Siphon Brewing Method: Tips for Siphon Coffee & Best Beans to Use

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Don't worry about what others say - as long as it's comfortable for you to use, convenient to brew, and enjoyable to drink, that's the most suitable coffee brewing method for you. Some people love using convenient and quick American-style coffee makers, while others prefer the romantic elegance of vacuum brewers (siphon coffee). Some are fond of the simple purity of French press, the Italian charm of moka pots, or the rich flavors of pour-over drip coffee... Regardless, the brewing method that works for others may not be the best for you. Choosing the most suitable and favorite coffee brewing method is the primary condition for enjoying the pleasure of DIY coffee brewing. Now, please follow FrontStreet Coffee as we explore the world of vacuum brewers:

The Siphon Brewer: An Introduction

The English name for the siphon brewer is "SIPHON," so it's also called a vacuum brewer. It utilizes the thermal expansion and contraction caused by steam produced when water is heated, pushing the hot water from the lower chamber to the upper chamber to mix with coffee grounds. When the temperature drops, the water flows back to the lower chamber through the vacuum tube, resulting in coffee liquid.

The History of Siphon Brewing

The origin of the siphon brewer can be traced back to the early 19th century, nearly a hundred years earlier than pour-over coffee. According to records, in 1826, German physicist Johann Norremberg invented the siphon brewer using laboratory equipment. His original intention was to demonstrate the power of steam to students, so he did not apply for a patent, and his design did not become popular. Until the mid-19th century, this device was improved by French inventor Marie Fanny Amelne Massot, and the up-and-down convection siphon brewer was born. She obtained relevant patents in 1842, and this device was able to enter the market for sale.

Around the same period, Scottish engineer Robert Napier designed his Napier Coffee Pot, which also utilized vacuum principles to brew coffee. Although it won an award from the Institution of Mechanical Engineers in 1856, Napier never applied for a patent for it. Since then, similar vacuum brewing devices began to become popular throughout Europe and spread to places like the United States. However, due to the later emergence of automatic drip coffee, the use of siphon brewers gradually decreased among Americans.

Although pour-over coffee and siphon brewers entered domestic specialty coffee shops around the same time, it's not difficult to find that there is a huge gap in their frequency of appearance. In other words, siphon coffee has been replaced by pour-over coffee as one of the mainstream brewing methods today. For this nostalgic-filled device, even friends who drink coffee regularly may not have seen its presence.

Siphon Brewer Usage and Key Details

In most people's impressions, the siphon brewer always carries a hint of mystery, possibly due to its requirement for higher technical skills to operate complex procedures and the lengthy time involved, making its appearances few and far between, creating a sense of mystery. Today, FrontStreet Coffee brings out the siphon brewer again to share the brewing methods and principles with everyone!

Siphon Brewer Overview

The name of the siphon brewer comes from the siphon principle it employs, achieving extraction through pressure differences caused by temperature changes! The English name for the siphon brewer is "SIPHON," so it's also called a vacuum brewer. It utilizes the thermal expansion and contraction caused by steam produced when water is heated, pushing the hot water from the lower chamber to the upper chamber to mix with coffee grounds. When the temperature drops, the water flows back to the lower chamber through the vacuum tube, resulting in coffee liquid.

Friends who have tasted siphon coffee know that there are still significant differences between siphon coffee and pour-over coffee, whether in terms of mouthfeel or flavor. Pour-over coffee tastes cleaner, with more distinct layers and more prominent flavors; while siphon coffee has a richer mouthfeel, more intense aroma, and a more substantial texture.

Therefore, to highlight this characteristic, when using a siphon brewer to make coffee, FrontStreet Coffee recommends medium-roasted coffee beans such as Frontsteet Huilan, Frontsteet Paradise Bird, Frontsteet Diamond Mountain, and Frontsteet Queen Estate, which allow the coffee to simultaneously have nutty aromas and a rich body.

External Structure of the Siphon Brewer

The structure of the siphon brewer is divided into: upper chamber, lower chamber, and stand. The stand mainly serves to stabilize the lower chamber, keeping it in an elevated state. The lower chamber is roughly spherical, primarily to ensure even heating when the lower chamber is heated. The upper chamber is cylindrical, with narrowing at the bottom, extending into a slender tube. The tube becomes narrower as it goes down, with rubber ring treatment at the connection point, serving as a seal.

