Syphon

How to make it

1. 1. Remove the lid and upper chamber from the syphon. Make sure the filter is firmly positioned on the upper chamber, with the chain running through the tube on its underside and hooked to the outer rim. For the paper filter adapter, rinse out through chamber into a jug or sink.
2. 2. Add 300g/ml of water to the lower globe chamber.
3. 3. Using a burner or a siphon halogen lamp, heat the water to between 91-94˚C, adjusting the burner/lamp until the temperature is stable. (You can use a meat probe or thermometer to measure accurately – or, add already boiled water).
4. 4. Insert the upper chamber into the neck of the lower chamber until it creates a seal, and the water is pushed into the upper chamber. (A small amount of water will remain in the lower chamber, holding the vacuum – don’t worry about that).
5. 5. Add between 18-21g of coffee (ground to a V60 coarseness) to the upper chamber. Start a timer as soon as the coffee makes contact with the water. Give it a few stirs to ensure the grounds are immersed.
6. 6. After two to two and a half minutes, remove the heat source, and allow up to 30 seconds for the liquid to pass back into the lower chamber.
7. 7. Remove the upper chamber containing the extracted grounds (you can rest it in the inverted syphon lid, which acts as a stand while it cools). Serve your coffee from the lower chamber, or transfer it to a decanter or jug to serve.
8. 8. Watch out for the heat – your coffee will still be exceptionally hot, so give it a little time to cool off.