What's the difference between siphon coffee and pour-over coffee?

Have you noticed a recent phenomenon? More and more coffee shops are adding siphon coffee options to their menus, which is quite unimaginable in this fast-food era, given that the siphon brewing process is extremely complex.

In contrast, pour-over coffee in the specialty coffee queue is significantly more convenient and quick. So, is this resurgence of siphon coffee due to its exceptional flavor performance, or simply a renaissance? Let's explore the secrets with FrontStreet Coffee!

The History of Siphon Coffee

The siphon, also known as a "vacuum pot," has various origins. Among them, the most famous dates back to the 1840s when an Englishman named Loeff created the prototype of the siphon - a vacuum coffee pot - using laboratory glass test tubes. Two years later (1842), Madame Vassieux of France improved it, giving birth to the first upright siphon with convection between upper and lower chambers! However, for a long time afterward, the siphon didn't make much impact in France until it was brought to Japan, where its journey to fame began.

In 1924, the renowned equipment manufacturer "Kono" company introduced upright siphons. It was a perfect match - the siphon, which requires meticulous and slow operation to produce rich coffee, met the Japanese people deeply influenced by the spirit of craftsmanship. The two were a natural fit, and the siphon quickly became one of Japan's most popular coffee brewing devices! This hot trend soon spread from Japan to Hong Kong and Taiwan, then to mainland China, maintaining its popularity for a considerable time. Until specialty coffee became widespread, people no longer limited themselves to traditional dark roasts and gradually developed a taste for the sweet and sour notes of light roasts. Consequently, the siphon, which emphasizes dark roast brewing, gradually faded into obscurity, replaced by the convenient and quick pour-over coffee method.

However, recently, more and more coffee shops have been adding siphon options, which naturally makes one curious about the differences between siphon-brewed coffee and pour-over coffee. So, let's compare them and see what different results we get when brewing the same beans!

Brewing Experiment

The beans used in this experiment are: Jamaica Blue Mountain No. 1. Since siphon brewing tends to favor dark roast beans, we're using the coffee king of that era - Blue Mountain No. 1 - as our comparison bean!

Pour-over Coffee Brewing Parameters

Bean amount: 20g, coffee-to-water ratio: 1:15 (300ml hot water), water temperature: 88°C, grind: Ek43 setting 10.5 with 75% pass-through rate on a #20 sieve, dripper: Kono, brewing method: three-stage pour.

We first use twice the amount of water as beans (40ml) for a 30-second bloom, then slowly pour in 140ml of hot water in large circular motions. When the water level is about to expose the grounds, pour the remaining 120ml of hot water in small circular motions and wait for the water to fully permeate!

Siphon Brewing Parameters

Bean amount: 20g, coffee-to-water ratio: 1:12 (240ml hot water), grind: Ek43 setting 9 with 90% pass-through rate on a #20 sieve, stirring method: cross-stir technique.

When all the hot water from the lower chamber has been drawn up to the upper chamber, add all the coffee grounds! Use a stirrer to press the grounds into the water and let them steep for 25 seconds, then stir for 7 seconds. When the timer reaches 55 seconds, turn off the heat source, followed by a final 5-second stir, and wait for the coffee to flow back down! For specific operations, you can check out our article "Analysis of Siphon Coffee Operation" to learn more~

Tasting Time

The pour-over brewed Blue Mountain exhibits a very balanced flavor profile, with notes of nuts, cream, chocolate, and a long-lasting aftertaste, along with a rich body. The siphon-brewed Blue Mountain is comparable to the pour-over in flavor, with rich chocolate, nut, and spice notes, also featuring a long-lasting aftertaste. A relatively obvious difference is that the pour-over Blue Mountain tends toward balance, while the siphon-brewed Blue Mountain has a smoother mouthfeel, each with its own advantages.

Moreover, overall, the siphon provides an experience that goes beyond the taste buds in the mouth - it's also a visually captivating feast! These factors indeed provide valid reasons for its comeback. However, one imagines... for coffee shops with high output volume, cleaning the pots would certainly be quite a challenge~

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