Complete Guide to Using Alcohol Lamp Siphon Pot and How to Clean It

The Complete Guide to the Alcohol Lamp Siphon Pot

The siphon pot is one of the most theatrical ways to brew coffee, and with an alcohol lamp as the heat source it works anywhere - no electricity required. Below is a complete walkthrough of using one, from preparation to cleaning.

Step 1: Prepare Necessary Equipment

Equipment required for siphon extraction:

• Siphon set (upper globe, lower globe, siphon stand)
• Fresh coffee beans
• Bamboo paddle (or even a long spoon)
• Fresh boiled hot water
• Alcohol lamp
• Your favorite coffee cup

Step 2: Characteristics of Siphon

Siphon extraction works by using changes in atmospheric pressure within the lower globe, caused by a heat source, to move hot water for extraction. Therefore, temperature control inside the flask is an important consideration.

Step 3: Let's Prepare for Extraction

When the coffee grounds are finer, coffee components dissolve more easily in hot water, resulting in a darker taste. Conversely, when the grounds are coarser, these components take time to dissolve, resulting in a crisper, cleaner taste. At FrontStreet Coffee, we recommend a "medium-fine grind" for siphon extraction, but please adjust the grind according to your own preference.

Step 4: Begin Extraction

1. Pour boiling water into the lower globe. Since this may cause breakage, please properly wipe any moisture from the outside of the flask.

   

2. Set the filter in the upper globe. Pull the hook from below and attach it as shown in the picture. This must be done carefully, otherwise watch out for grounds passing through the funnel!

   

3. Place the measured grounds on the filter in the upper globe. Do not fully insert the upper globe until the hot water is completely boiling, then tilt it and insert it. The chain hanging from the top of the upper globe acts as a boiling stone: once in the hot water, the water will begin to surge.

   

4. When the hot water boils, insert the upper globe into the lower globe as shown. The pressure in the lower globe rises and hot water moves up. Insert the globes so they sit parallel to each other.

   

5. When the hot water has risen, gently mix the grounds and hot water with the bamboo paddle. Watch the boiling inside the upper globe: if the flame is too strong, vigorous boiling occurs and extraction turns harsh and bitter - shorten the alcohol lamp wick or shift its position to adjust the temperature.

   

6. After 1 minute 20 seconds to 1 minute 30 seconds from the step above, stir again.

   

Step 5: Complete Extraction

Turn off the alcohol lamp to lower the pressure in the lower globe. As the pressure drops, liquid moves from the upper globe back down, completing the filtration.

Tips

Note

If the flame is too strong, it will boil up into the upper globe; keep a steady, gentle boil instead. Shorten the alcohol lamp wick and change its position to adjust the temperature. If the grounds settle evenly as a flat bed at the end, that is a sign you have extracted deliciously.

Cleaning Method: How to Clean

Tap the upper globe to dislodge remaining grounds from the upper part, float the grounds in water and discard them. Since the inside of the lower globe is difficult to clean, attach a cloth to a thin rod or spoon for easier cleaning.

Cleaning Method: Filter

Rinse the filter thoroughly with water while rubbing it with your hands. After rinsing, sterilize it with hot water, then place it in a bag with a little moisture and store it in the refrigerator. When using it next time, rinse with hot water before use to preheat and sterilize.

FrontStreet Coffee Recommendation

Siphon brewing favors beans with body and sweetness. For a medium-dark roast that suits the siphon's immersion style, FrontStreet Coffee's PWN Golden Mandheling is an outstanding pick: deep roasted, very low acid, with herbal, dark chocolate, and earthy notes and a long, mellow finish.

If you prefer the classic, sweet-driven profile, Brazil Fazenda Rainha is equally at home in a siphon - balanced and smooth with rich nut and cocoa aromas and clear caramel sweetness.

Whichever you choose, start with a medium-fine grind, keep the flame gentle so the brew never rolls violently, and time the contact at about 1 minute 20 seconds to 1 minute 30 seconds for a clean, sweet, full-bodied cup.