Brewing Champion Shares Secrets of Siphon Coffee: How to Make Siphon Pot Coffee?

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Immersion Extraction Method

The immersion extraction method, as the name suggests, works by letting coffee grounds steep in a container with hot water for a period of time, allowing them to dissolve and diffuse to successfully release the coffee's flavor and aromatic compounds, completing extraction before any undesirable flavors emerge. Compared to pour-over coffee, immersion extraction has relatively fewer variables. Common immersion extraction devices include French press, siphon pot, and AeroPress. Among these, the most common device is the French press because it's extremely simple to operate, doesn't require filter paper, and can quickly extract full-bodied, rich coffee, making it widely popular.

However, using immersion extraction doesn't mean you can skip the filtering step. For example, the AeroPress requires filter paper or a metal filter to strain the coffee liquid; siphon coffee makers are paired with filters consisting of spring hooks, mesh screens, and filter cloths, though filter paper or metal filters can also be used. Different filter combinations also affect flavor—for instance, AeroPress coffee made with filter paper tastes different from AeroPress made with metal filters. Because filter paper absorbs oils, AeroPress with metal filters has a richer mouthfeel; while siphon coffee with metal filters occasionally produces metallic notes and the brewed coffee tastes sharper, whereas ceramic filters provide relatively smoother mouthfeel and are less prone to flavor residue.

Differences Between Siphon Coffee and Pour-Over Coffee

Pour-over coffee has become the mainstream brewing method in today's specialty coffee scene and is beloved by many coffee enthusiasts. Pour-over coffee is renowned for producing coffee with distinct front, middle, and after-notes using just a few simple steps. In comparison, siphon coffee is relatively understated, leading many to mistakenly believe it's just an elaborate version of pour-over coffee.

Here are several key points to describe the differences between the two:

1. Different Filtering Equipment

Making pour-over coffee requires equipment like filter drippers, filter paper, and gooseneck kettles, while making siphon coffee requires siphon pots, alcohol lamps, or halogen heaters.

2. Different Extraction Methods

Pour-over coffee uses the filtration extraction method; siphon coffee uses the immersion extraction method.

3. Different Extraction Times

Pour-over coffee extraction typically takes 2 minutes 30-45 seconds (though there's also the "drip method" lasting over 4 minutes); siphon coffee extraction is at least 2 minutes shorter than pour-over, usually completing extraction after 50-60 seconds.

4. Different Flavors and Mouthfeel

Due to its unique extraction method, siphon coffee tastes more aromatic and richer than pour-over coffee, which likely relates to pour-over filter paper absorbing some oils. Using filter cloth for pour-over can increase richness.

Pour-over coffee is irresistibly dominant, with its greatest charm lying in the ability to taste various flavors beyond conventional coffee perceptions—whether fruity acidity or nutty notes, it offers rich, multi-layered complexity with very distinct front, middle, and after-notes.

Siphon coffee best expresses coffee's original flavor, aroma, acidity, and bitterness, highlighting the taste differences between various single-origin coffees, with relatively rich, mellow flavors and high aromatic intensity.

Siphon excels in thickness and richness, while pour-over is known for its elegant, light sweetness and complex acidity—each has its own merits.

How Siphon Pots Work

The main principle of siphon pot coffee extraction is achieved through pressure difference. First, heat the water in the lower chamber to boiling, then insert the upper chamber, creating a vacuum state in the lower chamber. Due to the pressure difference between the lower and upper chambers, hot water rises to mix with coffee grounds in the upper chamber for extraction. After extraction is complete, remove the heat source from the lower chamber, causing the pressure difference between chambers to instantly decrease. The gravitational force between the upper and lower chambers causes the coffee extract to flow back to the lower chamber.

Therefore, if you want to speed up the return flow of coffee extract, you can wipe the lower chamber with a damp cloth. This makes the pressure difference between chambers smaller, causing the coffee extract to return faster.

