Can a 2-Cup Siphon Coffee Maker Brew 1 Cup? Siphon Pot Brand Recommendations

In most people's minds, the siphon pot always carries a hint of mystery. This is largely due to its technical complexity, cumbersome procedures, and lengthy brewing time, which make its appearances rare and create a sense of enigma. Today, FrontStreet Coffee brings out the siphon pot again to share its brewing methods and principles with everyone!

Introduction to the Siphon Pot

The name "siphon pot" originates 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's also called a vacuum pot. It utilizes the thermal expansion and contraction of water vapor generated during heating to push hot water from the lower pot into the upper chamber, where it combines with coffee grounds. When the temperature drops, the water then flows back through the vacuum tube into the lower pot, resulting in coffee liquid.

Those who have tasted siphon-brewed coffee know that the difference between siphon coffee and pour-over coffee is significant, both in terms of mouthfeel and flavor. Pour-over coffee tastes cleaner with more distinct layers and prominent flavors; while siphon coffee offers a richer mouthfeel, more intense aroma, and a more substantial texture.

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

Structure of the Siphon Pot

The siphon pot's structure consists of: upper chamber, lower pot, and stand. The stand primarily serves to stabilize the lower pot, keeping it elevated. The lower pot is roughly spherical, mainly to ensure even heating during the brewing process. The upper chamber is cylindrical with a narrowing treatment at the bottom, extending into a slender tube. The tube becomes progressively narrower toward the bottom, with a rubber ring at the connection point providing a sealing function.

Filter System

If you don't want a mouthful of coffee grounds, you need to filter them during brewing! The siphon pot's filter consists of a circular metal plate connected to a spring-loaded chain. Before use, the metal plate is wrapped with filter material, most commonly a specially-shaped flannel filter cloth! Through the tightening of drawstrings on both sides, the filter cloth wraps around the metal plate (remember to tie it tightly after pulling tight and trim any excess thread), forming a complete filter system that sits inside the upper chamber.

Heat Source

The heat source for a siphon pot is unrestricted. You can use an open-flame gas stove, a safe halogen cooker, or an alcohol lamp with a scientific feel—it all depends on what you prefer to use, as the end result is the same heating effect!

Coffee Grind Size

FrontStreet Coffee has already calculated the appropriate 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 an 80-85% pass-through rate.)

Coffee-to-Water Ratio

The coffee-to-water ratio for siphon brewing is typically controlled between 1:10 to 1:12. Many people prefer a clearer coffee taste and therefore like using the 1:12 ratio, while FrontStreet Coffee has always pursued a richer, more substantial flavor profile in coffee, so we customarily use 1:11.

A single serving of siphon coffee generally uses 20g of coffee grounds with 220ml of water for extraction. However, if you want to extract a smaller amount, you can control the coffee amount to 10g and pour 110g of water into the lower pot. Conversely, if you want to extract multiple servings, such as 30g of coffee, you should pour 330g of drinking water into the lower pot in advance before extraction.

When to Add Coffee Grounds

The timing of adding coffee grounds is a controversial aspect of siphon brewing: add grounds first, or wait until the water has completely risen from the lower pot before adding grounds? 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 first contacts the small amount of grounds at the bottom of the chamber, causing this portion to be extracted before stirring is even initiated after the water has completely risen. Therefore, many people choose to add grounds after the water level has completely risen. FrontStreet Coffee believes that for beginners, choosing the latter method (adding grounds after water rises) is a good option, as it can reduce the occurrence of unstable factors.

Stirring Method

There will be three stirring sessions 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, rotational stirring, tapping method, and more! The method is not unique, but for beginners who haven't mastered much stirring experience, FrontStreet Coffee recommends using the tapping method! It's easy to control and learn to use—you can tap the coffee grounds layer along the trajectory shown in the example below, with the stirring rod as a pivot point, moving both ends back and forth in a staggered manner.

Determining When to Finish

Regarding when to turn off the heat for siphon coffee, some people like to judge by the aroma of the coffee, but this tests one's fundamental skills too much, so FrontStreet Coffee recommends that beginners use timing. If adding grounds first, start timing when you begin stirring; if adding grounds after water rises, start timing when you add the grounds. The time to turn off the heat source should be approximately in the 50-70 second range.

Practical Session

Prepare Tools:

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

Step 1:

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

Step 2:

Pour 220ml of hot water.

Step 3:

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

Step 4:

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

Step 5:

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

Step 6:

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

Step 7:

For the second phase, 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:

For the final phase, 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 pot. (After removing the heat source, wiping the lower pot with a dry cloth can accelerate the return time.)

And there you have it—your siphon coffee is ready! Compared to the clean and clear pour-over coffee, the siphon brewing method produces a richer mouthfeel! No matter what brewing methods people adopt, they all point toward the ultimate goal of drinking 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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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473