The siphon brewing method was invented in the 1840's and up to now, many coffee fans still enjoy it. Not only does it employ great theatricality and sensory experience, it also produces a clean, delicate, delicious flavor. While this method requires precise attention and skill, this recipe will help you become a coffee chemist yourself to create the perfect cup.
Published October 12, 2021
Coffee experts@Era of We
Mark as brewed
The Coffee Lab
@ General Santos, Philippines
Wet your coffee filter with warm water for about five minutes. Then, position the filter inside the upper chamber of your siphon brewer – pull and hook the end of the string to the bottom of the glass tube. Set the glass chamber aside.
Prepare the lower glass bowl of the brewer by preheating it with hot water. Discard water after a few minutes. Fill the bowl with 300 grams of filtered water and place above your heat source. Turn on the fire or lamp to bring the water to a boil.
Insert the glass tub of the upper chamber into the opening of the lower glass. Do not seal just yet and leave it tilted. Wait for consistent bubbles to appear as indication that the water is ready for brewing.
While waiting, scoop 30 grams of your chosen coffee and grind it using a medium-fine setting. Grinding your coffee on demand will retain the freshness much longer as the preparation time for this method takes quite long. Also, we recommend having a blonde or a medium roast as the siphon will brew you coffee in an extreme temperature that may add up to the roastiness and robust taste.
Once constant bubbles are present, it means that the water is hot enough. Seal both glass chambers together. Afterwards, you will notice that the water will slowly transfer from the lower bowl to the upper glass. This is due to vapor pressure – since the air on the bottom part of the brewer begins to expand, it will push the water upwards to make space.
When most of the water is already above, it is time to brew the coffee. Adjust the heat to medium and add your coffee. Fold it at least for times to ensure that all the grounds are evenly saturated. This is how blooming is done if you're using the siphon brewer.
Set your timer for one minute and thirty seconds. On the forty-five second mark, stir the coffee about four times using a butter knife or a bamboo paddle.
When the next forty-five seconds is up, turn of the fire and remove the siphon from the heat source. Using the same tool, stir the coffee again for four times.
By this time, the air in the lower bowl will shrink down and pull the coffee back to the bottom part. This is how vacuum filtration occurs and the coffee residues are trapped on the upper chamber, not being incorporated into the actual drink. In addition, you will also find the residual coffee forming a dome which will also indicate that the coffee is perfectly brewed.
Tilt the upper chamber, rotate and pull out from the lower bowl. Set aside for cleaning.
Transfer your siphon brewed coffee into a more convenient serving vessel or directly into your mug. Be careful in sipping right away! Let the coffee cool down a little bit as it may be really hot.
Enjoy your siphon-brewed coffee!
About the Author
8-year barista for a world-class coffee chain from the Philippines. Passionate writer and coffee champion.
"Coffee has always been one of my biggest love interests in life. And I am here to share it with all of you through this platform."