Siphon Pot Measurement Standards

1. Water Measurement Standards for Siphon Pot Lower Chamber:

Generally, siphon pots come in 2-cup, 3-cup, and 5-cup sizes. The 2-cup represents 2 cups, with each cup having a standard capacity of 120ml and a maximum capacity of 240ml. The 3-cup represents 3 cups, with each cup having a standard capacity of 120ml and a maximum capacity of 360ml. The 5-cup represents 5 cups, with each cup having a standard capacity of 120ml and a maximum capacity of 600ml. The markings on the siphon pot represent capacity—N markings indicate a water capacity of N × 120ml.

2. Coffee Ground Measurement Standards for Siphon Pots:

Generally, making one cup of coffee (120ml/cup) with a siphon pot requires about 15g of coffee grounds. The corresponding coffee spoon for siphon pots is typically 10g per spoon, meaning one cup of coffee requires 1.5 spoons of coffee grounds. For multiple cups, simply add the corresponding amount of grounds. For example, making two cups usually requires 3 spoons of coffee grounds, equivalent to 30g of coffee grounds.

In Summary:

Making one cup of coffee requires 120ml of water and 15g of coffee grounds. Making two cups of coffee requires 240ml of water and 30g of coffee grounds. Of course, you can increase or decrease the amount of coffee grounds per cup according to personal taste, with a general fluctuation range between 10-20g.

Key Points for Selecting Siphon Pots

Currently, siphon pots on the market are generally divided into three categories: domestic, Taiwan-made, and Japanese-made, with prices showing an increasing trend. There are too many domestic brands to introduce here, Taiwan-made brands include YAMI, and the more well-known Japanese brand is HARIO.

One aspect to consider when selecting a siphon pot is the glass material—choose high-temperature resistant glass that can withstand temperature differences. Secondly, pay attention to capacity based on your needs. Generally, siphon pots are divided into 2-cup, 3-cup, and 5-cup sizes. Prices range from 100-200 yuan.

Siphon pot heat sources: Most standard packages include an alcohol lamp (as shown in the left image below), while some people purchase additional gas burners (as shown in the right image below). Alcohol lamps cost about 10-20 yuan on Taobao, while gas burners cost about 80-100 yuan.

Alcohol lamps are relatively easy to purchase (available in pharmacies), inexpensive, but have the disadvantage of blackening the pot bottom. (Tip: Choose high-purity alcohol.)

Additionally, high-end cafés now popularly use halogen lamps, also known as halogen heaters, which heat in a manner similar to microwave ovens. They can heat quickly and stably while controlling the maximum heating temperature. The only drawback is that they're too expensive.

Of course, there are also electric heaters, but as for their efficiency...

Stirring sticks and filter cloths: Stirring sticks are usually included as free gifts from merchants, but you can also buy them separately if you like. Remember to buy bamboo ones, not other materials.

It's best to buy more filter cloths (as shown in the image below). Filter cloths are made of thickened cotton fabric, which turns yellow with regular use and can mold if stored improperly, requiring frequent replacement to maintain filter cleanliness. You can prepare one or two extra pieces—generally, a pack of 10 costs under 20 yuan.

Other essential brewing tools like thermometers, timers, and towels won't be elaborated here.

The Process of Making Coffee with a Siphon Pot

Just as pour-over coffee has many schools of thought, there are many ways to make coffee with a siphon pot. No one dictates that siphon coffee must be made in a specific way.

The coffee-making process below is our own method and doesn't represent 100% "standard" practice. "Experienced coffee enthusiasts" please refrain from criticism—we welcome you to share your methods in the comments. Let's begin the coffee-making process:

1: Heating

First, add boiled water to the lower chamber of the siphon pot, preferably purified water that has been boiled. Then wipe the bottom and surface of the pot dry to prevent cracking during heating.

You can also add cold water, but it will take much longer (especially with an alcohol lamp).

2: Prepare the Upper Chamber

Place the filter cloth in the upper chamber, pull out the small hook at the bottom of the filter cloth to hook onto the tube opening, use the stirring stick to adjust the filter cloth position, then place the upper chamber on the lower chamber. Note: don't insert it vertically yet—place it at an angle.

3-1: [Add Coffee First]

Adding coffee first means putting coffee grounds into the upper chamber before letting water rise to it.

