In the ever expanding and growing world of coffee, a method that has been around for ages and is growing in popularity, especially as autumn returns to us, is the coffee siphon or vacuum pot. In addition to how beautiful and fascinating it is visually and how easily it conjures visions of scientifically engineering the perfect cup of coffee, it delivers an extremely well steeped and cleanly filtered brew. The process used to make siphon coffee involves water pressure and heat adjustment controlling the steeping and brewing process vertically.
Though visually impressive, the actual method of brewing with a siphon can be perplexing. This is pretty understandable considering its unconventional shape and the aura of difficulty and commitment that surrounds the method. Interestingly, it is the natural processes and the science behind the siphon that actually make this a relatively easy and straight forward brew method. To aid you in this brewing process we have created this handy guide to help you get a great brew and explain just how simple it actually is!
Secure siphon filter in the top glass beaker of the siphon by pulling the chain through the tube and making sure the spring is secured and won’t pop out.
Add hot water (just under boiling point, so around 200°) to the bottom glass beaker of the siphon.
Spark the burner and place it underneath the bottom beaker.
Place the top beaker into the bottom beaker but do not seal it, just leave it loose and resting in the opening of the bottom beaker.
Once the water is boiling in the bottom beaker, seal the top beaker and bottom beaker and doing this should cause water to begin filling the top beaker.
Turn the burner down to prevent the top beaker from boiling, adjust over the brew time to make sure it is hot enough to maintain the pressure needed to keep the brewing coffee in the upper beaker, but not too hot to cause boiling.
Add the ground coffee to the top beaker and stir it to ensure that the coffee and water are evenly mixed.
Brew time should be around the 1:30-2:00 minute mark
After this time, turn off the burner and stir the coffee grounds mixture in the top beaker. The pressure should release shortly after the burner is turned off and a process called the draw down will happen, which is basically just the coffee from the top beaker filtering into the bottom beaker. This should take no more than 1 minute.