Siphon Coffee Principles: How to Make Coffee with a Siphon Pot? Siphon Pot Usage Methods

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Siphon Pot History and Characteristics

The siphon pot, also known as the "Syphon pot," was invented in 1840 by a Scottish engineer named Robert Napier.

Siphon pots have a long history but are not commonly seen in coffee shops today, unless the establishment primarily uses siphon pots to present coffee flavors. Basically, you can see siphon brewing methods being used by experienced masters in very early-established shops.

The texture presented by siphon pots is relatively rich and robust, with some coffee oils floating on the surface of the coffee, adding a comfortable, non-irritating smoothness to the palate. However, the drinking temperature is also relatively higher. Those not accustomed to very hot coffee will still blow on it first. This is because it undergoes higher temperature brewing, which also adds mature changes to the coffee's aroma and flavor.

Evolution of Heat Sources

Early siphon pot heat sources evolved from alcohol lamps ⇒ camping gas stoves ⇒ halogen lamps. As technology advanced, brewing speed accelerated.

Siphon Brewing Principles and Techniques

Siphon brewing mainly relies on the so-called "siphon principle" to make water rise from the lower pot to the upper pot, where special stirring techniques are applied to the coffee grounds. These techniques vary widely with different methods - basically all involve circular stirring, but the number of circles constitutes another technique. Some use cross-stirring, others right-to-left, and so on in various styles. However, as long as you find a method that suits you, that's sufficient - no need to insist on any particular approach.

Operational Considerations and Safety

Siphon pot operations are conducted under high-temperature, very hot conditions, so safety precautions must be taken during use. Many coffee shops don't use siphon pots for brewing coffee partly because the process involves many steps and complex cleanup. The entire process takes longer compared to other brewing methods, and careless handling during return placement can easily cause glass breakage. Equipment costs are higher, making it less convenient.

But watching a siphon pot flickering with flames in front of you is like watching a performance by a master craftsman or barista - always very magnificent and romantic.

FrontStreet Coffee's Recommended Siphon Parameters:

20g of coffee grounds, coffee-to-water ratio of 1:12, using the post-addition method, remove from heat source at 1 minute and 30 seconds.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473