BREWING GUIDE - SYPHON
What it is:
An old but fun brewing method based on vacuum, pressure and heat.
It went out of fashion in the 1950s but is having a revival and can currently be found gracing the counters of many coffee shops and brew bars.
We like to use a medium to light roast in here such as Ethiopian Hunda Oli or Rwandan Cyivugiza.
Fine, between Stovetop and Aeropress, coarser than espresso but finer than filter.
How much coffee:
Roughly 30g for a 500ml Syphon
How to brew:
- Prepare the cloth filter by hooking it into the funnel.
- Boil the kettle, water should be about 93-94 degrees.
- Fill the lower chamber from the kettle.
- Light the butane burner and set it to low, place it under the lower chamber. If you have a probe thermometer, set it inside to measure the water temperature. When it measures 92 degrees remove the thermometer and place the top chamber, making sure it makes a tight seal. The thermometer is optional, but good practise.
- Grind the coffee as the water starts to rise and place it in the top chamber.
- Start the timer.
- Stir once the water has all risen to the top chamber.
- Once timer has reached 2 minutes remove the burner and turn it off. Give the coffee one last stir before the vacuum comes into effect.
- Watch appreciatively as science works it magic and the coffee is pulled back through the filter into the lower chamber via vacuum.
- Remove the top chamber and place on its stand.
- Pour out the coffee into preheated mugs and enjoy!
Why we like it:
This is coffee theatre at its best, but also produces a great coffee, about as hot as you can get it. This method does a great job of extracting oils from the grounds and with a bit of care and attention could become a favourite.