How to Do Syphon Coffee?
By: Yasar Yilmazer
Tags: Syphon, Infusion, Drink Recipes, Cemex, Coffee

As a cafe manager for about 5 years and a fan of La Cimbali, I wanted to share with you the new generation brewing method syphon brewing.

How to do spyhon coffee?

Syphon brewing allows making exquisite coffees by using pressure and vacuum in 3rd generation coffee brewing methods. It is also known by names such as vacuum pot, vacpots, syphon brewer. There is also the Belgian production royal balance syphon coffee maker brewing method, which has the same working logic as the siphon, which is not known by everyone. Although it is a little known tool, it offers a much more elegant and exquisite appearance than the classic flush. In the conventional syphon, brands such as Hario, Yama, and Tiamo produce.

Photo by green ant on Unsplash

It takes its working principle from the laws of physics. Since the lower glass lantern has no connection with air, its internal pressure increases as it is exposed to heat. As soon as the atmospheric pressure is overcome, the water begins to exit from the pipe that is immersed in it towards the upper part. When the heat is taken, the pressure decreases and creates a vacuum effect, filling the water back into the glass bowl.

Siphon does not require a requirement for the degree of grinding in 3rd generation brewing. Of course, this freedom is met according to the filter requirement. Different grinding degrees are used for each filter type.

Filter types

Cloth filters are the most preferred. Cloth, metal or ceramic are preferred because they are used many times by wrapping around a handle with large pores and allow fine grinding. Depending on the paper filter, the cloth filter can be used until it is torn or worn. As the grinding size, fine is quite suitable.

It can be used with a metal handle sandwiched between the most used paper filter. New filter paper is changed at each brew. The grind size can be preferred, the medium size used in the standard filter coffee machine.

Metal filter, which offers many times of use, can also be preferred over paper. In addition, there is no odor or pollution problem as in the cloth filter. The grinding size is used a little larger than the middle.

There is also a glass filter, which is the best quality and expensive. It is not preferred because it cannot be found everywhere. You can find these filters in the market as Cona Drainer or Cona Rod Filter. It can be used by grinding a little coarser in the middle as in metal.

Types of heater

The cheapest and most frequently chosen is the spirit burner model. Although it is not very useful, it is the most common model due to its price. But I recommend using a gas stove for a more delicious taste. The gas filled into it goes for a long time, there is no leakage and the best part is that the temperature can be adjusted.

There is also the Hario Beam Heater. It contains a halogen lamp. It can give high temperatures thanks to the halogen lamp. The price can go up to about $ 800. It will not be difficult to guess how quality it is due to its price.

Heating time

The most important point is here. Over time, as you experience it, you will find the most ideal and appropriate time for your taste. If your grinding size is fine, 1.5 minutes of steeping time can be applied. After turning off the heater, the vacuum time takes up to 30 seconds. It takes 2 minutes and 15 seconds in total. If you are using a metal filter, the steeping time of 2.30–3.00 minutes is enough, and a maximum of 3.30 minutes in total is enough by driving vacuum for 20–30 seconds. As I mentioned at the beginning, you will already have adjusted according to your taste in different periods by gaining experience.

Photo by Carson Arias on Unsplash

Infusion

After making our choices according to your drink and palate, we will finish our coffee with the brewing, which is the most important and final stage we will taste. For brewing, the separation of hot and cold is not as important as in tea. Hot water may be preferred for earlier drinking.

We fill the water to be used in the lower bowl and activate the heat source. We are dipping the upper part with the filter attached horizontally into the bell glass that will not fit the cross perfectly. We expect the water to rise to 90 degrees Celsius. When the water approaches to boiling, we straighten the piece and snap it into place. In the meantime, we start the countdown by pouring our ground coffee into the upper part.

As the water heats up and rises, we help it to concentrate by stirring gently. After the water in the bowl passes to the upper part, we are waiting for the steeping period to be completed by gently mixing 4–5 times. Meanwhile, if the gas stove or beam heater is used, the intensity of the heat is reduced. After the required time has elapsed, the heat source is turned off and the vacuuming, which is the last part of the brewing, takes place.

Our coffee with a delicious appearance is ready to be drunk, bon appetit.