Syphon is one of the most theatrical brew method available. Also known as a vacuum pot where it uses vapors pressure and atmospheric pressure to move water up the top vessel and the brewed coffee down the lower vessel. This iconic device provides a clear brew with full spectrum and balanced flavours.
After soaking your filter in a warm water bath for at least five minutes, drop it into the bottom of your siphon’s top component, or “upper beaker,” and hook to the bottom of the hopper’s glass tubing.
Fill your siphon’s bottom component, or “lower beaker,” with 360 grams of hot water (198 – 205°F) (about a 12-oz. cup’s worth).
Insert the upper beaker, filter and all, into the lower beaker. You don’t have to press too hard; just make sure it’s securely and evenly in place. Position the entire assembly above your heat source.
While the water is heating, measure out between 22-24 grams of coffee and grind it just little bit finer than you would for regular drip coffee.
Soon, the water in the lower beaker will begin boiling and rise up into the upper beaker, you will notice that the water not rising up and a little bit will stay in the bottom.
Once the water has moved into the upper beaker, turn your heat source down or lower enough to water not to come down to the lower beaker.
Add your coffee, and gently (but thoroughly) submerge it with a bamboo paddle or butter knife.
Let the coffee brew, undisturbed, for 1 minute and 45 seconds.
In one brisk motion, turn off your heat source and give it 10 stirs with a bamboo paddle.
Wait till the water completely pass through the coffee grounds.