guide
Brew method: Syphon
Grind: medium/ caster sugar
Time: 2-3 minutes
About the syphon
The syphon, also known as a vacuum pot, was first established in Germany in the 1830’s, however many different versions have been created around the world. Although the syphon does require a little additional maintenance, it is well worth the effort as it is praised as being one of the best methods of brewing coffee. One of the main reasons for this is that it uses a cloth filter. Unlike many other brewing methods the cloth filter allows all of the oils to pass through, leaving even micro grinds behind. This, combined with the full immersion brewing results in a wonderfully clean cup without losing any of the flavour, and provides a truly unique coffee.
How to use your syphon
- Grind your coffee beans, you should use around 1g of coffee to every 14g of water, ground to a coarseness similar to caster sugar.
- Ensure that your coffee filter is clean, fit it into the top chamber and attach the metal hook to the bottom of the stem.
- Add fresh water, just off the boil to the bottom chamber, and place this onto your heat source.
- Place the top chamber into the bottom chamber at an angle, ensuring that you do not create a seal.
- Once the water starts to boil, fit the top chamber onto the bottom so that the seal is formed, if you are using a syphon with a controllable heat source reduce the heat to low.
- Initially the bubbles will appear very large and aggressive, once the bubbles become smaller add the coffee and stir gently until all of the grinds are saturated.
- Start your timer.
- A crust should form on the top of the water, after thirty seconds stir the coffee again gently to mix the grinds back into the brew.
- After another 30 seconds, remove the heat source.
- As the coffee cools, it will be drawn down into the bottom chamber, through the cloth filter.
- Remove the top chamber, serve, and enjoy!
- Grind your coffee as close to brewing as possible, to keep your brew tasting fresh and full of flavour.
- Do not seal the syphon before the water starts to boil, as this will push the water up into the top chamber before it is the correct temperature, leaving you with a coffee that tastes under brewed and sour.
- When the water starts to push up into the top chamber, look directly down on the filter to ensure that it is centered, if not use your paddle or spoon to carefully push the filter into place so that it is positioned correctly.
- After brewing, when the coffee begins to draw back down into the coffee chamber, stir the coffee gently as this will prevent the coffee from sticking to the side of the chamber.
- If you are left with a large dome of coffee in the top chamber at the end of your brew, the coffee has extracted unevenly, to prevent this ensure that all of the grinds are saturated.
- While you are waiting for your coffee to brew, take some of the hot water from the kettle and half-fill your mugs, this will heat up your mug and keep your coffee warm for much longer.