The first coffee siphon was used over 160 years ago in France and Germany. According to some stories Beethoven has been drinking his favourite coffee using a vacuum heater. The preparation of the siphon coffee is not only a feast for the eyes but also a feast for the senses and probably is the most visually captivating of all brew methods. The principle of the siphon coffee preparation is based on the vacuum. There are two glass vessels and the first is filled with water. By heating the bottom vessel vapor pressure forces the water to rise into the upper one. Here it is mixed with the coffee grounds. The grind has to be a little bit finer than what you would use for drip coffee. The siphon brewer also includes a stand and a cloth filter assembly.
- Preheat and rinse your siphon’s bottom fully with hot water.
- Soak the filter in a warm water bath for a few minutes and drop it into the bottom of the siphon’s top glass vessel.
- Pour hot water – fill the lower vessel with 300-450 ml hot water and place the heat source underneath.
- Grind the coffee – while the water is boiling, grind the coffee a bit finer than you use for drip coffee; the most common dosage recommendation is 1,7 grams of coffee for 30 ml of water.
Now you can put the upper glass vessel and the filter into the bottom of the siphon. Place it before the water begins to boil and be sure the filter is sealed between the two vessels. Soon the water will begin boiling and rise up into the upper vessel.
- Add coffee – add the coffee to the water in the top vessel and then stirr.
Once the water has moved into the upper vessel, turn the heat source down so that the water is between 85-90,5 ° C. Remove the siphon after 45 seconds from the heat and stir the coffee one more time. Enjoy your coffee!
The siphon is the ideal brewing method for those that desire complete control of brewing parameters. The water temperature is constant due to the applied heat source, the coffee is fully and evenly saturated and the user can easily control brew time.