Coffee Brewing Methods: A Guide to Proper Siphon Brewing Techniques

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

The English name for the siphon brewer is "SIPHON," which is why it's also called a siphon pot. It utilizes the thermal expansion and contraction caused by water vapor when heated to push hot water from the lower chamber into the upper chamber to blend with coffee grounds. When the temperature drops, the water flows back down through the vacuum tube, thus producing coffee liquid.

The Origin and History of Siphon Brewers

Regarding the origin of siphon brewers, we can trace back to the early 19th century, nearly a hundred years earlier than pour-over coffee. According to relevant 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 didn't apply for a patent, and his design didn't become popular. Until the mid-19th century, this device was improved by French inventor Marie Fanny Amelne Massot, and the vertical convection siphon brewer was born. She obtained relevant patents in 1842, and this device finally entered 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 spread across Europe and were introduced 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's a huge gap in their frequency of appearance. In other words, siphon coffee has been replaced by pour-over coffee, becoming one of the mainstream preparation methods today. For this vintage-flavored device, even friends who drink coffee year-round may not have seen its form.

Usage and Key Details of Siphon Brewing

In most people's impressions, siphon brewers always carry a hint of mystery. The reason may largely be attributed to their requirement for high technical skill to operate complicated procedures, and the lengthy time involved, making their 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!

Introduction to Siphon Brewers

The name 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," which is why it's also called a siphon pot. It utilizes the thermal expansion and contraction caused by water vapor when heated to push hot water from the lower chamber into the upper chamber to blend with coffee grounds. When the temperature drops, the water flows back down through the vacuum tube, thus producing coffee liquid.

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

Therefore, to highlight this characteristic, FrontStreet Coffee recommends using medium-roasted coffee beans such as FrontStreet Coffee's Huelan, FrontStreet Coffee's Bird of Paradise, FrontStreet Coffee's Diamond Mountain, and FrontStreet Coffee's Queen's Estate when brewing with a siphon. These can allow the coffee to simultaneously possess nutty aromas and a rich body.

Siphon Brewer Structure and Components

The external structure of a siphon brewer consists of: upper chamber, lower chamber, and stand. The stand primarily serves to stabilize the lower chamber, keeping it in an elevated position. The lower chamber is roughly spherical, mainly to ensure even heating when warmed; while the upper chamber is cylindrical with a tapered bottom, extending into a slender tube. The tube becomes narrower toward the bottom, with rubber gasket treatment at the connection point, serving a sealing function.

Filtering System

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

Heat Source

The heat source for siphon brewers is not restricted—you can use open-flame gas stoves, safe induction cookers, or scientific-looking alcohol lamps. It all depends on what you want to use, as they all serve the heating function equally well!

Coffee Grind Size

FrontStreet Coffee has previously calculated the grind size for siphon coffee—it should be slightly finer than pour-over, with a 90% pass-through rate on a #20 sieve. (Regular pour-over typically uses 80-85% pass-through rate)

Coffee-to-Water Ratio

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

Coffee Addition Timing

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? The traditional school chose the former, believing that adding grounds first results in fuller flavor. However, most people believe that adding grounds first can easily lead to uneven extraction, as the rising water will first contact the small amount of grounds at the bottle bottom, causing this portion to be extracted before stirring is complete after the water rise. Therefore, many people choose to add grounds after the water level has completely risen. FrontStreet Coffee believes that choosing to add grounds later is a good option for beginners, as it 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-stirring, infinity-stirring, circular stirring, tapping method, and more! The method is not unique, but for friends who are just starting and haven't accumulated much stirring experience, FrontStreet Coffee recommends using the tapping method! It's easy to control and master—you can tap the coffee ground layer along the trajectory shown in the example below, with the stirring rod pivoted at the center, moving back and forth with both ends maintaining offset positions.

Determining the End Time

Regarding when to turn off the heat for siphon coffee, some people like to judge by the aroma of the coffee produced, but this tests one's fundamental skills too much. Therefore, FrontStreet Coffee recommends that 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 should be within the 50-70 second range.

Practical Session

Preparation Tools

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

Step 1

Set up the alcohol lamp and lower chamber, and pre-install the filter cloth hook on the upper chamber (place the filtering device inside the upper chamber, pull the hook from below the tube, and hang it on the tube's end).

Step 2

Pour in 220ml of hot water.

Step 3

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

Step 4

Insert the upper chamber diagonally into the lower chamber, ensuring the explosion-proof bead contacts the bottom of the lower chamber.

Step 5

When the lower chamber starts boiling and water droplets appear, straighten the upper chamber and press down 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. Use the tapping method for the first segment to press the coffee grounds into the water, beginning even extraction.

Step 7

At 25 seconds, begin using FrontStreet Coffee's recommended stirring method to stir evenly, causing 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 into the lower chamber. (Wiping the lower chamber with a dry cloth after removing the heat source can speed up the return flow time.)

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

Important Notice :

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