How to make siphon coffee
Walk through brewing coffee with the Hario coffee siphon and Bay Beans coffee.
A very clean and crisp coffee is produced from siphon coffee - the process is a little complex and the equipment is fragile, so perhaps not the method you would use every day, but offers great table theater and will satisfy the science and geek in you.
A very clean and crisp coffee is produced from siphon coffee - the process is a little complex and the equipment is fragile, so perhaps not the method you would use every day, but offers great table theater and will satisfy the science and geek in you.
I like to use 40 grams of preground coffee for a 3 cup coffee siphon. The grind coarseness is between espresso and drip filter grind.
For a faster brew time, use preheated water in your vessel using a kettle or tea spout on your espresso machine. Once the top of the siphon is sealed, and the water is boiling in the base vessel, water will begin to be pushed up by the expanding pressure in the base. Hot water will then come in contact with the coffee grounds in the top chamber and your brew will start. Give the coffee grounds a gentle swirl to wet the grinds completely. Allow to rest for 45 seconds before removing the heat source, causing the vacuum to suck your brewed coffee back down in to the base vessel. The base vessel can be used as a serving device.
For a faster brew time, use preheated water in your vessel using a kettle or tea spout on your espresso machine. Once the top of the siphon is sealed, and the water is boiling in the base vessel, water will begin to be pushed up by the expanding pressure in the base. Hot water will then come in contact with the coffee grounds in the top chamber and your brew will start. Give the coffee grounds a gentle swirl to wet the grinds completely. Allow to rest for 45 seconds before removing the heat source, causing the vacuum to suck your brewed coffee back down in to the base vessel. The base vessel can be used as a serving device.
