How Does Siphon Coffee Brewing Work from Setup to Finish?

Siphon coffee brewing starts with the pot's basic structure, then moves through cloth versus paper filters, heat source choice, whether to add grounds first or later, grind size, coffee-to-water ratio, stirring technique, and the moment to end extraction. A common demonstration pours 200 ml of hot water into the lower pot, wipes the outer wall dry, and lights the heat source.

Once small bubbles appear on the inner wall, the upper pot is straightened and pressed tight, and the water is drawn upward. Grounds go in and timing starts immediately, with a light tapping stir to saturate them evenly; a second stir follows around the 25-second mark. Siphon coffee brewing shares pour-over concerns like grind and ratio, though it uses a vacuum and heat rather than a hand pour.

In today's specialty coffee wave, the siphon pot seems quite retro, and many cafés have removed it from their regular menus, offering it only occasionally as a special option. However, for coffee enthusiasts who love this brewing method, even if it is hard to find on the market, they can完全可以 do it themselves. This article will start with the basic structure of the siphon pot, and go through the selection of cloth and paper filters, types of heat sources, the debate over whether to add grounds first or later, grind size settings, coffee-to-water ratio, stirring techniques, and the timing to end extraction, finally using an actual operation process as an example to fully demonstrate how a cup of rich and mellow siphon coffee is born.

Viewed with today's eyes, the siphon pot is undoubtedly a piece of coffee equipment carrying a strong mark of its era. Nowadays, many coffee shops no longer serve siphon coffee, and even if they do, it is mostly categorized as a specialty product rather than a main recommendation. However, as a loyal fan of siphon coffee, since you can't drink it outside, then make it yourself. This article from Front Street Coffee aims to use easy-to-understand expressions to chat with everyone about those things related to siphon coffee.

-Structure of the siphon pot

-Cloth filter and paper filter

-Heat source

-Adding grounds first vs. adding grounds later

-Coffee grounds grind level

-Coffee-to-water ratio

-Stirring method

-Judging the end time

-Specific operation method

Below, the brewing process commonly used by Front Street Coffee is used as a demonstration.

1. Pour 200 ml of hot water into the lower pot, wipe the outer wall of the lower pot dry, and then ignite the heat source.

2. Insert the upper pot into the lower pot at an angle, making sure the explosion-proof bead can touch the bottom of the lower pot.

3. When continuous small bubbles appear on the inner wall of the lower pot, straighten the upper pot and press it tightly. Wait quietly for the water in the lower pot to be drawn up into the upper pot.

4. Add the coffee grounds, then immediately start timing. In the first stage, use a stirring rod with a light tapping motion to press all the grounds into the water so they are evenly saturated.

5. In the second stage, starting from the 25th second, stir using the method recommended by Front Street Coffee. At this point, the coffee will clearly show three layers: coffee liquid, coffee grounds, and coffee foam.

6. In the third stage, stir in the same direction at the 50th second. At the 60th second, remove the heat source and wait for the coffee liquid to naturally fall back into the lower pot.

Siphon coffee brewed this way has a very rich aroma. Although its transparency and cleanliness are not as good as pour-over, the oils floating on the surface make the mouthfeel much fuller.

Front Street Coffee believes that compared with pour-over coffee, operating a siphon pot is obviously more cumbersome. First, before brewing, you have to prepare the heat source, and the entire extraction process does not allow for any distraction. After brewing, you also have to clean it immediately, rinsing the flannel cloth filter used to intercept residue. If used in a shop with a large volume of orders, producing drinks with a siphon pot will only become more and more troublesome.

The above content is compiled by CoffeeHunters, a coffee news website.