Syphon

Beautiful. Complicated. Otherworldly. Syphons have been around for almost 200 years and produce clear, consistent, sediment-free coffee. They can be a little tricky to master, but hey – being a steampunk takes work, right?

Result

A visually exciting experience, with a clean and complex flavour range

Good for

Scientists and coffee geeks

Steps for this brew method


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.

What you'll need

  • Syphon
  • Scales (optional)
  • Spirit burner / heat source
  • Stirring spoon
  • Coffee beans and a grinder

Dose, Brew Time, etc

  • Coffee Dose 20g
  • Brew Water 300g/ml
  • Water Temp 91-94˚C
  • Overall Brew Time 2:30min
  • Grind Size Medium to fine – similar to caster sugar
  • Top Tip Draw-down too fast? Your grind was probably too coarse. Water left in the top bulb? Go finer. Have a play until you get it just right.

Works perfectly with these coffees

Image: Bobolink Brazil, Union Coffee Bag
£6.25
Bobolink Brazil
Notes of Morello Cherry, Macadamia, Milk Chocolate
Smooth and balanced
Quality Score: 84.0
Roast:
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Bobolink
Brazil
Our Union Promise: You can enjoy your coffee knowing it is always sourced direct from farmers via Union Direct Trade. Always high quality speciality coffee, carefully roasted fresh to order.
Order by 4pm for roast and despatch tomorrow
Image: Maraba, Rwanda, Union Coffee Bag
£6.25
Maraba Rwanda
Notes of Citrus, Redcurrant, Toffee
Sweet and delicious
Quality Score: 84.0
Roast:
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Maraba
Rwanda
Our Union Promise: You can enjoy your coffee knowing it is always sourced direct from farmers via Union Direct Trade. Always high quality speciality coffee, carefully roasted fresh to order.
Order by 4pm for roast and despatch tomorrow
Image: Yirgacheffe, Organic Ethiopia
£6.50
Yirgacheffe Organic Ethiopia
Notes of Kumquat, Peach, Toffee
Light and floral
Quality Score: 86.5
Roast:
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or
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Yirgacheffe
Organic Ethiopia
Our Union Promise: You can enjoy your coffee knowing it is always sourced direct from farmers via Union Direct Trade. Always high quality speciality coffee, carefully roasted fresh to order.
Order by 4pm for roast and despatch tomorrow