Syphon is a brewing method for the hands-on home barista! The method relies on vapor pressure and vacuum to brew coffee. This type of coffee maker was invented in the 1830s and it is perfect for bringing out a coffee’s qualities, and it’s this balance that makes syphon coffee so unique.
1. Soak your cloth filter in hot water for at least 1 minute. This will allow it to stretch and create a better fit. Place the metal filter disk face down on the wet cloth filter. Pull the cinch strings tight while slowly adjusting the disk placement so that it remains centred in the filter. Tie the string into a firm not and trim off any excess strings left.
2. Place the filter into the top chamber of the siphon in a way that lets the chain fall down the tube. Pull the chain down until you are able to attach the set hook to hold it in place. The top chamber is now ready.
3. Set your kettle to boil while you weigh out and grind 25g of coffee.
4. Place the flute in the holder. Place the lower glove on the scales and tare to zero. When the kettle reaches a boil, add 400g of water to the lower globe.
5. Set the flute back in place and put your heat source underneath.
6. Just before the water in the lower chamber reaches a boil, secure the top chamber by pushing it down into the bottom chamber to create a firm seal.
7. Add the coffee and perform the 1st stir, which is a rapid back and forth motion with the stirrer well submerged. Do not be afraid to agitate the coffee. It is important that you have all the coffee saturated within 3 seconds.
8. When done correctly, the coffee should convene back into a thick crust with multiple strata of colours. Avoid creating any whirlpooling with the 1st and 2nd stirs. If you get the brew moving in a whirlpool, it will keep going a good bit after your stir and cause excess agitation.
9. After the first stir, lower the temperature of the heat source. If you are experiencing excess jetting lower it further as needed. Just be mindful for the brew prematurely dropping.
10. 35 seconds into the brew, perform the 2nd stir by gently moving the paddle back and forth along the top of the crust until it is all broken.
11. After the second stir, lower the temperature as much as possible without causing the brew to drop prematurely.
12. At 90 seconds, it is time for the final, light stirs. The final stirs and the subsequent drawdown are vital to the end extraction. For the final stir, cut the heat and give two light stirs around the sides. If the brew has not begun dropping by the end of the second light stir, blow on the bottom globe.
13. The drawdown should last for approximately 45 seconds, even slight differences in drawdown times can have major effects on flavour. Total brew time is about 2.25-2.5 minutes. When the brew bubbles, it’s finished. Remove the top chamber carefully by slowly rocking it in a circular fashion until the seal is broken and it can be lifted free.
14. You may want to decant the brew from the bottom chamber into another serving vessel as the brew made by a siphon is very hot. Cooling will allow the flavours to emerge for a more enjoyable experience.
15. Be sure to clean the siphon soon after brewing. Pull the filter chain to unset the hook and allow it to fall out of the top chamber.
16. After brewing the cloth filter should be rinsed very thoroughly with hot water before use. We recommend using a filter no more than 8 times before replacing it to avoid contributing off flavours. The filter should remain wet at all times. If it is allowed to dry out it should be disposed of. When not in use store the filter in a glass of water.