Differences Between Drip Coffee Maker and Siphon Brewer & What Coffee Beans Are Suitable for Siphon Brewing

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Siphon brewing is a coffee extraction method that combines a sense of ritual with visually appealing performance. FrontStreet Coffee is here to share the following siphon coffee brewing method.

How a Siphon Extracts Coffee

The extraction principle of a siphon works through pressure difference. First, water in the lower chamber is heated to boiling, then the upper chamber is inserted, 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.

When the extraction process ends, the heat source is removed from the lower chamber, causing the pressure difference between the lower and upper chambers to decrease instantly. The siphon effect between the upper and lower chambers promotes the coffee extract to flow back to the lower chamber.

If you want to speed up the return of coffee extract, you can wipe the lower chamber with a damp cloth, which further reduces the pressure difference and makes the coffee extract return faster.

Siphon Coffee Brewing Process

1. Pour 200ml of warm water into the lower chamber and wipe the outside of the pot dry with a dry cloth (to prevent pot bursting during heating). Light the alcohol lamp and place it under the lower chamber for heating.

2. Take out the upper chamber of the siphon, secure the filter cloth on the upper chamber and hook the fixed hook onto the glass tube wall at the bottom of the upper chamber, then insert it diagonally into the lower chamber.

3. Observe the lower chamber. When continuous small bubbles appear in the lower chamber, you can straighten the upper chamber, inserting it vertically into the lower chamber to ensure a seamless connection between the upper and lower chambers.

4. When the water from the lower chamber rises to the upper chamber, add 20g of ground coffee (FrontStreet Coffee recommends a grind slightly coarser than pour-over coffee; for light roast coffee, we recommend 70% pass-through rate on a #20 sieve). Use a stirring rod to stir clockwise from outside to center for 10 seconds to ensure all coffee grounds are immersed in water.

5. Start timing. After 40 seconds, use the stirring rod to stir the coffee liquid clockwise again for 5 seconds; then quickly remove the alcohol lamp and extinguish the heat source, and the coffee liquid will begin to flow back from the upper chamber to the lower chamber. During the return process, you can wipe the lower chamber with a damp cloth to speed up the return of coffee liquid. The total extraction time is approximately 1 minute and 10 seconds.

6. Gently remove the upper chamber and pour the coffee liquid from the lower chamber into a cup, and it's ready to enjoy.

What Single-Origin Coffees Are Suitable for Siphon Brewing?

Traditionally, siphons use coffee beans with a darker roast degree, as light roast coffee had not yet become popular. Coffee made with a siphon is more rich and full-bodied than pour-over coffee, providing an enjoyable taste experience. Therefore, FrontStreet Coffee recommends the following coffees.

FrontStreet Coffee Jamaica Blue Mountain No. 1

Region: Jamaica Blue Mountain Region

Estate: Clifton Farm

Altitude: 1310 meters

Variety: Typica

Processing: Washed

Jamaica's Blue Mountain No. 1 coffee is considered one of the world's highest-quality coffees. The balance and richness of Blue Mountain coffee are deeply loved by coffee enthusiasts. Blue Mountain coffee truly embodies the flavor of "coffee" - even the instant coffee market has seen products sold under the "Blue Mountain Coffee Flavor" name, though of course, Blue Mountain flavored coffee is not genuine Blue Mountain coffee. FrontStreet Coffee uses a medium-coarse grind for brewing Blue Mountain No. 1 coffee in a siphon, with a 65% pass-through rate on a #20 standard sieve. We use the post-addition method, with 1 minute and 10 seconds from adding coffee grounds to extinguishing the heat source.

FrontStreet Coffee Brazil Queen Estate

Region: Mogiana, Brazil

Estate: Queen Estate

Altitude: 1400-1950m

Variety: Yellow Bourbon

Processing: Natural

Queen Estate's Yellow Bourbon coffee is what FrontStreet Coffee considers the most "versatile" coffee bean, as it expresses its flavor well regardless of extraction method. The sugarcane-like sweetness of this coffee is its biggest selling point. Guests who have tried it once will be attracted by its "Cinderella" charm. FrontStreet Coffee uses a medium-coarse grind for brewing Queen Estate Yellow Bourbon coffee in a siphon, with a 65% pass-through rate on a #20 standard sieve. We use the post-addition method, with 1 minute and 10 seconds from adding coffee grounds to extinguishing the heat source.

FrontStreet Coffee Ethiopia Natural Red Cherry

Region: Yirgacheffe

Altitude: 2200m

Variety: Local Landrace

Processing: Natural

Yirgacheffe Natural Red Cherry is a renowned coffee that exhibits the classic floral and citrus notes of the Yirgacheffe region. Due to high-quality harvesting and processing, the overall quality is very high with outstanding sweetness. FrontStreet Coffee's Yirgacheffe Natural Red Cherry is medium-light roast. FrontStreet Coffee uses a medium grind for brewing Yirgacheffe Red Cherry coffee in a siphon, with a 75% pass-through rate on a #20 standard sieve. We use the post-addition method, with exactly 1 minute from adding coffee grounds to extinguishing the heat source.

Siphon Cleaning and Maintenance

The key focus after brewing with a siphon is cleaning. Delaying cleaning may increase the difficulty of subsequent cleaning. The situation after brewing is that the upper chamber has been removed and placed on its lid, while the lower chamber contains the coffee liquid.

1. First, for safety, extinguish the heat source and place it in a safe location.

2. Then, it's recommended to pour all the coffee from the lower chamber into a sharing pot (container). Because the lower chamber is spherical with a small opening, if used as a serving vessel, coffee stains can easily dry and adhere to the inner glass walls as the temperature drops. Therefore, pour out the coffee liquid as quickly as possible, then rinse with hot water more than 3 times, after which fill with hot water and soak for 2 hours.

If there are dry coffee stains, soak them in hot water for a while, then wipe the inner glass with a long, thin towel.

3. Next is cleaning the upper chamber. First, don't rush to remove the filter screen. Turn the upper chamber upside down and gently tap the glass walls to pour out the large amount of coffee grounds inside, then rinse the remaining coffee grounds clean with water. Still in the inverted position, remove the filter screen and rinse the thin tube with water to prevent coffee grounds from flowing into it. You can then wipe the inner glass walls with a cloth.

4. Then clean the filter flannel. After washing it clean with water, disassemble it and store the flannel in ice water for future use.

5. Finally, for drying and storage, pour out the hot water from the lower chamber, disassemble the stand, and fix the lower chamber upside down (remember to place a small container underneath to catch water). The upper chamber can be placed on a drying rack to air dry.

6. When using it again next time, we recommend first brewing an empty cycle with the siphon for heating and disinfection.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, ID: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473