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

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 the convenience and speed of an American-style coffee maker; others prefer the romantic elegance of a vacuum brewer (siphon coffee); still others are fond of the simple purity of a French press, the Italian charm of a moka pot, or the rich flavors of pour-over drip coffee. The method that works for someone else may not be the best for you, and choosing the brewing method you like best is the first condition for enjoying the pleasure of DIY coffee. Now, 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 is also called a vacuum brewer. It uses the expansion and contraction caused by steam when water is heated, pushing hot water from the lower chamber up into the upper chamber to mix with coffee grounds. When the temperature drops, the water flows back down to the lower chamber through the vacuum tube, and the coffee liquid is ready.

The History of Siphon Brewing

The origin of the siphon brewer goes back to the early 19th century, nearly a hundred years earlier than pour-over coffee. According to records, in 1826 the German physicist Johann Norremberg invented the siphon brewer using laboratory equipment. His intention was to demonstrate the power of steam to students, so he did not apply for a patent and his design never became popular. In the mid-19th century the device was improved by the French inventor Marie Fanny Amelne Massot, and the up-and-down convection siphon brewer was born. She obtained the relevant patents in 1842, and the device was able to enter the market for sale.

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

Although pour-over coffee and the siphon brewer entered domestic specialty coffee shops around the same time, it's not hard to see the huge gap in how often they appear. In other words, siphon coffee has been replaced by pour-over as one of today's mainstream brewing methods, and for this nostalgic device, even friends who drink coffee regularly may never have seen one in use.

Siphon Brewer Usage and Key Details

In most people's impressions the siphon brewer always carries a hint of mystery, perhaps because it demands higher technical skill, a more involved procedure, and a lengthy brew - so it appears only rarely. Today FrontStreet Coffee brings the siphon brewer back out 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 change. Friends who have tasted siphon coffee know there are still significant differences between siphon and pour-over, whether in mouthfeel or flavor. Pour-over tastes cleaner, with more distinct layers and more prominent flavors, while siphon coffee has a richer mouthfeel, a more intense aroma, and a more substantial texture.

To highlight this characteristic, when using a siphon brewer FrontStreet Coffee recommends medium-roasted beans such as FrontStreet Huilan, FrontStreet Paradise Bird, FrontStreet Diamond Mountain, and FrontStreet Queen Estate, which give the coffee both 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 elevated. The lower chamber is roughly spherical, to ensure even heating when it is warmed. The upper chamber is cylindrical, narrowing at the bottom into a slender tube. The tube becomes narrower as it goes down, with a rubber ring at the connection point serving as a seal.

Filtration System

If you don't want a mouthful of coffee grounds, you need equipment to filter them during brewing. The siphon filter 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 the 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 siphon coffee is typically in the range of 1:10 to 1:12. Many people prefer a 1:12 ratio, while FrontStreet Coffee's standard parameter is 1:11, using 20g of coffee grounds with 220ml of water.

When to Add Coffee Grounds

The timing of adding coffee grounds is one of the most debated points in siphon brewing: add the grounds first, or wait until all the water has risen from the lower chamber? The traditional school chose the former, since adding grounds first results in fuller flavors. However, most people believe adding grounds first can lead to uneven extraction: as the water level rises, it first contacts the small amount of powder at the bottom of the bottle, so that portion is extracted before the rise is complete and stirring begins. Many people therefore choose to add grounds after the water has risen completely. FrontStreet Coffee believes beginners are better off adding grounds later, since this reduces the chance of unstable factors.

Stirring Method

There are three stirs throughout the process: when the 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, and the tapping method - and none is the only correct one. For friends who are just starting out and don't have much stirring experience, FrontStreet Coffee recommends the tapping method. It's easy to control and easy to learn: tap the coffee powder layer along the trajectory shown 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

As for when to turn off the heat, some people like to judge by the aroma of the coffee being produced, but that tests your 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 you add the grounds. The heat source should be turned off at approximately the 50-70 second mark.

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 up into the upper chamber.

Step 6

When the upper chamber stops drawing water, add the coffee grounds and start timing. First, use the tapping method to press the 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 separate clearly into three layers: coffee foam, coffee liquid, and coffee grounds.

Step 8

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

And there you have it - siphon coffee is ready. Compared with clean, clear pour-over, the siphon brewing method produces a richer mouthfeel. Whatever brewing method people adopt, it all points to the same goal: a cup of coffee that makes you feel comfortable and at ease. Good coffee is that simple, and that pure.

FrontStreet Coffee Recommendation

Siphon brewing loves a heavier, sweeter bean, and FrontStreet Coffee's Papua New Guinea Paradise Bird is a perfect match. It comes from the Bird of Paradise estate in the Sigri region of Papua New Guinea, and because its texture and character sit close to Jamaica Blue Mountain, many coffee lovers call it a "little Blue Mountain." It is a Typica variety, grown at 1600-1800 meters in volcanic soil, and it reaches the high AA grade with full, low-defect beans and a triple-washed fermentation that leaves the cup clean and pure with standout sweetness - an excellent choice for anyone who avoids acidity.

If you'd rather keep it classic, FrontStreet Coffee's Queen Estate from Brazil works beautifully too: low acidity, a very balanced cup, rich nut and cocoa aromas, and a clear caramel sweetness, smooth and mellow on the palate. Both beans give the siphon that rich body and intense aroma it is famous for.