What Coffee is Best for Siphon Coffee Makers | Step-by-Step Guide to Brewing Coffee with a Siphon Pot

Do not worry about what others say. As long as it is convenient for you to use, easy to brew, and enjoyable to drink, it is the most suitable coffee brewing method for you. Some people love using a convenient, fast American-style coffee maker to brew coffee, others prefer the romantic elegance of siphon coffee, some are fond of the simplicity and purity of a French press, the Italian charm of a moka pot, or the flavor of pour-over drip coffee. Regardless, the brewing method that suits others may not be the most suitable for you. Choosing the most suitable and favorite brewing method is the primary condition for enjoying the fun of DIY coffee brewing. Next, follow FrontStreet Coffee as we explore the world of siphon pots together.

Introduction to Siphon Coffee

The English name for the siphon pot is "SIPHON," so it is also called a siphon pot. It uses the thermal expansion and contraction caused by the water vapor generated when water is heated, pushing the hot water from the lower pot up into the upper chamber to blend with coffee grounds. When the temperature drops, the water flows back through the vacuum tube into the lower pot, and the coffee liquid is obtained.

The Origin and History of Siphon Pots

Regarding the origin of the siphon pot, we can trace back to the early 19th century, nearly a hundred years earlier than pour-over. According to records, in 1826 the German physicist Johann Norremberg invented the siphon pot 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. Not until the mid-19th century was this device improved by the French inventor Marie Fanny Amelne Massot, and the convection-style siphon pot was born. She obtained the relevant patents in 1842, and this device was then 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 for it. Since then, similar vacuum brewing devices began to spread across Europe and were introduced to places like America. However, due to the later emergence of automatic drip coffee, Americans gradually reduced their use of siphon pots.

Although pour-over coffee and siphon pots entered domestic specialty coffee shops around the same time, it is not difficult to see that there is a huge gap in how often they appear. In other words, siphon coffee has been replaced by pour-over coffee and has become one of the mainstream serving methods today. For this device full of nostalgic charm, even friends who drink coffee year-round may not have seen its form.

Siphon Pot Usage and Production Details

In most people's impressions, siphon pots always carry a hint of mystery. The reason may largely be their need for high technical skill to operate complicated procedures, and the time-consuming process makes their appearances few and far between, giving people a somewhat hazy feeling. Today, FrontStreet Coffee takes out the siphon pot again to share the production method and principles with everyone.

Siphon Pot Introduction

The name "siphon pot" comes from the siphon principle it employs, achieving extraction through pressure differences caused by temperature changes. The English name for the siphon pot is "SIPHON," so it is also called a siphon pot. It uses the thermal expansion and contraction caused by the water vapor generated when water is heated, pushing the hot water from the lower pot up into the upper chamber to blend with coffee grounds. When the temperature drops, the water flows back through the vacuum tube into the lower pot, and the coffee liquid is obtained.

Friends who have drunk siphon coffee know that the difference between siphon coffee and pour-over coffee is still very significant, both in mouthfeel and taste. Pour-over coffee tastes cleaner, with more distinct layers and more prominent flavors, while siphon coffee tastes richer in body, more aromatic in fragrance, and more solid in mouthfeel.

Therefore, to highlight this characteristic, when using a siphon pot to brew coffee, FrontStreet Coffee recommends these medium-roasted coffee beans: FrontStreet Coffee Huilan, FrontStreet Coffee Bird of Paradise, FrontStreet Coffee Diamond Mountain, and FrontStreet Coffee Queen's Estate. These allow the coffee to have both a nutty aroma and a rich body.

Siphon Pot Structure and Components

Siphon pot external structure: the structure of a siphon pot is divided into the upper pot, the lower pot, and the stand. The stand mainly serves to stabilize the lower pot, holding it in a suspended state. The lower pot is roughly spherical, mainly to ensure even heating when the lower pot is heated, while the upper pot is cylindrical, with a contraction at the bottom and a slender pipe extending from it. The pipe gets narrower toward the bottom, and the connection uses a rubber ring for sealing.

Filtration System

If you do not want a mouthful of coffee grounds, we need equipment to filter them out when brewing. The filter of a siphon pot consists of a circular iron piece connected to a spring chain. Before use, the iron piece is wrapped with filter material, most commonly a specially shaped flannel filter cloth. After tightening the threads on both sides, the filter cloth wraps around the iron piece (remember to tie it after pulling it tight and trim the excess thread), forming a complete filtration system that is placed inside the upper pot.