When adding coffee first, it's best to pre-test by boiling an empty pot of water to check if the filter position is centered. If it's not centered, it will still produce large, continuous bubbles.

3-2: [Add Coffee Later]

Contrary to adding coffee first, adding coffee later means letting the water from the lower chamber completely rise to the upper chamber before adding coffee grounds. Before adding grounds, we have ample time to reduce the heat source to just enough to support the water in the upper chamber from falling back. Then adjust the filter position to keep it centered.

Typically, when water from the lower chamber first rises to the upper chamber, the temperature will be around 90-95°C, so we can let the temperature drop by 2-5 degrees before adding coffee grounds. (Stirring can accelerate cooling.)

4: Stirring

Then stir the coffee grounds clockwise from outer edge to center for 10 seconds to ensure all grounds are immersed in water. Start timing, and after 45 seconds (this process we usually call blooming), use the stirring stick to stir the coffee liquid again in a clockwise/cross pattern for 5 seconds. After 50-55 seconds (from adding grounds), turn off the heat, quickly remove the alcohol lamp and extinguish the flame, then wait for the coffee liquid to begin flowing back from the upper chamber to the lower chamber.

5: Siphon Return Flow

Finally, during the coffee liquid return flow, wiping the lower chamber of the siphon pot with a semi-damp towel can quickly reduce the air pressure in the lower chamber, thereby accelerating the return flow of coffee liquid from the upper chamber to the lower chamber to avoid over-extraction.

Finally, remove the upper chamber. When removing, don't pull straight up—this won't work. Instead, rotate slightly and shake gently from side to side to loosen it for easier removal.

Siphon Pot Extraction Times

Practical Extraction Time Parameters:

30-45 seconds: Medium-dark roast, dark roast beans

45-60 seconds: Moderate strength, suitable for light roast, medium roast, light-medium roast

60+ seconds: Concentration, viscosity, aroma and bitter notes increase, suitable for heavy taste preferences

Differences Between Adding Coffee First vs. Later

[Adding Coffee First]

Adding coffee first requires higher control over heat management. You need to adjust the heat to the appropriate level while water is rising to avoid generating large bubbles that would disrupt the blooming process. The advantage of adding coffee first is that it provides a gradual wetting process for the coffee grounds, reducing the number of initial stirring rotations and better promoting blooming effects. However, temperature control is poorer, making the timing of inserting the upper chamber into the lower chamber particularly important. This means adding coffee first seems simple but actually requires more practical experience compared to adding coffee later.

[Adding Coffee First] emphasizes high clarity, sufficient and long-lasting aroma, and complete flavor presentation. However, it requires high skill level—poor control can easily lead to under-extraction or over-extraction with large deviations.

[Adding Coffee Later]

When adding coffee later, as long as you reduce the heat source to just enough to support the water in the upper chamber from falling back, siphon brewing water temperature can also be fine-tuned. Typically, when water from the lower chamber first rises to the upper chamber, the temperature will be around 90-95°C, so we can let the temperature drop by 2-5 degrees before adding coffee grounds. (Stirring can accelerate cooling.)

Generally, the higher the water temperature, the stronger the coffee's bitterness, and it may even develop burnt flavors. Lower temperatures bring out more acidity and aroma, but if too low, it can cause under-extraction, reducing body and making acidity very sharp. Therefore, choosing an appropriate water temperature for adding coffee grounds based on the coffee being extracted is crucial.

[Adding Coffee Later] produces rich mouthfeel with full-bodied texture and prominent mid-range flavors. Clarity is relatively weaker, aroma isn't as prominent or elevated, and temperature control is very important.

