Brewing Siphon Coffee
Siphon coffee makers are considered a ‘barista’s secret’, known for brewing the world’s finest coffee. Unlike other brewing methods, It makes coffee like an alchemist/wizard so that is a wonderful, highly immersive, and appealing performance.
Siphon coffee makers are also called Vacuum Pot, and its principle is thermal expansion and contraction. That is, the steam generated by the heating of water pushes the hot water from the lower sphere to the upper pot. After the fire is stopped to cool down, the lower sphere will suck back the water from the upper pot again.
What you need？
Some vacuum coffee pots are designed to sit directly on a kitchen stove, and can also use a very small butane camping stove and electric heater.
Alcohol-burning candles and Japanese halogen lamps are not recommended as this is not the most efficient source of heat，but it does look fantastic.
3-METAL OR CLOTH FILTER
Most traditional vacuum pots use a cloth filter, which is wrapped around a metal disc. Clean the cloth filter with detergent and hot water when not in use and dry. But for lazy people, using paper or metal filters is the best choice, but these often need special adapters.
4-Measure and grind coffee
Recommended look for a medium or light roast， this is because light and medium roast beans offer you more of the flavors of the original coffee beans. Use a medium grind size of ground coffee， so that a better brew siphon coffee.
You can refer to 27 grams of ground coffee with 400 grams of water， A 1:15 coffee to water ratio.
As for your water, use filtered water, spring water, or any water you like the taste of on its own. Use hot water in order to make the water boil faster.
Pull the chain of the metal filter attachment down and sink it. The clip attaches at the bottom of the funnel.
2-Add hot water to the lower chamber
Use pre-heated water to make things move a lot quicker when brewing. Make sure the outside of the globe is completely dry before you apply heat to prevent it from cracking.
Move the heating tool under the glass jug for heating.
4-Measure and grind coffee
Measure out 40 grams (about 6 Tablespoons) of coffee. Grind coffee to a medium coarseness or about as fine as table salt.
5-upper and lower vessel connection
Once the water starts to boil, attach the top funnel securely to the lower chamber. If you are using a controllable heat source, reduce the heat to low at this point.
6-Once the bubbles become smaller, you are ready to brew.
Add the coffee to the water and stir it in until it is all completely wet, then start a timer.
7-After a layer of coffee powder forms on top of the water， wait 30 seconds, give it a gentle stir Let the floating coffee powder mix again.
8-Allow coffee to mix for 30 seconds before turning off the flame.
Once the coffee begins to be drawn down into the lower chamber, stir it gently once clockwise and then once anticlockwise to prevent it from sticking to the walls of the brewer. Don't stir too much, otherwise, you will have a big dome-shaped coffee, which can cause uneven extraction of coffee.
9-Pour the coffee into the cup after the coffee has completely dropped， as retained heat from the carafe can give the coffee a cooked taste.
10-Enjoy your coffee after cooling
1- IT PRODUCES THE BEST-TASTING COFFEE
The boiling water of the siphon pot is actually a few degrees cooler than boiling so that the boiling water doesn't spoil the taste of the coffee
2-THE COFFEE’S AROMA IS MORE INTENSE
The coffee’s aroma becomes trapped inside the globe mechanism which influences flavor and produces a clean, crisp, and vibrant tasting coffee that can’t be replicated by a drip brewer.
3-USERS CAN CONTROL VARIABLES
Unlike conventional pod coffee, siphon coffee makers allow users to control coffee strength by adding in as many or few coffee grinds as they like. It’s also easy to brew multiple cups at one time, depending on how big the siphon coffee maker is.
4-Brews coffee at a low temperature making siphon coffee less acidic compared with drip-brewed coffee.
5-When siphon coffee is brewed, the ground coffee beans mix with water, and brewing extracts almost all of the flavors from the coffee, leaving a slightly sweet aftertaste.
1-Many people are intimidated by the process of making siphon coffee which can lead to people not trying to make it at all.
2-Siphon coffee is expensive as siphons are not widely available outside of specialty coffee shops.
3-Siphons need to be hand-washed after each use and siphon tubes need to be replaced every 2 years if used regularly.
Author: lillian Mao
Reference: James Hoffmann, ''The world atlas of coffee''