PREPARATION COFFEE SYPHON: FOR ALL COFFEE FANS WHO LIKE TO EXPERIMENT
PREPARATION STEP BY STEP
The coffee syphon is based on a vacuum or negative pressure method and made a comeback in the Third Wave movement. It uses simple physical processes and thus allows an effective and impressive process of brewing coffee. The Syphon is particularly suitable for light, fruity coffees. When brewing coffee with the Syphon, the body of the coffee is reduced. The result is a very aromatic coffee with a harmonious taste.
YOU NEED THESE ACCESSORIES
INSTRUCTION: PREPARATION COFFEE SYPHON
Step 1: Syphon coffee amount and grind
First, thoroughly clean all the components of the coffee syphon and rinse with clean water. Weigh the coffee grounds and grind the coffee beans. We recommend 8 g of coffee per 100 ml of water. A medium coarse grind is recommended for preparation in the siphon.
Step 2: Insert filter
Now insert the paper or cloth filter into the upper glass bulb in such a way that the chain protrudes from the bottom of the glass tube again.
Step 3: Hook the chain
Pull the chain out of the tube enough to hook it at the bottom.
Step 4: Attach glass bulb
Now the lower glass bulb is clamped into the corresponding holder and screwed tight.
Step 5: Water quantity syphon
On the glass jar is a mark for the amount of water needed for each two cups (about 200 ml).
Step 6: Insert piston
Then insert the upper piston. It is important that the chain in the lower piston reaches into the water.
Step 7: Place burner under glass bulb
Als Nächstes zünden Sie den Bunsenbrenner an und stellen ihn mittig unter den unteren Glaskolben.
Step 8: Add coffee powder
Now the water warms up and slowly rises upwards due to the resulting negative pressure. A remarkable process! When the hot water is completely in the upper flask, add the coffee powder to the water and stir.
Step 9: Temperature Syphon
Now regulate the heat slightly downwards so that the coffee does not boil. The temperature should be max. 95 °C. The coffee grounds should be stirred every 15 seconds.
Step 10: Lead time syphon
After an optimum throughput time of approx. 30 - 60 seconds, the coffee is drawn down through the filter by the drop in temperature and the vacuum thus created again. Now the Bunsen burner must be removed or greatly reduced.
Step 11: Remove the piston and enjoy the coffee
SUITABLE COFFEES FOR THE SYPHON
The coffee syphon is probably the most impressive way to prepare your favorite hot beverage. At first glance, the syphon looks like an experimental set-up from a physics or chemistry class, but at second glance, it is certainly the most fascinating coffee maker for coffee drinkers who like to experiment. With a bit of practice, patience and intuition, you will quickly learn to brew your coffee in the siphon. To make the sophisticated interplay of water, heat and ground coffee work, here are a few practical tips.
IN ITALIA / ALL‘ITALIANA
Even in the country of origin of espresso culture, there are coffee lovers who prepare their coffee with a coffee syphon. However, these are the exception: most Italians make their espresso at home with the traditional mocha pot.
At first reading, these instructions may seem too complicated, but that's deceptive. Once you get the hang of it, making coffee with a syphon is a simple and beautiful ritual. Take some time to practice the syphon coffee brewing method for your first few tries. It's worth it!