Filtration System

If you don't want to get a mouthful of coffee grounds, we need equipment to filter them during brewing! The filter of the siphon brewer consists of a circular metal piece connected to a spring chain. Before use, the metal piece is wrapped with filter material, most commonly a specially shaped flannel filter cloth! After tightening both sides, the filter cloth wraps around the metal piece (remember to tie it after tightening and cut off excess thread), forming a complete filtration system that is placed inside the upper chamber.

Heat Source

The heat source for the siphon brewer is not restricted. You can use an open flame gas stove, a safe halogen heater, or an alcohol lamp with a scientific feel - it all depends on what you want to use, as all can serve the heating purpose!

Coffee Grind Size

The grind size for siphon coffee has already been calculated by FrontStreet Coffee. The grind is finer than pour-over, with a 90% passing rate through a #20 sieve. (Regular pour-over typically uses an 80-85% passing rate).

Coffee-to-Water Ratio

The coffee-to-water ratio for making siphon coffee is typically in the range of 1:10 to 1:12. Many people prefer to use a 1:12 ratio, while FrontStreet Coffee's standard parameter is 1:11, using 20g of coffee grounds with 220ml of water for brewing.

When to Add Coffee Grounds

The timing of adding coffee grounds is a controversial aspect of siphon brewing: add grounds first, or wait until all the water has risen from the lower chamber before adding grounds? The traditional school chose the former, adding grounds first results in fuller flavors. However, most people believe that adding grounds first can lead to uneven extraction, as when the water level rises, it first contacts the small amount of powder at the bottle bottom, causing this small portion of grounds to be extracted before the rising is complete and stirring begins. Therefore, many people choose to add grounds after the water level has completely risen. FrontStreet Coffee believes that beginners choosing to add grounds later would be a good choice, as this can reduce the occurrence of unstable factors.

Stirring Method

There will be three stirrings throughout the process: when coffee grounds enter the water, halfway through the steeping time, and before turning off the heat at the end. There are many stirring methods: cross stirring, Z-shaped stirring, figure-8 stirring, circular stirring, tapping method, etc.! The method is not unique, but for friends who are just starting and don't have much stirring experience, FrontStreet Coffee recommends using the tapping method! It's easy to control and easy to learn. You can tap the coffee powder layer along the trajectory shown in the example below, with the stirring rod centered as a pivot point, moving back and forth with both ends maintaining a staggered position.

Determining When to Finish

Regarding when to turn off the heat for siphon coffee, some people like to judge by the aroma of the coffee being produced, but this tests one's basic skills too much, so FrontStreet Coffee recommends beginners use timing. If adding grounds first, start timing when you begin stirring; if adding grounds later, start timing when adding grounds. The time to turn off the heat source should be approximately in the 50-70 second range.

Practical Session

Tools Needed

Siphon brewer, coffee beans, alcohol lamp (other heat sources are fine), hot water, dry cloth

Step-by-Step Brewing Process

Step 1

Set up the alcohol lamp and lower chamber, and prepare the filter cloth hook for the upper chamber in advance (place the filter device in the upper chamber, pull the hook from below the pipe, and hang it on the end of the pipe).

Step 2

Pour in 220ml of hot water.

Step 3

Wipe the lower chamber dry and turn on the heat source (wiping the lower chamber dry prevents it from cracking during heating).

Step 4

Insert the upper chamber diagonally into the lower chamber, ensuring the explosion-proof ball touches the bottom of the lower chamber.

Step 5

When the lower chamber starts boiling and water droplets appear, straighten the upper chamber and press firmly, waiting for the water from the lower chamber to be drawn into the upper chamber.

Step 6

When the upper chamber stops drawing water, add coffee grounds and start timing. First, use the tapping method to press the coffee grounds into the water to begin even extraction.

Step 7

At 25 seconds, begin using the stirring method recommended by FrontStreet Coffee to stir evenly, allowing the coffee to clearly separate into three layers: coffee foam, coffee liquid, and coffee grounds.

Step 8

Finally, at 50 seconds, stir clockwise. When reaching 60 seconds, remove the heat source and wait for the coffee liquid to flow back to the lower chamber. (After removing the heat source, wiping the lower chamber with a dry cloth can speed up the return time).

And there you have it - siphon coffee is ready! Compared to the clean and clear pour-over coffee, the siphon brewing method produces a richer mouthfeel! No matter what brewing method people adopt, it all points to the ultimate goal of being able to drink a cup of coffee that makes you feel comfortable and at ease. Good coffee is that simple, and that pure.

Important Notice :

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