Heat Source

The heat source for a siphon pot is not limited. You can use an open-flame gas stove, a safe halogen cooker, or an alcohol lamp with a scientific touch. It all depends on what you want to use; the result is the same heating effect.

Coffee Grind Size

FrontStreet Coffee has already calculated the grind level for siphon coffee. The grind is slightly finer than pour-over, with a 90% pass-through rate on a #20 sieve. Regular pour-over typically uses an 80-85% pass-through rate.

Coffee-to-Water Ratio

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

Timing of Coffee Grounds Addition

When to add the coffee grounds is a controversial aspect of siphon brewing: add the grounds first, or wait until the water has completely risen from the lower pot before adding. Traditionalists chose the former, since adding grounds first results in a fuller flavor. However, most people believe adding grounds first can easily lead to uneven extraction, because when the water level rises it first contacts the small amount of grounds at the bottom of the pot, causing this small portion to be extracted before stirring begins after the rise is complete. Many people therefore choose to add grounds after the water level has completely risen. FrontStreet Coffee believes that for beginners, choosing to add grounds later is a good option, as it reduces the occurrence of unstable factors.

Stirring Methods

There will be three stirring sessions 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-stirring, infinity-stirring, circular stirring, the tapping method, and more. The method is not unique, but for friends who are just starting out and do not have much stirring experience, FrontStreet Coffee recommends the tapping method. It is easy to control and easy to learn. You can tap the coffee grounds layer along the trajectory shown in the image below, with the stirring rod centered as a pivot point, moving back and forth with both ends maintaining their misalignment.

Determining End Time

Regarding when to turn off the heat for siphon coffee, some people like to judge based on the aroma of the coffee produced. This is too much of a test of personal fundamental skills, 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 time to turn off the heat source is approximately in the range of 50-70 seconds.

Practical Session

Preparation tools: siphon pot, coffee beans, alcohol lamp (other heat sources are acceptable), hot water, dry cloth.

Step 1: Setup

Set up the alcohol lower pot and alcohol lamp, and install the upper pot filter cloth hook in advance (place the filtration device into the upper pot, pull out the hook from below the pipe, and hang it on the pipe end).

Step 2: Add Water

Pour in 220ml of hot water.

Step 3: Dry and Heat

Dry the lower pot and turn on the heat source. Drying the lower pot prevents it from cracking during heating.

Step 4: Insert Upper Pot

Insert the upper pot diagonally into the lower pot, with the explosion-proof bead touching the bottom of the lower pot.

Step 5: Position and Wait

When the lower pot begins to boil and water droplets appear, straighten the upper pot and press firmly, waiting for the water from the lower pot to be drawn into the upper pot.

Step 6: Add Coffee and Stir

When the upper pot stops drawing water, add the coffee grounds and start timing. Use the tapping method for the first segment to press the coffee grounds into the water, beginning even extraction.

Step 7: Second Stir

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

Step 8: Final Stir and Finish

For the final segment, stir clockwise at 50 seconds. When reaching 60 seconds, remove the heat source and wait for the coffee liquid to flow back into the lower pot. After removing the heat source, wiping the lower pot with a dry cloth can speed up the return time.

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

FrontStreet Coffee Recommendation

Siphon brewing rewards beans with body and sweetness, so FrontStreet Coffee's medium and medium-dark roasts are a natural match. FrontStreet's Brazil Queen's Estate is low in acidity and beautifully balanced, with rich nut and cocoa aromas, clear caramel sweetness, and a smooth, mellow finish that suits siphon, pour-over, and espresso alike. FrontStreet's Papua New Guinea Bird of Paradise, a Typica grown at 1,600-1,800 meters on volcanic soil and triple washed, is often called a "little Blue Mountain" for its clean, sweet cup with very few defects. For a deeper, heavier siphon cup, the FrontStreet PWN Golden Mandheling is deep-roasted with very low acidity and layers of herbs, black chocolate, and a faint earthy note. And if you want a fuller body with standout crema, the FrontStreet Classic Blend, built on a traditional mamba-style recipe, delivers a rich, mellow mouthfeel at home or in a cafe.