[The above represents personal brewing experience sharing]

Important Details for Making Coffee with Siphon Pots

1. The lower pot must be wiped dry, no water droplets allowed

2. When removing the upper chamber, tilt right, return to center, then pull up—do not break it

3. The spring under the middle filter must be pulled tight, the hook must be engaged, and pulled to the center

4. When inserting the upper chamber, insert it tightly (but not too forcefully)

5. Pay attention to water quality: use pure water, filtered water, magnetized water—avoid mineral water and distilled water

6. Temperature should be between 85-95°C

7. Brewing time: Complete extraction (from water-ground contact to filtering completion) 50-60 seconds (do not exceed time by much)

8. Coffee beans must be fresh, coffee beans must be fresh, coffee beans must be fresh

9. Coffee is best when freshly ground and freshly brewed

10. Pay attention to wind direction when brewing coffee—don't let it blow directly on the heat source

11. Pay attention to heat source size: high heat, medium heat, low heat, micro heat

12. Loosen used coffee grounds by tapping, discard them, then rinse the upper pot with clean water

13. Grind setting should be between 2.5-3.5 levels, basic principle: dark roast beans ground coarse, light roast beans ground fine, new grinders use higher settings, old grinders use lower settings

14. Coffee cups should be pre-warmed

15. Filters should be soaked in clean water when not in use or refrigerated to extend filter cloth lifespan

16. When removing the upper chamber, focus on gripping the lower chamber handle firmly with your left hand

17. It's best to use hot water in the lower chamber to save boiling time

18. Stirring method must be correct, don't use circular stirring

19. It's best to discard the remaining clean water in the lower chamber, and separate the remaining foam when coffee is almost finished descending

20. When stirring with the wooden stick, only insert it 2/3 of the way, don't scrape the bottom filter

21. Don't let the wooden stick touch other moisture during brewing and then return to stirring

22. Coffee grounds and water amounts must be correct

23. When finished, cover the upper chamber with your hand, smell, or fan with your hand then smell

24. When wiping the lower chamber with a damp cloth, wipe the bottom first, then the left and right sides (to prevent cracking)

25. Coffee bean blend must be correct

26. Wait until water is nearly boiling and bubbling before inserting the upper chamber

Tasting Siphon Coffee

The mouthfeel of siphon coffee varies not only due to the beans themselves but also due to heat source heating, creating differences in high, medium, and low temperatures during brewing, thus creating rich flavor variations.

When drinking, the first sensation is HOT! HOT! HOT! Only then comes the sweetness, with acidity emerging as the temperature slightly drops. At high temperatures, coffee aroma is very intense. When the temperature drops to around 70°C, the inherent rich flavors of the coffee beans gradually and completely emerge.

Therefore, when drinking siphon coffee, you can't be too impatient—let it cool slightly before savoring it carefully.

[Siphon Pot Cleaning Tips]

1. Hold the upper chamber glass tube with your hand and gently tap three times near the bottle opening with your left palm.

2. Then tap three more times around the glass to loosen the coffee powder.

3. After discarding the coffee grounds, rinse the inner edge of the upper chamber with clean water, rotating once while rinsing.

4. Then rinse the filter directly with clean water to clear residue.

5. Remove the filter spring hook and wash thoroughly with clean water.

6. Use both hands to squeeze and twist dry in circular motions (when not in use, keep filter/cloth in water to prevent oxidation).

7. Use a cup brush with detergent to scrub the upper chamber, being careful of the bottle opening breaking or glass tube hitting the sink or cups when rinsing.

Siphon Coffee Video Appreciation

Finally, enjoy the perfect demonstration of the complete siphon pot coffee making process by the super handsome barista from Intelligentsia Coffee in Chicago.

FrontStreet Coffee Siphon Pot Coffee Bean Recommendations

FrontStreet Coffee's freshly roasted single-origin coffee beans for siphon pots—such as FrontStreet Coffee's Yirgacheffe and FrontStreet Coffee's Mandheling coffee—are fully guaranteed in both brand and quality, suitable for various brewing methods. More importantly, they offer extremely high value-for-money: a half-pound (227g) bag costs only about 70-90 yuan. Calculated at 200ml per cup of single-origin coffee with a 1:15 coffee-to-water ratio, one bag can make 15 cups of specialty coffee, with each cup costing only 5-6 yuan—extremely cost-effective compared to café prices that often run dozens of yuan per cup.

FrontStreet Coffee: A Guangzhou-based roastery with a small shop but diverse bean varieties, where you can find various famous and lesser-known beans, also providing online store services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473