Siphon Coffee: How to Use a Siphon Brewer and Master Coffee Grounds Technique

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The siphon pot not only has an elegant appearance but its operation is also a visual delight. Siphon coffee is best at expressing coffee flavors and highlighting the taste differences between various single-origin coffees, resulting in richer and more mellow flavors. Due to heat source heating, the coffee creates high, medium, and low temperature differences during brewing, producing rich flavor variations.

Brewing coffee with a siphon pot is a test of technique, with strict requirements for time and water temperature. Just as there are several stirring methods for siphon coffee, the way coffee grounds are added is also particular. The most common methods are adding grounds first and adding grounds later, also known as bottom addition and top addition. These two addition methods have no right or wrong distinction—different methods simply have different advantageous control points. Now we'll use Yirgacheffe Wega as an example to brew coffee using both methods.

Working Principle

The main principle of coffee extraction with a siphon pot is achieved through pressure difference. First, heat the water in the lower chamber to boiling, then insert the upper chamber, creating a high-pressure 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 ends, remove the heat source from the lower chamber, causing the pressure difference between the lower and upper chambers to instantly decrease. The siphon effect between the upper and lower chambers promotes the return of coffee extract to the lower chamber. To speed up the return of coffee extract, you can wipe the lower chamber with a wet cloth, which further reduces the pressure difference and accelerates the return flow.

Preparation

1. Add water to the siphon pot's lower chamber. For making two servings of coffee, add water to 5mm above the 2-cup mark on the siphon pot. Since the grounds absorb water, you need to add slightly more water if you want to make two servings of coffee liquid.

2. Grind coffee beans, prepare 25g of coffee grounds (approximately 15g for single cup), using medium grind (Fuji mill setting 4), meaning particles are between white sugar and brown sugar in size.

3. After adding water, remember to wipe the outside of the lower chamber dry with a soft cloth, leaving no water stains to prevent the pot from bursting during heating.

4. Fill the lower chamber with hot water and heat with a gas stove. Generally, single-serve coffee uses about 180g of water, double serving uses 300g (ground-to-water ratio 1:12).

5. Once the above steps are completed, start heating the water.

When the water is heated to brewing temperature, install the filter cloth in the upper chamber. Be sure to hook it as shown in the picture below! Otherwise, when water rushes from the lower chamber to the upper chamber, the filter will be pushed open.

Adding Grounds First

Adding grounds first means placing coffee grounds in the upper chamber first, then letting water rise to the upper chamber. This method requires higher control over heat intensity—you need to adjust the flame to appropriate size while water rises to avoid excessive bubbles that would disrupt the blooming. Additionally, when adding grounds first, it's best to pre-brew a pot of water to test whether the filter position is centered; if not centered, it will also generate continuous large bubbles. The advantage of adding grounds first is that it provides a gradual temperature and moisture process for the coffee grounds, reducing the number of initial stirs and better facilitating blooming effects. However, temperature control is poorer, so timing the insertion of the upper chamber into the lower chamber is particularly important. In other words, adding grounds first may seem simple, but it actually requires more practical experience compared to adding grounds later.

Technique (Using Washed Yirgacheffe Wega)

(1) When the lower chamber water temperature reaches 90°C, pour in the grounds and straighten the upper chamber;

(2) After water completely saturates the coffee grounds, perform the first stir and start timing. Adjust the flame to appropriate size as water nearly reaches the upper chamber;

(3) After 30 seconds of blooming, perform the second stir;

(4) Around 50 seconds, perform the final stir. After stirring, remove the heat source and let the coffee liquid return.

Adding Grounds Later

Contrary to adding grounds first, adding grounds later means waiting until water from the lower chamber has completely risen to the upper chamber before adding coffee grounds. Before adding grounds later, we have sufficient time to reduce the heat source flame to just enough to support the upper chamber water without falling back. Then adjust the lower filter position to keep it centered, and finally wait a few minutes to let the water temperature drop slightly. Generally, 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 water temperature drop by 2-5 degrees before adding coffee grounds. Generally, higher water temperatures result in more bitter coffee, even burnt flavors, while lower temperatures highlight acidity and aroma, but too low temperatures can cause under-extraction, reducing body and making acidity very sharp. Therefore, selecting an appropriate water temperature for adding coffee grounds based on the coffee being extracted is crucial.

Technique (Using Washed Yirgacheffe Wega as Example)

(1) When water temperature reaches 90°C, straighten the upper chamber. When water rises to the upper chamber, pour in coffee grounds, stir, and start timing;

(2) Adjust flame to appropriate size. After 30 seconds of blooming, perform the second stir;

(3) Around 50 seconds, perform the third stir. After stirring ends, remove the heat source and let the coffee liquid return.

Conclusion

Adding Grounds First emphasizes high cleanliness, abundant and long-lasting aroma, with prominent lemon acidity, citrus, and white grape juice flavors. However, it requires high precision in control—poor control can easily lead to under-extraction or significant over-extraction deviations.

Adding Grounds Later produces richer flavors, with more prominent mid-palate caramel and honey notes. Cleanliness is relatively weaker, aroma is less pronounced and upward, and temperature control is particularly important.

Everyone should try both addition methods. After accumulating certain experience, you can even choose different addition methods based on different coffee bean characteristics or extraction requirements.

Image source: FrontStreet Coffee (FrontStreet Coffee)

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